El Charro Cafe [Hardcover]

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

Carlotta Flores runs El Charro Café with her husband, Ray, and her daughter and two sons. "This book is not just a cookbook. It is a tribute to my ancestors, and a legacy to the younger generations of our family. "My book explains in detail the methods of preparing many dishes for which Tucson and El Charro are famous. Although you may recognize some of their names, the way we prepare them is different from anywhere else in the world. "It is a blend of history and culture that cannot be matched." -- Carlotta Flores Carlotta's award-winning recipes have long been reviewed by nationally recognized critics: "An explosion of flavor ..." -- Gourmet Magazine, December 1996 "Best ethnic restaurant" -- Jane Stern, author and restaurant critic, in USA Today poll of best restaurants in the United States. "If you enjoy Mexican food, this is the place." -- Jerry Hulse, Los Angeles Times Voted "Arizona's Best" by the readers of the Arizona Republic, Phoenix.