Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico Hardcover - 2012 - 1st Edition

Summary

From the rear cover

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. 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.

From the jacket 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 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. 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.

Media reviews

Citations

• New York Times Book Review, 12/02/2012, Page 21