This food study forwards a fascinating human history of a region like no other. . . . A wonderfully absorbing foodie saga that drills down to the heart of its chosen locale.
--Foreword Reviews

Those with a taste for Southwestern cuisine will find their hunger satiated by this readable, authoritative culinary and cultural history.--Kirkus Reviews

Those with a taste for Southwestern cuisine will find their hunger satiated by this readable, authoritative culinary and cultural history.--Kirkus Reviews

This book feels like sitting down to a dinner with Diana Kennedy and Jim Harrison, tequila in hand and great conversation going long into the night. It's alive, a love story, a timeless journey. I absolutely loved reading it and will treasure Gregory McNamee's words for a long time to come.--Tracey Ryder, coauthor of Edible: A Celebration of Local Foods

Tortillas, Tiswin, and T-Bones sends the reader on a riveting adventure, tracking the origins of southwestern ingredients and culture to reveal American history through food. McNamee's prose is deft and authoritative, and this is a highly original, timely book.--Kate Christensen, author of Blue Plate Special: An Autobiography of My Appetites and How to Cook a Moose: A Culinary Memoir

Nobody knows the Southwest like Gregory McNamee. He has seen it all, explored it all, and sampled every kind of food the region has to offer. This is a book of many delights--so pour a cup of tiswin and feast upon it.--Luis Alberto Urrea, author of The Hummingbird's Daughter