This cookbook has the same problem for me that the Coyote Cafe book had: it’s a cuisine that I know so well and like so much that I mostly don’t need recipes for it—I know the pantry for it backwards and forwards, and generally keep it around. (Well, there was the time not that long ago that I found to my surprise I was out of masa harina, but ok, generally.)
It’s tied to a restaurant I haven’t eaten at, but I do like the menus they’ve assembled over the years. (I check them every once in a while while contemplating a trip to Santa Fe, where I haven’t been for a long time.) They have a consistent integration of a few Thai or Southeast Asian recipes into the mix, reflected in the cookbook, which I find a little weird.
I decided for today that I need to use up some mushrooms, so I’ll make a warm mushroom salad they have in the book. Then I’ll make some chicken sandwiches that go with chile-cornbread, which seems appealing. If I have ambition, I might try a sangria sorbet that seems like it would be refreshing (though we’re back to a chillier spring day today after big storms yesterday).