Tacos

Tacos

4.7 12
by Mark Miller, Benjamin Hargett
     
 

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¡Ay, que rico! Tacos—real tacos, with soft or crispy corn tortillas, succulent fillings, and snappy salsas—are a revered street food on both sides of the border. In TACOS, Mark Miller adds a chef's sensibility to this vibrant primer for building delicious and authentic tacos.
 
The heart of a great taco is its filling, and

Overview

¡Ay, que rico! Tacos—real tacos, with soft or crispy corn tortillas, succulent fillings, and snappy salsas—are a revered street food on both sides of the border. In TACOS, Mark Miller adds a chef's sensibility to this vibrant primer for building delicious and authentic tacos.
 
The heart of a great taco is its filling, and TACOS brims with filling recipes for chicken, fowl, pork, beef, lamb, game, seafood, vegetable, and breakfast tacos. Miller's recipes are a satisfying balance between impeccably rendered classics like Carnitas (crusty fried pork shoulder), Rajas and Cheese (strips of roasted poblano chiles with melting queso Oaxaca), and Beef Ranchero (with its smoky-spicy sauce), and fresh, sophisticated riffs like Chicken with Apples and Goat Cheese, Baja-Style Tempura Fish, and Roasted Tomatoes and Pumpkin Seed Pesto.
 
Rounding out the book are luscious photographs; thorough instructions for making soft tortillas from scratch and crafting them into crispy variations; recipes for salsas and accompaniments such as Guacamole and Refritos ("refried" beans); and a suite of essential techniques, like roasting chiles and blackening tomatoes. Each filling recipe provides suggestions for the best tortilla choices, salsas and sides, and beverages to complement the tacos—giving you all you need to make your next taco experience as authentic, inspired, and downright delicious as even the most well-seasoned taquero could make it.

Editorial Reviews

From the Publisher
“While one might think of the taco as a simple street snack, Miller, chef and founder of Santa Fe’s Coyote Café, takes the Mexican favorite to a new level in this single-subject title. . . . An appealing sense of enthusiasm and authority.”
—Publishers Weekly
Christine Muhlke
…not about 30-minute fajita platters—or 30-minute anything. But you'll be grateful, even as you stock your pantry with mail-ordered chilies you can't pronounce…Miller layers flavors and heat in thoughtful ways
—The New York Times
Publishers Weekly

While one might think of the taco as a simple street snack, Miller, chef and founder of Santa Fe's Coyote Cafe, takes the Mexican favorite to a new level in this single-subject title comprising 75 recipes. Organized by protein (with additional chapters on breakfast, salsas, sides and drinks), recipes for taco fillings take center stage and are preceded by informative headnotes and paired with suggested tortillas, accompaniments and drinks; each is tagged with a handy heat level indicator. The selection of tacos range from classic (pork carnitas) to inventive (Thai shrimp) and include a good number of vegetarian options. While some might be intimidated by ingredients such as wild boar, buffalo, elk and tamarind paste, the author includes source suggestions and some substitutions. Prep times for some recipes can be up to six and a half hours and may discourage those who want to keep things fast and easy in the kitchen. Nonetheless, this well-designed title has an appealing sense of enthusiasm and authority. (May)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

ISBN-13:
9781580089777
Publisher:
Potter/Ten Speed/Harmony
Publication date:
04/28/2009
Pages:
176
Sales rank:
619,909
Product dimensions:
8.50(w) x 8.50(h) x 0.60(d)

Meet the Author

Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico. 
 
Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.
 
Jane Horn is an award-winning cookbook writer and editor. She lives in Piedmont, California.

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Tacos 4.7 out of 5 based on 0 ratings. 12 reviews.
Anonymous More than 1 year ago
A taco hit a minecraft player. It started a war. Im tired now. It was a short part. To be continued on the next res.. signed RFace360
Anonymous More than 1 year ago
GAAAAAAAAUUUUUUUUUGGGGGGGGGGGGHHHHHHH!!!!!!!
Anonymous More than 1 year ago
Its a taco massacre!!!
Anonymous More than 1 year ago
Most of the places are clans. (If u play aj buddy pretty98761)
Anonymous More than 1 year ago
Ur lame
Anonymous More than 1 year ago
Not a time to mingle
Anonymous More than 1 year ago
Actually, i've to go to bed. See ya!>>
Anonymous More than 1 year ago
I was reading
Anonymous More than 1 year ago
Sure wht about
Anonymous More than 1 year ago
HELP TACOS ARE ATTACKING!!!!!!!!!<p><p><p><p><p>
Anonymous More than 1 year ago
MY FAVE FOOD IS TACOOOOOOOOOOOSSSSS I LUV LUV LUV THEM AN ID DO NETHING BUT DIE FOR THEM(if i was dead then i couldnt eat them) Peace love TACCOOS
Anonymous More than 1 year ago