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Prepare the exiting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook.
Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it-and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new tex-mex dishes.
Authentic Southwestern recipes include:
Mexican Corn Chowder from The Pink Adobe Restaurant
Carne Adovada from Marie's New Mexican Kitchen
Rack of Lamb with Heirloom Bean Ragout from Santecafe
Orange-marinated Chicken Fajitas from Santa Fe School of Cooking
Red Corn Rubbed Chicken from Inn of the Anasazi
Chilean Sea Bass Napoleon from La Casa Sena
Taco-nolis from Cafe Pasqual's
Food of Santa Fe offers the best of Southwest cooking, New Mexico's traditional dishes, and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.