1845 : Mariano Galván Rivera(es), Diccionario de cocina, o El nuevo cocinero mexicano en forma de diccionario. Mexicopoli: Imprenta del Cumplido, 1845 (Textus apud Google Books) (1a ed.: 1831)
Keith J. Guenther, "The Development of the Mexican-American Cuisine" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 262-285 apud Google Books)
Diana Kennedy, The Essential Cuisines of Mexico. Novi Eboraci: Clarkson Potter mutuabilis; Hispanice Cocina esencial de México, 2000 mutuabilis
Diana Kennedy, From My Mexican Kitchen: Techniques and Ingredients. Novi Eboraci: Clarkson Potter, 2003 mutuabilis
Diana Kennedy, Oaxaca al gusto: El mundo infinito de su gastronomía. San Pedro Garza García, Nuevo León: Plenus, 2008 (versio Anglica: Oaxaca al Gusto: An Infinite Gastronomy. Austinopoli, 2010 mutuabilis)
Salvador Novo(es), Cocina mexicana, o historia gastronomica de la Ciudad de México. 1967
I. Peat O'Neil, "Organic in Mexico: A Conversation with Diana Kennedy" in Gastronomica vol. 6 (2006) pp. 25-34 JSTOR"
Jeffrey M. Pilcher, Que vivan los tamales! food and the making of Mexican identity. Albuquerque: University of New Mexico Press, 1998 mutuabilis
Jeffrey M. Pilcher, The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917. Albuquerque: University of New Mexico Press, 2006
Jeffrey M. Pilcher, Planet Taco: a global history of Mexican food. Novi Eboraci: Oxford University Press, 2012