Enchiladas: Aztec to Tex-Mex


 Enchiladas: Aztec to Tex-Mex

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Aztec to Tex-Mex

Chris Waters Dunn (author), Cappy Lawton (author)

Exploring one of Mexico’s most popular foods 

The enchilada is more than an everyday Mexican food. It is a history of Mexico—rolled, folded, and flat—that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped Mexico’s cuisine and culture. 

Enchiladas: Aztec to Tex-Mex is a comprehensive exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the collection showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them.

It is a complete guide to enchilada cooking techniques with step-by-step instructions for preparing, assembling, plating, and garnishing each dish, including

  • making corn tortillas from scratch

  • fire roasting fresh chiles and preparing dried chiles

  • dry roasting tomatoes, onions, garlic, and chiles

  • preparing tender pot beans and savory refried beans

  • cooking perfect Mexican rice—six different ways

  • making homemade queso fresco, crema Mexicana, and chorizo

  • preparing chicken, pork, beef, seafood, and vegetable fillings

Enchiladas also provides abundant information about many other key ingredients of Mexican cuisine, including avocados, chiles, tomatoes, tomatillos, nopales (cactus), cheeses, herbs, and spices.

Experience the history of Mexico through its most delicious ambassador, the enchilada!


  • Designated as a Best Cookbook of 2015 by Huffington Post

  • Winner of USA Category for the Best Latin American Cuisine Book published outside Latin America in the 2015 Gourmand World Cookbook Awards

  • Winner of 2016 Independent Publisher Silver Book Award for Cookbooks


Enchiladas: Aztec to Tex-Mex has legs — it could essentially help spread the gospel of enchiladas callejeras, or Tex-Mex, across the country.”

 San Antonio Current

“[Lawton and Dunn] use the storied dish as a lens to illuminate the rich history of Mexico.”

 San Antonio Express-News

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Additional information

Weight 1.0000 kg