From dulce to caliente, this is one hot cookbook. If you’re a big fan of Americanized Mexican fare, you’ll have to look elsewhere for your fajitas and chimichangas, but if you want to get idea of what fresh, authentic Baja fare is all about, then this is the cookbook for you. My favorite aspect of the book is the sheer number of basic components the author has provided: 13 salsas, 4 kinds of tortillas, 4 ways to prepare beans, and easy sides like Pickled Red Onions and Chayote Sauté with Tomatoes and Garlic. Deborah Schneider–a resident of San Diego–has also included plenty of interesting anecdotes about the people and places of the real southern California. Part cookbook, part travel book, ¡Baja! Cooking on the Edge is bound to send you on a hunt for the nearest jalapeños and nopales. ¡Ricisimo!
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