Salsas and Tacos, New Edition: The Santa Fe School of Cooking
Salsas and Tacos, New Edition: The Santa Fe School of Cooking
A hot little book with big taste to spice up your meals.
New Mexican Cuisine is a unique and delicious melting pot of Spanish, Mexican, Native American, and American Cowboy cultures, techniques, and flavors. Susan Curtis, founder of the Santa Fe School of Cooking, brought together a team of powerhouse cooking instructors to gather the best and boldest recipes ever to fill a tortilla.
Enjoy over 50 recipes from familiar classics like Roasted Tomato Salsa and Pork Carnitas Tacos to fresh takes such as Creamy Chicken and Almond Tacos, Grapefruit-Orange Salsa, Tomatillo-Papaya Salsa, and Apple Pie Tacos.
Growing up on a cattle ranch in Idaho, Susan Curtis developed a love of the land and locally harvested foods. She took that love with her when she moved to New Mexico in 1978, and founded the Santa Fe School of Cooking in 1989. The school is thriving and has garnered acclaim in publications such as the New York Times and the Boston Globe. Susan has co-authored several cookbooks, including The Santa Fe School of Cooking Cookbook.
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A hot little book with big taste to spice up your meals.
New Mexican Cuisine is a unique and delicious melting pot of Spanish, Mexican, Native American, and American Cowboy cultures, techniques, and flavors. Susan Curtis, founder of the Santa Fe School of Cooking, brought together a team of powerhouse cooking instructors to gather the best and boldest recipes ever to fill a tortilla.
Enjoy over 50 recipes from familiar classics like Roasted Tomato Salsa and Pork Carnitas Tacos to fresh takes such as Creamy Chicken and Almond Tacos, Grapefruit-Orange Salsa, Tomatillo-Papaya Salsa, and Apple Pie Tacos.
Growing up on a cattle ranch in Idaho, Susan Curtis developed a love of the land and locally harvested foods. She took that love with her when she moved to New Mexico in 1978, and founded the Santa Fe School of Cooking in 1989. The school is thriving and has garnered acclaim in publications such as the New York Times and the Boston Globe. Susan has co-authored several cookbooks, including The Santa Fe School of Cooking Cookbook.
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