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About the Book

Beyond the Book

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

The New Southern-Latino Table

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


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


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