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My guest this week is Cappy Lawton, co-author of Enchiladas – Aztec to Tex-Mex.
Enchiladas: Aztec to Tex-Mex by famed San Antonio restaurateur Cappy Lawton and food writer Chris Waters Dunn, is an 
in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with 50 sumptuous photographs, the book features more than 60 traditional and modern recipes for enchiladas, as well as 40 recipes for the salsas, sauces, salads, and sides that accompany them. This beautiful cookbook was recently named Best Latin American Cuisine Book, Published outside Latin America by the Gourmand World Cookbook Awards.
What really makes Enchiladas: Aztec to Tex-Mex come alive is the wealth of historical and culinary information packed into this one-of-a-kind cookbook. Cappy Lawton, owner of La Fonda on Main, one of the country’s oldest Mexican restaurants in San Antonio, Texas, shares entertaining anecdotes and expert cooking advice with readers so they can master the art of making perfect, authentic enchiladas, including making corn tortillas from scratch, fire-roasting fresh chiles, making homemade queso fresco and crema Mexicana, and cooking the perfect Mexican rice—six ways!
Get a copy NOW!
Cappy Lawton
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 an aeronautical designer, he entered the restaurant business. Cappy and his wife, Suzy, love food and travel and have spent many years traveling throughout Mexico. Today the Lawtons and their son, Trevor, own and operate three very popular restaurants in San Antonio: La Fonda on Main (one of the country’s oldest Mexican restaurants), Cappy’s, and Cappyccino’s. Learn more www.enchiladasbook.com
In the second half Columbia Winery winemaker Sean Hails joins us to talk about this 1st class Washington producer and we’ll taste the wine of the week together. www.columbiawinery.com
Sean Hails
Winemaker Sean Hails is at once an artist and an experimenter. And according to him, it’s hard not to be given the diversity in geography, climate and soil of Washington State.
Sean has always had a progressive approach and sense of adventure toward winemaking that has led him around the world. After earning a bachelor’s degree in microbiology from the University of Guelph in Ontario, he headed to Australia, where he balanced his work in winemaking with backpacking excursions along the coastal cities of Brisbane and Sydney. Today, Sean funnels his diverse background into a distinctive, contemporary winemaking style.
Good Life Guy’s Wine of the Week:
2013 Columbia winery Cabernet Sauvignon
81% Cabernet Sauvignon, 13% Syrah, 3% Malbec, 3% Select Red Varieties. Rich and full-bodied, our Cabernet Sauvignon is well-structured with firm tannins and ripe dark fruit flavors of blackberry and black currant layered with notes of toasty oak and cocoa. Try Columbia Cabernet alongside hearty stews, roasts or wild game meats.