El Paso was a crossroads long before it was a border town, and its restaurant history represents the same intersection of foodways and culinary traditions. When the Ladies' Auxiliary for the YMCA produced El Paso's first known community cookbook in 1898, a number of its recipes appeared in English for the first time. Many of the eateries that supported that variety are now gone, but places like Jaxson's, Griggs and the Central Café changed the city's tastebuds forever. Walk the colonnade of the Hollywood Café or plop down at Bill Parks Bar-B-Q in this collection of standbys served up by the El Paso County Historical Society.

"In the early twentieth century, Tulsa was the "Oil Capital of the World." The rush of roughnecks and oil barons built a culinary foundation that not only provided traditional food and diner fare but also inspired upper-class experiences and international cuisine. Tulsans could reserve a candlelit dinner at the Louisiane or cruise along the Restless Ribbon with a pit stop at Pennington s. Generations of regulars depended on family-owned establishments such as Villa Venice, The Golden Drumstick and St. Michael's Alley. Join author Rhys Martin on a gastronomic journey through time, from the Great Depression to the days of "Liquor by the Wink" and the Oil Bust of the 1980s."--Back cover.

"Beloved lunch counters, oyster houses, roadside diners and elegant dining rooms--Seattle has seen the best of them all come and go. Manca's Cafâe invented the beloved Dutch Baby pancake, while Trader Vic's gained reverence for its legendary Mai Tais. Places like the railroad car-themed Andy's Diner and the Twin T-P's with its iconic wigwam-shaped dining rooms live on in the city's culinary memory long after their departure. Author Chuck Flood celebrates nearly a thousand of Seattle's vanished eateries, their cuisines and recipes along with a few resilient survivors."--Amazon.com.

Sample the hearty helpings at the Hungry Dutchman and the dainty morsels at the Denver Dry Goods Tearoom to get a taste of a tradition rich with innovation, hard work, and crazy ideas. Waitresses, chefs, owners, and suppliers bring back the restaurants of yesteryear by sharing success stories and signature recipes. Just don't be surprised by sudden cravings for savory cannolis from Carbones, rich Mija Pie from Baur's, egg rolls at the Lotus Room, or chile rellenos at Casa Mayan.

El Paso’s African American community can trace its origins back to the 16th century, when the black Moor known as Esteban roamed the southwest and, more significantly, those Africans in the party of conquistador Juan de Oñate crossed the Rio Grande in 1598. The modern El Paso African American community began to take shape in the 1880s, as the railroad industry, military establishment, and agricultural community all had black Americans in their ranks. Black leaders and their followers established a school and founded several significant black churches. Texas’s first state branch of the National Association for the Advancement of Colored People is recorded to have been formed in El Paso; the first major court cases that challenged the all-white Democratic primary came from this city; the Texas Western College basketball team won the NCAA championship in 1966 with five starting black players; and today, the city is inhabited by black military retirees, entrepreneurs, educators, and other professionals (each with vibrant and socially conscious organizations), making it a progressive model of community development.

The opening of free trade agreements in the 1980s caused major economic changes in Mexico and the United States. These economic activities spawned dramatic social changes in Mexican society. One young Mexican woman, Anay Palomeque de Carrillo, rode the tumultuous wave of these economic activities from her rural home in tropical southern Mexico to the factories in the harsh desert lands of Ciudad Juárez during the early years of the city’s notorious violence. During her years as an education professor at the University of Texas at El Paso, author Elaine Hampton researched Mexican education in border factory (maquiladora) communities. On one trip across the border into Ciudad Juárez, she met Anay, who became her guide in uncovering the complexities of a factory laborer’s experiences in these turbulent times. Hampton here provides an exploration of education in an era of dramatic social and economic upheaval in rural and urban Mexico. This critical ethnographic case study presents Anay’s experiences in a series of narrative essays addressing the economic, social, and political context of her world. This young Mexican woman leads us through Ciudad Juárez in its most violent years, into women’s experiences in the factories, around family and religious commitments as well as personal illness, and on to her achievement of an education through perseverance and creativity.

An award-winning chef presents street food recipes that represent the best of traditional Mexican cooking, including octopus cocktail, deep-fried fish tacos, and empanadas stuffed with shrimp.