Qty:1
  • List Price: $21.99
  • Save: $2.29 (10%)
FREE Shipping on orders over $35.
Only 6 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
FREE Shipping on orders over $35.
Condition: Used: Good
Comment: This book has already been loved by someone else. It MIGHT have some wear and tear on the edges, have some markings in it, or be an ex-library book. Over-all itâ?TMs still a good book at a great price! (if it is supposed to contain a CD or access code, that may be missing)
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Mesa Mexicana Hardcover – September 23, 1994


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$19.70
$1.99 $0.01


Frequently Bought Together

Mesa Mexicana + Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes
Price for both: $39.04

Buy the selected items together

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Hardcover: 272 pages
  • Publisher: William Morrow Cookbooks; 1 edition (September 23, 1994)
  • Language: English
  • ISBN-10: 0688106498
  • ISBN-13: 978-0688106492
  • Product Dimensions: 0.8 x 8.2 x 8.2 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #253,771 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Milliken and Fenniger are the chef/owners of the popular Border Grill in Los Angeles and authors of City Cuisine (LJ 2/15/89), which featured recipes from their first restaurant. Their new book offers the lusty, zesty dishes they serve at the Border Grill, featuring their unique interpretation of Mexican cooking: e.g., Mushroom and Epazote Soup, Tortilla-Wrapped Fish, and Chocolate Espresso Flan. The text is as lively as the recipes. Fun and engaging, this is recommended for most collections.
Copyright 1994 Reed Business Information, Inc.

About the Author

Mary Sue Milliken and Susan Feniger have worked together since 1982 as co-chefs and co-proprietors of City restaurant and the Border Grill in Los Angeles, and are the authors of the acclaimed City Cuisine cookbook (Morrow, 1989). The Border Grill was chosen by Gourmet magazine in 1993 as one of the best restaurants in America. Milliken and Feniger live in Los Angeles.


More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.9 out of 5 stars
5 star
13
4 star
0
3 star
1
2 star
0
1 star
0
See all 14 customer reviews
Highly recommended on that qualified basis.
Stephen M. Bainbridge
The recipes are easy to follow and most are quite quick to make yet are complex in flavor.
Paul Dobbins
I have made several recipes from this cookbook and have had loved them all.
dr. lowbrow

Most Helpful Customer Reviews

23 of 24 people found the following review helpful By Stephen M. Bainbridge on December 22, 2000
Format: Hardcover
Mary Sue Miliken and Susan Feniger are two of the top chefs in LA. Their "Border Grill" in Santa Monica (4th and Broadway) is a noisy, splashy, foodie haven with superb drinks, a decent wine/beer list, and amazing food. Mesa Mexicana offers recipes that one might easily see on Border Grill's menu. For those of us who grew up equating Mexican food with Tex-Mex, Miliken and Feniger's inventive take on traditional Mexican cuisine is a revelation.
As a cookbook, Mesa Mexicana is interesting, has an attractive layout, and, by the minimal standards of the genre, is well-written. One would not want to use it on an everyday basis. Many of the recipes involve a fairly intensive amount of prep work and/or require specialized ingredients. For the hobbyist chef with access to a decent Mexican grocer and time on his/her hands, however, it is an inspiring and provocative work. Highly recommended on that qualified basis.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 13 people found the following review helpful By A Customer on August 27, 1998
Format: Hardcover
I was impressed by the simplicity of these recipes. Unlike others I've tried, this book calls for simple ingredients that can easily be found at your local grocery store (even in rural Idaho). The authors walk you through the basics of making your own tortillas and salsas. You then can incorporate these into more complicated recipes. Above all... the food turns out delicious even in the hands of a novice.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
11 of 11 people found the following review helpful By dr. lowbrow on June 3, 2005
Format: Hardcover
I have made several recipes from this cookbook and have had loved them all. The salsas are now staples on my table as are the skirt steak, the flans (yum!) and the tortilla soup.

