Cooking the Borderlands: Spice and Smoke Between Mexico and the States - Hardcover
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Availability:In StockContributor:Claudette ZepedaTheme:Cultural Region/Mexican, Ethnic Orientation/Chicano, Ethnic Orientation/Hispanic & Latino, Ethnic Orientation/LatinoPublish date:6/2/2026Pages:288
Languages:EnglishPublisher:Clarkson Potter PublishersISBN-13:9780593796139ISBN-10:0593796136UPC:9780593796139Book Category:CookingBook Subcategory:Regional & Cultural, Courses & Dishes, Essays & NarrativesBook Topic:MexicanSize:10.24 x 7.77 x 1.00 inchesWeight:1.153Product ID:SCT5M2JAP5
A culinary journey along the Mexican American border, telling the story of its intertwined cultures and communities with more than 100 vibrant, flavor-packed recipes from Top Chef star, Iron Chef Mexico finalist, and Tijuana-San Diego border kid Claudette Zepeda. The Mexican American border has been an inflamed political focal point within the US; at the same time, Mexican food has long been the most popular "ethnic" cuisine in America. A child of the border herself, Claudette Zepeda grew up in both California and Mexico and sees the border as a vibrant, vital, and unique cultural and culinary place. A gifted storyteller and chef, Claudette's recipes and ruminations humanize border culture through 100 accessible and beloved dishes such as: - Coahuila's Esquites (Street Corn)
- Las Calandrias Caballitos (Chicken Sopes)
- Arroz Poblano (Poblano Pepper Creamy Rice)
- Camarones al Ajillo (Baja Style Garlic Shrimp)
- Capirotada (Bread Pudding) This is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor. Borderlands details the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. With her sophisticated, first-hand perspective of the Mexican American border, immigration, and the feet-in-many-worlds attitude of Border Kid culture, Claudette shines a human light on the imaginary line stretching from California through Texas and shows how vital this place is in American culture.
- Las Calandrias Caballitos (Chicken Sopes)
- Arroz Poblano (Poblano Pepper Creamy Rice)
- Camarones al Ajillo (Baja Style Garlic Shrimp)
- Capirotada (Bread Pudding) This is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor. Borderlands details the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. With her sophisticated, first-hand perspective of the Mexican American border, immigration, and the feet-in-many-worlds attitude of Border Kid culture, Claudette shines a human light on the imaginary line stretching from California through Texas and shows how vital this place is in American culture.
Languages:EnglishPublisher:Clarkson Potter PublishersISBN-13:9780593796139ISBN-10:0593796136UPC:9780593796139Book Category:CookingBook Subcategory:Regional & Cultural, Courses & Dishes, Essays & NarrativesBook Topic:MexicanSize:10.24 x 7.77 x 1.00 inchesWeight:1.153Product ID:SCT5M2JAP5
Claudette Zepeda is an award-winning, San Diego-based celebrity chef and culinary entrepreneur known for her fearless style and bold approach to regional Mexican cuisine. Zepeda's multi-faceted expertise is showcased in her role overseeing the creative vision as Founder of Chispa Hospitality with projects in San Diego, Nashville, Australia and México. Her latest project, Novecientos Grados, a Mexican food restaurant in partnership with Tony Hawk located in the San Diego airport, celebrates both the border and skater culture through delicious food.
Publisher: Clarkson Potter Publishers
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