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The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico

Sample recipes from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico

Blanco Breakfast Tacos

Simple in concept and execution, a breakfast taco is a tortilla (usually flour) folded or wrapped around almost anything on the stove. Mo...

(1 Votes)

Pico de Gallo

In northern Mexico, this kind of fresh relish would be known usually as salsa méxicana or salsa cruda. Ours is a Texas version, perfect p...

(1 Votes)

Piñon Pancakes with Apple Cider Syrup

The Pueblo people of New Mexico taught Spanish settlers to love the piñones, or pine nuts, of the area. Among other uses, the Pueblos gro...

(1 Votes)

Tucson Carne Seca

Drying strips of venison and buffalo was a common preservation method in the arid borderlands well before the Spanish arrived, but the ne...

(1 Votes)

Roque’s Carnitas

Santa Fe’s historic central plaza is a busy place almost any hour, but the crowds really swarm to the corner of Palace and Washington at ...

(1 Votes)

Crema

This tangy thickened cream works much better on border dishes than sour cream, the usual American substitute. The same as French crème fr...

(1 Votes)

Posole

Native Americans taught early Spanish settlers their technique for drying and preserving corn as posole or pozole, and the Europeans in t...

(1 Votes)

Red Chile Pork Tamales, Nuevo León Style

Ancho and cascabel chiles marry with pork in these earthy tamales from northeast Mexico. The chiles turn up in both the filling and the d...

(1 Votes)

Chicken with Green Pipián

The Aztecs taught the Spanish about pipián preparations, and a nun later made the idea into the base for mole poblano. This border versio...

(1 Votes)

Chicken Enchiladas Verde

Probably the most popular poultry dish on both sides of the border, green chicken enchiladas show how simple regional preparations can al...

(1 Votes)

Tubac Chile Verde

Near the Arizona-Sonora border, in towns like Tubac, you find two related styles of green chile sauces, both relatively mild. Some cooks ...

(1 Votes)

Desert Drowned Shrimp

This simple but unusual preparation comes from the desert country of Arizona, where farmers actually raise shrimp commercially today.

(1 Votes)

Mexican Red Rice

Mexican rice is usually sautéed before cooking, which gives a nuttier flavor to the grain. We prefer to use fragrant Texas-grown Texmati ...

(1 Votes)

Sopaipillas

Most of the border region loves buñuelos, but other forms of fried bread predominate in certain pockets. The sopaipillas of New Mexico ar...

(1 Votes)

Pancho’s Original Margarita

Ciudad Juárez bartender Francisco “Pancho” Morales invented the margarita on the Fourth of July, 1942, according to the most plausible of...

(1 Votes)

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