This cookbook is for everyone who wants to prepare the kind of food for which New Mexico is famous, from chile con queso through burritos and sopipillas to biscochitos. The authors, both natives of the state, have gathered their mothers' mouthwatering recipes and presented them in a form that will be equally useful to the veteran Southwestern chef and the novice. They demonstrate with instructions and drawings how to roast and peel green chiles and how to string a ristra of red chiles. Step-by-step illustrations also accompany the instructions on the fine art of make tamales. COMIDA SABROSA will also appeal to the busy cook who likes to read about roasting chiles but prefers to rely on frozen and canned foods, storebought salsas and tortillas, and powdered chiles.
The authors have included an extensive glossary and added a few Hispanic recipes whose origins are not strictly Southwestern. An unusual feature of this cookbook is its inclusion of many more desserts than are found in most Southwestern cookbooks. In addition to natillas and empanadas, it provides recipes for a variety of crisp and spicy cakes, cookies, custards, and pastries--bunelos, compechanas, boilitas, molletes, and more. Comida Sabrosa: Homestyle Southwestern Cooking by authors Irene Barraza-Sanchez and Gloria Sanchez Yund from Made in New Mexico.
