Jim Peyton's New Cooking from Old Mexico - Hardcover

Mexican-American restaurants, supermarket shelves stacked with slasa, and an avalanche of cookbooks have made tacos, enchiladas, tamales, and burritos as familiar as hamburgers and pizza throughout the United States. However, few people know the fascinating history behind such popular dishes or, more importantly, that a much more sophisticated side of Mexican cuisine from Mexico's interior awaits discovery. Even fewer people realize that there is a recent development in Mexican cuisine called "nueva cocina mexicana" - Mexico's answer to "new Soutwest" and other styles of "fusion" cooking. Richly varied, with remarkable substance and flavor, mexican cuisine is more accessible to North American cooks than is currently imagined.