The Complete Book of Mexican Cooking

by Elisabeth Lambert Ortiz

"Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas. There's Green Chicken with Almonds, Red Stew with Mountain Chiles...Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding). One chapter is devoted to Bebidas (drinks) including the Mexican grasshopper, Margarita and naturally, chocolate."

Genres: Cookbooks, Cooking, Nonfiction, Food

Hardcover

First published January 1, 1967

Reviews

[Dree]

Have made many recipes from this book, many on repeat. Have learned techniques that I use for other recipes. This is a favorite. Are these recipes authentic? I have no idea, but they are delicious.

[Tanya]

This is one of my two favorite Mexican Cookbooks . I use it constantly and would be lost in the kitchen without it.