Most helpful positive review
48 of 53 people found the following review helpful
A Taco Extravaganza!
on April 29, 2009
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.
These are truly recipes to get excited and involved with new and exciting tacos, salsa, accompaniments to have fun making and serving. His idea of a taco party sounds mucho fun!
Well done with color photos and excellent directions and glossary of techniques, equipment, ingredients and sources for likes of bison, elk, chiles, etc.
This one is keeper!