There is not just one Latino/Hispanic cuisine, instead there are great varieties with recipes from unique regions in Mexico, Central America, South America, the Caribbean Islands, Spain and other parts of the world which Spain conquered. Here is a sampling of some cookbooks. This list is a small selection of books on this subject.
Penelope Casas was one of the modern food experts on Spanish cuisine. Greek-American, with a passion for the food of Spain, she delineated it from Mexican and South American cuisine. This is her last book which has recipes that are easy and attainable for the most challenged of home cooks.
Corn, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate and chiles were indigenous to the cultures and cuisines of the Aztecs, Mayas, and Incas. For many millennia, long before the Spanish invasion, these foods were cultivated for use in cooking. The individual foods, which have become ubiquitous, and their preparation are examined by Coe in a thorough and interesting style.
Master pastry chef Joseluis Flores presents a wonderful array of desserts: flans, puddings, cookies, sweet breads, cakes and pastries, fruit desserts, chocolate desserts, ice cream, sorbert and granita.
Claudia Roden is an authority on the foods of the Mediterranean, North Africa, and Italy. She brings insight, history and thorough research on the regions and foods of Spain. This is a massive work.
Bend the taco like Wesley Avila and you have guerrilla tacos He takes basic tacos and serves them up with mouthfuls of surprises.
Stories and recipes are combined in this memoir of Cuba in the 1940s and 1950s. This was the heyday of partying with lots of good food and drinks, tourists, music, and government corruption. Viviana Carballo's family was charming and adventurous, with big personalities. Almost all of the recipes are prefaced with some anecdote relating to family or cultural events.
Restaurateur, TV presenter, food writer, and recent winner of the United States National Humanities Medal (2016), Chef José Andrés presents the best of regional Spanish cooking.
This is the most recent book on Mexican food, cuisine and culture from Rick Bayless, who owns several Mexcian restaurants in Chicago, and is the recipient of Mexico's Order of the Aztec Eagle, the higest honor awarded to foreigners. Bayliss covers eveything from appetizers to desserts; includes different types of equipment; essential ingredients to have on hand; and "Four Secret Weapons I Always Have in My Refrigerator" and how all of us can make them. Right now, his recipe for Chicken Barbacoa, p. 324, is on my must-make-it-soon list.
Diana Kennedy is one of the key experts on Mexican cuisines. Married to a journalist who was stationed in Mexico, Kennedy became an expert historian because of her love and fascination with Mexico, its people, culture and definitely the great variety of foods. She established the Diana Kennedy Center in Mexico to preserve the native foods, resources and cuisine.
Pastry chef Fany Gerson presents a personal and professional overview of Mexican sweets. Great recipes and their origins are traced, and Gerson includes personal experiences and insights. There are numerous color photographs of the desserts and local cooks and chefs in Mexico.
Along with Diana Kennedy, Elisabeth Lambert Ortiz is the other Englishwoman who became enthralled with Mexican cuisine and its history. As with Kennedy, Ortiz thoroughly researched the food, the people, their culture and history, and conveys her fascination and love with precision, ease and wit. She traces Mexico's major contributions to world cuisine: chocolate, vanilla, corn, the great variety of chilies, tomatoes, avocados, green beans, dried beans, pumpkin, papayas, summer squashes, and other foods. The chapters on foods, with historical introductions, go way back to the original peoples of the country, the Aztecs, Mayans, Toltecs. The only dated section is for food resources. Here in Los Angeles/Southern California we have the world of foods within easy reach.
Diana Kennedy is the authority on all types of Mexican cuisine. In this very large book, 10 inches by 12 inches and weighing about 10 pounds, she has organized her thorough research on Oaxacan gastronomy, which includes recipes, preparation and cooking of produce, plants, spices and delicacies. Organized by region in the table of contents and in the index, the book includes numerous full-color pages of photographs and smaller images. There are three pillars of Oaxacan cuisine: chocolate, corn and the unique chiles of Oaxaca. A terrific book to cook from and to read.
In this revised edition of his original cookbook, Oswald Rivera adds more information about the history, food and culture of Puerto Rico, with the island's unique mix of Spanish, African and Caribbean peoples.
Tapas are part of a Spanish culinary tradition, eaten late in the evening as snacks or appetizers, with entire restaurants or bars devoted to them. Penelope Casas' book provides an enormous variety of recipes and ideas so that everyone can prepare, share and enjoy them with family and friends.