Estrada's Spanish Kitchen of Fresno Cookbook Hardcover – September 25, 2025

The story of Louise Forquera’s struggle to survive being abandoned with 12 children in the 1890s by selling tamales on a street corner. Chicken Tamales, the real California gold that not only allowed my family to survive, they thrived for over a century. Made with cubes of chicken, rich mole and seasoned masa, the tamales are a work of love.The recipes in the book are not Spanish and not Mexican; they are Early California. Derived from the local agricultural products of the time and the friends and neighbors of Louise to help the family survive. We invented and adapted new recipes as the restaurant grew in popularity.The Estrada’s Tostada Compuesta, a sizzling hot salad created by Cruz Estrada around 1905. Made with iceberg lettuce a decade before the lettuce made railroad history. The Red Sauce topping was a closely held family secret until now.The Chili Relleno, a soufflé like creation the size of a goose egg and light as a feather. Chili con Queso, fire roasted peppers in rich cheese and tomato sauce to cover the Rellenos.Macaroni sauce, pasta and cheese a comfort food for over seven generations and counting. Enchiladas, Cheese or Beef with a rich sauce from the same mole as the tamales.More than just recipes, the Estrada’s Spanish Kitchen of Fresno Cookbook brings the heritage of one of California’s most beloved restaurants into your kitchen. With step-by-step instructions, family stories, and all the authentic dishes on the menu. This collection preserves the flavors and memories from generations past.A must-have for food lovers, history buffs, and anyone craving authentic Early California cuisine. Read more