Salsas and Tacos

Salsas and Tacos PDF

Author: The Santa Fe School of Cooking

Publisher: Gibbs Smith

Published: 2019-03-12

Total Pages: 248

ISBN-13: 1423651642

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From the famed New Mexican cooking school: “This charmer of a cookbook is dedicated to the crowd-pleasing duo of salsa and tacos in all its spicy glory.”—Publishers Weekly New Mexican Cuisine is a unique and delicious melting pot of Spanish, Mexican, Native American, and American Cowboy cultures, techniques, and flavors. Susan Curtis, founder of the Santa Fe School of Cooking, brought together a team of powerhouse cooking instructors to gather the best and boldest recipes ever to fill a tortilla. Enjoy over 50 recipes from familiar classics like Roasted Tomato Salsa and Pork Carnitas Tacos to fresh takes such as Creamy Chicken and Almond Tacos, Grapefruit-Orange Salsa, Tomatillo-Papaya Salsa, Apple Pie Tacos, and more.

Amor y Tacos

Amor y Tacos PDF

Author: Deborah Schneider

Publisher: ABRAMS

Published: 2014-11-26

Total Pages: 264

ISBN-13: 1613121229

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“A zesty take on tacos, drinks, and appetizers sure to inspire fans of Mexican flavors” (Publishers Weekly, starred review). Think you know what a taco is? Think again. This hot little book delivers a deliciously new way to “do” Mexican—not just tacos but also antojitos (the “little bites” that are Mexico’s variation on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit drinks called aguas frescas. Taking her cue from the taqueros who vend fresh, inventive, lovingly prepared food from roadside stalls in Baja and street-side trucks in Tijuana, author Deborah Schneider shakes up and recombines traditional Mexican flavors in ways that will dazzle your taste buds. Her inspired, quick, easy-to-make dishes include Garlic Shrimp Tacos with Poblano Rajas, Deep-Fried Fish Tacos Capeado with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), and even a taco stuffed with shredded beef that’s been simmered in Coca-Cola.

Salsas That Cook

Salsas That Cook PDF

Author: Rick Bayless

Publisher: Simon and Schuster

Published: 1998-11-11

Total Pages: 132

ISBN-13: 0684856948

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The award-winning author of "Rick Bayliss's Mexican Kitchen" provides 60 easy-to-prepare recipes seasoned with his famous salsas. Full color.

The Great Salsa Book

The Great Salsa Book PDF

Author: Mark Miller

Publisher: Chartwell Books

Published: 2014-04-01

Total Pages: 0

ISBN-13: 9780785830764

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This sparkling full-color cookbook features 100 widely varied recipes?"tomato and tomatillo, chili peppers, tropical, fruit, corn, bean, garden, ocean, exotic, and nut, seed, and herb. Includes hints on handling volatile peppers, suggested accompaniments, and, of course, a heat scale.

Salsas of the World

Salsas of the World PDF

Author: Mark Miller

Publisher: Gibbs Smith

Published: 2011-10-01

Total Pages: 190

ISBN-13: 142362209X

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Explore and create authentic salsas from around the world with more than 100 simple and satisfying recipes. Though traditionally associated with Mexico, salsas enhance dishes of many different cuisines. This book explores salsas from more than a dozen countries including Mexico, the United States, Italy, France, Thailand, China, Korea, Peru, Hawaii, and more. The recipes range from fresh and easy to hot and sour to smoky and satisfying; they include both the simple and complex, and the mild to red hot. Features more than 100 recipes and 50 beautiful color photographs.

Trejo's Tacos

Trejo's Tacos PDF

Author: Danny Trejo

Publisher: Clarkson Potter

Published: 2020-04-21

Total Pages: 226

ISBN-13: 1984826859

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Hollywood’s baddest good guy shares 75 recipes that make Trejo’s Tacos the Los Angeles go-to for award-winning tacos, donuts, and more. Long before he was a Hollywood star, Danny Trejo used to joke with his mom that they should open a restaurant. A few arrests, a couple boxing championships, and more than 300 movies later, Hollywood’s favorite bad guy did just that with Trejo’s Tacos. His unexpected journey from ex-con to actor to Narcotics Anonymous/Alcoholics Anonymous counselor to successful restaurateur is a true rags-to-riches story. Now, in Trejo’s Tacos, Trejo not only shares 75 recipes for cantina favorites like succulent carnitas, vegan cauliflower tacos, and pillowy-sweet cinnamon-sugar lowrider donuts, but offers insights into his life and pays respect to his hometown, his roots, and all of the colorful characters who helped him along the way, creating a delicious tribute to L.A. and the city’s vibrant Latino culture.

Salsas and Tacos

Salsas and Tacos PDF

Author: Susan D. Curtis

Publisher: Gibbs Smith Publishers

Published: 2006

Total Pages: 96

ISBN-13: 9781423600152

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Fifty simple and delicious salsa and taco recipes from the premiere Santa Fe School of Cooking includes "Hold onto Your Hat" Habanero Salsa, Chicken al Carbon and Avocado Wrap, Grilled Pineapple Salsa, Apple Pie Tacos, Grapefruit-Orange Salsa, Baja-style Fish Tacos with Chipolte Mayonnaise, Roasted Pepper Relish with Raisins and Pion Nuts, and much more.

Tacos

Tacos PDF

Author: Alex Stupak

Publisher: Clarkson Potter

Published: 2015-10-20

Total Pages: 240

ISBN-13: 0553447300

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Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.

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