Many of the recipes appear on the menu at their restaurant, Border Grill. When prepared to specs, they taste just like the real thing. This makes me happy because Border Grill is one of my favorite restaurants.

Great Mexican cooking takes time, but as this cookbook shows us, it is not complicated. The book is beautiful, the recipes clear, and the results fabulous.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
11 of 13 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on March 7, 2006
Format: Hardcover Verified Purchase
`Mesa Mexicana' and `too hot tamales' are the two books currently available from the chef / teaching / restauranteur team known as the `too hot tamales' of early Food Network fame, Mary Sue Milliken and Susan Feniger. They recently went up against Bobby Flay on `Iron Chef America'. Not that it really matters, but I don't remember who won or what the secret ingredient was. What is important is that it was easily one of the most entertaining and memorable `Iron Chef America' episodes, comparable to the very first one featuring Chicago Mexican cuisine expert Rick Bayless and the competition featuring Oriental fusion master, Ming Tsai of `Blue Ginger'. What I do remember is the imprint of the iron on the back of Susan Feniger's blouse and the inventive recipe they did for Scotch eggs.

The first impression of both of these books is not inspiring. The layout is ordinary, leaning toward the garish. The photographs are in a grainy black and white and too small to easily make sense of what is happening, not to mention the fact that most are missing captions. In `too hot tamales', it is even difficult to tell which of these two delightful ladies is Mary Sue and which is Susan, from the lack of clear identification on the photographs. The flyleaf of `Mesa Mexicana' clears this up. Mary Sue is the taller with blond hair and Susan is the shorter with dark hair. They also neglect to give a good picture of co-author, Helene Siegel, whose voice seems to be strong in the prefaces and introductions.

Based on the strong `Iron Chef America' appearance, I decided to check out the books from this duo, even though their Food Network show was before my time. I figured two gals with this much energy and a strong showing against the indomitable Bobby must have something to say.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 10 people found the following review helpful By Paul Dobbins on April 26, 2003
Format: Hardcover
We love their restaurants and really love this book! The recipes are easy to follow and most are quite quick to make yet are complex in flavor. We particularly like their comments before each recipe that summarize the dish and make recommendations of other dishes that complement the flavors.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
11 of 13 people found the following review helpful By A Customer on February 17, 2000
Format: Hardcover
This book is "A" number 1! I have hundreds of cookbooks and feel that if you get one good recipe out of a cookbook you made a good purchase! Mesa Mexicana is wonderful because the recipes are authentic, easy to find ingredients, and the end result is fabulous! I've tried several and have made each again. If your a carnitas lover, try their recipe. The lard will frighten you, but in the end will delight you! On to the tamales!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Sosa on January 22, 2012
Format: Hardcover
15 years ago my boyfriend gave me this cookbook as a Valentine's Day present on our first Valentine's Day together. Needless to say I thought it was a bit presumptuous to give me a cookbook after just a few months together. However, after making the swordfish ceviche, I was completely sold. (By the way, we'll be celebrating our 13th wedding anniversary in a few months!). It continues to be our favorite cookbook. The quinoa salad is our absolute favorite (and loved by our kids) and is what I bring to almost every potluck we go to. Invariably, everybody at the party wants the recipe. Every time I serve the clam and corn chowder for a dinner party, the guests ask for the name of the cookbook and many have gone and bought the book based on this wonderful soup! Cooking a Mesa Mexicana recipe does require a lot of chopping, but that's because every recipe is full of wonderful, fresh vegetables and chiles and you can definitely taste it in the resulting meal. The chopped salad is especially daunting (leave yourself plenty of time), but quite possibly the best salad I've ever had! I continue to try new recipes from this book, and, so far, have never been disappointed.

If you like fresh vegetables and chiles, salsas, salads, and wonderful soups, then this cookbook is a must-have.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Most Recent Customer Reviews