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Facebook Twitter Share on Tumblr Pinterest. Mexico's simplest, flavor-packed foods have taken the culinary world by storm. From upscale eateries to the burgeoning roving food truck scenes in Los Angeles, New York, and elsewhere, authentic Mexican tacos--and tortas and tamales as well--are fast becoming some of America's favorite foods on the fly. Flavors from the griddles, pots, and street-side kitchens of Mexico. Amazing, authentic Mexican cooking for the home kitchen Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens.
In Truly Mexican , Roberto Santibanez Du kanske gillar. Tamales Alice Guadalupe Tapp Inbunden. Christmas at Highclere The Countess of Carnarvon. The Food of Sichuan Fuchsia Dunlop.
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The Atlas Cookbook Charlie Carrington. Jamie Cooks Italy Jamie Oliver. French Provincial Cooking Elizabeth David. Flap copy 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 taquerias and food trucks popping up from coast to coast.
Yet even today, few people are familiar with the incredible variety available on the streets of Mexico, from fish tacos of Baja to slow-cooked pork tacos of the Yucatan to cream-spiked strips of poblano peppers tucked into tortillas from the markets of Mexico City. In "Tacos, Tortas, and Tamales," chef Roberto Santibanez shows you how to recreate these thrilling flavors in your home kitchen. And real tacos aren't the only revelation in store. Santibanez 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 plenty of salsas and condiments to enliven every bite.
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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 need are fresh ingredients and a few basic rules of thumb. Whether you decide to make each component from scratch or cut a few corners, this is the only cookbook you need 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. Back cover copy "I've been lucky enough to witness many taco revelations, the moments when visitors to Mexico bite into one that changes their lives.
Perhaps it's the warm soft tortilla that does it. Maybe it's the little mounds of tender steak or the streak of vibrant salsa. If I've picked the place, you can bet it's all three. What was once just a pleasant snack becomes a treat that you plan entire days around, one that you pine for as you lie in bed at night. The author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level.
The recipes work; the flavors are eye-opening; Santibanez's modern twists are appealing; and he writes with verve, precision, and authority. His website is www. Todd Coleman is the executive food editor of Saveur magazine and a photographer who props, styles, and shoots the majority of the magazine's covers and many stories, both in the studio and on location. He lives in Brooklyn and is a fiend for Mexican food.
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