Dos Caminos Mexican Street Food: 120 Authentic Recipes to Make at Home

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Overview

After twenty years of traveling throughout Mexico, Chef Ivy Stark became enchanted by the colorful, tasty native foods and was determined to bring them to America. From stylish couples enjoying beef tacos at a café to day laborers standing at a counter over a paper plate filled with carnitas, everyone loves this delicious, accessible cuisine.While the bright, robust flavors of Mexican cooking have tempted taste buds north of the border for decades, only recently has the country’s lesser-known street food made its...

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Dos Caminos Mexican Street Food: 120 Authentic Recipes to Make at Home

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Overview

After twenty years of traveling throughout Mexico, Chef Ivy Stark became enchanted by the colorful, tasty native foods and was determined to bring them to America. From stylish couples enjoying beef tacos at a café to day laborers standing at a counter over a paper plate filled with carnitas, everyone loves this delicious, accessible cuisine.While the bright, robust flavors of Mexican cooking have tempted taste buds north of the border for decades, only recently has the country’s lesser-known street food made its way onto the American table via California and the Southwest. Versatile and simple, these dishes can be enjoyed as a quick nibble or as part of an elegant meal. Stark introduces both beginners and skilled cooks to such traditional foods as Mexico City corn, smoked fish tostadas, plantain croquettes, and much more. Stark offers time-saving techniques and make-ahead suggestions, as well as tips for working with Mexican seasonings and produce like chilies and plantains.

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Product Details

  • ISBN-13: 9781626361249
  • Publisher: Skyhorse Publishing
  • Publication date: 9/10/2013
  • Pages: 288
  • Sales rank: 673,615
  • Product dimensions: 8.20 (w) x 7.90 (h) x 0.80 (d)

Meet the Author

Ivy Stark is the executive chef at Dos Caminos. There she offers diners a wealth of experience gained at some of the country’s top restaurants, as well as such acclaimed dining destinations as Sign of the Dove and Cena. A graduate of Peter Kump’s (now the Institute of Culinary Education), she worked in various top restaurants including the award-winning Border Grill, Ciudad, Match Uptown, Zocalo, Rosa Mexicano, and Amalia. She is ranked among New York’s top chefs and has made numerous television appearances.

Joanna Pruess is an award-winning author, whose cooking articles and recipes have appeared in the New York Times Sunday Magazine, the Washington Post, Food Arts, Saveur, Food & Wine, and the Associated Press syndicate. Her cookbooks include Mod Mex and Seduced by Bacon. She and her husband, restaurant critic Bob Lape, live in the Bronx, New York.

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Sort by: Showing 1 Customer Reviews
  • Posted December 15, 2013

    I was excited to receive this book and dove right in only to com

    I was excited to receive this book and dove right in only to come up with mixed feelings. I was looking for a cookbook filled with authentic street food from Mexico. There are definitely a lot of those recipes in this book, but some fell woefully short such as the Cornmeal Biscuits with Cheddar and Chipotle that the author clearly states were based on biscuits she loved growing up so she made a "Mexican" version. There are many dishes in here that are definitely NOT street food, and that made this book a little disappointing.

    The other issue I had with this book is some of the ingredients it calls for. Sea urchin roe, epazote (I had to look this one up. It's a hard to find spice.), huitlacoche (a corn fungus--seriously!) and goat meat are definitely not readily available in most of the United States, so that dropped my rating a bit, too.

    There are some lovely recipes in here that are great. I'm a sucker for the Mexico City-Style Street Corn and I love the Jicama, Orange and Apple Salad and Roasted Chicken Flautas.

    Go into this book with your eyes open, and I'll think you'll find lots to enjoy. This book is full of lovely photographs and interesting information and some great recipes--just not all of them are actually "Mexican Street Food".

    I received a copy of this book from Skyhorse Publishing for my honest review. All thoughts and opinions are my own.

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