Cooking the Borderlands - by Claudette Zepeda (Hardcover)

Book Synopsis

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 grew up in both California and Mexico and sees the border as a vibrant, vital, and unique cultural and culinary place. A gifted storyteller and chef, Claudette's recipes and ruminations humanize border culture through 100 accessible and beloved dishes such as:

- Coahuila's Esquites (Street Corn)
- Las Calandrias Caballitos (Chicken Sopes)
- Arroz Poblano (Poblano Pepper Creamy Rice)
- Camarones al Ajillo (Baja Style Garlic Shrimp)
- Capirotada (Bread Pudding)

This is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor. Borderlands details the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. With her sophisticated, first-hand perspective of the Mexican American border, immigration, and the feet-in-many-worlds attitude of Border Kid culture, Claudette shines a human light on the imaginary line stretching from California through Texas and shows how vital this place is in American culture.

About the Author

Claudette Zepeda is an award-winning, San Diego-based chef and culinary entrepreneur known for her fearless style and bold approach to regional Mexican cuisine. She has more than 20 years of experience working in restaurant kitchens and has garnered many accolades over the years: inclusion on Esquire's 2018 Best New Restaurants, recognition from Michelin on their 2019 Bib Gourmand list, named Eater San Diego and San Diego Union Tribune's Chef of the Year in 2018, and was a James Beard Best Chef West semifinalist in 2019. In 2022, she founded Taqueria Zepeda in Sydney, Australia. She is the culinary director of VAGA restaurant in San Diego, and has a new restaurant (Gentle Burger in CDMX) in the works.