Frank Carlson Library

Siéntate a comer, esta muy bueno! {Sit down and eat, it s very good!} This was how Jesusita Mendias-Soza always welcomed guests to her table. The same words served as inspiration for her daughter Evangelina and granddaughters Yvette and Veronica, who wanted to honor her memory and preserve their family's recipes and stories for future generations. They started the Muy Bueno Cookbook blog in 2010 with this idea in mind, and quickly attracted thousands...

"A solid, accessible introduction to Mexican cooking featuring 60 easy and authentic recipes for quick-to-the-table meals; each recipe includes "Cooking Notes" that highlight equipment, ingredients, techniques, and instructions for advance preparation"--Provided by publisher.

"140 classic Mexican recipes made healthy and low-cal--still full of flavor and oh-so-simple to prepare"--

Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santiba�nez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious.

"An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of Food52's "Sweet Heat" series, Rick Martinez. In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Appétit food editor Rick Martinez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the...

This bright and colorful book is a great way to introduce kids to Mexican food and Mexican cooking. Includes simple, step-by-step instructions, accompanied by photographs, for making chocolate mexicano, guacamole, churritos, and many more delicious Mexican dishes.

"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...