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Since he first travelled to New Mexico in the 1960s, Clyde Casey has been in love with New Mexican cuisine and has explored its evolution from Puebloan roots, to influences brought by the Spanish in the early 1500s, to what is today a unique blend of Native American, Spanish, French, cowboy chuck wagon, Mexican, and Mediterranean influences. New Mexico Cuisine reflects the diversity of these culinary origins, offering a wide range of New Mexic...

Chile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, "Red or green?” In Red or Green, Casey invites readers to experience the bold flavours of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking.

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