Mark Miller opened the doors of Santa Fe's Coyote Cafe in 1987. Blending centuries-old culinary traditions with modern techniques, Miller pioneered the emerging Southwestern cuisine, earning accolades and thrilling diners at the Coyote with his robust, inspired cooking. Featuring over 150 recipes, COYOTE CAFE presents the bold, sumptuous creations that have become Southwestern classics. Mexican, Hispanic, and Native American influences inflect such imaginative dishes as Wild Morel Tamales, Lobster Enchiladas, and Yucatan Lamb. This edition includes an extensive section on choosing and preparing over 35 fresh and dried varieties of chiles, as well as an in-depth glossary of ingredients. Beautifully illustrated, heavy pound quality paper, great recipes. Sampling of some of recipes: (cocktails) Bloody Maria, Brazilian Daiquiri, Sunburnt Senorita, Coyote Cocktail, Tamirindo; (salsas) Mango Salsa, Hot Corn Relish, Pineapple Salsa, Nopales Salsa, Tomatillo Salsa, Roasted Corn Salsa; (soups and sauces) Posole, Clam Soup with Sausage, Southwest Painted Soup, Mole Rojo, Peanut Chipotle Sauce; (appetizers and salads) Salpicon of Texes Blue Crab, Crab Cusions, Barbecued Duck Cakes, Carnitas Raviolis, Lobster and Corn Salas; (tamales) Sweet Blackberry Blue Corn Tamale, Carnitas Tamale, Duck Confit Tamale; (seafood and fish) Lobster Enchiladas, Crab Cakes, Brook Trout, Cumin Fish, Caribbean Seafood Stew; (game and fowl) Grilled Venison, Pan Fried Quail, Squab, Duck, Pheasant, Stuffed Wild Turkey, Leg of Goat, Chicken Roulade; (meat) Tamarind Barbecue Ribs, Pecan Crusted Lamb, Pork Loin, Pork Tacos, Cowboy Steak; (desserts and bread) Cinnamon Buckwheat Bread, Chile Corn Bread, Orange Cumin Bread, Anise Pound Cake, Mango Raspberry Brulee; (Coyote's bag of tricks) Red Chile Rice, Sweet Cinnamon Rice, Pecan and Wild Boar Bacon Waffles, and many, many more recipes.