Food of Santa Fe (P/I) International

Dave Dewitt · Nancy Gerlach

marras 2015 · Tuttle Publishing

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Prepare the exciting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook.

Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it—and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients—rice, beans, squash and chiles—into mouthwatering new tex-mex dishes.

Authentic Southwestern recipes include:

• Mexican Corn Chowder from The Pink Adobe Restaurant
• Carne Adovada from Marie's New Mexican Kitchen
• Rack of Lamb with Heirloom Bean Ragout from Santecafe
• Orange-marinated Chicken Fajitas from Santa Fe School of Cooking
• Red Corn Rubbed Chicken from Inn of the Anasazi
• Chilean Sea Bass Napoleon from La Casa Sena
• Taco-nolis from Cafe Pasqual's

Food of Santa Fe offers the best of Southwest cooking, New Mexico's traditional dishes, and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.