Best from New Mexico Kitchens Review

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(More customer reviews)I learned how to prepare native New Mexican Dishes directly from this book! As a native New Mexico myself with centuries of Hispanic and Native blood coursing through my veins, I have the most vivid and positive memories of my mother's cooking. With this book, I have come quite close to duplicating her best native dishes. I have prepared Posole, frijoles, chile verde and colorado con puerco y vacca. Without this book, I would forever be unable to satisfy the taste from my childhood that quickly transports me with nostalgic smells back to the savory tastes of my culture that I am far away from in Indiana.
I give this a 5 star rating, provided you can obtain the chile from New Mexico!

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If you have ever wanted to duplicate the food from your favorite New Mexico restaurant in your kitchen, this book is for you. Probably the most unusual southwestern cookbook ever compiled, it features an assortment of recipes as eclectic as the stateï½s cultures, many of them contributed by well-known New Mexico chefs. The recipe for refried beans comes from Philomenaï½s restaurant in Los Alamos: it is followed by instructions for preparing the world-famous chile served at the Owl Bar & Cafï½ in San Antonio. Also represented are dishes like poulet marengo from more glamorous Santa Fe restaurants such as La Tertulia and the Pink Adobe, along with such obscure regional specialties as Hobbs barbecued ribs, Silver City sausage, and Carlsbad casserole.
The book concludes with a selection of recipes donated by some of the stateï½s best known citizens. Now you can make lentil soup the way Frank Waters does, atole ï½ la Rudolfo Anaya, and chile rellenos in tempura batter according to the instructions provided by Roy Nakayama, New Mexico State University's world-famous chile expert. For your friends who are not lucky enough to live in New Mexico, a list of mail-order sources for New Mexico cooking supplies is included.--This text refers to an out of print or unavailable edition of this title.

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