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Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico

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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, 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.


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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, 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.

30 review for Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico

  1. 4 out of 5

    Vicki

    As with all Mexican cookbooks, they focus mainly on southern Mexico, and leave out a lot of my favorite things. I am excited to make the strawberry and coconut tamales, but things like tongue tacos just aren't up there on my to make list :). Well written, good photos, just not all I was hoping for. I wanted more meat and more beans, I love Sonoran food which is why the Border cookbook is my favorite Mexican cookbook ever. As with all Mexican cookbooks, they focus mainly on southern Mexico, and leave out a lot of my favorite things. I am excited to make the strawberry and coconut tamales, but things like tongue tacos just aren't up there on my to make list :). Well written, good photos, just not all I was hoping for. I wanted more meat and more beans, I love Sonoran food which is why the Border cookbook is my favorite Mexican cookbook ever.

  2. 5 out of 5

    Pamela Simone

    Tasty It is very hard to find really tasty Mexican food since much of what we get is so Americanized. These recipes are so much like the food made by my friends from the time I lived in the Southwest. They cooked from traditions passed down through their families and I am looking forward to introducing my friends who have not experienced this food heaven to the flavors of Mexico.

  3. 4 out of 5

    Country Goose

    Worth Buying on sale I bought this book on sale and feel it was worth the buy. Lots of recipes with well written instructions and some pictures. What knocked it down a star was I don't like the format used. It was less book-like, but more of a power point page turner, if that makes any sense. It may be because it is a Kindle book, but I don't usually buy e-cookbooks for that very reason. Worth Buying on sale I bought this book on sale and feel it was worth the buy. Lots of recipes with well written instructions and some pictures. What knocked it down a star was I don't like the format used. It was less book-like, but more of a power point page turner, if that makes any sense. It may be because it is a Kindle book, but I don't usually buy e-cookbooks for that very reason.

  4. 4 out of 5

    Mary Miller

    Flashbacks! This is a fantastic book of recipes for simple, delicious Mexican foods. It brought back many fond memories of living in South Texas and traveling through Mexico. I especially loved the chapters on tortas and beverages, All the sections of the book offered many ideas for easy to make meals and snacks,

  5. 4 out of 5

    Anthony

    One of the best real Mexican food cookbooks.

  6. 5 out of 5

    Jeanne

    Wow! tons of great recipes for all the things in the title plus drinks and desserts. There are several basic recipes that you can use to make many others such as making a batch of carnitas and using it in tacos, tortas or tamales. Can't wait to start cooking! Wow! tons of great recipes for all the things in the title plus drinks and desserts. There are several basic recipes that you can use to make many others such as making a batch of carnitas and using it in tacos, tortas or tamales. Can't wait to start cooking!

  7. 4 out of 5

    Sara

    A few good-sounding recipes, but mostly stuff I would never make.

  8. 4 out of 5

    Tamm

  9. 5 out of 5

    Felipe Verdalet

  10. 5 out of 5

    Mary L Casper

  11. 5 out of 5

    Becky

  12. 5 out of 5

    Andrew

  13. 4 out of 5

    Michele Gocke

  14. 4 out of 5

    janet

  15. 5 out of 5

    Stacey D Levitt

  16. 4 out of 5

    Jill Pickle

    I used this book to make tamales and the dough recipe was spot on!

  17. 5 out of 5

    Alicia Martinez

  18. 4 out of 5

    Adam

  19. 5 out of 5

    Jh

  20. 5 out of 5

    Janet

  21. 5 out of 5

    Sandy Mcculloch

  22. 5 out of 5

    Molly Taylor

  23. 4 out of 5

    Jesse De Angelis

  24. 4 out of 5

    Liz Nagy

  25. 4 out of 5

    Shawna Harris

  26. 5 out of 5

    Audrey Corman

  27. 4 out of 5

    Maggis Mg

  28. 4 out of 5

    Sebastien

  29. 5 out of 5

    Ted

  30. 5 out of 5

    Heather

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