Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Street-Side Kitchens of Mexico - Hardcover

Roberto Santibanez

Hardcover

ISBN 10: 1118190203 ISBN 13: 9781118190203

Publisher: John Wiley & Sons, 2012

Synopsis

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 Santibanez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to 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. Author Roberto Santibanez is also the author of Rosa s New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and Manhattan Santibanez s Truly Mexican was chosen as a New York Times Notable Cookbook of 2011 Using easy to find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alike While the flavors you ll 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.

About this title

From the Back Cover:

"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. " —from Tacos, Tortas, and Tamales Praise for Roberto Santibañez′s Truly Mexican , a New York Times Notable Cookbook of 2011: "With the goal ′to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love,′ the author lays a solid foundation with a chapter on ingredients, technique, and equipment. . . . 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." —Publishers Weekly "The book underscores the breadth of Mexican cuisine while diving into its most accessible aspect. . . . The recipes work; the flavors are eye–opening; Santibañez′s modern twists are appealing; and he writes with verve, precision, and authority." — Cooking Light magazine

About the Author:

Roberto Santibanez is a graduate of Le Cordon Bleu in Paris and the chef/owner of Fonda restaurant in Brooklyn and Manhattan, New York. A native of Mexico City, he is the President of Truly Mexican Consulting and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He is also the author of Rosa's New Mexican Table and Truly Mexican . His website is www.robertosantibanez.com. JJ Goode has written about food and travel for the New York Times, Gourmet, Saveur, Bon Appetit, Food & Wine , and Every Day with Rachael Ray . He is the coauthor of six cookbooks, including A Girl and Her Pig by April Bloomfield and Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto. 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. A graduate of the CIA, he has worked in restaurants, been a private chef, produced shows for the Food Network, and photographed cookbooks like The Japanese Grill by Tadashi Ono and The Mom 100 Cookbook by Katie Workman. He lives in Brooklyn and is a fiend for Mexican food.

About this edition

• Publisher: John Wiley & Sons
• Publication date: 2012
• ISBN 10: 1118190203
• ISBN 13: 9781118190203
• Binding: Hardcover
• Number of pages: 224