Table of Contents
Introduction
Salsas
Grilled Nopal and Poblano Chile Salsa
Tropical Fruit Salsa
Huitlacoche-Roasted Corn Relish
Roasted Tomatillo Salsa
Roasted Corn and Anasazi Bean Salsa
Tomatillo-Papaya Salsa
"Hold onto Your Hat" Habanero Salsa
Kumquat-Habanero Relish
New Mexico Red Chile Salsa
Tomatillo-Avocado Salsa
Pickled Red Onions
Mango Salsa
Grilled Pineapple Salsa
Bing Cherry-Pistachio Salsa
Jicama-Watermelon Salsa
Chicos, Posole, and Grilled Onion Salsa
Roasted Habanero Pickled Onions
Lemon Cucumber Salsa
Roasted Pepper Rajas
Roasted Pepper Relish with Raisins and Pinon Nuts
Grapefruit-Orange Salsa
Roasted Tomato Salsa
Salsa Fresca
Olive-Tomato Salsa
Tacos
Piperade Brunch Tacos
Adobo Pork Tacos with Grilled Pineapple
Pork Carnitas Tacos
Tacos al Pastor
Cochinita Pibil
Tacos of Calabacitas
Hot and Smoky Shrimp Tacos
Chargrilled Fish Tacos with Caribbean Seasonings
Baja-style Fish Tacos with Chipotle Mayonnaise
Pollo in Salsa Verde
Grilled Vegetable Wrap
Chicken al Carbon and Avocado Wrap
Creamy Chicken and Almond Tacos
Carne Asada
Steak and Mushroom Tacos with Green Chiles
Tacos de Lengua
Roasted Wild Mushroom Tacos with Queso Fresco
Potato, Poblano Chile, and Spinach Tacos with Cream
Fresh Corn Tortillas
Fresh Flour Tortillas
Apple Pie Tacos
Side Dishes
Frijoles Charros
Spicey Coleslaw
Guacamole
Salsa Verde
Ingredients
Cooking Equipment
Techniques: Roasting and Toasting
Chiles
Resources
Acknowledgments
Index
Santa Fe School of Cooking and Market