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New Hampshire is, alas, about as far away from Mexico as you can get and still be in the United States. But thanks to this book, winner of a Julia Child Cookbook of the Year award, readers here or anywhere can cross borders and generations, visiting Mexican and Mexican-American homes and absorbing the richness of the cuisine through a careful reading of the recipes. Marilyn Tausend spent three years traveling across the U.S. and Mexico, inviting herself into kitchens and talking to hundreds of cooks. Contemporary Mexican-American cuisine, as practiced daily in all corners of the U.S., balances the earthy flavors of classic Mexican cooking with American ingredients from bean curd to Idaho potatoes. This is not the food found at Mexican chain restaurants in strip malls. This is home cooking with heart, the foods that Mexican Americans make with pleasure to celebrate their heritage and defend against an often indifferent society.
