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Old 05-03-2009, 10:30 AM   #1
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Join Date: Jul 2006
Location: Central IL
Posts: 262
Question ISO authentic Santa Fe/Southwestern CookBook

Hey guys/gals. Do we have people from the southwestern part of the US around here? I'm looking for an authentic southwestern type cookbook. I bought one but its not that great located here:

Its not that great. I would say maybe its "Southwest inspired" but a traditional southwestern cookbook...no way. it doesn't even have recipes for red/green chile sauce in it. Whats scary is the author "Kathi long" is a teacher at the Santa Fe School of cooking.

I think recipes for red/green chile sauce would be a must along with recipes for such traditional fare as green chile stew & carne adobada.

I'm growing a bunch of Green Chiles in the garden this year so i want to be ready when i start getting peppers.

Here are some of the books ive been looking at:

I'm not wanting one of those cookbooks that go out of their way to try to make a traditional cuisine fancy. I looked at the santa fe cooking school cookbooks to but by looking at their recipes it appears they do this..and kathi long is one of the authors and i wasn't impressed by her southwest book. I'm not wanting a Tex-Mex style cookbook either. I find the two to be quite different.

any help would be appreciated


If you can't take the heat, then get out of the kitchen!!!
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Old 05-03-2009, 02:47 PM   #2
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Location: California
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Look for these:

The Feast of Santa Fe, Cooking of the American Southwest, Huntley Dent, Simon & Schuster, 1985

Cuisine of the American Southwest, Anne Lindsay Greer, Harper & Row, 1983 (won Tastemaker Award for Best Cookbook that year).

The Western Junior League Cookbook, Ann Seranne, Editor, David McKay Company, Inc., 1979. This includes all of the west, including the southwest.

Any southwest cookbook is going to be very heavily influenced by Mexican cuisine, although hopefully not Tex-Mex.

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Old 05-03-2009, 08:21 PM   #3
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Location: Bucerias, Nayarit, Mexico
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I have found that there is a distinct difference among Tex-Mex, NM-style cooking and Mexican cooking (which also varies greatly by region). I'm not a big fan of Tex-Mex - I don't care for all that cheddar cheese on my "Mexican" food. But some of the best food I've ever eaten has been in Santa Fe, NM. I think the style evolved from Mexican cooking because of the different availability of ingredients. There is a difference, for example, between the chiles commonly used in Santa Fe and the ones used here. But it is ALL good.
Saludos, Karen
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