Synopses & Reviews
Experience classic and modern Mexican street foods with chef Roberto Santibañez
Mexico's simplest, flavor-packed foods have taken the culinary world by storm. From upscale eateries to the burgeoning roving food truck scenes in Los Angeles, New York, and elsewhere, authentic Mexican tacos—and tortas and tamales as well—are fast becoming some of America's favorite foods on the fly. And why wouldn't they? Versatile, handheld, and uncomplicated, tacos might be the perfect fast and delicious meal. Add the simple Mexican sandwiches called tortas and handmade tamales and you can fully experience the real everyday food of Mexico—easy to make and incredibly tasty.
But if an authentic, south-of-the-border taco is out of reach, you can now recreate your own at home. One of the best things about real Mexican home cooking is that it's easier than you think. With simple preparations, delicious ingredients, and basic rules of thumb, you can make your favorites in the comfort of your own kitchen.
- People from coast to coast are ditching fast food tacos and greasy Tex-Mex for real Mexican food at home—and this is the perfect cookbook for them
- Roberto Santibañez is the author of two other cookbooks, including Truly Mexican (Wiley), the owner of Fonda restaurant in Brooklyn, the former culinary director of Rosa Mexicano restaurants, the president of Truly Mexican Consulting in New York, and a member of The Culinary Institute of America's Latin Cuisines Advisory Council
- In addition to tacos, tortas, and tamales, the book also includes recipes for fresh juices, smoothies, margaritas, and traditional Mexican sweets
Chef Santibañez's Tacos, Tortas, and Tamales will give you the simple guidance and authentic recipes to bring the true flavors of Mexico into your own kitchen.
In this book, Santibañez will draw on his experiences growing up in Mexico City and developing recipes at The Taco Truck to create simple, approachable dishes with bold Mexican flavors. The recipes will focus on the three staples of Mexican street food: tacos, tortas and tamales. There will also be additional chapters for authentic Mexican drinks like licuados (smoothies), aguas (juices) and margaritas and desserts inspired by frozen treats found on the streets of Mexico. The recipes will be simple with minimal ingredients and will also include a variety of substitutions commonly found in American kitchens for hard-to-find Mexican ingredients that deliver almost identical flavors and textures.
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.
Americans are having a love affair with the taco. What began as an 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 taquerías and food trucks popping up from coast to coast.
Yet even today, few people are familiar with the incredible variety available on the streets of Mexico, from fish tacos of Baja to slow-cooked pork tacos of the Yucatán to cream-spiked strips of poblano peppers tucked into tortillas from the markets of Mexico City. In Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate these thrilling flavors in your home kitchen.
And real tacos aren't the only revelation in store. Santibañez also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, which are so much easier to make than you might think. There are plenty of salsas and condiments to enliven every bite. He also shares recipes for fresh juices called aguas, alcoholic treats like margaritas, and a handful of everyday desserts.
While the flavors are exciting and complex, the cooking itself is anything but complicated. All you'll need are fresh ingredients and a few basic rules of thumb.
Whether you decide to make each component from scratch or cut a few corners, this is the only cookbook you need to prepare fantastically simple and amazingly tasty Mexican food at home. With Tacos, Tortas, and Tamales in your kitchen, your dinners will never be dull again.
"I've been lucky enough to witness many taco revelations, the moments when visitors to Mexico bite into one that changes their lives.
Perhaps it's the warm soft tortilla that does it. Maybe it's the little mounds of tender steak
or the streak of vibrant salsa
. If I've picked the place, you can bet it's all three. What was once just a pleasant snack becomes a treat that you plan entire days around, one that you pine for as you lie in bed at night.
—from Tacos, Tortas, and Tamales
Praise for Roberto Santibañez's Truly Mexican, a New York Times Notable Cookbook of 2011:
"With the goal 'to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love,' the author lays a solid foundation with a chapter on ingredients, technique, and equipment. . . . The author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level."
"The book underscores the breadth of Mexican cuisine while diving into its most accessible aspect. . . . The recipes work; the flavors are eye-opening; Santibañez's modern twists are appealing; and he writes with verve, precision, and authority."
—Cooking Light magazine
About the Author
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 magazines 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.
Table of Contents
Salsas and Condiments 121