Text and photographs tell the story of chile peppers, their growth cycle, their history, their worldwide importance, and the festival devoted to chiles in Hatch, New Mexico.
Mexican food is one of the most popular types of cuisine in the United States. This colorful book explores the regional specialties of Mexico, both familiar and less so, using easy-to-follow recipes to excite curiosity and appetite alike! Students will test their new culinary skills on spicy dishes from this diverse culinary destination.
