Tortillas, tiswin, and T-bones

Gregory McNamee uncovers the rich history of Southwestern cuisine, tracing its roots from ancient Mesoamerican farming and trade networks to modern influences. This engaging book explores how scarcity, migration, and climate shaped iconic dishes, from chile peppers to Frito pie. It reveals how these foods became central to the Southwest's identity and are now enjoyed worldwide, even speculating on future culinary trends.