La Comida Del Barrio: Latin-American Cooking in the U. S. A.

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In this groundbreaking cookbook, chef Aarón Sanchez explores the delicious food and exciting culture of the barrios—the vibrant Latin-American neighborhoods from Miami’s Little Havana and New York’s Spanish Harlem to San Francisco’s Mission, and the entire United States in between. These rich neighborhoods have spawned a new cuisine, melding tradition with experimentation, and taking advantage of locally available ingredients and modern cooking methods. This book is a celebration of that cuisine: not the ...
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Overview

In this groundbreaking cookbook, chef Aarón Sanchez explores the delicious food and exciting culture of the barrios—the vibrant Latin-American neighborhoods from Miami’s Little Havana and New York’s Spanish Harlem to San Francisco’s Mission, and the entire United States in between. These rich neighborhoods have spawned a new cuisine, melding tradition with experimentation, and taking advantage of locally available ingredients and modern cooking methods. This book is a celebration of that cuisine: not the painstakingly authentic dishes of the homeland, or the hypercreative chef-y inventions of fusion cuisine, but the comforting, delicious food that’s enjoyed in home kitchens and mom-and-pop restaurants across the country, accessible to all cooks.

Since a defining aspect of Latin-American culture is the variety in eating establishments—from casual street vendors to upscale sit-down restaurants, the meal is defined as much by the place as by the dish—La Comida del Barrio is organized by types of eatery:

•Fondas, market stands, for soups such as Pozole Verde and Black Bean Soup
•Paladares, home-kitchen restaurants, for hearty entrées like Chicken Fricassée and Carne Mechada (Shredded Beef)
•Taquerías, street stands, for quick snacks that include tacos, tamales, gorditas, sopes, tortas, and other portable foods
•Rotiserías, cafés, for roast meats such as Steak in Red Chile Sauce and Cuban Pot Roast
•Comedores, restaurants, for sit-down meals with starters like Cactus Salad with Shrimp and main courses like Arroz con Pollo
•El Mercado, themarket, for sides such as Refried Black Beans, Roasted Corn with Chile-Lime Butter, and Stuffed Plantains
•Panaderías, bakeries, for desserts that include Flan de Coco, Dulce de Leche, and Rice Pudding
•Jugoerías, juice stands, for drinks like Batidos (tropical shakes) and Sangría
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Editorial Reviews

Publishers Weekly
The son of Mexican cooking legend Zarela Martinez, Sanchez is carving out his own reputation as co-host of the Food Network's Melting Pot. In keeping with the style of that show's offerings, Sanchez here serves up 120 recipes reflecting the heritage and contemporary tastes of Latinos living in the U.S. These are neither attempts to capture the authentic recipes of Central and South America nor fancified "nouvelle" interpretations. They are the dishes served in the homes and restaurants of North America's Latino neighborhoods. Most ingredients will be readily available in American supermarkets and the items that may require a visit to the local barrio (e.g., guajillo chile or frozen banana leaves) are described in short footnotes making them easier to find or replace. From Spanish-influenced Conejo Asado (Roasted Rabbit) to Caribbean Pescado en Salsa de Coco (Fish in Coconut Broth), the dishes range well beyond the predictable but remain within the grasp of an average home cook. Sanchez's homey introductions and sidebars give the book a personal slant that should help build his own brand name; his wonderfully active photos offer glimpses into Latino neighborhoods across the country. (May) Forecast: With his Spanish-language TV series soon to be released for broadcast in the U.S. as well as Latin America, this book should sell well in the barrio itself. Copyright 2003 Reed Business Information.
Library Journal
Chef of New York City's Paladar restaurant and cohost of the Food Network's Melting Pot, Sanchez says he grew up in restaurants-his mother's restaurant, Zarela, also in New York, is known for its authentic Mexican cuisine. Here, as on the show, he is interested in Latin American food with an emphasis on the "American"-the food of the contemporary multiethnic barrio, whether in Miami, New York, or beyond, with its mix of peoples from Mexico, the Caribbean Islands, and Central and South America. Sanchez has organized the recipes by the various types of eating establishments, which are an important part of the whole experience. Thus he begins with fondas, the small family-run food stands found in every marketplace, and recipes for the soups that they typically serve, then moves on to paladars, home-kitchen restaurants; taquer!as; rosticcer!as, caf s specializing in roasted meats; and comedores, more formal restaurants. He ends with bakeries and juice stands. There are informative boxes on ingredients, neighborhoods, holidays, and more, and dozens of black-and-white photographs add a lively sense of context. Highly recommended. Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9780609610756
  • Publisher: Crown Publishing Group
  • Publication date: 5/6/2003
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 240
  • Product dimensions: 7.53 (w) x 9.39 (h) x 0.81 (d)

Meet the Author

AARÓN SANCHEZ is one of the cohosts of Melting Pot on Food Network. He trained with chef Paul Prudhomme and took a culinary degree at Johnson & Wales in Providence, then cooked at Patria, Erizo Latino, L-Ray, and Isla in New York City and Rose Pistola in San Francisco. He is now chef and co-owner of Paladar on the Lower East Side of Manhattan. Aarón is also the son of restaurateur and author Zarela Martinez, one of the pioneers of Mexican cooking in the United States. He was brought up in El Paso and New York City, where he now lives.
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Sort by: Showing all of 2 Customer Reviews
  • Posted June 26, 2012

    In my opinion, one of the best cookbooks on Latin american cooki

    In my opinion, one of the best cookbooks on Latin american cooking. These were recipes of dishes that I have come to know and love from my childhood. Recipes were very easy to follow. I recommend this cookbook to anyone who wants to delve into latin american cooking and wants something that is not too complicated.

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  • Anonymous

    Posted April 11, 2010

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