Editing Mexican cuisine (section)

==Bibliography==
* {{cite book |title=Rio Grande/Río Bravo: Borderlands Culture, 9 : Voices in the Kitchen : Views of Food and the World from Working-Class Mexican and Mexican American Women. |first=Meredith E. |last=Abarca |publisher=Texas A&M University Press |location=College Station, TX, US |year=2006 |isbn=978-1-58544-531-8}}
* {{cite book |title=Culinary Art and Anthropology |first=Joy |last=Adapon |publisher=Berg Publishers |location=Oxford |year=2008 |isbn=978-1-84788-213-4}}
* {{cite book |last1=Iturriaga |first1=José N. |title=La Cultura del Antojito |trans-title=The Culture of Snack/Street Food |year=1993 |publisher=Editorial Diana |location=Mexico City |language=es |isbn=968-13-2527-3}}
* {{cite book |last1=Luengas |first1=Arnulfo |title=La Cocina del Banco Nacional de México |trans-title=The Cuisine of the National Bank of Mexico |year=2000 |publisher=Fomento Cultural Banamex |location=Mexico City |language=es |isbn=968-7009-94-2}}
* {{cite book |editor1-first=Randy |editor1-last=Malat |others=Barbara Szerlip |title=Passport Mexico : Your Pocket Guide to Mexican Business, Customs and Etiquette |year=2008 |publisher=World Trade Press |location=Petaluma, CA, US |isbn=978-1-885073-91-4 |url-access=registration |url=https://archive.org/details/passportmexicoyo0000mala}}
* Pilcher, Jeffrey M. ''Planet Taco: A Global History of Mexican Food'' (Oxford University Press, 2012) [https://www.h-net.org/reviews/showrev.php?id=41109 online review]
* Pilcher, Jeffrey M. ''Que Vivan Los Tamales! Food and the Making of Mexican National Identity'' (1998)
* Hernandez-Rodriguez, R. ''Food Cultures of Mexico. Recipes, Customs, and Issues''. (Greenwood, 2021).