Born in Tucson, Arizona, of immigrant parents from Sonora, Mexico, Amalia was reared in a traditional
family atmosphere. As the oldest of nine children, she grew up with much responsibility centered around the kitchen.
It was in this traditional family environment where she learned to cook firsthand from her mother, helping and experiencing
these exciting recipes: thus her appreciation for the joys, smells and trials of traditional Sonoran Cooking.
Since first publications, "Special Mexican Dishes", has been received with great enthusiasm and
acceptance. So much so as to excite both the author and publisher to revise and enlarge upon the first edition.
It is hoped that we have maintained an original, authentic highly informative and useful recipe book for the delight of all
those who use it and enjoy eating.
The cook book was first published in 1977. Since that time Amalia has done hundreds of food
demonstration in various department stores and gourmet shops throughout Arizona, Colorado and California. Since 1979
Amalia has been teaching at the Tasting Spoon Cooking School and at La Cuciana Cooking School in the Tucson Area.
Everything from soup to dessert is in this book, authentically Mexican and presented to make the
food preparation in a modern American kitchen easy and sucessful.
