Cappy Lawton has designed, developed, and operated 29 restaurants throughout Texas. After studying business and engineering at the University of Texas at Austin and having a successful career as a corporate engineer, he entered the restaurant business. Lawton and his wife, Suzy, love food and travel and have spent many years traveling throughout Mexico. Today the Lawtons and their son own and operate three restaurants in San Antonio: La Fonda on Main, Cappy’s, and Cappyccino’s.
"Enchiladas is a fabulous book."— Huffington Post
"A fascinating book with some of the tastiest enchiladas you could
ever imagine. The breadth from the history of the technique from
the earliest times in Mexican cuisine to the very useful
descriptions of the world of Mexican cheeses makes this book a
great addition to the kitchen library of anyone who cooks Mexican
food or loves to eat it." — Mark Miller, chef and author of Coyote
Cafe, Tacos, and The Great Chile Book
"Enchiladas is an expertly crafted collection of delicious recipes
that will teach you the essentials of Mexican cooking while guiding
you on a mouthwatering journey through the regional nuances of one
of Mexico's dearest antojos—the enchilada—to Baja California and
all the way into Texas. It's a must for anyone who loves Mexican
(and Tex Mex) food!" — Pati Jinich, chef, author, and host of PBS’s
Pati’s Mexican Table
Cappy Lawton and Chris Waters Dunn have done a miraculous job
capturing the love of enchiladas, not just in wonderful recipes but
in stunning photographs as well. It is a marvelous compilation. The
love of enchiladas never grows oldit’s a flame that can be forever
kindled. Here’s the perfect book to make that lovely fire blaze.”
Robert Del Grande, chef at Café Annie’s
An impressive and comprehensive work with delicious detail on
everything you need to know about enchiladas. Required reading
Mexican food aficionados.”
Anne Lindsay Greer, author of Cuisine of the American
Southwest
"Enchiladas: Aztec to Tex-Mex has legs it could essentially help
spread the gospel of enchiladas callejeras, or Tex-Mex, across the
country."San Antonio Current
"[Lawton and Dunn] use the storied dish as a lens to illuminate the
rich history of Mexico."San Antonio Express-News
"Restaurateur Cappy Lawton and acclaimed food writer Chris Waters
Dunn explore the history, flavors and recipes of the enchilada,
which has become one of the most beloved dishes in the world."The
Rivard Report
"A world of enchiladas you can learn to make in your own
kitchen."La Prensa
![]() |
Ask a Question About this Product More... |
![]() |