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But the book is much more than just
a recipe collection.
Peyton describes the historical and cultural influences that helped create
this unique Mexican-American style of cooking.
--MAIL ORDER GOURMET
by James W. Peyton 352 pages, 8 x 9 The first cookbook to present all the regional styles of Mexican-American cooking |
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La cocina de las frontera's main focus is on Mexican-American cooking. The inclusion of both pre-Hispanic and Mexican "haute cuisine" recipes, many from Mexico's finest cooks, illustrates the historical and cultural influences that helped create this style of cooking. The book also provides an insightful look at the history of Mexican cuisine from its pre-Hispanic Indian roots, through its evolution in response to European influences, to its arrival in the American Southwest. James W. Peyton -- rancher, restaurateur, and afficionado of Mexican cuisine, is also the author of El Norte: The Cuisine of Northern Mexico (Red Crane Books, 1990). He grew up in California except for one year spent in Switzerland, where he developed an interest in food other than the standard American fare. Peyton now raises horses on a ranch outside San Antonio, Texas, writes on cooking, and spends his spare time traveling and cooking in Mexico. CARNE ASADA This recipe is typical of the carne asada often made in California's Central Valley, where the meat is often marinated for days in crocks in small grocery stores. The marinade for this dish is easily made in a food processor. Just drop the garlic through the feed tube while the machine is running. Stop the machine and add the onion and herbs and chop the onion coarsely. Finally, add the liquid ingredients and pulse just enough to mix well. Although all the quantities given for herbs refer to the dried variety, feel free to substitute a slightly greater amount of fresh herbs.
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Although many of its forms originated in Mexico,
its style of cooking is Mexican-American. Derived from several regional
styles of native Mexican cooking, it was transformed to its present state
on this side of the border. Brought to us originally through restaurants
founded by immigrants, who are linked by common origins and shared experiences,
this cuisine became uniquely Mexican-American. More than 200 kitchen-tested
recipes reflect the cuisine's aspects, focusing on regional styles found
in New Mexico, California, Arizona, and Texas.