Cookbook Profile

El Farol: Tapas and Spanish Cuisine

by James Campbell Caruso

El Farol 
At the El Farol restaurant in Santa Fe, New Mexico, a collection of delectable ingredients—smoked paprika, saffron, spicy chipotle chilies and piquillo peppers, capers and caperberries, and a variety of Spanish cheeses—gather for a celebration of Spanish flavor. El Farol is best known for its creative tapas, small portions of food traditionally served in bars and bodegas to accompany a cold beer or glass of fino. Along with the renowned tapas menu, the cuisine at El Farol has revolutionized dining in Santa Fe and New Mexico with dishes like Pollo Curry, a simple cold chicken salad that never leaves the menu, and Gambas al Aillo, sautéed garlic shrimp with lime and madeira.

Executive chef James Campbell Caruso is thrilled to share his award-winning traditional and contemporary Spanish cuisine in El Farol: Tapas and Spanish Cuisine. Featuring more than 120 recipes for soups and stews, hot and cold tapas, main courses, desserts, and an enlightening section on wine, El Farol: Tapas and Spanish Cuisine blends the rich and diverse cultural traditions of New Mexico with the bold and interesting flavors of Spain and the Mediterranean. El Farol is one of Santa Fe's finest restaurants, and now this book presents the most requested recipes from the city's oldest restaurant and cantina.

Don't miss this gorgeous new cookbook by a hot chef whose cuisine has been called "ever-changing, bold, and energetic," by the Dallas Morning News, and "bold and eclectic" by The New York Times.

About the Author

James Campbell Caruso lives in Santa Fe where he is the executive chef at El Farol, a chef and instructor at the Santa Fe School of Cooking, and the author of many articles on cooking and restaurant culture.


Buy the Book!


El Farol: Tapas and Spanish Cuisine
by James Campbell Caruso
Gibbs Smith, Publisher
ISBN: 1-58685-101-2
Information provided by the publisher.


El Farol: Tapas and Spanish Cuisine



Also see Tapas.


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This page created June 2004