A local self-publishing success and now reprinted for national distribution, this contains an agreeable sampling of the region's Mexican borrowings, from basic corn or white flour tortillas to a mincemeat empanada. Tacos, enchiladas, tamales, tostados, and burritos are represented, with ingredients ranging from chorizo and beef jerky to spinach and fruit; and Douglas rounds off the collection with sauces, dressings, soups, and sandwiches, plus the indispensable margarita and a few non-alcoholic drinks to wash it all down. Throughout, there are lots of chilis (fresh, canned, and powdered), lots of beans (even in a dessert cake), and, for local flavor, a few sweet dishes made with the indigenous pinon nut. All the dishes are made from scratch with genuine ingredients, yet none is complicated, intimidating, or fussy. In addition, Douglas' down-to-earth commentary can make strangers to the region feel at home with the cuisine. Authentic fare, then--as against Butel's array for fanciers (above).