Collects recipes that show readers how to recreate the textures and flavors of Mexico's regional specialties in North American kitchens.

Presents easy-to-prepare recipes for nutritious Mexican dishes including salads, soups, soft tacos, enchiladas, tostadas, tortas, entrees, grilled fare, marinades, salsas, and desserts.

The award-winning chef-proprietor of Chicago's Frontera Grill and his teenage daughter present a multi-generational dialogue on how to bring out a variety of flavors using a range of personalizing techniques and ingredients, in a collection of more than 100 international classical recipes complemented by reminiscences about their shared family and travel experiences.

The nation's authority on Mexican cuisine shares his wisdom and experience on cooking south of the border in this collection of 120 recipes--some classics, some his own creations, in a companion volume to the twenty-six-part PBS cooking series. 100,000 first printing. Good Cook Main. (view table of contents)

Tells readers how to compose six authentic, versatile salsas and use them in sixty delicious dishes, including such American standards as ribeye steak (view table of contents)

Presents more than two hundred authentic Mexican dishes such as soft tacos and chocolate cake roll with crimson prickly pear sauce, as well as introduces the major components of Mexican food. 50,000 first printing. Tour.