Cheryl and Bill Jamison's The Border Cookbook, Authentic Home cooking of the
American Southwest and Northern Mexico, Harvard Common Press, Boston Mass.
http://www.tejassmokers.com/the_border_cookbook.htm do check out their
other cookbooks at the site. 15 bucks and free shipping is a good deal

This is a very good cook book from folks that actually researched their
material rather than having relied on copying some regional dish titles and
posting dubious Internet blurbs that he cannot translate nor reference.
They are devoid of the prejudices of the Class Warriors that clamor that
there is no Mexican Foods outside the Valley Of Mexico and the old Mayan
peninsula. Bill and Cheryl are three-time James Beard Award winners. They
talk of readily available ingredients that you can use to make Mexican Food
that perhaps the false Traditionalist and the Authenticos would tend to
state are "Not Mexican" or are reluctant to define, not for lack of fear of
speaking out, but because of lack of knowledge of cooking ingredients and
methods.