One of Americaas favorite chefs gives a healthy and exciting twist on the best street foods of Latin America. The taco. The arepa. The empanada. The tamale. From the streets of Mexico and Venezuela to Ecuador, Puerto Rico and Cuba, these comfort foods represent something thatas shared across our Latin cultures: the concept of food in a vessel. Food embraced! Breaking down each new-style taco into its elements, Lorena shows you how to create each delicious layerafrom the shell to the fillings to the toppings, including slaws, salads, and sauces. Youall give a Southern Hoppina John a new name and a Latin accent. Youall top the sweetest of plantains with the tangiest of pickled onions. And youall learn how to make extraordinary side dishes like creamy Peruvian corn gratin, a flavorful succotash with a trio of beans, and avocado fries. These flavor-packed recipes are made for pairing and sharing, depending on your craving or occasion. Master the elements, and your mix-and-match possibilities will be endless. Youall find yourself easily cooking, eating, and swooning your way through a dizzying new world of crowd-pleasing Latin fare. From the Hardcover edition.TO MAKE AREPAS: 1. Divide the dough into 4 equal balls, about 4 ounces each, and flatten each between your palms to make a 4inch patty thata#39;s 1a2inch thick. 2. Heat 1 tablespoon of the oil in a large nonstick skillet over mediumlow heat foranbsp;...
|Title||:||Lorena Garcia's New Taco Classics|
|Publisher||:||Penguin - 2015-09-29|