Cocina De La Familia

Cocina de la Familia, by Marilyn Tausend with Miguel Ravago, Fireside, 1997.

I could eat Mexican-American food all day, every day. I grew up in a town that thrives on it, and, to me, a plate of enchiladas is more of a comfort food than a roast with mashed potatoes. And I'm always on the look out for good cookbooks that feature this cuisine I love.

Cocina de la Familia is the result of its author's travels across the country, exploring the food of modern Mexican-American families. What she discovered was a dedication to roots and tradition, with an American twist. Out of necessity, immigrant families changed their recipes to accommodate what's available in American supermarkets. Pork lard becomes crisco, stronger chilies are sacrificed for the more ubiquitous jalapeno. Most of the recipes in the book have substitution recommendations, making it a good option for those without access to more authentic ingredients. Cocina de la Familia is not a well-known cookbook, but I love it, and I highly recommend it.