I got to know Sandra Gutierrez several years ago when she arrived to give a cooking class at Different Drummer’s Kitchen in Northampton, Massachusetts, where I oversee the cooking school. Warm, outgoing, and passionate about food, she made a fine impression on our students as she showed them how to prepare a tempting menu of Latin American favorites. At the time she mentioned she was working on her first book—a collection of recipes that reflected both her Southern (she has lived in North Carolina for many years) and Latin roots (she was brought up in Guatemala).
Fast forward to a few weeks ago when a copy of The New Southern-Latino Table arrived at my door. A Southerner myself, I recognized many recipes from my childhood, often with spicy accents, and was tempted by others with definite Latino origins. But, what really intrigued me was the way Sandra had seamlessly combined these two popular cuisines. Chili Cheese Biscuits with Avocado Butter, Collard Green Tamales, and Chili-Chocolate Brownies are among the scrumptious samplings.
