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Book Report: Enchiladas: Aztec to Tex-Mex

September 2, 2016

Eat ’em if you got’em…

Crave Texas


by Steven Doyle

In the United States, and for much of the world, the word, “enchilada” often evokes images of corn tortillas filled with cheese, chicken, or ground beef and smothered with ancho chile gravy and yellow cheese.  But in Mexico, there is more than one way to make an enchilada. The tortillas can be served rolled, folded, or flat. Fillings can feature beef, pork, poultry, seafood, cheese, or vegetables. Toppings can range from a mild purée of beans or tomatoes to sauces shimmering with the piquancy of green poblano chiles, smoldering with the smoky heat of chipotles, or ablaze with the orange-red flame of habaneros.

Enchiladas: Aztec to Tex-Mex by famed San Antonio restaurateur Cappy Lawton and food writer Chris Waters Dunn, is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with 50 sumptuous photographs, the book features more than 60 traditional and modern recipes for enchiladas, as well…

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