The most extensive collection of taco recipes, with perfect pairings for salsas, relishes and beverages.
A spectacular taco bible, this cookbook delivers the best recipes ever. From the crucial choice of the right tortilla to the correct preparation of ingredients and toppings, Kelley Cleary Coffeen's recipes are fun, simple, delicious and economical.
She has included a taco for every member of the family and any and every guest, from authentic Mexican tacos to traditional Americanized tacos as well as an array of creative culinary tacos that have never been done before. Here is a sample of the offerings:
- Chicken and turkey tacos, such as pollo verde tacos, sonora chicken flautas, 10-minute chicken tacos
- Beef, roast and steak tacos, such as gingered short rib tacos, green chili stew tacos, tres taquitos with guacamole
- Pork and lamb tacos, such as Southern pulled pork tacos with honey mustard glaze, spicy chorizo tacos
- Coastal, veggie and meatless tacos, such as Cajun shrimp tacos, mahi mahi tacos with citrus salsa, artichoke & spinach tacos
- Dessert tacos, such as honey pecan tacos, apple caramel streusel flautas, cherry cheesecake cupitas
- Salsas, sauces, relishes and more, such as peach & red onion salsa, roasted tomato salsa, blue cheese & onion relish, guacamole
The taco recipes are complemented by recipes for cocktails that are the perfect accompaniment, such as pink Cadillac margarita, Mojito de Mexico, tequila grand and mesilla sangria. The book also includes recipes for authentic flour and corn tortillas, roasted and grilled meats and poultry, refried beans and 100 different vegetables, cheeses and salsas and other sauces. Everything needed to make outstanding taco meals can be found here.
Enjoy fresh, simple, and authentic Guatemalan cuisine right from your own kitchen
Amalia Moreno-Damgaard, a Guatemalan-American chef classically educated in the French culinary tradition, shares 170 of her favorite Guatemalan recipes for every occasion in her first cookbook aimed at home cooks. These healthy, quick, and easy gourmet dishes provide the perfect way to explore a fascinating culture that dates back to the ancient Mayan civilization. Amalia's delicious, zesty recipes come alive with step-by-step instructions, helpful techniques and hints, personal stories, exciting suggestions for recipe variations, vegetarian and gluten-free options, and cultural insights behind the cuisine. Whether you're a chef expanding your repertoire, a Guatemalan embracing your roots, or a food lover who just enjoys a unique and delicious meal, Amalia's Guatemalan Kitchen will make your heart and your taste buds dance
Of all the civilizations the Spanish explorers found in the New World, the one that loved the native chile peppers the most was the Aztecs. Theirs was a culture in which the hot and tasty treats were revered almost as much as sex. Over the centuries, Aztec cookery grew and spread to become the basis for the Mexican food of today, and many Aztec dishes have lasted through the years basically unchanged. Usually, these foods were roasted, boiled, or cooked in sauces, in a legacy that Dave DeWitt, the noted Pope of Peppers, has compiled into this wonderful addition to his scintillating Pepper Pantry series.
This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine. Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedy's kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisine-and Kennedy devotees old and new-can at last serve and enjoy real Mexican food. "This is the ultimate in Mexican cooking from the world's leading authority."
--Paula Wolfert, author of The Cooking of South-West France
Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.
After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.
This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.
The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.
Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.
If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.
- Baked Plantains
- Pepper Shrimp
- Ginger Tamarind Chicken
- Spinach Salad with Breadfruit Chips
- Sweet Potato Pone
- Jamaican Limeade
- Sweet and Savory Breakfasts: Cassava Pancakes, Herbed Sada Roti
- Traditional Mains: Jerk "Sausages," Pelau, Trinidadian Doubles
- Smoothies and Nourishing Bowls: Bajan Booster Shake, Papaya Chia Smoothie Bowl, Caribbean Macro Bowl
- Modern Delights: Rasta Pasta, Plantain Wellington, Caribbean Sushi
- Teas and Sweet and Savory Treats: Moringa Bread, Lemongrass Agave
- Tisane, Sweetened Hibiscus Tea, Ginger-Kissed Jam-Filled Beignets
- Plus Drinks and Cocktails, Desserts, and everything in between