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Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?

My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »
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    Love Me Back

    Merritt Tierce 9780385538077


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Tacos Cover


Synopses & Reviews

Publisher Comments:

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. InTACOS, 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 fillingrecipes 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), Rajasand 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 craftingthem 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 recipeprovides 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 downrightdelicious as even the most well-seasoned taquero could make it.

From the Trade Paperback edition.


The chef and founder of Santa Fe's Coyote Cafe offers seventy-five recipes for innovative taco fillings, along with suggested accompaniments, tortillas, and drinks.

About the Author

One of the original creators of modern Southwestern cuisine, Mark Miller is the acclaimed chef-founder of the famed Coyote Caf

Table of Contents


The Art of the Taco - 3

Vegetables - 20

Chicken and Fowl - 38

Seafood - 56

Pork - 74

Beef, Lamb, and Game - 88

Breakfast - 110

Salsas - 124

Sides and Drinks - 136

Ingredients and Techniques - 149

Sources - 167

Index - 169

Product Details

Ten Speed Press
Cooking : Regional & Ethnic - Mexican
Miller, Mark
Hargett, Benjamin
Publication Date:

Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » Mexican

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Product details 173 pages Ten Speed Press - English 9781607741633 Reviews:
"Synopsis" by , The chef and founder of Santa Fe's Coyote Cafe offers seventy-five recipes for innovative taco fillings, along with suggested accompaniments, tortillas, and drinks.
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