"Little Lobo, a Mexican American, and Bernabé, his dog, gather tacos, frutas picadas, cuernos, and more and deliver them to los luchadores preparing for Lucha Libre 5000."--Provided by publisher.

"The 'buoyant and brainy Mexican cooking authority' (New York Times) and star of the three-time James Beard Award-winning PBS series Pati's Mexican Table brings together more than 150 iconic dishes that define the country's cuisine. Although many of us can rattle off our favorite authentic Mexican dishes, we might be hard pressed to name more than ten. Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of...

The romantic and hilarious tale of an Hispanic cook in love.

"Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity."--

"Provecho features one hundred of Edgar's ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences." -- Amazon.com. "100 plant-based Mexican recipes to transform normally meat-heavy dishes into vegan celebrations of family and home"--

Told in two voices, Pen, whose dream of taking over her family's restaurant has been destroyed, and Xander, a new, undocumented, employee seeking his father, form a bond. As an aspiring pastry chef, Penelope Prado has always dreamed of opening her own pastelería next to her father's restaurant, Nacho's Tacos. But her traditional Mexican-American mom and dad have different plans. Xander Amaro Is a new hire at Nacho's. For him, the job is an opportunity...

"In The Food of Oaxaca, chef Alejandro Ruiz introduces home cooks to the vibrant foods of his home state--"the culinary capital of Mexico" (CNN)--with more than 50 recipes both ancestral and original. Divided into three parts, the book covers the traditional dishes of the region, where Ruiz grew up; the cuisine of the Oaxacan coast, where he spent many years; and the food he serves today at his acclaimed restaurant, Casa Oaxaca. Here are rustic recipes...

""Describes historical, cultural, and geographical factors that have influenced the cuisine of Mexico. Includes recipes to create Mexican food"--Provided by publisher.

"An exhaustive, authoritative section on essential ingredients, equipment, and techniques rounds out this eminently useful, home-cook-friendly?and beautifully photographed?book, which is destined to set a new standard in the category"--Publisher website (July 2007).