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These books are on my shelf and food from them is constantly on my table.

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Alex gave me this book in 2005 when we’re first dating, it was the second cookbook I ever owned and probably still my absolute favorite. Buy it now.

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Easily one of my favorite cookbooks. Zarela not only explains how to make delicious dishes from the State of Veracruz, but also beautifully describes food in its larger cultural context. The recipes range from simple to complex, instructions are easy to follow and the photography is beautiful!  Buy it now.

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Another must-have cookbook by Zarela Martinez. An intriguiging book that illuminates the history, ingredients and technique behind classic Oaxacan dishes from Mole to Manchamantel. It is a true tribute to the people and cuisine of the beloved Mexican State of Oaxaca. Buy it now.

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Susana Trilling shares her passion for the food of Oaxaca. Each recipe includes a insightful introduction about the history of the dish as well as Trilling’s personal relationship with the recipe. Buy it now.

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A valuable resource for Mexican ingredients and technique. Vibrant and informative photography. Buy it now.

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“The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.”    Buy it now.

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A novella and cookbook from my home state of New Mexico that documents the food and traditions of New Mexico. Buy it now.

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“[Bayless] traces the history of Mexican food from the humble squash and beans of thousands of years ago to a cuisine that came to include chiles, corn and the orchard bounties (coconut, pineapple, avocados) of the conquering Spanish.” Buy it Now.

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Like indigenous Mexican cooking the staples are corn, beans, squash and chile.

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