The Folk Foods Of The Rio Grande Valley And Of Northern Mexico (1895)

The Folk Foods of the Rio Grande Valley and of Northern Mexico is a historical cookbook written by John Gregory Bourke in 1895. The book provides a detailed exploration of the traditional cuisine and cooking methods of the Rio Grande Valley and Northern Mexico. Bourke, an ethnologist and military officer, spent years studying the customs and traditions of the people living in these regions. He documented their food habits, recipes, and cooking techniques, which he believed were essential to understanding their culture.The book contains over 100 recipes, including soups, stews, meats, vegetables, and desserts. Each recipe is accompanied by a detailed description of the dish and its cultural significance. Bourke also provides information on the ingredients used in these recipes, such as chili peppers, beans, corn, and various types of meat.In addition to the recipes, the book also includes detailed descriptions of the cooking methods used by the people of the Rio Grande Valley and Northern Mexico. Bourke discusses the use of traditional cooking tools such as the metate, a stone tool used for grinding corn, and the comal, a flat griddle used for cooking tortillas.Overall, The Folk Foods of the Rio Grande Valley and of Northern Mexico is an important historical document that provides insight into the traditional cuisine and culture of these regions. It is a valuable resource for anyone interested in Mexican cuisine or the history of the Rio Grande Valley.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.