Mark Miller's Indian Market Cookbook: Recipes from Santa Fe's Famous Coyote Café by Mark Miller

Search this book for Recipes »
    • Categories: Bread & rolls, savory; Breakfast / brunch; Cooking for a crowd; American
    • Ingredients: blue cornmeal; cornmeal; all-purpose flour; milk; honey; butter
    show
  • show
  • show
    • Categories: Bread & rolls, savory; Cooking ahead; Cooking for a crowd; Mexican; American
    • Ingredients: bread flour; fresh yeast; ground cinnamon; all-purpose flour; garlic; dried chipotle chiles; cornmeal
    show
  • show
    • Categories: Bread & rolls, savory; Cooking ahead; Cooking for a crowd; Mexican; American
    • Ingredients: ancho chiles; dried chipotle chiles; black beans; cumin seeds; peanut oil; molasses; active dry yeast; whole wheat flour; bread flour; cornmeal
    show
    • Categories: Bread & buns, sweet; Afternoon tea; Cooking ahead; Cooking for a crowd; Fall / autumn; Mexican; American
    • Ingredients: bread flour; fresh yeast; honey; all-purpose flour; New Mexico chiles; apples; cornmeal
    show
    • Categories: Bread & rolls, savory; Cooking ahead; Cooking for a crowd; American; Spanish
    • Ingredients: bread flour; active dry yeast; cornmeal; peanut oil; sage; lemons; all-purpose flour
    show
    • Categories: Bread & buns, sweet; Afternoon tea; Cooking ahead; Cooking for a crowd; Mexican; Native American
    • Ingredients: bread flour; fresh yeast; honey; pumpkin puree; pumpkin seeds; ground allspice; ground ginger; ground cinnamon; all-purpose flour; cornmeal
    show
    • Categories: Bread & rolls, savory; Cooking ahead; Cooking for a crowd; Mexican; American
    • Ingredients: all-purpose flour; active dry yeast; cornmeal; wild oregano
    show
    • Categories: Soups; Cooking ahead; Mexican; American
    • Ingredients: duck stock; carrots; turnips; celery; duck breasts; dried chipotle chiles; shallots; chanterelle mushrooms; cremini mushrooms; cooked wild rice; leeks; thyme
    show
    • Categories: Sauces, general; Soups; Cooking ahead; Mexican; American; Vegetarian
    • Ingredients: crookneck squash; white onions; marjoram; heavy cream; buttermilk; canned chipotle chiles in adobo sauce
    show
  • show
    • Categories: Soups; Cooking ahead; American; Vegan; Vegetarian
    • Ingredients: cherry tomatoes; shallots; limes; spinach; chard; watercress; romaine lettuce; parsley; poblano chiles; serrano chiles; basil; coriander seeds; cumin seeds
    • Accompaniments: Red chile crema
    show
    • Categories: Soups; Cooking ahead; Mexican; Vegetarian
    • Ingredients: red kidney beans; dried oregano; tomatoes; white onions; canned chipotle chiles in adobo sauce; peanut oil; dried pasilla negro chiles; ranchero cheese; pasilla negro chiles
    • Accompaniments: Wild rosemary-pecan bread
    show
    • Categories: Soups; Cooking ahead; Mexican
    • Ingredients: chicken breasts; tomatoes; chicken stock; roasted garlic; serrano chiles; cilantro; tortillas; white onions; roasted poblano chiles; Key limes; Mexican oregano
    show
    • Categories: Soups; Cooking ahead; Summer; Native American; American; Vegan; Vegetarian
    • Ingredients: white onions; corn; crookneck squash; marjoram; basil; squash blossoms
    show
    • Categories: Soups; Cooking ahead; Mexican; Native American; American
    • Ingredients: corn; milk; blue corn tortillas; shrimp; queso fresco; cilantro; chiles pasados
    show
    • Categories: Soups; Cooking ahead; Native American; American
    • Ingredients: venison shoulder; chile caribe; turnips; butternut squash; venison stock; corn; tomatoes; mustard greens; arugula; marjoram
    show
    • Categories: Soups; Cooking ahead; American
    • Ingredients: peanut oil; onions; carrots; garlic; leeks; celeriac; tomato purée; red wine; juniper berries; thyme; venison stock
    show
    • Categories: Soups; Sauces, general; Cooking ahead; Mexican
    • Ingredients: shrimp; corn; tomatoes; egg yolks; ancho chiles; ground coriander; ground cinnamon; Mexican oregano; white onions; garlic; carrots; canned chipotle chiles in adobo sauce; fish stock; cilantro
    show
    • Categories: Sauces, general; Soups; Cooking ahead; Native American; Spanish; Vegetarian
    • Ingredients: white beans; onions; carrots; celery; fennel; garlic; bay leaves; sun-dried tomatoes; marjoram; dried chiles; thyme; anejo cheese
    show
    • Categories: Dips, spreads & salsas; Sauces, general; Soups; Cooking ahead; Spanish; American
    • Ingredients: yellow tomatoes; cucumbers; yellow bell peppers; rice wine vinegar; lump crabmeat; red bell peppers; green onions; serrano chiles; basil; güero chiles
    show
    • Categories: Dressings & marinades; Salads; Appetizers / starters; American
    • Ingredients: sherry; shallots; hazelnut oil; chanterelle mushrooms; red oakleaf lettuce; oakleaf lettuce; baby frisée; hazelnuts; thyme; chives; wild boar bacon
    show
    • Categories: Dressings & marinades; Salads; Appetizers / starters; American
    • Ingredients: white bread; garlic; egg yolks; canned anchovies in oil; Parmesan cheese; romaine lettuce; sherry vinegar
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Huitlacoche tamales with tomatillo salsa and huitlacoche sauce

    • deanasma on October 23, 2019

      Mark Miller's recipes are always a bit too spicy for me. I usually cut in half the heat and add more as needed. For the amount of masa this makes, you can prepare 1/2 the filling and sauce. Know that the mixing in of butter and baking soda makes these tamales MUCH lighter than traditional tamales mixed with lard. I used reconstituted dried mushrooms for the filling and I'll switch back to fresh ones from now on. A bit too heavy (too much mushroom flavor) with dried reconstituted mushrooms. Easy to make and I loved them but still think fresh mushrooms that the recipe calls for will be better

  • Roasted lamb Yucatán-style with cinnamon rice (Cordero Yucatán)

    • Shelmar on September 06, 2019

      Good. Way too much work. While not too spicy, it is so spicy that it overwhelms a good piece of meat. This would make mutton better, but diminishes lamb.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0898156203
  • ISBN 13 9780898156201
  • Published Sep 01 1995
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Since its opening, the Coyote Cafe has celebrated Santa Fe's Indian Market Week with a festival of dishes created especially for the occasion. New each year, seldom repeated on other menus, these recipes reflect the long history of Southwest trading--and the marketplace for ingredients that it created among ranchers and growers.

Other cookbooks by this author