EL CHOLO COOKBOOK
Recipes and Lore from California's Best-Loved Mexican Kitchen

by Merrill Shindler

It’s impossible to imagine California without El Cholo. In the same location, run by the same family, El Cholo has been serving its legendary green corn tamales and irresistible margaritas to the people of Los Angeles for more than 70 years. And when visitors come to town, locals say "You’ve gotta go to El Cholo." Its secret? Keep things simple, keep things authentic. Regulars such as Elizabeth Taylor and Jack Nicholson know that the history of this restaurant and its food is a history of eating in California, a tradition that dates back to Spanish-America days. The dishes first served at El Cholo were part of the rancheros’ California cuisine, a fusion of three cultures that today is known as Cal-Mex. From homestyle enchiladas, burritos and tacos to elegant celebration dishes like the duck tamales with red chile sauce and the famed capirotada, a fruited bread pudding, the recipes are as diverse as the culture it reflects. Restaurant critic and food historian Merrill Shindler captures the magic of El Cholo and brings to readers -- whether they cook or not -- a spicy taste of authentic California cooking, with history in every bite.

". . . distinctive Cal-Mex cuisine -- the food that made them legendary continues to do so today" -- Bon Appetit

Food writer and historian Merrill Shindler is editor of L.A.’s best-selling Zagat Guide and is a popular talk show host on The Zone radio in Los Angeles, where he lives. A longtime restaurant critic, his work has appeared in newspapers and magazines all over the world.