Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos [Hardcover]

Deborah Schneider (Author), Sara Remington (Photographer)

Book Description

Publication Date: May 1, 2010

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.

Editorial Reviews

From Publishers Weekly

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.

Product Details

• Hardcover: 152 pages
• Publisher: Stewart, Tabori & Chang (May 1, 2010)
• Language: English
• ISBN-10: 1584798246
• ISBN-13: 978-1584798248
• Product Dimensions: 6 x 0.8 x 7.5 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #485,663 in Books (See Top 100 in Books)

More About the Author

Chef Deborah MacDonald Schneider

At this point I'm pretty sure I was Mexican in a past life. I've written 5 Mexican cookbooks, and I currently indulge my passion for Mexican food as muse and Executive Chef for SOL Mexican Cocina in Newport Beach, and SOL Mexican Cocina in hip Scottsdale,inspired by the laid-back surf culture of Baja California. When not at the restaurant, I can be found in San Diego, Tijuana or Tecate, haunting taco stands and markets, or cooking up a storm at home.I've been a working chef for 30 years and I still love to travel, cook and learn. What a wonderful adventure!

I blog at 1000tacos.com, write whenever I can, and even have my own youtube channel where I show you how to whip up all your Mexican favorites. Visit me on Facebook or check out SOL online - links are below, after the cookbooks.

DEB'S COOKBOOKS

THE MEXICAN SLOW COOKER (2012) is my latest, and you'll love it! Imagine, great-tasting traditional Mexican food (think rich moles, juicy tacos, savory tamales, homey soups and delicious stews) cooked in your favorite time-saving tool - the slow cooker.

¡BAJA! COOKING ON THE EDGE (Rodale,2006) introduces you to the foods and wines of Baja California. This gorgeous book, with photos by Maren Caruso, won numerous accolades, such as inclusion in Food & Wine Magazine's Best of the Best of 2006.

COOKING WITH THE SEASONS AT RANCHO LA PUERTA (Stewart,Tabori & Chang, 2008) was co-authored with Deborah Szekely, founder of the legendary fitness resort, and was nominated for a James Beard Award.

If you're ready for that cocktail now, AMOR Y TACOS is a great party book, full of inpired fresh-fruit tequila drinks, tasty antojitos and fun, simple tacos with a modern twist. Photos by the amazing Sara Remington take you to the fun side of the border.

I also co-authored WILLIAMS SONOMA'S ESSENTIALS OF LATIN COOKING (April 2010.)

DEB'S LINKS

MEXICO ONE BITE AT A TIME! http://1000tacos.com/

DEB ON FACEBOOK http://www.facebook.com/ChefDeborahSchneider

CHECK OUT SOL COCINA http://www.solcocina.com/

LEARN TO COOK IT 1000tacos.com tv coming soon

ALL THAT, BACK THEN
My professional background is heavy on BIG jobs, including 3 seasons with Premier Foods at Del Mar Fairgrounds and Race Track, where I oversaw dining for thousands at the annual Del Mar Thoroughbred Meet. I opened the popular Jsix/Jbar in downtown San Diego. I spent 6 years as Executive Chef of the four-star Hilton La Jolla Torrey Pines. Other stops in my 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. I write food features for print media (remember them?) and I love to teach cooking classes (YouTube channel coming soon.)

I received my CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation, recognizing over 20 years of professional cooking and other accomplishments.

Before I stared cooking professionally, I was Executive Editor of a specialty publishing house in Toronto where I 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 I spent 8 months on a BMW motorcycle touring France, Spain, the Canary Islands, North Africa, Italy and Greece. While living in Athens, I spent a year working as chef on a succession of luxurious charter yachts. I later worked as a yacht chef in Florida and the Caribbean before switching coasts and settling in San Diego in 1983. I reside in Pacific Beach, California with my husband Barry,a surfing animal and an omnivorous and uncomplaining diner. Both my kids can cook - my proudest accomplishment.

Most Helpful Customer Reviews

5 of 6 people found the following review helpful

5.0 out of 5 stars Mmmm tacos September 20, 2011

By Crunch Easy

Format:Hardcover|Amazon Verified Purchase

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.

4.0 out of 5 stars cute little book November 16, 2012

By Rafael Alvarez

Format:Hardcover|Amazon Verified Purchase

Ive read this book in an afternoon, it's a cute little book full of easy recipes. I think it has tips and details for the taco lover and would make a lovely sometimes coffee table, sometimes recipe book.
The layout is super nice, has a lot of spanish "dichos" and little stories that u can use in kitchen and in life.