This is the first cookbook to present all the regional styles of Mexican-American cooking. It traces the cooking from its Indian roots, through its development in response to European influences, to its arrival in the American Southwest. More than 200 recipes focus on regional styles found in New Mexico, California, Arizona, and Texas. Try out the Char-broiled Shrimp Tacos, Chicken Stew, Corn Bread with Green Chile, Cinnamon Tea, and Herbed Sirloin Roast. Has history ever been so delicious?