These are Mexican regional cookbooks, in Spanish, and sometimes available in US latin bookstores, one per state I think, first compiled and published in the eighties. My question is how do they stack up against your standards for regional cooking? Are they 'traditional' and 'authentic' or more a compilation of recipes from cooks who happen to live in a certain region?
The reason I ask is that in addition to manchamanteles and other moles, pozole, and tamales, I found recipes for salmon, for peach tart, and for croquettes, none of which I had ever thought of as particularly Mexican. I am trying to get a sense of what comes from where, and the salmon one threw me.
I really like the series (examples from the Aguascalientes book: Cauliflower cooked with anise and covered with guacamole, and Mole Casero with chicken and 25 other ingredients), but should I be at all skeptical at the recipes? I'm coming at this from a NOB perspective, and would like to hear from someone who is familiar with the series.
Cristina, in one post you cited book 41 as Chiapas, but I can't find any number on my books (Jalisco, Zacatecas, Aguascalientes, San Luis Potosi, Guanajuato, and Hidalgo so far). Is there a list of the volumes?