Book Review – A Gringo’s Guide to Authentic Mexican Cooking

11 Jun

A Gringo’s Guide to Authentic Mexican Cooking

Mad Coyote Joe
Northland Publishing
142 pages

By Stephanie Dickison

Okay, so when the author has a name like Mad Coyote Joe, you know you’re in for a good time.

The television host and author of The Sonoron Grill has brought some of Mexico’s most exciting dishes to the page and has some valid points about North America’s take on the cuisine of the South. On Burritos, Enchiladas and Quesadillas he writes:

“This is where American-style Mexican food gets really ugly. The worst, by far, has to be the convenience-store microwave burrito. First of all, what is that filling from? It sort of looks like some kind of meat substance with a gelantinous spicy gravy, but I’ve never met anyone who knows for sure.”

I love a cookbook writer with a sense of humour. And doesn’t that make you feel more at ease tackling tamales for the first time?

This festive, colourful book is filled with the basic ingredients and terms so if you’re a novice at making Huevos con Machaca (Eggs with Dried Beef) or Caldo de Mariscos (Seafood Soup), not to worry. Mad Coyote Joe wrote easy-to-follow instructions and before you know it, you’ll be rolling your r’s and pronouncing the Veracruz Red Snapper like an expert.

It’s Huachango a la Veracruzano, by the way.

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