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Easy Mexican Food Favorites

Author : Jennifer Olvera
ISBN : 1939754062
Genre : Cooking
File Size : 27. 81 MB
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Just like great Mexican food, this Mexican cookbook begins at the source: classic recipes, bold flavors, and fresh ingredients. Unless you live in a city known for its Mexican food, finding good Mexican cuisine can be challenging--and finding the right Mexican cookbook might be even more difficult. For food writer and cookbook author Jennifer Olvera, cooking traditional Mexican meals began as a labor of love. As a working mother of 2, she wanted to recreate the traditional recipes she saw flowing freely at family gatherings, but also knew that spending hours in the kitchen wasn't practical. In Jennifer's first Mexican cookbook, Easy Mexican Food Favorites: A Mexican Cookbook for Taqueria-Style Home Cooking, she shares the Mexican cooking secret she finally discovered--all you need to enjoy delicious Mexican food at home is some simple techniques, time-saving tips, and a gradual, acquired instinct. Easy Mexican Food Favoritesis an all-in-one, easy-to-follow, learn-as-you-go Mexican cookbook offering: 115 simple, hassle-free recipes, many of which take less than 45 minutes to prepare Step-by-step instructions that teach a variety of simple, effective, and fast Mexican cooking techniques Helpful cooking tips for what to prep, what to make ahead, and what to swap if you're missing an ingredient Easy Mexican Food Favorites: A Mexican Cookbook for Taqueria-Style Home Cooking brings you all the Mexican food you love without all the fuss. Whether you're in the mood for salsas and tamales or enchiladas and horchatas, this Mexican cookbook has everything you need to get started.

Simply Mexican

Author : Lourdes Castro
ISBN : 9781607741251
Genre : Cooking
File Size : 70. 53 MB
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Authentic, No-Fuss Mexican meals From Chile-Glazed Pork Chops to Dos Leches Flan, Lourdes Castro offers clean, vibrant flavors that are the essence of great Mexican food. In SIMPLY MEXICAN, she presents authentic recipes that don’t require a fortnight to prepare or extended shopping forays to find rare ingredients. Castro honed her knowledge of traditional south-of-the-border dishes by teaching the fundamentals to adults and children at her Miami cooking school, and now she’s introducing real Mexican fare that works for busy cooks every night of the week. SIMPLY MEXICAN features easy-to-prepare, fun-to-eat favorites with big flavors, such as Chicken Enchiladas with Tomatillo Sauce and Crab Tostadas. Once you have mastered the basics, Castro will guide you through more advanced Mexican mainstays such as adobo and mole, and show you how to make the most effortless savory and sweet tamales around. With cooking notes that highlight useful equipment, new ingredients, shortcut techniques, and instructions for advance preparation, SIMPLY MEXICAN demystifies authentic Mexican meals so you can make them at home in a snap. “With this book Lourdes Castro has added a spark of creativity and simplicity to Mexican food that up until now had not yet been realized. It gives me a huge sense of pride and honor to know that this book exists, as it will help a large audience re-create these gems in a simple and straightforward way.” --Aarón Sánchez, chef/owner of Paladar and chef/partner of Centrico, author of La Comida del Barrio, and former cohost of Food Network’s Melting Pot “Here, at last, are real Mexican recipes that are authentic, creative, and fun to prepare. Lourdes Castro creates an atmosphere that makes learning about enchiladas, tacos, and salsas exciting and interesting, and her precise methodology with Mexican cookery is refreshing and very entertaining. Highly recommended.” --Jonathan Waxman, chef/owner of Barbuto and West County Grill and author of A Great American Cook LOURDES CASTRO was born and raised in Miami, where she founded the Ars Magirica Cooking School and served as a personal chef and nutritionist for numerous high-profile clients. A former associate of the James Beard Foundation, she is a regular contributor to the New York Social Diary’s dining section and has taught in the food studies department at Johnson & Wales University. Castro currently teaches food science at New York University and is the director of the Culinary Academy at the Biltmore Hotel in Coral Gables, Florida. She is also an active member of Les Dames d’Escoffier. She lives in New York City. From the Hardcover edition.

Real Mexican Food

Author : Felipe Furentes Cruz
ISBN : 9781849753982
Genre : Cooking
File Size : 45. 6 MB
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Benito's Hat aims to deliver everything that is exciting and fresh about Mexican food to the people of Britain, banishing old perceptions of heavy, greasy Tex Mex. From the beaches of Baja and Cancun to the mountains of the Sierra Madre, Mexico has an incredible variety of vibrant flavours to offer. All of this rich culinary culture has inspired Benito's Hat's delicious burritos, tacos, soups and salads. Benito's Hat founder, Ben Fordham, and his Mexican chef Felipe Fuentes Cruz have created a cookbook show-casing their favourite dishes from the restaurant, plus many more from Felipe's collection of authentic recipes. In this fabulous cookbook, you'll find Snacks &Starters; Soups & Salads; Main Courses; Side Dishes; Salsas; Desserts; and Drinks. Mouth-watering recipes include guacamole with homemade corn tortilla chips, Benito's Hat burritos with beef birria, pico de gallo and salsa brava, tacos with sautéed prawns, garlic and paprika, refried beans with chorizo, Mexican flan and plenty of margaritas and fruit juices. Felipe Fuentes Cruz was born in Puebla, Mexico and has worked in the US, Spain and now London. While working in a Mexican restaurant in 2006, he met Ben Fordham , who had fallen in love with real Mexican food when he lived in Texas. They had the same dream of bringing great Mexican food to London and in 2008, Benito's Hat was born.

