The Fat Mexican

The compelling story of the rise and rule of one of the world's most feared outlaw motorcycle gangs - in the bestselling tradition of Dead Man Running and The Brotherhoods.

The Outlaws Motorcycle Club's story is told here for the first time, by criminal underworld author and former infiltrator Alex Caine. They are the original biker gang, and their sixty years of war with the Hells Angels is the stuff of legend. Right down to their signature logo (a skull known as "Charlie"), the McCook Outlaws Motorcycle Club, formed in 1935, defined the look and sensibility of the twentieth-century biker. In the 1950s, a rising gang of toughs in California threatened to steal their thunder. But, recognizing an opportunity for expansion, the Outlaws reached out. The nascent Hells Angels sent them home to Chicago, beaten, humiliated and forever bent on the Angels' destruction. Sixty years and thousands of maimed and murdered later, the Hells Angels are a dominant criminal empire. The Outlaws, loosely allied with the number-two club in the biker universe, the Bandidos, sit contentedly as the number-three power, though they rule in places like the UK, the Great Lakes, Florida and the US Midwest. Less concerned with making money than the Angels, they continue to define the vicious biker character like few of their peers. Working undercover, Alex Caine witnessed the buffering of the big clubs' US turfs in a Bandidos-mediated truce between the Outlaws and Angels in the 1980s. But like every deal between bikers, that one soured, and a storm of unimaginable violence and scope is brewing. The alliance is expanding and determined to unseat the Angels for once and for all.

The Hells Angels. The Bandidos. Asian triads. Russian mobsters and corrupt cops. Even the KKK. Just part of a day’s work for Alex Caine, an undercover agent who has seen it all. Alex Caine started life as a working-class boy from Quebec who always thought he’d end up in a blue-collar job. But after a tour in Vietnam and a stretch in prison on marijuana-possession charges, he fell into the cloak-and-dagger world of a contracted agent or “kite”: infiltrating criminal groups that cops across North America and around the globe were unable to penetrate themselves. Thanks to his quick-wittedness and his tough but unthreatening demeanour, Caine could fit into whatever unsavoury situation he found himself. Over twenty-five years, his assignments ran the gamut from bad-ass bikers to triad toughs. When a job was over, he’d slip away to a new part of the continent or world, where he would assume a new identity and then go back to work on another group of bad guys. Told with page-turning immediacy, Befriend and Betray gives a candid look behind the scenes at some familiar police operations and blows the lid off others that law enforcement would much prefer to keep hidden. And it offers an unvarnished account of the toll such a life takes, one that often left Caine to wonder who he really was, behind those decades of assumed identities. Or whether justice was ever truly served.

A follow-up to Alex Caine’s bestselling Befriend and Betray and the third in his trilogy about big biker gangs, Angel Dust focuses on the Hells Angels. The Angels have built an empire, starting from their days as saddle tramps riding Harleys to becoming multi-millionaires driving high-end SUVs. The organization has moved deeper and deeper into legitimate business, particularly in the entertainment industry, real estate, currency exchange, and online gambling and pornography. Though much has been previously written about the Hells Angels, no author to date has had Caine’s combination of experience as an undercover agent and his extensive contacts within gangs and law enforcement. Caine delves into this meteoric ascent and the consequences it has had for the Angels as they transform themselves from outlaw bikers into a new mafia. Using his contacts in domestic and international police forces and Interpol, Caine exposes the inner workings of the club, shows what it’s become, and what is on the gang’s horizon.

This collection of Mexican recipes, ranging from appetizers to desserts, reduces the calories and fat from a wide range of regional dishes. It includes fajitas, gazpacho, salsas and tacos whilst showing how to cook with the basic ingredients of Mexican cooking. An appendix offers a comprehensive guide to the large variety of chillies to be had, as well as a glossary of Mexican cookery terms and ingredients.

Unlock all the health benefits—and all the flavor—of Mexican cuisine, with this lighter take on traditional favorites! Traditional Mexican ingredients aren’t just delicious; they’re good for you, too: Avocados are a superfood, and so are beans and lentils. Corn is a fiber powerhouse—and what is salsa if not a fresh vegetable sauce? In Healthy Easy Mexican, Velda de la Garza reintroduces this craveable cuisine with 140 new, lighter recipes her abuelita would approve of. From chalupas to enchiladas and nachos to tacos, she elevates whole produce and lean meats to fiesta-worthy fare with generous helpings of herbs and spices (also good for you)! Here are can’t-miss classics (like tamales, which date back to the Aztecs), Latin Caribbean–Mexican fusions (Slow Cooker Pork Pernil Tacos!), and Tex-Mex traditions, like the Cowboy Bread recipe passed down by Velda’s grandfather. Quick preparations with short ingredient lists will have you eating in no time, while nutrient information for every recipe steers you right. This is Healthy Easy Mexican. !Buen provecho! Flavorful fresh salsas and dips: Guacamole with Toasted Cumin Protein-packed meat and fish dishes: Steak Tacos with Tomatillo Sauce Filling vegetarian favorites: Mushroom and Cheese Enchiladas Plus hearty salads, rice and beans, soups, breads, desserts, and more!

Mexico is a large, rich, and culturally diverse country. Over the years, a combination of ancient native foods combined with European customs to produce the authentic, delicious dishes that are associated with Mexico. Discover the beauty and flavor of this country through its traditional meals and ingredients--such as corn, peppers, chocolate, and beans.

An American writer and his wife find a new home—and a new lease on life—in the charming sixteenth-century hill town of San Miguel de Allende, Mexico. When Los Angeles novelist Tony Cohan and his artist wife, Masako, visited central Mexico one winter they fell under the spell of a place where the pace of life is leisurely, the cobblestone streets and sun-splashed plazas are enchanting, and the sights and sounds of daily fiestas fill the air. Awakened to needs they didn’t know they had, they returned to California, sold their house and cast off for a new life in San Miguel de Allende. On Mexican Time is Cohan's evocatively written memoir of how he and his wife absorb the town's sensual ambiance, eventually find and refurbish a crumbling 250-year-old house, and become entwined in the endless drama of Mexican life. Brimming with mystery, joy, and hilarity, On Mexican Time is a stirring, seductive celebration of another way of life—a tale of Americans who, finding a home in Mexico, find themselves anew.