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Trejo's Tacos

Author: Danny Trejo

Publisher: Clarkson Potter

Published: 2020-04-21

Total Pages: 226

ISBN-13: 1984826859

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.

Trejo

Author: Danny Trejo

Publisher: Simon and Schuster

Published: 2021-07-06

Total Pages: 288

ISBN-13: 198215084X

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INSTANT NEW YORK TIMES BESTSELLER “If you’re a fan like I am this is definitely the book for you.” —Pete Davidson, actor, producer, and cast member on Saturday Night Live “Danny’s incredible life story shows that even though we may fall down at some point in our lives, it’s what we do when we stand back up that really counts.” —Robert Rodriguez, creator of Spy Kids, Desperado, and Machete Discover the full, fascinating, and inspirational true story of Danny Trejo’s journey from crime, prison, addiction, and loss—it’s “enough to make you believe in the possibility of a Hollywood ending” (The New York Times Book Review). On screen, Danny Trejo the actor is a baddie who has been killed at least a hundred times. He’s been shot, stabbed, hanged, chopped up, squished by an elevator, and once, was even melted into a bloody goo. Off screen, he’s a hero beloved by recovery communities and obsessed fans alike. But the real Danny Trejo is much more complicated than the legend. Raised in an abusive home, Danny struggled with heroin addiction and stints in some of the country’s most notorious state prisons—including San Quentin and Folsom—from an early age, before starring in such modern classics as Heat, From Dusk till Dawn, and Machete. Now, in this funny, painful, and suspenseful memoir, Danny takes us through the incredible ups and downs of his life, including meeting one of the world’s most notorious serial killers in prison and working with legends like Charles Bronson and Robert De Niro. An honest, unflinching, and “inspirational study in the definition of character” (Kevin Smith, director and actor), Trejo reveals how he managed the horrors of prison, rebuilt himself after finding sobriety and spirituality in solitary confinement, and draws inspiration from the adrenaline-fueled robbing heists of his past for the film roles that made him a household name. He also shares the painful contradictions in his personal life. Although he speaks everywhere from prison yards to NPR about his past to inspire countless others on their own road to recovery and redemption, he struggles to help his children with their personal battles with addiction, and to build relationships that last. Redemptive and painful, poignant and real, Trejo is a portrait of a magnificent life and an unforgettable and exceptional journey.

Tacos

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.

Sababa

Author: Adeena Sussman

Publisher: Penguin

Published: 2019-09-03

Total Pages: 370

ISBN-13: 0525533451

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"We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.

El Monstruo

Author: John Ross

Publisher: Bold Type Books

Published: 2009-11-24

Total Pages: 516

ISBN-13: 1568586116

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John Ross has been living in the old colonial quarter of Mexico City for the last three decades, a rebel journalist covering Mexico and the region from the bottom up. He is filled with a gnawing sense that his beloved Mexico City's days as the most gargantuan, chaotic, crime-ridden, toxically contaminated urban stain in the western world are doomed, and the monster he has grown to know and love through a quarter century of reporting on its foibles and tragedies and blight will be globalized into one more McCity. El Monstruo is a defense of place and the history of that place. No one has told the gritty, vibrant histories of this city of 23 million faceless souls from the ground up, listened to the stories of those who have not been crushed, deconstructed the Monstruo's very monstrousness, and lived to tell its secrets. In El Monstruo, Ross now does.

Greenfeast: Autumn, Winter

Author: Nigel Slater

Publisher: Ten Speed Press

Published: 2020-09-08

Total Pages: 312

ISBN-13: 1984858742

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110 vegetarian autumn and winter recipes that provide quick, easy, and filling plant-based suppers while paying homage to the seasons—from the beloved author of Tender. Greenfeast: Autumn, Winter is a vibrant and joyous collection of recipes, perfect for people who want to eat less meat, but don’t want to compromise on flavor and ease of cooking. With Nigel Slater’s famous one-line recipe introductions, the recipes are blissfully simple and make full use of ingredients you have on hand. Straightforward recipes showcase the delicious ingredients used such as Beetroot, Apple, and Goat's Curd; Crumpets, Cream Cheese & Spinach; and Naan, Mozzarella & Tomatoes and provide a plant-based guide for those who wish to eat with the seasons.

Oaxaca

Author: Bricia Lopez

Publisher: Abrams

Published: 2019-10-22

Total Pages: 506

ISBN-13: 1683356527

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A colorful celebration of Mexican cuisine from LA’s landmark Oaxacan restaurant—with recipes for moles, salsa, cocktails, family meals and more. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for twenty-five years. In this delightful introduction to Oaxacan cuisine, each dish articulates the Lopez family story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

American Tacos

Author: José R. Ralat

Publisher: University of Texas Press

Published: 2024-08-13

Total Pages: 305

ISBN-13: 1477329382

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The first history of tacos developed in the United States, now revised and expanded, this book is the definitive survey that American taco lovers must have for their own taco explorations. “Everything a food history book should be: illuminating, well-written, crusading, and inspiring a taco run afterwards. You’ll gain five pounds reading it, but don’t worry—most of that will go to your brain.”—Gustavo Arellano, Los Angeles Times “[Ralat] gives an in-depth look at each taco’s history and showcases other aspects of taco culture that has solidified it as a go-to dish on dinner tables throughout the nation.”—Smithsonian Magazine “A fascinating look at America’s many regional tacos. . . . From California’s locavore tacos to Korean ‘K-Mex’ tacos to Jewish ‘deli-Mex’ to Southern-drawl ‘Sur-Mex’ tacos to American-Indian-inspired fry bread tacos to chef-driven ‘moderno’ tacos, Ralat lays out a captivating landscape.”—Houston Chronicle “You’ll learn an enormous and entertaining amount about [tacos] in . . . American Tacos. . . . The book literally covers the map of American tacos, from Texas and the South to New York, Chicago, Kansas City and California.”—Forbes “An impressively reported new book . . . a fast-paced cultural survey and travel guide . . . American Tacos is an exceptional book.”—Taste

Bananeros in Central America

Author: Clyde Schubert Stephens

Publisher:

Published: 1989

Total Pages: 280

ISBN-13:

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Guerrilla Tacos

Author: Wesley Avila

Publisher: Ten Speed Press

Published: 2017-10-10

Total Pages: 274

ISBN-13: 0399578633

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The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection. In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.