A RoadfoodTM Cookbook The colorful history of El Charro Café and the 150 recipes for vibrant, exciting Mexican food make this book as unique and entertaining as the 80-year-old restaurant itself. It is rumored that in the 1940s, founder Monica Flin would sit on the El Charro patio, sipping martinis from teacups and playing cards with John Wayne, who was in Tucson to film westerns. Today the restaurant is run by Carlotta Flores and her husband, Ray. The El Charro Café, America's oldest family-operated Mexican restaurant, is located in a house built in the 1890s by Monica's father (who was also Carlotta's great-grandfather). The restaurant's signature dish is Carne Seca Beef, a Tucson passion. The beef is cured high above the restaurant's patio where strips of thin-sliced tenderloin hang in an open metal cage. Old favorites and creative new Mexican dishes that are enjoyable to cook and to serve fill the book. The greatest restaurants in America are its wonderful independent regional restaurants. And there are no greater experts on America's regional restaurants than Michael and Jane Stern. "Coast to coast," said the New York Times, "they know where to find the freshest lobster rolls, the fluffiest pancakes, the crispiest catfish." Rutledge Hill Press is launching a new series of RoadfoodTM Cookbooks, each with recipes, pictures, and the history of one of America's greatest regional restaurants.

Recipes and lore from El Charro Café, a Tucson landmark famous for its vibrant, fresh Mexican food.

Wilderness Adventures' Savor Arizona reveals recipes from chefs at acclaimed restaurants in the region.

Presents 150 recipes for Mexican food from the 80-year-old Tucson restaurant El Charro Café.

Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables. In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison combine the best of Mexican and Southwest cooking, bringing together this large region's Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant book - The Border Cookbook. In over 300 recipes they explore the common elements and regional differences of border cooking. They offer classic and new recipes that typify cuisines known as Tex-Mex, New Mexican, Sonoran, Cal-Mex, traditional Mexican, Gulf cuisine, and Native American; and their easy-to-follow recipes are suitable for every meal, every day of the week.

The ultimate guide to Tucson's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.

A stunningly beautiful backdrop where cultures meet, meld, and thrive, the U.S.–Mexico borderlands is one of the most dynamic regions in the Americas. On the Border explores little-known corners of this fascinating area of the world in a rich collection of essays. Beginning with an exploration of mining and the rise of Tijuana, the book examines a number of aspects of the region's social and cultural history, including urban growth and housing, the mysterious underworld of border-town nightlife, a film noir treatment of the Peteet family suicides, borderlands cuisine, the life of squatters, and popular religion. As stimulating as it is lively, On the Border will spark a new appreciation for the range of social and cultural experiences in the borderlands.