Recipes with easy-to-find ingredients.

Elena learned to cook when she was a young girl. Later her family moved to California and Elena's eyesight failed. She raised herself from the hopelessness of her life by turning to what she knew best-cooking. She became a leading authority in the field of Mexican cookery, taught the blind, gave cookery lessons and spread her inspiring enthusiasm for life in lectures to women's clubs. This cook book is a tried and true recipe book for authentic Mexican food.

Recipes with easy-to-find ingredients.

This book provides an in-depth insight into Mexican cooking today and the history behind it. The recipes featured range from the very traditional to the modern cuisine of Mexico City. Maria Elena Cuervo-Lorens' extensive knowledge of the nation's culinary traditions combined with an enthusiasm for sharing the vibrant flavours of her native Mexico make this book a fascinating journey through Mexico's culinary treasures.

When it was first published in 1934, Erna Fergusson's Mexican Cookbook made authentic Mexican recipes accessible to cooks nationwide--including celebrated favorites such as enchiladas, chile rellenos, and carne adovada, as well as the simple, rustic foods traditionally prepared and served in New Mexican homes. Inspired by the delight and enthusiasm with which visitors to the Southwest partook of the region's cuisine, this popular cookbook remains an enduring tribute to the ambience and spirit of territorial New Mexico.

A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.