Cooking the Borderlands
Spice and Smoke Between Mexico and the States
$58.83
- Hardcover
288 pages
- Release Date
7 July 2026
Summary
A culinary journey along the Mexican American border, telling the story of its intertwined cultures and communities with more than 100 vibrant, flavor-packed recipes from Top Chef star, Iron Chef Mexico finalist, and Tijuana-San Diego border kid Claudette Zepeda.
The Mexican American border has been an inflamed political focal point within the US; at the same time, Mexican food has long been the most popular “ethnic” cuisine in America. A child of the border herself, Claudette Zepeda …
Book Details
| ISBN-13: | 9780593796139 |
|---|---|
| ISBN-10: | 0593796136 |
| Author: | Claudette Zepeda |
| Publisher: | Random House USA Inc |
| Imprint: | Random House Inc |
| Format: | Hardcover |
| Number of Pages: | 288 |
| Release Date: | 7 July 2026 |
| Weight: | 567g |
| Dimensions: | 254mm x 189mm |
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What They're Saying
Critics Review
“Zepeda has dedicated her career to learning about the unique fusion of cultures along our shared perimeter. Her deeply personal, geographically-organized book covers territory from California to the Sonoran Desert to cowboy country, with recipes like arroz poblano, tacos with vermicelli and green chorizo, and jericalla (burnt cinnamon custard) along the way.”—Saveur
“‛The /borderlands between [Mexico and the U.S.] have always been home to beautiful tales of migration, immigration, resilient and often misunderstood people, and of course a shared love of food,’ writes San Diego chef Zepeda in this gorgeous debut recipe collection that doubles as a valuable work of culinary anthropology… . Zepeda’s chatty tone makes her a charming storyteller, and vibrant photos accompanying the recipes appeal. This impresses.”—Publishers Weekly, starred review
About The Author
Claudette Zepeda
Claudette Zepeda is an award-winning, San Diego-based celebrity chef and culinary entrepreneur known for her fearless style and bold approach to regional Mexican cuisine. Zepeda’s multi-faceted expertise is showcased in her role overseeing the creative vision as Founder of Chispa Hospitality, with projects in San Diego, Nashville, Australia, and Mexico. Her latest project, Novecientos Grados, a Mexican food restaurant in partnership with Tony Hawk located in the San Diego airport, celebrates both the border and skater culture through delicious food.
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