Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos

Overview

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 ...

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Overview

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 Chiles, Deep-Fried Fish Tacos 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.

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Editorial Reviews

Publishers Weekly
Starred Review.

In her latest, chef and author Schneider (Baja! Cooking on the Edge) presents a zesty take on tacos, drinks, and appetizers sure to inspire fans of Mexican flavors. Following a brief overview of Mexican cuisine and culture, Schneider dives into a bevy of cocktails, including tequila infused with Serrano chiles, mango and lime; classic limonadas and micheladas; and 10 party-starting margaritas. Cooks can choose among five suggested menus scaled for small or large crowds, each an impressive but easy-to-achieve affair with unexpected dimensions. Simple but impressive appetizers like Toritos-jalapeno peppers stuffed with shrimp and cheese-and Lobster, Chayote and Mango Tostadas are sure to please; the Mexican Hot Dog, meanwhile, is an instant guilty-pleasure classic: wrapped in bacon, fried, and topped with lime mayonnaise, fresh pico de gallo and chipotle-spiked ketchup. Schneider's tacos are equally refreshing: one of her three shrimp tacos includes a sweet and spicy barbecue sauce; traditional shredded beef takes on deep, complex flavors with a braise of chiles and Coca-Cola; and the time-intensive Chipotle Duck Taco with Duck Chicharron, Pineapple Cucumber Salsa and Spicy Crema, yields attention-getting results. Though some dishes may intimidate, Schneider's enthusiastic and approachable text keeps frustration to a minimum. This is a collection that novice cooks can grow with, and is sure to be dog-eared in no time.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Details

  • ISBN-13: 9781584798248
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 5/1/2010
  • Pages: 152
  • Sales rank: 935,764
  • Product dimensions: 6.30 (w) x 7.60 (h) x 0.80 (d)

Meet the Author

Deborah Schneider is a working chef and author of the award-winning Baja! Cooking on the Edge (Rodale) and Cooking with the Seasons at Rancho La Puerta (STC), nominated for a 2009 James Beard Award. She is the executive chef and partner in SOL Cocina in Newport Beach, California. Schneider lives with her family in San Diego.

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