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