Think you know what a taco is? Think again. This hot little book delivers a deliciously new way to “do” Mexican—not just tacos but also antojitos (the “little bites” that are Mexico’s 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 that’s been simmered in Coca-Cola.
Starred Review. In her latest, chef and author Schneider (Baja! Cooking on the Edge) presents a zesty take on tacos, drinks, and appetizers sure to inspire fans of Mexican flavors. Following a brief overview of Mexican cuisine and culture, Schneider dives into a bevy of cocktails, including tequila infused with Serrano chiles, mango and lime; classic limonadas and micheladas; and 10 party-starting margaritas. Cooks can choose among five suggested menus scaled for small or large crowds, each an impressive but easy-to-achieve affair with unexpected dimensions. Simple but impressive appetizers like Toritos-jalapeno peppers stuffed with shrimp and cheese-and Lobster, Chayote and Mango Tostadas are sure to please; the Mexican Hot Dog, meanwhile, is an instant guilty-pleasure classic: wrapped in bacon, fried, and topped with lime mayonnaise, fresh pico de gallo and chipotle-spiked ketchup. Schneider's tacos are equally refreshing: one of her three shrimp tacos includes a sweet and spicy barbecue sauce; traditional shredded beef takes on deep, complex flavors with a braise of chiles and Coca-Cola; and the time-intensive Chipotle Duck Taco with Duck Chicharron, Pineapple Cucumber Salsa and Spicy Crema, yields attention-getting results. Though some dishes may intimidate, Schneider's enthusiastic and approachable text keeps frustration to a minimum. This is a collection that novice cooks can grow with, and is sure to be dog-eared in no time.
About the Author
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.
Deborah Schneider, CEC is a working chef based in San Diego, California, with over 30 years of professional cooking experience. She is partner and Executive Chef of SOL Cocina in Newport Beach, a waterfront restaurant inspired by the laid-back surf culture of Baja California, where she cooks wood-grilled meats and Pacific seafood. When not at the restaurant, she can be found in San Diego, Tijuana or Tecate, haunting taco stands and markets, or cooking up a storm at home.
Deborah has authored 4 cookbooks so far: ¡Baja! Cooking On the Edge (Rodale,2006) introduced cooks to the foods and wines of Baja California, and won numerous accolades, such as inclusion in Food & Wine Magazine's Best of the Best of 2006 and a prestigious Gourmand award. Cooking with the Seasons at Rancho La Puerta (Stewart,Tabori & Chang, 2008) co-authored with Deborah Szekely, founder of the legendary fitness resort, was nominated for a James Beard Award. Amor y Tacos (Stewart Tabori & Chang, May 2010) is a great little party book, full of inpired tequila drinks, tasty antojitos and fun, simple tacos with a modern twist. Deborah co-authored and wrote the introduction for Williams Sonoma Essentials of Latin Cooking (April 2010.) She is currently at work on several more cookbooks inspired by the food and culture of Mexico. Deborah's professional background includes 3 seasons with Premier Foods at Del Mar Fairgrounds and Race Track, where she oversaw dining for thousands at the annual Del Mar Thoroughbred Meet. She opened the popular Jsix/Jbar in downtown San Diego. She spent 6 years as Executive Chef of the four-star Hilton La Jolla Torrey Pines. Other stops in her career include the venerable Grant Grill of San Diego's U.S. Grant Hotel, local Zagat favorite Dobson's Restaurant and La Gran Tapa, all in San Diego. She writes food features for as well as teaching at area cooking schools and private classes. Deborah received her CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation, recognizing over 20 years of professional cooking and other accomplishments. Before donning whites, Deborah was Executive Editor of a specialty publishing house in Toronto where she designed magazines, wrote and edited copy, and oversaw production of souvenir books for clients as diverse as the Toronto Blue Jays, Canadian Opera Company, Stratford Shakespearean Festival and Winnipeg Jets hockey team. In the early 1980's she spent 8 months with friends on a BMW motorcycle touring France, Spain, the Canary Islands, North Africa, Italy and Greece. While living in Athens, Deborah spent a year working as chef on a succession of luxurious charter yachts. She later worked as a yacht chef in Florida and the Caribbean before switching coasts and settling in San Diego in 1983. Deborah resides in Pacific Beach, California with her husband Barry, an omnivorous and uncomplaining general contractor, and 2 teenaged children,one vegan, both of whom are promising cooks.
Really, no reviews for this?!?! In my opinion it is the prefect cookbook for taco nights. No more ground beef, seasoning packets, and cheddar cheese. There are some real deal tacos in here. It has everything you need in it for a bitchin taco night, the drink recipes, the appetizers, the tacos, the salsas and the sauces all in one convenient package. Because of this book my friends want taco night several nights a week now. My favorite taco is one called the "Carne Asada Taco Vampiro" and um...BEST TACO EVER!, period. There is even a vegetarian taco in there with ideas for other veg fillings too. I dont eat it, but the ladies swear by it. Also, the recipe for making infused tequila or "Tequila Diablito" as is called in the book is pretty damn tasty.
Lastly, as amazingly delicious the food is, it is also easy enough for us gringos to make without much of a challenge. The directions are easy to follow and the glossary is helpful for some of the spanish ingredients you dont know. So yeah, buy this book.
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