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Enchiladas: Aztec to Tex-Mex Hardcover – October 20, 2015

4.9 out of 5 stars 29 customer reviews

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Editorial Reviews

Review

Winner for USA - Best Latin American Cuisine Book published outside Latin America in the 2015 Gourmand World Cookbook Awards

Enchiladas is a fabulous book.” — Huffington Post

“A fascinating book with some of the tastiest enchiladas you could ever imagine. The breadth from the history of the technique from the earliest times in Mexican cuisine to the very useful descriptions of the world of Mexican cheeses makes this book a great addition to the kitchen library of anyone who cooks Mexican food or loves to eat it.”
— Mark Miller, chef and author of Coyote Cafe, Tacos, and The Great Chile Book

“Enchiladas is an expertly crafted collection of delicious recipes that will teach you the essentials of Mexican cooking while guiding you on a mouthwatering journey through the regional nuances of one of Mexico’s dearest antojos—the enchilada—from Yucatán to Baja California and all the way into Texas. It’s a must for anyone who loves Mexican (and Tex Mex) food!”
— Pati Jinich, chef, author, and host of PBS’s Pati’s Mexican Table

“Cappy Lawton and Chris Waters Dunn have done a miraculous job capturing the love of enchiladas, not just in wonderful recipes but in stunning photographs as well. It is a marvelous compilation. The love of enchiladas never grows old—it’s a flame that can be forever kindled. Here’s the perfect book to make that lovely fire blaze.” — Robert Del Grande, chef at Café Annie’s

“An impressive and comprehensive work with delicious detail on everything you need to know about enchiladas. Required reading Mexican food aficionados.”
— Anne Lindsay Greer, author of Cuisine of the American Southwest

"Enchiladas: Aztec to Tex-Mex has legs — it could essentially help spread the gospel of enchiladas callejeras, or Tex-Mex, across the country."—San Antonio Current

"[Lawton and Dunn] use the storied dish as a lens to illuminate the rich history of Mexico."—San Antonio Express-News

"Restaurateur Cappy Lawton and acclaimed food writer Chris Waters Dunn explore the history, flavors and recipes of the enchilada, which has become one of the most beloved dishes in the world."—The Rivard Report

"A world of enchiladas you can learn to make in your own kitchen."—La Prensa

About the Author

Cappy Lawton has designed, developed, and operated 29 restaurants throughout Texas. After studying business and engineering at the University of Texas at Austin and having a successful career as a corporate engineer, he entered the restaurant business. Lawton and his wife, Suzy, love food and travel and have spent many years traveling throughout Mexico. Today the Lawtons and their son own and operate three restaurants in San Antonio: La Fonda on Main, Cappy’s, and Cappyccino’s.

Chris Waters Dunn is a San Antonio native and holds a graduate degree in creative writing from the University of Denver. Dunn worked for decades in Nashville as a songwriter and record producer. As Chris Waters, he wrote dozens of hits, including nine #1 country songs. Dunn retired from the music business to pursue a second career in culinary studies, graduating with honors from the Culinary Institute of America.
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Product Details

  • Hardcover: 264 pages
  • Publisher: Trinity University Press (October 20, 2015)
  • Language: English
  • ISBN-10: 1595347518
  • ISBN-13: 978-1595347510
  • Product Dimensions: 8.6 x 1.1 x 10.6 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #341,465 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
A beautiful oversized cookbook. This cookbook is very complete. The first 10 or so pages show pictures of future dishes followed by basic ingedients and how to purchase, store, and make in house Crema Mexicana, tortillas and chorizo. A detailed list of Mexican cheeses is included with each identified and discussed. Spices follow with information on how to preserve fresh cilantro for more than a week. A bonus in itself ! And since lard is a cultural staple it also tells how to render your own. And it is actually less total fat per tablespoon than other oils. Beans and rice follow with recipies. We finally arrive at the enchiladas with pork as the featured meat. A large variety of recipies follow including enchiladas potosinas, an empanadas style and enchiladas tultecas which is an open faced style. The beef section is small as beef is not a commonly used meat in Mexico. Chicken and poultry follow with pastel Azteca, a layered casserole dish and enchiladas de pato (duck) . From Guadalajara comes enchiladas tapatias, a favorite of Frida Kahlo. To complete the book, seafood and then dairy and egg enchiladas follow. If you are a vegetarian then eggplant, spinach, potato cheese and sweet potato are included. And for those who can't life without the lure of tex mex the end of the book will satisfy you. But hopefully by then you will have grown to appreciate all of the more traditional enchiladas. All of the recipes are well presented and easy to follow. While some of the ingredients will be hard to find in a grocery store a good Mexican grocery will be a marvelous source for the more unusual. This is an excellent cookbook if you want to move easily past the standard Tex mex restaurant enchiladas.
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Format: Hardcover Verified Purchase
What a wonderful book this is! The recipes for all the Mexican dishes are expertly researched, and the writing is informative. The pictures are beautiful and we've loved every dish we've tried. This is the first really concise book on our favorite Mexican food - tasty and easy to prepare! An excellent addition to any cook's collection. Bravo!
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Format: Kindle Edition
Whether your from San Antonio or Mexico, these authentic recipes have the full range of flavors we love, from seafood to vegetarian to Tex-Mex. The photos are amazing, and the historical background is really interesting. How to cook corn tortillas was a nice addition.
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Format: Hardcover
A friend recently gave me this book, knowing that I love Mexican food and cookbooks. Wow! I had no idea that there were so many incredible enchiladas. I have randomly cooked five recipes and they were all delicious. Often, I find cookbooks to be confusing and inaccurate. So far, this is one of the best and easiest that I have found. It has surprised me how healthy most of the 60+ recipes appear and I look forward to trying many more. I highly recommend this cookbook to people that love the flavors of Mexico!
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Format: Hardcover
I thought I knew everything about enchiladas, until I got this book. As it turned out, I knew nothing at all. This book is a total enchilada education.
It is extremely well-written, beautifully designed and features many color photographs. Not only does it offer recipes for so many different kinds of enchiladas, but also features a section on the ingredients that go into the making of enchiladas as well as more information on foods and sauces that accompany them. For anyone who has ever made enchiladas, or wants to prepare them, this book is a must have. It is a substantial hardback, very impressive and five stars for sure.
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Format: Hardcover
Spectacular book. And the photos really complement it. Wondering why, though, in the definition of the word 'enchilada', they didn't go the one step further and explain that the word enchilada, being an adjective, that the original full name would be 'tortillas enchiladas'. Or did I jus miss it? I do like, and plan to use, their word, 'chilify'.
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Format: Hardcover
As much as I love to cook, I’ve always been afraid of Mexican cuisine. The cheeses, the chiles, the sauces... all unfamiliar names and used in ways I didn’t understand. This book has changed all that. The authors open with a clear and amazingly helpful range of topics, from a primer on Mexican spices and cheeses and chiles, to instructions for a delicious and healthy cactus salad, and how to make your own tortillas and Crema Mexicana. Once you get to the recipes, you recognize the terms and ingredients, and the cuisine feels already familiar. The recipes are carefully crafted in an easily followed, step-by-step format, presenting enchiladas with a broad range of styles and fillings. What fun! And the photography is gorgeous.
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Format: Hardcover
Just got my copy a few days ago and can't put it down. The recipes are outstanding and simple. Lots of history and information on different ingredients. The photographs make it almost a coffee table book. Best Tex Mex cookbook I have ever seen.
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