Enchiladas Aztec to Tex-Mex

by Lawton, Cappy; Dunn, Chris Waters

• ISBN13: 9781595347510
• ISBN10: 1595347518
• Format: Hardcover
• Copyright: 2015-10-20
• Publisher: Trinity University Press

Summary

Enchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them.

The enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped the cuisine and culture of a nation. In this definitive cookbook, you’ll explore every aspect of this iconic food, as well as gain insights into many popular Mexican ingredients, including herbs, spices, cheeses, and chiles. You’ll learn the basic techniques for making many staples of the Mexican cocina, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With Enchiladas: Aztec to Tex-Mex, you can prepare enchiladas in the traditional Mexican way--with loving hands.

With this book, you'll learn to
Make corn tortillas from scratch, including colorful flavor-infused versions
Fire roast fresh chiles and prepare dried chiles for enchilada sauces and moles
Dry roast tomatoes, onions, garlic, and chiles using a traditional comal (griddle)
Make your own homemade queso fresco, crema Mexicana, and chorizo
Prepare tender pot beans and savory refried beans
Cook perfect Mexican rice--six ways
Prepare chicken, pork, beef, seafood, and vegetables for fillings

Enchiladas: Aztec to Tex-Mex is also packed with information about many other key ingredients of Mexican cuisine, including avocados, tomatoes, tomatillos, and nopales (cactus). A section on Mexican cheeses describes their flavors, textures, melting properties, and possible substitutes. Fresh and dried chiles used in enchilada cookery are presented, along with a description of their flavor profiles, heat levels, and specific uses. Experience the history of Mexico through its most delicious ambassador, the enchilada!

Author Biography

Cappy Lawton left his successful career as a design engineer in the corporate aircraft industry in 1973 to enter the restaurant business. A University of Texas graduate, he has since designed, developed, built, and operated twenty-nine restaurants throughout Texas. Lawton and his wife, Suzy, love food and travel and have spent many years traveling throughout Mexico. Today the Lawtons and their son, Trevor, own and operate three restaurants in San Antonio, Texas: La Fonda on Main, Cappy’s, and Cappyccino’s.

Chris Waters Dunn is a San Antonio native and holds an M.A. in creative writing from the University of Denver. Before starting a second career as a food writer, Dunn worked in Nashville as a songwriter and record producer for over twenty-five years. As Chris Waters, he wrote hits spanning three decades, including a million-selling pop single and nine #1 country songs. Dunn retired from the music business in 2005 to pursue culinary studies, graduating top of his class from the Culinary Institute of America in 2007.