Complete Book of Mexican Cooking

“Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about.”—Associated Press “Ortiz’s introduction shares both her respect for Mexico and its food and her sense of fun, which deserves to be a part of cooking and eating Mexican cuisine.”—Fort Wayne News-Sentinel “Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostados, and fillings for quesadillas. There’s Green Chicken with Almonds, Red Stew with Mountain Chiles … Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding).”—San Jose Mercury News “The author’s adventures into Mexican cooking are humorously presented as an introduction to her collection of authentic traditional recipes … [including] such hunger appeasers as Shrimp Tostadas, Cheese Tacos, Red Snapper Veracruz Style, Spiced Chicken, Pork Tablecloth Stainer, Mexican Pot-au-Feu, Stuffed Potatoes, Christmas Eve Salad, Viceroy’s Desserts, and Mexican Grasshoppers. These dishes look good and do not appear to be time consuming.”—Baton Rouge Sunday Magazine

Elisabeth Lambert Ortiz is the author of The Complete Book of Caribbean Cooking, The Complete Book of Japanese Cooking, and The Book of Latin American Cooking. She traveled extensively in the American South, Central America, the Caribbean, and the Far East and studied the foods and dishes unique to each area. As a journalist, she worked in Australia, England, Mexico, and the United States and wrote for Gourmet and House & Garden about travel and food. Ortiz died in 2003.