Tacos are little bites with big flavours: quick and simple to make, fun to share and popular the world over. Cocktails are also on the cutting edge of bold flavour combinations. Put them together and you have Amor Y Tacos, a new way to do Mexican. This new style of little tacos originated in Mexico and is taking off in taquerias across the world. In "Amor Y Tacos", traditional Mexican flavours and concepts are shaken up and recombined in dynamic, new combinations, simply presented to deliver the laid-back immediacy of street food. The 55 recipes of this title will include Fish Zarandeado (fish grilled with chiles and garlic, stuffed in a taco topped with creamy coleslaw, avocado and papaya picante) and Coca-Cola Shredded Beef Taco with Charred Tomatillo Salsa and Onions, to be served along with drinks like the Vampiro (spicy, citrus-spiked tomato juice, beer, and tequila) and the Chupacabra (fresh beet, orange, carrot and celery juice with a shot of mezcal). Experienced cooks and first-timers alike will find inspiration in these easy recipes that are just as well-suited for outdoor entertaining as they are for a quick weeknight dinner.
Deborah Schneider is a working chef and author of the award-winning "Baja! Cooking on the Edge" (Rodale) and "Cooking with the Seasons at Rancho La Puerta" (STC), nominated for a 2009 James Beard Award. She is the executive chef and partner in SOL Cocina in Newport Beach, California. Schneider lives with her family in San Diego.
Stewart, Tabori, & Chang
Stewart, Tabori & Chang Inc
Modern Mexican Tacos, Margaritas, and Antojitos
Place of Publication
Country of Publication
15 colour photographs; 55 recipes