Dos Caminos Mexican Street Food: 120 Authentic Recipes to Make at Home

by Ivy Stark, Joanna Pruess (With)

Overview

After twenty years of traveling throughout Mexico, Chef Ivy Stark became enchanted by the colorful, tasty native foods and was determined to bring them to America. From stylish couples enjoying beef tacos at a café to day laborers standing at a counter over a paper plate filled with carnitas, everyone loves this delicious, accessible cuisine.While the bright, robust flavors of Mexican cooking have tempted taste buds north of the border for decades, only recently has the country’s lesser-known street food made its way onto the American table via California and the Southwest. Versatile and simple, these dishes can be enjoyed as a quick nibble or as part of an elegant meal. Stark introduces both beginners and skilled cooks to such traditional foods as Mexico City corn, smoked fish tostadas, plantain croquettes, and much more. Stark offers time-saving techniques and make-ahead suggestions, as well as tips for working with Mexican seasonings and produce like chilies and plantains.

Product Details

ISBN-13:	9781628734614
Publisher:	Skyhorse
Publication date:	09/01/2013
Sold by:	SIMON & SCHUSTER
Format:	eBook
Pages:	288
Sales rank:	831,195
File size:	25 MB
Note:	This product may take a few minutes to download.

About the Author

Joanna Pruess is an award-winning author whose cooking articles and recipes have appeared in the New York Times Sunday Magazine, the Washington Post, Food Arts, Saveur, Food & Wine, and the Associated Press syndicate. Her cookbooks include The Cast-Iron Cookbook and Soup for Two. She resides in New York City.

Table of Contents

Introduction 2

Chapter 1 Equipment and Techniques: Equipo Y Tecnicas 9

Chapter 2 Salsas and Condiments: Salsas Y Condimentos 17

Chapter 3 Mole: Mole 29

Chapter 4 Eggs, Pancakes, Biscuits, Etc.: Desayuno 43

Chapter 5 Vegetables and Fruits: Vegetables Y Frutas 69

Chapter 6 Fish and Shellfish: Pescados Y Mariscos 109

Chapter 7 Poultry: Aves 141

Chapter 8 Beef, Pork, and Game: Carnes 165

Chapter 9 Desserts: Postres 205

Chapter 10 Beverages: Bebidas 235

Acknowledgments 264

Appendices: Chile Glossary 266

Ingredients 272

Resources 276

Index 277