The Southern Foodways Alliance Community Cookbook, edited by John T. Edge and Sara Roahen, was published by the University of Georgia Press in 2010. It is a democratic effort, reflecting the broad membership of the Southern Foodways Alliance and the diversity of the region’s cuisine. If you can’t find The Southern Foodways Alliance Community Cookbook … Continued
Francisco Briceño had no previous experience as a restaurateur, but he had strong instincts. He quickly made Santa Fe Grill successful by changing the menu to fit customer requests. He has introduced dishes like beef tongue (lengua) and fish (pescado) and shrimp (camarón) tacos.