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Tacos Paperback – April 1, 2009


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Tacos + Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
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Product Details

  • Paperback: 176 pages
  • Publisher: Ten Speed Press; 1St Edition edition (April 1, 2009)
  • Language: English
  • ISBN-10: 1580089771
  • ISBN-13: 978-1580089777
  • Product Dimensions: 8.5 x 8.5 x 0.6 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #111,053 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

While one might think of the taco as a simple street snack, Miller, chef and founder of Santa Fe's Coyote Cafe, takes the Mexican favorite to a new level in this single-subject title comprising 75 recipes. Organized by protein (with additional chapters on breakfast, salsas, sides and drinks), recipes for taco fillings take center stage and are preceded by informative headnotes and paired with suggested tortillas, accompaniments and drinks; each is tagged with a handy heat level indicator. The selection of tacos range from classic (pork carnitas) to inventive (Thai shrimp) and include a good number of vegetarian options. While some might be intimidated by ingredients such as wild boar, buffalo, elk and tamarind paste, the author includes source suggestions and some substitutions. Prep times for some recipes can be up to six and a half hours and may discourage those who want to keep things fast and easy in the kitchen. Nonetheless, this well-designed title has an appealing sense of enthusiasm and authority. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“While one might think of the taco as a simple street snack, Miller, chef and founder of Santa Fe’s Coyote Café, takes the Mexican favorite to a new level in this single-subject title. . . . An appealing sense of enthusiasm and authority.”
—Publishers Weekly

More About the Author

MARK MILLER is the acclaimed chef-founder of Coyote Café in Santa Fe, New Mexico, and the author of nine books with nearly 1 million copies in print, including THE GREAT CHILE BOOK, THE GREAT SALSA BOOK, and COYOTE CAFÉ. He lives in Santa Fe, New Mexico.

Customer Reviews

All the recipes I've tried so far are wonderful and very authentic.
P. R. Crandall
I can't imagine why he would change to such an inferior recipe and now am unwilling to cook anything else in the book.
marybeth
Good food photography is expensive and I love that this book is packed with enticing, delicious looking pictures.
Timothy B. Riley

Most Helpful Customer Reviews

48 of 53 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on April 29, 2009
Format: Paperback Verified Purchase
Miller is an astute student of food and culture, witness his other cookbooks which so involve the anthropology of a region and its marriage with its cuisine, e.g. his Red Sage cookbook and my review here on amazon.

His intro to this work is fascinating and taco inspiring, e.g. "This food was alive, colorful, aromatic, tasty, crunchy, juicy, flavorful--as if I had crossed a new frontier of food experience." So his time in Mexico as child in summers and as continuing visitor and taco sampler as adult has inspired this very cookbook. His stated purpose is to excite the user of the cookbook about Mexico's street food, that they are as he states: "fast, fresh, economical and easy, a good match to the rapid pace of our modern lifestyle."

He thus provides authentic favorites from Mexico as well as adaptations such as Lobster and Avocado, as well as Chicken with Apples and Goat Cheese.

With each recipe there is suggestion for type of tortilla, accompaniment, usually a salsa, and a drink recommendation. I find this useful as well as on some recipes where difficult ingredients could be an issue, he provides alternatives, e.g. one of the wonderful few that I have made out of here so far, Baja-Style Tempura Fish, the recipe calls for shark, but he also mentions that mahi mahi or tilapia work as well. Likewise with Rabbit with Chiles and Tomatillos, he suggests that chicken thighs can substitute as well. Also, prepared the Tacos Al Pastor and served with his drink recommend of Coco Locos, which never tried before, and guests said it was knock out of dish! I agreed!

Each recipe also includes valuable amount of tacos the recipe yields as well as a Heat Level index and prep time estimate.
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23 of 24 people found the following review helpful By P. R. Crandall on June 25, 2009
Format: Paperback
All the recipes I've tried so far are wonderful and very authentic. This cookbook is not for a beginner cook, though. Be prepared to spend some time with these recipes, but they are sooo worth it.
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15 of 15 people found the following review helpful By Chicago Book Addict TOP 1000 REVIEWERVINE VOICE on October 16, 2009
Format: Paperback
I've picked up other cookbooks devoted to a single food like The New Lasagna Cookbook: A Crowd-Pleasing Collection of Recipes from Around the World for the Perfect One-Dish Meal and Biscottiand they can sometimes feel like they just bring together the standard recipes you've seen elsewhere or include a lot of filler to round out the book. Tacos by Mark Miller is the exact opposite.

What I love about this book is that it's the perfect marriage of detail and great recipes. Miller gives you everything you need to succeed, especially when it comes to making homemade tortillas. I really loved the depth of the directions and it reminded me a lot of cookbooks by Rick Bayless.

The recipes are what really get me excited. There is such a breadth covered in this book. It was a perfect balance of more traditional recipes I would hope would be included and unique or fushion recipes that brought me new taco ideas I hadn't thought of. I'm especially captivated by the Braised Beef Short Rib Tacos, Baja Style Tempura Fish, Thai Shrimp, and especially the Chicken with Apple and Goat Cheese Taco. There are also many great photos within the book to give you an idea of what the finished recipe will look like.

I especially like that the cookbook clearly indicates not only how long each recipe will take to complete, but also the heat level. It's great because it makes it easy to adjust if you typically do not like spicy food or find your food is not spicy enough. It's worth noting that most of the recipes take an hour or more to prepare so this is definitely not a quick cookbook.
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26 of 32 people found the following review helpful By P. Hack on June 9, 2011
Format: Paperback
When I look at any cookbook I normally go straight for a bellwether recipe, which in this case would be the Tacos al Pastor - the recipe that is actually featured on the front cover of the book. One look at this recipe is all you need to know not to buy this book. It calls for the use of 80, YES 80 dried chiles to make the marinade, which is so absurd as to be beyond belief. That's 20 dried chiles per pound of pork. I've been making great al Pastor for many years with about 1/10th the amount of chiles called for, and my al Pastor tastes exactly like the al Pastor I've eaten in taco shacks and stands in Mexico. I wonder if anyone ever cooked this recipe as is because it would take a huge amount of time just to seed and stem those chiles and the marinade would be as thick paste if you made it as directed. The other recipes look way too complicated - things like Chicken Tinga which is a simple Tomato/Chipotle sauce have been turned into some new age fusion mess featuring too many inauthentic ingredients to even begin to list. Other recipes look equally complicated with hard to find ingredients and look equally inauthentic. To be fair, there are a few good looking recipes in here like a recipe for homemade chipotle sauce and some of the other salsas and sauces.

If you're looking for a good Mexican cookbook stick with any of Rick Bayless' titles - you'll be much happier as you'll actually be able to make some of the recipes and they are far more authentic.
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