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 cafAc 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 countryas 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.120 Authentic Recipes to Make at Home Ivy Stark. ALBONDIGAS EN ... A friend of my moma#39;s from Milan, whowas a wonderful cook, taught me how to make meatballs and I usehersecret recipe alongwith afew secrets ofmy own. Meatballs anbsp;...
|Title||:||Dos Caminos Mexican Street Food|
|Publisher||:||Skyhorse Publishing, Inc. - 2013-12-13|