A Gringo's Guide to Authentic Mexican Cooking (Cookbooks and Restaurant Guides) (Paperback)

~ (Author) "If you're going to cross the line into authentic Mexican Cooking, you will need to know a few things about how the Mexican kitchen varies..." (more)
Key Phrases: key lime wedges, chile solids, dry comal, New Mexico, Salsa Colorada, Salsa de Tomatillo Verde (more...)

Editorial Reviews

Product Description

Popular TV host and author Mad Coyote Joe takes the foreign out of Mexican cuisine and replaces it with genuine, mouth-watering dishes. Featuring more than 100 of Joe's favorite recipes, this is the real enchilada.

Product Details

• Paperback: 144 pages
• Publisher: Northland (August 25, 2001)
• Language: English
• ISBN-10: 0873587871
• ISBN-13: 978-0873587877
• Product Dimensions: 8.9 x 8.9 x 0.5 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #10,173 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #2 in	Books > Cooking, Food & Wine > Regional & International > U.S. Regional > Southwest
  #4 in	Books > Cooking, Food & Wine > Regional & International > Mexican
  #10 in	Books > Travel > Reference & Tips > Food & Lodging > Dining

Customer Reviews

Most Helpful Customer Reviews

56 of 60 people found the following review helpful:

5.0 out of 5 stars The essential cookbook to master authentic Mexican cooking., December 18, 2001

By	Dari B. Wayne (Lawrenceville, GA) - See all my reviews (REAL NAME)

Whether you be "Gringo" or not, Mad Coyotoe Joe has written the "essential" guide to mexican cooking. This is the best cookbook on authentic mexican cooking I have ever come across and Mad Coyotoe Joe makes it so easy to prepare that you will be creating delightful dishes like Huevos Rancheros (Ranch Style Eggs), Rajas Con Limon (Chili Strips with Lime), Sopa de Limon Y Cilantro (Cilantro Lime Soup), Bistec Ranchero (Ranch-Style Steak) and Tamales Verdes de Maiz Tierno (Green Corn Tamales) to name just a few.

MCJoe begins with his usual opening "notes" to the reader which are always like a good friend come to gossip and then continues with the essential tools of the Mexican kitchen. Each recipe is always begun with a bit of history and commentary and before you know it you have completed making the delectable dish. MCJoe is a bigger than life character who shares his enthusiasm of creating & presenting good food with a southwestern flair. "A Gringo's Guide to Authentic Mexican Cooking" is his best cookbook yet and will have you cooking as though you were born south of the border.

23 of 24 people found the following review helpful:

5.0 out of 5 stars Mouth-watering and highly recommended recipes, December 10, 2001

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

A Gringo's Guide To Authentic Mexican Cooking will take Mexican cuisine out of the stamdardized, watered-down, Americanized imitations found in your local Taco Bell, and upgrade it in both authenticity, diversity, and flavor to a true Mexican dining experience whether at the family table or a celebratory and festive event. From Huevos con Machaca (Eggs with Dried Beef); Arroz a la Mexicana (Mexican Rice); and Salsa Colorada para Enchiladas (Red Sauce for Enchiladas); to Tacos de Camarones (Shrimp Tacos); Callo de Hacha con Aguacate (Scallop-Stuffed Avocados); and Galletas de Boda (Mexican Wedding Cookies), A Gringo's Guide To Authentic Mexican Cooking is a superbly, wonderfully illustrated compendium of mouth-watering and highly recommended recipes.

25 of 31 people found the following review helpful:

5.0 out of 5 stars The real enchilada!, October 4, 2001

By	Mad Coyote Joe (Cave Creek Arizona) - See all my reviews

This was so much more than just another cook book. The author really gets to the soul of Mexican cooking. The book is well written and full of beautiful pictures, combined with Mad Coyotes unmistakable sense of humor. The recipes are easy to follow and the little stories surrounding those recipes gives the reader a feel of what a Mexican kitchen is all about. I also love the sections on chiles and Tequila, very imformative!