Craving that authentic, richly Hispanic fresh cooking one finds in many small-town, family-owned Mexican restaurants, then this fiesta of a cookbook is for you. While this beautifully crafted collection is meant to be breakfast forward –from salsas to drinks, to salads, soups, and sides– any of the recipes can be served for any meal in the day. Most of the recipes are made from traditional yet simple ingredients found in most major supermarket chains, though a trip to a specialty store will be required here and there. Pair a cactus and tomatillo cooler with the chicken mole folds. Perhaps a marinated panela cheese with watermelon, peach, and cucumber salad to bring a bit of health to the banana run french toast. Each recipe comes with a half-page or larger vividly colored photograph of the finished dish. Fifteen “Something Sweet”s finish this collection. The intro method on “How to roast a poblano chili” sets adventurists up for the several recipes that require the chili’s presence. This is a lovely addition to any cookbook collection — one that will make my Hispanic students proud to see and all other children hungry to try.