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320 pp., 7.625 x 8.375, 20 color illus., bibl., index

ISBN  978-0-8078-3494-7
Published: September 2011

The New Southern-Latino Table

Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South

By Sandra A. Gutierrez

In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South.

The New Southern-Latino Table features 150 original and delightfully tasty recipes that combine the best of both culinary cultures. Gutierrez, who has taught thousands of people how to cook, highlights the surprising affinities between the foodways of the Latin and Southern regions--including a wide variety of ethnic roots in each tradition and many shared basic ingredients--while embracing their flavorful contrasts and fascinating histories.

These lively dishes--including Jalapeño Deviled Eggs, Cocktail Chiles Rellenos with Latin Pimiento Cheese, Two-Corn Summer Salad, Latin Fried Chicken with Smoky Ketchup, Macaroni con Queso, and Chile Chocolate Brownies--promise to spark the imaginations and the meals of home cooks, seasoned or novice, and of food lovers everywhere. Along with delectable appetizers, salads, entrées, side dishes, and desserts, Gutierrez also provides a handy glossary, a section on how to navigate a Latin tienda, and a guide to ingredient sources. The New Southern-Latino Table brings to your home innovative, vibrant dishes that meld Latin American and Southern palates.

About the Author

Sandra A. Gutierrez, who grew up in the United States and Guatemala, is a journalist, food writer, culinary instructor, and recipe developer. She lives in Cary, N.C., with her husband and their daughters.


Sample recipe from The New Southern-Latino Table

Spiced Pepitas
These crunchy pumpkin seeds are lemony, salty, spicy, and zesty all at the same time. A handful of these toasted little tidbits makes a perfect nibble to whet the appetite. In the South, appetizers can be as simple as shelled pecans tossed together with spices. Here, I give the same easy treatment to pepitas, a classic Latin ingredient. When I shop at a tienda, I often purchase raw pumpkin seeds in bulk and store them in the freezer so I always have some on hand. You can find them in most grocery stores (usually in the organic section of supermarkets) and in specialty and health food shops. These take only minutes to make and will keep for a few weeks if stored in an air-tight container. Pair them with a cold beer.

  • 2 cups raw pumpkin seeds
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sugar
Preheat the oven to 375°F. In a medium bowl, toss together the pumpkin seeds, lemon zest, lemon juice, salt, cumin, pepper, coriander, chile powder, cayenne, garlic powder, and sugar. Spread the mixture on a baking sheet. Bake for 5 minutes; remove the baking sheet and shake to redistribute the seeds. Return to the oven and bake for another 3 minutes; stop to shake the pan again. Finish baking for 1–2 minutes, or until the pumpkin seeds are crispy and golden, being careful not to burn them. Transfer to a cool baking sheet and cool completely before storing. Makes 2 cups. © 2011 Sandra A. Gutierrez


"[Gutierrez's] approach to cooking reflects the fusion of both cultures."
--Library Journal

"A beautiful marriage of cultures."
--USA Today Hispanic Living

"A wonderful cookbook and a fact-filled guide to the fusion of Southern and Latino cooking. . . . This skillful foray into the cuisine of the Americas. . . . is a tremendously valuable addition to the bookshelves of both serious and casual cooks."

"Few authors are so thoroughly integrated into a cookbook. . . . Her personality is palpable throughout. Using the book is almost like having Gutierrez beside you in your kitchen."
--Damon Lee Fowler, Savannah Morning News

"A great culinary merger proposition."

“The gift of this book is the introduction of flavor combinations that you may never have imagined. Unlike many Southern recipe collections that overlap somewhat, The New Southern-Latino Table fills a unique niche. This is the perfect gift for cooks who already have a large collection of cookbooks. I know of nothing else quite like it.”
--Moreton Neal, MetroMag

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