Book description
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.
Roberto Santibañez 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 Appétit, 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.
