Exploring one of Mexico's most popular foods
“Enchiladas is a fabulous book.” — Huffington Post
“A fascinating book with some of the tastiest enchiladas you could ever imagine. The breadth from the history of the technique from the earliest times in Mexican cuisine to the very useful descriptions of the world of Mexican cheeses makes this book a great addition to the kitchen library of anyone who cooks Mexican food or loves to eat it.”
— Mark Miller, chef and author of Coyote Cafe, Tacos, and The Great Chile Book
“Enchiladas is an expertly crafted collection of delicious recipes that will teach you the essentials of Mexican cooking while guiding you on a mouthwatering journey through the regional nuances of one of Mexico’s dearest antojos—the enchilada—from Yucatán to Baja California and all the way into Texas. It’s a must for anyone who loves Mexican (and Tex Mex) food!”
— Pati Jinich, chef, author, and host of PBS’s Pati’s Mexican Table
“Cappy Lawton and Chris Waters Dunn have done a miraculous job capturing the love of enchiladas, not just in wonderful recipes but in stunning photographs as well. It is a marvelous compilation. The love of enchiladas never grows old—it’s a flame that can be forever kindled. Here’s the perfect book to make that lovely fire blaze.” — Robert Del Grande, chef at Café Annie’s
“An impressive and comprehensive work with delicious detail on everything you need to know about enchiladas. Required reading Mexican food aficionados.”
— Anne Lindsay Greer, author of Cuisine of the American Southwest
"Enchiladas: Aztec to Tex-Mex has legs — it could essentially help spread the gospel of enchiladas callejeras, or Tex-Mex, across the country."—San Antonio Current
"[Lawton and Dunn] use the storied dish as a lens to illuminate the rich history of Mexico."—San Antonio Express-News
"Restaurateur Cappy Lawton and acclaimed food writer Chris Waters Dunn explore the history, flavors and recipes of the enchilada, which has become one of the most beloved dishes in the world."—The Rivard Report
"A world of enchiladas you can learn to make in your own kitchen."—La Prensa