Best Mexican Recipes

Author : America's Test Kitchen
ISBN : 9781940352251
Genre : Cooking
File Size : 79. 33 MB
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Kitchen-tested recipes that bring the real flavors of Mexico home. Let America’s Test Kitchen be your guide to making deeply flavored Mexican dishes at home. Our first Mexican cookbook features foolproof appetizers, soups and stews, authentic egg dishes, tacos and tamales, burritos and enchiladas, and all manner of meat and seafood dishes. The Best Mexican Recipes includes a primer on Mexican home cooking with information on key ingredients (readily available at your supermarket) and innovative techniques that shave time off traditional preparation methods. Not only will you be able to cook amazingly flavorful Mexican food, but you’ll cook with confidence. Recipes include: Familiar favorites: Beef Enchiladas, Tamales, Grilled Fish Tacos, Classic Mexican Rice, Chicken Tortilla Soup, Stuffed Jalapenos, Chunky Guacamole, Fresh Margaritas, and more Authentic regional dishes: Queso Fundido, Chicken Mole Poblano, Ancho-Orange Pork Burritos, Yucatan-Style Barbecue Pork, Fish Veracruz, Oaxacan-Style Beef Brisket, and more. Popular street foods: Sopes, Gorditas, Panuchos, Mexican Street Corn, Molletes, Huaraches with Poblanos, Red Peppers, and Queso Fresco, and more

Mexican Made Easy

Author : Marcela Valladolid
ISBN : 9780307888273
Genre : Cooking
File Size : 90. 60 MB
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Why wait until Tuesday night to have tacos—and why would you ever use a processed kit—when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy? On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show. A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast—and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection. With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela’s show into your home. Chipotle-Garbanzo Dip makes 3/4 cup 1 (15.5-ounce) can garbanzo beans, rinsed and drained 2 garlic cloves, peeled 1 tablespoon fresh lemon juice 2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving 2 teaspoons sesame seed paste (tahini) 1/3 cup olive oil, plus more for serving Salt and freshly ground black pepper 1 tablespoon chopped fresh cilantro Tortilla chips Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse. With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper. Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips. From the Hardcover edition.

The Enchilada Queen Cookbook

Author : Sylvia Casares
ISBN : 9781250082923
Genre : Cooking
File Size : 81. 54 MB
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Better than going out for Mexican food! Mexican food—by which most of us mean Tex-Mex—is a favorite from Los Angeles to New York and everywhere in between. And the heart of great Tex-Mex cooking comes from home kitchens along the Rio Grande. In THE ENCHILADA QUEEN COOKBOOK, Sylvia Casares gives you the best of the best, including tricks and simple techniques to turn any dish from appetizing to amazing. You’ll learn how to make her Holy Trinity spice paste; why you should use certain key shortcuts, such as chicken bouillon, in some dishes; and how to do her tortilla-changing Texas Two-Step marinating technique. And after you’ve picked your favorites from her 14 key sauces, you’ll make unbelievable food for a family or a crowd, including: --Cheese Enchiladas with Chili Gravy --Spinach Enchiladas with Salsa Verde --Shrimp Enchiladas with Salsa Veracruzano --Stewed Chicken Breast Enchiladas with Salsa Mole And the Enchilada Queen is an expert in more than just enchiladas. Here you’ll find appetizers, sides, breakfasts and desserts, such as: --Guacamole and Picamole --Kitchen Nachos --Gulf Coast Fish Tacos --Frontera Beef Fajitas --La Fonda Tortilla Soup --Arroz con Pollo --Huevos Rancheros --Refried Beans --Tamales with a variety of fillings --Sopapillas, Polvorones and Bunuelos The Perfect Margarita’s here too, and so much more. In The Enchilada Queen Cookbook, you’ll get kitchen wisdom from a lifetime of learning recipes from madres and abuelas who make food specific to their border towns on the Rio Grande. You’ll also get a resource for hundreds of family dinners—and a party between covers!

Dos Caminos Mexican Street Food

Author : Ivy Stark
ISBN : 9781628734614
Genre : Cooking
File Size : 44. 88 MB
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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.

The Food Lab Better Home Cooking Through Science

Author : J. Kenji López-Alt
ISBN : 9780393249866
Genre : Cooking
File Size : 81. 3 MB
Format : PDF
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The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Pati S Mexican Table

Author : Pati Jinich
ISBN : 9780547636467
Genre : Cooking
File Size : 66. 66 MB
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The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think. Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico. Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas. Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga — (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.

The Tacos Of Texas

Author : Mando Rayo
ISBN : 9781477311912
Genre : Cooking
File Size : 67. 57 MB
Format : PDF, Mobi
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Rooted in tradición mexicana and infused with Texas food culture, tacos are some of Texans’ all-time favorite foods. In The Tacos of Texas, the taco journalists Mando Rayo and Jarod Neece take us on a muy sabroso taco tour around the state as they discover the traditions, recipes, stories, and personalities behind puffy tacos in San Antonio, trompo tacos in Dallas, breakfast tacos in Austin, carnitas tacos in El Paso, fish tacos in Corpus Christi, barbacoa in the Rio Grande Valley, and much more. Starting with the basics—tortillas, fillings, and salsas—and how to make, order, and eat tacos, the authors highlight ten taco cities/regions of Texas. For each place, they describe what makes the tacos distinctive, name their top five places to eat, and listen to the locals tell their taco stories. They hear from restaurant owners, taqueros, abuelitas, chefs, and patrons—both well-known and everyday folks—who talk about their local taco history and culture while sharing authentic recipes and recommendations for the best taco purveyors. Whether you can’t imagine a day without tacos or you’re just learning your way around the trailers, trucks, and taqueros that make tacos happen, The Tacos of Texas is the indispensable guidebook, cookbook, and testimonio.

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