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Author(s): Mary Sue Milliken and Susan Feniger
Bold Flavors from the Border, Coastal Mexico, and Beyond. Spanish Mexican cookbook. Mexican recipes.
From the owners of the Los Angeles-based Border Grill restaurant, this book brings you the flavor of Mexico with California flair. Try serving Border Lemon-Lime Margaritas and Fresh Fruit Liquados with chips and Border Guacamole or an appetizer of Octopus Ceviche. Entrees include Seafood Tacos, Barbecue Chicken Torta or Sautéed Shrimp with Ancho Chiles and Garlic served with a Watercress and Jicama Salad. What**s for dessert? Rum Walnut Cake with a rum glaze or Kahlua Chip Ice Cream. All proof why Gourmet Magazine selected Border Grill as one of its choices for Best Restaurant in 1993.
Bold Flavors from the Border, Coastal Mexico, and Beyond. Spanish Mexican cookbook. Mexican recipes.
From the owners of the Los Angeles-based Border Grill restaurant, this book brings you the flavor of Mexico with California flair. Try serving Border Lemon-Lime Margaritas and Fresh Fruit Liquados with chips and Border Guacamole or an appetizer of Octopus Ceviche. Entrees include Seafood Tacos, Barbecue Chicken Torta or Sautéed Shrimp with Ancho Chiles and Garlic served with a Watercress and Jicama Salad. What**s for dessert? Rum Walnut Cake with a rum glaze or Kahlua Chip Ice Cream. All proof why Gourmet Magazine selected Border Grill as one of its choices for Best Restaurant in 1993.
Overall Rating for Mesa Mexicana by Mary Sue Milliken and Susan Feniger
 | (based on 1 review) |  |
SO FAR, SO GOOD!
By Jeannine from Los Angeles on December 5, 2011
I use to watch the two authors of this book on the FoodNetwork channel when they had a showed called, "The Two Hot Tamales." I would get their recipes of the network back then which was more than 15 years ago. I also ate at their restaurant called Border Grill in Santa Monica and my husband and I really enjoyed the food. These two women actually moved to Mexico for a few years ust to learn the culture as well as how to prepare the food from different regions of the country. So I can attest that the recipes I have tried have been very good and full proof. I am looking forward to preparing many more of their dishes. The green tomatillos sauce is really good.Pros:
I like the fact that the authors were able to keep the food authenic and not Americanize it like so many other Mexican cookbooks do. Just because we like cheese on everything does not mean that that is the way it is suppose to be done.Cons:
It's not a dislike, but I would have liked for the book to have contained more pictures in the book. I like to see how the food is suppose to look even if a Food Stylist makes the pictures look so mouth watering.I would recommend this item to a friend.
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45 Oz (15 Oz each) $20.95 | | 45 Oz (15 Oz each) $20.95 | | 1 unit $24.95 | | 15 items $29.95 |
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1 unit $18.95 | | $35.00 | | $74.95 | | 1 Unit $24.95 |
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