Prepare the exiting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook. Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it-and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new tex-mex dishes. Authentic Southwestern recipes include: - Mexican Corn Chowder from The Pink Adobe Restaurant - Carne Adovada from Marie's New Mexican Kitchen - Rack of Lamb with Heirloom Bean Ragout from Santecafe - Orange-marinated Chicken Fajitas from Santa Fe School of Cooking - Red Corn Rubbed Chicken from Inn of the Anasazi - Chilean Sea Bass Napoleon from La Casa Sena - Taco-nolis from Cafe Pasqual's? Food of Santa Fe offers the best of Southwest cooking, New Mexico's traditional dishes, and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.