- Hardcover: 144 pages
- Publisher: Running Press (Nov 4 1998)
- Language: English
- ISBN-10: 1555611214
- ISBN-13: 978-1555611217
- Product Dimensions: 29.3 x 19.8 x 1.5 cm
- Shipping Weight: 744 g
- Average Customer Review: 4.7 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: #2,270,061 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Booklist
It may come as something of a shock to fans of El Charro Cafe , Tucson's famous Mexican restaurant, that its origins are more French than Spanish. Monica Flin's parents both came from French stock, but when she opened her restaurant in Tucson in 1922, it was Mexican food she chose to serve her customers. The restaurant has moved several times since its founding, but it has remained a family business. El Charro's southwestern cooking relies on chilies, garlic, rice, corn, and a seasoning mixture called pico de gallo, a spice rub used much the same as voguish Cajun blends. It also calls for sun-dried beef, impossible to duplicate outside Tucson, but for which the book offers a complex method of creating a substitute. El Charro's salsas and stews are more readily duplicated, especially for those with access to Mexican produce markets. This book usefully documents the noble traditions of U.S.-Mexican border cuisine. Mark Knoblauch
Product Description
Recipes and lore from El Charro Café, a Tucson landmark famous for its vibrant, fresh Mexican food.
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
A family, its traditions and its famous cafe in a cookbook,
By A Customer
This review is from: El Charro Cafe (Hardcover)
Many of us collect cookbooks for their unique and/or useful recipes. Rarely does a recipe-book come along that is one you want to curl up with on the couch and read and enjoy for its own sake. Carlotta Flores' El Charro Cafe is one. It is a joyful tribute to past and future by the author and is full of the color of Mexican flavor in the Southwest U.S. Fisher Books did an outstanding job on the full-color photography on nearly every page, not only of platters of food but of kichey artifacts and symbols of the rich culture as it is lived on both sides of our long border and especially at El Charro. Throughout the pages are amusing and touching family anecdotes from the time Carlotta's great-aunt Monica began serving cowboys and their familias frijoles and tamales in the dusty, wild Tucson of 1922,to the third and fourth generation's tasteful updates that have made El Charro an international destination-restaurant. I can think of dozens of friends and relatives who would love to find this prize under the Christmas tree. It would not need wrapping!
4.0 out of 5 stars
Excellent regional cookbook.,
By A Customer
This review is from: El Charro Cafe (Hardcover)
I first encountered this cookbook at my in-laws' house in Florida. They had dined at El Charro on a recent trip to Tucson, and were so enamored with the restaurant and the food, they bought the book. Unfortunately for them, they can't get many of the authentic spices and foodstuffs in Florida. Fortunately for me in Colorado, I can (excepting the preparation of the carne seca, which is one of the few drawbacks of this book). Gracias, El Charro e Senora Flores.
5.0 out of 5 stars
MY FAMILY LOVED EVERY RECIPE!!!,
By A Customer
This review is from: El Charro Cafe (Hardcover)
BEING FROM THE WEST COAST, I THOUGHT I KNEW EVERYTHING ABOUT MEXICAN FOOD, AND BEING FROM TUCSON AND KNOWING THE EL CHARRO QUALITY MADE ME THINK I KNEW IT ALL. I WAS WRONG!!! THIS BOOK IS GREAT, IT TELLS A GREAT STORY OF THE TRADITION AND HISTORY OF THE CULTURE BEHIND THE FOOD. THE RECIPES WERE CLEAR AND CONCISE AND FUN TO MAKE. MY FAMILY WAS AMAZED HOW GOOD A COOK THIS BOOK MADE ME. I WAS MORE INTRIGUED WITH MAKING FOOD FROM A BOOK THAT I FELT A CONNECTION TO THE CULTURE THAT MADE THE RECIPES POSSIBLE. I HAVE NOT BEEN TO THE RESTAURANTS FOR SOME TIME NOW AND I FEAR IT MAY BE LONGER AS I AM ENJOYING COOKING AT HOME SO MUCH! BUY THIS BOOK!
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