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A Gringo's Guide to Authentic Mexican Cooking
by Mad Coyote Joe
Northland Publishing
ISBN 0-87358-787-1
Published August 2001 - Softcover - 142 pages - $16.95

Even though I don't know southwest food that well, I love Mexican food, which is part southwest cuisine, no?  I had a burrito the day I did this review so I was really in the mood to see what was on offer on these pages.  Mad Coyote says we've all been conned when it comes to eating Mexican food in this country.  "Authentic Mexican cooking is simple if you know a few easy tricks," he says.  He goes into what you'll need in your Mexican kitchen, like a tortilla press, a lime press (I'd love one), corn oil, cilantro, and Quesos, among a few other things.  Most are available in the U.S. these days.  He also goes into interesting details about Chiles (I love that tray of chiles!) and lists more than 15 different varieties as well as their degree of heat intensity.  He covers Mexican Breakfast; Beans, Rice, and Vegetables; Soups and Broths; Sauce; Main Courses; Tacos and Tamales; Burritos, Enchiladas, and Quesadillas; Fish and Shellfish; Sweets and Desserts, and Drinks.  One dish I am dying to try is Huevos Rancheros (Ranch-Style Eggs) of which I've heard so much.  I also fancy Papas Con Chorizo; the Mexican Rice and the Mexican Green Rice; the Cilantro Lime Soup (an exotic change); Salsa for Seafood; the Shrimp in Garlic Sauce (oh, heavens), and the Mexican Wedding Cookies.  And, my favorite, Guacamole.  Great idea for the Chicken Broth!  Partially illustrated.  No nutritional guides.
Conclusion - Very inspirational and a nice change to the everyday things we usually eat.