Summary
The classic collection of heirloom recipes featuring more than one hundred authentic dishes from New Mexico.
Traditional New Mexican cuisine isn't the same as Mexican or Tex-Mex--instead, it's a unique fusion of various Native American, Mexican, Spanish, European, and even North American cowboy chuckwagon foods and cooking techniques. The more than one hundred authentic New Mexican dishes in Historic Cookery take you back to the old ways of preparing food, slow-cooked with flavor and just the right finishing touch. The chile sauces and meat, poultry, fish, cheese, egg, salad, soup, bread, sandwich, dessert, pastry, beverage, and other recipes will have you cooking just like your abuela.
The first known published cookbook to focus on the distinctive dishes of this Southwestern state, Historic Cookery was written by Fabiola Cabeza de Baca Gilbert--a multilingual nutritionist who is also noted for inventing the U-shaped fried taco shell.
Fabiola Cabeza de Baca Gilbert (May 16, 1894-October 14, 1991) was an American educator, nutritionist, activist and writer. She was also the first known published author of a cookbook describing New Mexican cuisine, and changed the way the world enjoyed Mexican food by inventing the u-shaped fried taco shell. She was fluent in Spanish, English, Tewa and Tiwa. She later wrote The Good Life: New Mexico Traditions and Foods and We Fed Them Cactus.
