How better to Stay Cool this Summer. Latin American Cooking Across the USA , by Himilce Novas and Rosemary Silva , and Rick Bayless's Mexican Kitchen offer some tantalizing fire for your taste buds. The authors took to the roads, skies, and cyberspace to uncover what everyday Latin Americans were cooking up in American kitchens. Thankfully, second and third generation home cooks retained the tradition of flavorful salsas, root vegetables, beans and rice, but eliminated some dishes like roasted guinea pig.
Recipes begin with homey tales on the origin, what makes it special, and serving suggestions.
Finally, I know what to do with them. Every dish I've had there has been innovative and flavorful. Perhaps you're wondering why you'd want a book on Mexican food written by a gringo. The book imparts his passion to the reader. Essentials are salsas, sauces and seasonings.