Discover the flavors of Mexican street food in your own kitchen Americans are having a love affair with the taco. What began as affection for the fast-food version--that hard yellow shell filled with ground beef and mysterious yellow cheese--has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast.
Now, with Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas.
- Author Roberto Santibañez is also the author of Rosa's New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and Manhattan
- Santibañez's Truly Mexican was chosen as a New York Times Notable Cookbook of 2011
- Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alike
While the flavors you'll find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.
About the Author:
Roberto Santibanez is a graduate of Le Cordon Bleu in Paris and the chef/owner of Fonda restaurant in Brooklyn and Manhattan, New York. A native of Mexico City, he is the President of Truly Mexican Consulting and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He is also the author of "Rosa's New Mexican Table" and "Truly Mexican." His website is www.robertosantibanez.com.
JJ Goode has written about food and travel for the "New York Times, Gourmet, Saveur, Bon Appetit, Food & Wine," and "Every Day with Rachael Ray." He is the coauthor of six cookbooks, including "A Girl and Her Pig" by April Bloomfield and "Morimoto: The New Art of Japanese Cooking" by Masaharu Morimoto.
Todd Coleman is the executive food editor of Saveur magazine and a photographer who props, styles, and shoots the majority of the magazine's covers and many stories, both in the studio and on location. A graduate of the CIA, he has worked in restaurants, been a private chef, produced shows for the Food Network, and photographed cookbooks like "The Japanese Grill" by Tadashi Ono and "The Mom 100 Cookbook" by Katie Workman. He lives in Brooklyn and is a fiend for Mexican food.
