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Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico

Amazon.com Price: $15.47 (as of 15/06/2019 10:11 PST- Details)

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Featured Recipes from the Book:

Potato and Chorizo Tacos

Potato and Chorizo Tacos
Click here for the recipe

Marinated Skirt Steak Tacos

Marinated Skirt Steak Tacos
Click here for the recipe

From the Inside Flap

Americans are having a love affair with the taco. What began as an affection for the fast-food version, that hard yellow shell filled with ground beef and mysterious yellow cheese, has blossomed into an all-out obsession for the real thing, with upscale taquerías and food trucks popping up from coast to coast.

Yet even today, few people are familiar with the unbelievable variety available on the streets of Mexico, from fish tacos of Baja to slow-cooked pork tacos of the Yucatán to cream-spiked strips of poblano peppers tucked into tortillas from the markets of Mexico City. In Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate these thrilling flavors in your house kitchen.

And real tacos don’t seem to be the only revelation in store. Santibañez also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, which are so much easier to make than you might think. There are many salsas and condiments to enliven every bite. He also shares recipes for fresh juices called aguas, alcoholic treats like margaritas, and a handful of everyday desserts.

While the flavors are exciting and complex, the cooking itself is anything but complicated. All you’ll be able to need are fresh ingredients and a few basic rules of thumb.

Whether you make a decision to make each component from scratch or cut a few corners, this is the only cookbook you want to prepare fantastically simple and amazingly tasty Mexican food at home. With Tacos, Tortas, and Tamales in your kitchen, your dinners will never be dull again.

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Discover the flavors of Mexican street food in your own kitchen Americans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast. Now, with Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. Along with tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas. Writer Roberto Santibañez is also the Writer of Rosa’s New Mexican Table and In point of fact Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and ManhattanSantibañez’s In point of fact Mexican was chosen as a New York Times Notable Cookbook of 2011Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alikeWhile the flavors you’ll be able to find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.

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