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Now, join author and chile expert Coyote Joe on a lip-burning, forehead-sweating, back-road trip through the Chile Belt. Follow the history and evolution of the chile throughout the South, West, and Southwest, and learn how each cuisine has developed and which chile peppers help define each region.
Chapters in this spicy tome include: Cajuns, which covers Creole dishes; Cattlemen, covering the origins of and best recipes for Texas Red Chili and Lone Star Pork Picadillo; Catholics, detailing New Mexico with dishes such as New Mexico Green Chile with Pork and Navajo Tacos; Cowboys, covering the Sonoran cuisine of Arizona with a recipe for Herbed Spit Roasted Pork Loin; and California, where Baja, Mexican, and Nouvelle cuisine combine to create unique dishes.
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