This book was written with the help of Austin Chef Miguel Ravago. It took three years of research talking to hundreds of Mexican-American cooks, all of who adapted their family dishes and remembered traditions to accommodate a life considerably different from the lives of their parents and grandparents. Most of the recipes are quite simple, and the more complex dishes, like moles and tamales, can be made in stages.
Family is so important traditions have to be passed on. Sitting down to a meal together is a great time to do that.
With: Miguel Ravago
Simon & Schuster, 1977
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More than 250 authentic recipes of Mexican-American home kitchens.
Also available in Spanish
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