The Folk Foods of the Rio Grande Valley and of Northern Mexico is a historical cookbook written by John Gregory Bourke in 1895. The book provides a detailed exploration of the traditional cuisine and cooking methods of the Rio Grande Valley and Northern Mexico. Bourke, an ethnologist and military officer, spent years studying the customs and traditions of the people living in these regions. He documented their food habits, recipes, and cooking techniques, which he believed were essential to understanding their culture.The book contains over 100 recipes, including soups, stews, meats, vegetables, and desserts. Each recipe is accompanied by a detailed description of the dish and its cultural significance. Bourke also provides information on the ingredients used in these recipes, such as chili peppers, beans, corn, and various types of meat.In addition to the recipes, the book also includes detailed descriptions of the cooking methods used by the people of the Rio Grande Valley and Northe