A creative, culinary road map for easy-to-follow borderlands cuisine from James Beard Award-winning author Hank Shaw of Hunter Angler Gardener Cook. 

The people and the foods along both sides of the border between the United States and Mexico are special, drawing from not only each other's cultures, but also those of the peoples who have lived there long before European contact, as well as from the waves of later immigrants settling the often arid lands between the mouth of the Rio Grande and the shores of the Pacific. 

Borderlands: Recipes and Stories from the Rio Grande to the Pacific transports you to this region, with more than 125 recipes and nearly 300 photographs from every part of the border. 

Shaw's approachable recipes include tried-and-true standards like Fish Tacos, Chimichangas, and Carne Asada, unusual border specialties like Discada, Mollejas, and Empalmes, vegetarian standouts like Caldo de Queso, Cactus Salad, Nopales Navegantes, and Mushroom Tacos, as well as deeply personal dishes like the Death Bed Taco, a life-changing taco made for him by a dear friend on his birthday years ago. 

It also features an array of wild food recipes and techniques for using the surprisingly rich natural bounty of the borderlands, from mesquite to wild greens to native pine nuts, Texas ebony beans, cholla, and beyond. Hunters and anglers will love how prominently game features in border cuisine, and Borderlands includes visual icons to help cooks mix and match various types of wild and domesticated meat, fish and fowl. 

You'll come away from Borderlands with a new perspective on la frontera, one that's rich, wild -- and tasty! Buen provecho, y'all! 

The book will ship in June 2025.