I've just had a chance to spend some more time with this book -- it has really awesome pictures, both of the food and the country and people.
Originally Posted by jadenegro
The cookbook splits Mexico into different regions and all the recipes are named with what state they originate from:
The Maya World (Quintana Roo, Yucatan, Campeche, Chiapas)
Isthmus of Tehuantepec (Tabasco, Oaxaca, Veracruz)
Crossroads of Mexico (Mexico, Distrito Federal, Hidalgo, Tlaxcala, Puebla, Morelos)
Pacific Coast (Guerrero, Western Michoacan, Western Jalisco, Colima, Nayarit, Sinaloa)
Colonial Tablelands (Guanajauato, Queretaro, Aguascalientes, Eastern Jalisco, Eastern Michoacan, San Luis Potosi, Zacatecas)
The Frontier (Baja California Norte, Baja California Sur, Sonora, Chichuahua, Coahuila, Nuevo Leon, Durango, Tamaulipas)
I'm going to make a recipe for Chile-Seasoned Pork (Chilorio) from Sinaloa state (on the Pacific Coast). She describes this recipe as from the inland -- it can be served with flour tortillas, rice, black beans, and guacamole or rolled into tacos or burritas. I think we may go for tacos.
Once, during prohibition, I was forced to live for days on nothing but food and water. W. C. Fields