The Siete Table: Nourishing Mexican-American Recipes from Our Kitchen

By Garza Family, The

From the Garza family, creators of Siete Family Foods brand, comes this flavorful collection of nourishing Mexican-American recipes. 

When the Garza family began experimenting with making grain-free tortillas eight years ago to support the dietary needs of a family member, they could never have imagined how many lives they would touch. Today, Siete Family Foods brings Mexican-American foods into kitchens across the country. And now, with their first cookbook, the Garzas are excited to share the beloved family recipes and traditions that inspire their best selling products. 

In The Siete Table, the Garzas share more than 100 delicious gluten-free Mexican-American dishes that span every course and occasion. Both Mexican food aficionados and health-conscious eaters will find plenty to love, since each dish can be made dairy-free and many can be adjusted to be vegetarian or vegan, so there’s something for everyone. From Shrimp Tostadas to Enchiladas Suizas, Barbacoa to Vegan Chorizo, Chiles Toreados to Salsa Cruda, and Churros to Passion Fruit Margaritas, the recipes in this book are versatile and meant to be shared, savored, and celebrated with loved ones. 

Rooted in the inspiring story of one family’s innovation and collaborative success, The Siete Table is a true reflection of the intersections of food and culture, wellness and tradition—with love of family at its center. 

¡Buen provecho!

The Siete Table includes more than 60 full-color photographs.

• Language: English
• Publisher: HarperCollins
• Release date: Oct 18, 2022
• ISBN: 9780063219175

Book preview

1

Breakfast/Desayuno

The smell of refried beans and fresh tortillas from our Grandma Campos’s kitchen comes to mind when we hear the word breakfast. We also think of warm café con leche and sizzling bacon, and sitting down to the large feast of foods our mom had been in the kitchen preparing while we slept in on Sundays. To our family, breakfast is about more than food. It’s tradition.

On Saturdays throughout our childhood, our family could be found jostling one another around the table, helping ourselves to a huge buffet of food made by our mother, Aida. Our plates would be stacked with traditional Mexican and American dishes like pancakes, bacon, beans, potatoes, and all kinds of egg dishes, like huevos con papas and migas. Other mornings, the kitchen would be buzzing with rushed activity as each of us took turns to quickly heat up tortillas over the comal or cast-iron skillet, using them to scarf down leftover beans before rushing out of the house to school, work, or the next scheduled activity. Sometimes our dad would bring home breakfast tacos from our favorite restaurants in Laredo—along with plenty of extra little containers of salsas and pico, which were often saved and baked into breakfasts like huevos a la mexicana in the following