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

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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.

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  • 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.

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