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Coe American Food: The Gastronomic Story, Evan Jones [chapter III "Padres and Conquistadores"] Cuisines of Mexico, Diana Kennedy Encyclopedia of American Food and Drink, John F.Mariani [separate entries for specific foods--fajita, tamale, chalupa...] Food Culture in Mexico, Long-Solis& Vargas The History of Food, Maguelonne Toussaint-Samat, "The History of Cereals, Maize in the West" (pages 164-176) New Mexico Cooking: Southwestern Flavors of the Past and Present, Clyde Casey Oxford Companion to Food, Alan Davidson [Mexico] Oxford Encyclopedia of Food and Drink in America, Andrew J. Pilcher The Story of Corn, Betty Fussell You Eat What You Are, Thelma-Barer-Stein ("Mexico") The history of bunuelos and churros can be traced to ancient peoples.Smith [Mexican American Food] Pre-Hispanic Cooking, Ana M. fritters were known to many cultures and cuisines; each evolving according to local tastes and customs.

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Tortilla chips, margaritas and chili con carne are now well-known around the world." --- Houston Post, 6 part series, all online: Los Angeles Times Cookbook: Old Time California, Mexican and Spanish Recipes [1905] History & evolution: Recommended books: America's First Cuisines, Sophie D.

In Uruapan..are broken into small pieces and heated\ quickly in a thick syrup of piloncillo, the raw sugar of Mexico.

These of Veracruz are very much like the churros of Spain, but flavored with aniseeds, and served with a syrup." ---The Cuisines of Mexico, Diana Kennedy [Harper Row: New York] 1972 (p.

About bunuelos "Most countries have their version of bunuelos, or fritters, either sweet or savory, and they are certainly great favorites throughout Spain and Latin America.

In many parts of Mexico bunuelos are made of a stiffer dough, which is rolled out thin anywhere up to 12 inches in diameter and then fried crisp and staked up ready for use.

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