Think you know what a taco is? Think again. This hot little book delivers a deliciously new way to adoa Mexicananot just tacos but also antojitos (the alittle bitesa that are Mexicoas variation on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit drinks called aguas frescas. Taking her cue from the taqueros who vend fresh, inventive, lovingly prepared food from roadside stalls in Baja and street-side trucks in Tijuana, author Deborah Schneider shakes up and recombines traditional Mexican flavors in ways that will dazzle your taste buds. Her inspired, quick, easy-to-make dishes include Garlic Shrimp Tacos with Poblano Chiles, Deep-Fried Fish Tacos with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), and even a taco stuffed with shredded beef thatas been simmered in Coca-Cola.For a special treat, prepare this dishas a vampiro taco (see this page), substituting fajitas for carne asada. Of courseyou can also getback ... the chicken into 1a2inch cubes. (Freezing the meat for 30 minutes ahead of time makes cutting easier.)anbsp;...
|Title||:||Amor y Tacos|
|Publisher||:||Abrams - 2014-11-26|