The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Bill Jamison and Cheryl Alters Jamison

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Notes about Recipes in this book

  • Hatch green chile sauce

    • TrishaCP on September 14, 2014

      I made this when Hatch chiles were at their peak and froze it- no ill effects to doing so. (I also blended my sauce a bit and would again.) This sauce had good flavor- the chile/vegetal flavor is dominant so if that is not your thing, use the Tubac chile verde recipe from this book instead. I used all mild Hatch chiles because that is what I had, but it definitely would have been better with a little more heat- next time I would start by adding at least one hot chile.

    • TrishaCP on November 15, 2014

      Recipes that use this sauce: p.76 Green chile breakfast burritos; p. 82 Tamale hash; p. 89 Santa Fe omelet; p. 143 Ysabel's best chile con queso; p. 147 Burrell tortilla; p. 166 Cheddar and piñon tamales; p. 168 Big Jim Chiles Rellenos; p. 207 Brisket burritos; p.344 Zucchini, chile, and cheese tamales.

  • Tubac chile verde

    • TrishaCP on September 29, 2013

      Very good for highlighting roasted green chiles. I made the tomatillo version, and paired it with grilled fish in tacos. It had a pleasant tart and vegetal flavor and would be a great sauce to lighten up a heavier enchilada dish.

    • TrishaCP on February 17, 2014

      This time, I made the sauce using crushed tomatoes rather than tomatillos per the instructions in the book's Green Chile Enchiladas recipe. I have to say I prefer this version- I think it is due to the umami flavor from the tomatoes. Like last time, I again used (frozen) roasted Hatch chiles (using a ratio of 2 hot chiles and the rest mild, which gave me a potent sauce). An adjustment I would also try next time is halving the amount of flour added as a thickener.

  • Green chile breakfast burritos

    • TrishaCP on December 30, 2014

      These had great flavor. I had some problems with the texture of the potatoes. I don't believe the recipe specifies but I would definitely squeeze the water from the grated potatoes before making this again. Also, the Hatch chile sauce is listed as an accompaniment, but it is actually an integral part of the recipe.

  • Green chile enchiladas

    • TrishaCP on February 17, 2014

      This dish is all about the sauce, so make sure you use a good one. I used the book's Tubac Chile Verde, made quite hot with the type of Hatch chiles I used, and I liked that the heat cut through the richness of the cheese. Once the sauce is made, this dish comes together quickly. I didn't fry the tortillas to soften them- I toasted them on a comal instead, and didn't miss the extra oil.

  • Tenderloin asada with sage and savory apples

    • TrishaCP on October 03, 2020

      The spice rub for the tenderloin was really nice. We used the suggested ground chipotle and I really liked it with the sage. I thought the apples needed some more attention - I would add an onion to the party for the next go around.

  • Chile verde from the valley of the sun

    • TrishaCP on July 25, 2014

      This tasted fine but wasn't that special. I thought the green chiles were lost behind the tomatoes (I used mild frozen Hatch chiles).

  • Chicken with green pipian

    • TrishaCP on July 13, 2013

      A rich sauce thickened with seeds and nuts (almonds, pepitas, sesame) is lightened by the tang from tomatillos and orange juice. The chile gives a nice kick (I used one large jalapeño instead of two but kept half the seeds for flavor.) This is complex, comforting, and immensely flavorful. If you make the sauce in advance, this can be a weeknight meal.

  • Classic calabacitas

    • TrishaCP on June 10, 2013

      Simple and delicious use of late summer produce. Roasted green chiles, zucchini or summer squash (I used squash), corn and onions are sautéed together with just a hint of canela (or cinnamon). The real star of this dish is the corn- the preparation really highlights the sweetness.

    • wcassity on September 12, 2014

      My favorite calabacitas recipe so far. The cinammon, the slow cooking, make it great. I added some chopped, roasted Hatch green chiles. Great use for summer zucchini and other squash.

  • Torta tex-icana

    • SugarTreeBaking on January 02, 2021

      Easy recipe, nice brunch option. I added cayenne for more kick. Watch cooking time, my eggs were still runny after the specified 30 minutes. Served with salsa.

  • Baja date cake

    • eve_kloepper on June 16, 2014

      this is just delicious and super easy. I used half whole wheat pastry flour to make the cake a little more nutritious, and it worked perfectly.

  • Tomatillo swordfish steaks al carbon

    • eve_kloepper on September 14, 2020

      Fabulous recipe and couldn't be simpler. The salsa is great with chips as well.

  • Red Caldwell's South Texas fajitas

    • wcassity on January 04, 2015

      Not good. The only recipe I've used from this book that I haven't liked. The meat tasted like Italian dressing and beer, a gross combo. You're better off just seasoning with salt and pepper than using this recipe.

  • Rio Bravo brisket hash

    • wcassity on May 02, 2020

      Standard hash. Used great, smoky leftover brisket. Went a little too heavy on the jalapeño.

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Reviews about this book

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Reviews about Recipes in this Book

  • Sopaipillas

    • Use Real Butter

      ...exactly like the sopaipillas we have enjoyed in New Mexico. It reminded him of home. The crisp outside and soft, doughy inside are perfectly paired with sweet, gooey honey. And they’re fun to eat.

      Full review
  • ISBN 10 1558321020
  • ISBN 13 9781558321021
  • Published Oct 01 1995
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Harvard Common Press,U.S.
  • Imprint Harvard Common Press,U.S.

Publishers Text

Tantalizing recipes (with regional variations), history & anecdotes for exuberant home cooking of the American Southwest & Northern Mexico.

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