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General Reference

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MEXICN-AMERICAN CUISINE brings together the best scholarship on the Latino experience in America. This series explores Latino life, culture, and history in the United States in its multiple facets, with its ramifications in the Americas, the Caribbean Basin, and the Iberian Peninsula. It covers topics ranging from religion, politics, and social issues, to cinema.

Mexican-American Cuisine

POST SECONDARY FOUR YEAR

12th+

COLFR

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MEXICAN-AMERICAN CUISINE

Duration

Duration Unit Of Measure

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Front Cover.
Half Title Page.
Recent Titles in The Ilan Stavans Library of Latino Civilization.
Title Page.
Copyright Page.
Contents.
Series Foreword.
Introduction.
1: Platillos Principales.
2: Tex-Mex, Cal-Mex, New Mex, or whose Mex? Notes on the Historical Geography of Southwestern Cuisine.
3: The Tex-Mex Menu.
4: Fire on the Furrow: Salsa Wars and other Battles on the New Chile Frontier.
5: Cooking with Chiles.
6: Saz&#x00F3;n: The Flavors of Culinary Epistemology.
7: Preventing Obesity in Mexican-American Children and Adolescents.
8: Postres.
9: The Art of Cooking.
10: Los Paleteros.
11: Tomato Potatoe, Chalupa Shaloopa.
Selected Bibliography.
Index.
About the Editor and Contributors.

Mexican-American Cuisine.css-1p8rvzy{position:absolute;padding-left:8px;}

Mexican-American Cuisine