Hispanic Heritage Month

This award-winning cookbook by Elisabeth Lambert Ortiz includes 500 recipes from the culinary traditions of the Latin American World, covering the coasts, mountainous areas, and fertile plains between Mexico and Chile. Ortiz selects appetizers, soups, main courses, salads, and desserts from each region and explores the wild array of spices and styles that make these recipes unique.

Esteban Castillo, creator of the award-winning blog Chicano Eats, takes readers on a delicious tour of the diverse flavors and food of Mexican-American cuisine. Castillo's love for dynamic food photography and design, cooking, and Chicano culture is presented through more than 80 authentic Mexican and fusion recipes as gorgeous to look at as they are sublime to eat.

Over 90 delicious, deeply personal recipes that tell the story of Puerto Rico's stateside diaspora from America's first Puerto Rican food columnist, award-winning writer Illyanna Maisonet.

The Dominican Kitchen makes mealtimes simple and easy with Latin-inspired recipes and classic Dominican dishes. Vanessa Mota, creator of the popular food blog My Dominican Kitchen, presents delicious traditional recipes designed for modern parents who don't have tons of time to spend perfecting a classic recipe, but who want to feed their families well every day. With recipes for simple, craveable dishes such as Yuca Empanadas, Chimichurri Burgers, Avocado Salad, and Sweet Potato Pudding, The Dominican Kitchen brings authentic Latin American flavors to your busy life.

By universal acclaim, Diana Kennedy is the world's authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it.

Long before he was a Hollywood star, Trejo used to joke with his mom that they should open a restaurant. A few arrests, a couple boxing championships, and more than 300 movies later, they just that with Trejo's Tacos. Here Trejo not only shares recipes for cantina favorites, but offers insights into his life and pays respect to his hometown, his roots, and all of the colorful characters who helped him along the way. The result is a delicious tribute to L.A. and the city's vibrant Latino culture.

A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food—Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking.

Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today's kitchen, thanks to Kris Rudolph's thoroughly researched cookbook. Each recipe includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness. Finally, because cooks from both sides of the border will be eager to try these recipes, this e-book is fully bilingual with English and Spanish sections.

New Orleans con Sabor Latino is a documentary cookbook that draws on the rich Latino culture and history of New Orleans by focusing on thirteen New Orleanian Latinos from diverse backgrounds. Their stories are compelling and reveal what for too long has been overlooked. The book celebrates the influence of Latino cuisine on the food culture of New Orleans from the eighteenth century to the influx of Latino migration post-Katrina and up to today.

In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South.The New Southern-Latino Table features 150 original and delightfully tasty recipes that combine the best of both culinary cultures. Gutierrez, who has taught thousands of people how to cook, highlights the surprising affinities between the foodways of the Latin and Southern regions--including a wide variety of ethnic roots in each tradition and many shared basic ingredients--while embracing their flavorful contrasts and fascinating histories.

No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject. In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. An irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines.