California Mexican Cookbook
TO MY READERS
An announcement that my lesson for the day would be Spanish
dishes, invariably brought record-breaking crowds in any city in
the United States, and a demand for recipes induced me to search
for the best to be found.
My three years' stay in California has enabled me to learn how to
prepare the very best dishes directly from the natives, both
Mexican and Spanish.
It is not generally known that Spanish dishes as they are known in
California are really Mexican Indian dishes. Bread made of corn,
sauces of chile peppers, jerked beef, tortillas, enchiladas, etc., are
unknown in Spain as native foods; though the majority of Spanish
people in California are as devoted to peppery dishes as the
Mexicans themselves, and as the Mexicans speak Spanish, the
foods are commonly called Spanish dishes.
When made properly, there is great merit in this class of foods and
I have endeavored to select the very best recipes, and have revised
them into correct proportions and practical methods of preparation.
Many of the dishes are very delicious and will be found of great
value for luncheon, entries, and a zest to various menus, and
especially useful to those who desire to cater to the public. Please
note the classification of sauces and dressings which eliminates a
repetition of the same sauce in different dishes.
Wishing you as much pleasure in the preparation and serving of
this collection of recipes as I have had in compiling them, I am,
Very sincerely yours, BERTHA HAFFNER-GINGER.
THE MISSION OF THE OLD PADRES WAS TO MAKE LIFE
BRIGHTER FOR SUCH AS THESE