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Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico Hardcover


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Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico + Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking + Muy Bueno: Three Generations of Authentic Mexican Flavor
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Product Details

  • Hardcover: 224 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (October 30, 2012)
  • Language: English
  • ISBN-10: 1118190203
  • ISBN-13: 978-1118190203
  • Product Dimensions: 8.2 x 7.4 x 0.9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #18,986 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipes from the Book:

Potato and Chorizo Tacos
Potato and Chorizo Tacos
Click here for the recipe
Marinated Skirt Steak Tacos
Marinated Skirt Steak Tacos
Click here for the recipe

From the Inside Flap

Americans are having a love affair with the taco. What began as an affection for the fast-food version, that hard yellow shell filled with ground beef and mysterious yellow cheese, has blossomed into an all-out obsession for the real thing, with upscale taquerías and food trucks popping up from coast to coast.

Yet even today, few people are familiar with the incredible variety available on the streets of Mexico, from fish tacos of Baja to slow-cooked pork tacos of the Yucatán to cream-spiked strips of poblano peppers tucked into tortillas from the markets of Mexico City. In Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate these thrilling flavors in your home kitchen.

And real tacos aren't the only revelation in store. Santibañez also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, which are so much easier to make than you might think. There are plenty of salsas and condiments to enliven every bite. He also shares recipes for fresh juices called aguas, alcoholic treats like margaritas, and a handful of everyday desserts.

While the flavors are exciting and complex, the cooking itself is anything but complicated. All you'll need are fresh ingredients and a few basic rules of thumb.

Whether you decide to make each component from scratch or cut a few corners, this is the only cookbook you need to prepare fantastically simple and amazingly tasty Mexican food at home. With Tacos, Tortas, and Tamales in your kitchen, your dinners will never be dull again.


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Customer Reviews

4.6 out of 5 stars
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See all 35 customer reviews
I totally recommend this cookbook.
Shari Steele
Which is why for a recent dinner party I chose to make the Tamales from Chiapas as well as Spinach & Mushroom Enchiladas (from Truly Mexican).
heidi bayer
The recipes are straightforward, clear, and easy to follow.
AlexO

Most Helpful Customer Reviews

21 of 23 people found the following review helpful By Food digger on November 18, 2012
Format: Hardcover
As a Mexican living in Sweden, where Mexican food and culture are almost unknown. I am always in the search for any literature about authentic Mexican food. I grew up easting these delicious foods of Mexico they are a top part of my identity. When I received Tacos, Tortas and Tamales I was so pleasantly surprised and was able to recognize that every picture and most of the recipes in the book are from my native country! The tortas, the tacos, and the tamales are as I remember them. The recipes are easy and tasty! I was so inspired by this book that the day after I received it, I made my family with a chicken cutlet torta for dinner!! Believe me, they are still asking for more tortas.

I love this book!!
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11 of 12 people found the following review helpful By D. Archer-Rosenthal on November 13, 2012
Format: Hardcover
I have used this cookbook, as well as Roberto Santibanez and JJ Goode's first collaboration Truly Mexican, to plan menus for several very successful dinner parties. The recipes are bursting with flavor and the possibilities for combining different meats and sauces are endless. Although the ingredient lists can look daunting, if you can your hands on some jalapeños, garlic and lots of onions, you are most of the way there and the preparation isnquite simple. From this book, I made the potato and chorizo taco filling and the carnitas. Both were extremely easy and incredibly well received. Can't wait to try some more recipes.
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11 of 12 people found the following review helpful By AlexO on November 13, 2012
Format: Hardcover
I have no idea why there were bad reviews for this cookbook. Can't win them all, right?

This book is excellent! The recipes are straightforward, clear, and easy to follow. Kudos to the writer. I've tried numerous recipes and they've all turned out perfect. Who knew I would like cactus tacos?! Much love to the photographer, too. The pictures really pop off the page.

All together 5 stars.
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17 of 20 people found the following review helpful By heidi bayer on November 26, 2012
Format: Hardcover
I first began my love affair with Roberto Santibañez' cookbooks five years ago (click here for my 2010 cookbook review) when I was looking for Mexican food that I remembered from Los Angeles, and was unable to find it here in Brooklyn. Roberto's previous cookbook, Truly Mexican, concentrates on sauces, the key to Mexican cooking, whereas Taco's Torta's and Tamales covers the everyday delicious foods of Mexico. From those signature dishes you would find in the puestos of the street vendors, tacos suados, quesadillas, and atole's, to those you would find in your Abuela's kitchen such as Tamales from Chiapas, Roberto patiently walks the reader through the recipes, and the stories behind them.

As an allergic family, if there is only one cuisine that we can all agree on, and eat with few substitutions, it is Mexican cuisine. We all agree that the array of foods available to use, from the cactus, to potatoes, to the mushrooms, are always flavorful and all the ingredients are available at the bodegas in our neighborhood. Additionally my vegan friends find Roberto's recipes to be full of flavor and very satiating. Which is why for a recent dinner party I chose to make the Tamales from Chiapas as well as Spinach & Mushroom Enchiladas (from Truly Mexican).

I had been looking for a good tamale recipe for the past twelve years, but had not come upon it until now. Of this recipe Roberto says in his book,

"Lucero Macal, whose family is from the state of Chiapas...prepares these unusual wonderful tamales for friends as gifts and was kind enough to share her recipe with me...with a Middle Eastern influence on Mexican cuisine on full display"

And it did not disappoint. The tamales are steamed in banana leaves which are toasted over the open flame of my gas stove.
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14 of 17 people found the following review helpful By I Do The Speed Limit TOP 500 REVIEWER on December 29, 2012
Format: Hardcover Verified Purchase
This is a very personable and information-loaded cook book. I picked it up from my library and it's got so much good information in it, I've decided to order my own copy. Hey, I even got up the courage to make tamales for the first time this Christmas! It would not have happened without the coaching and teaching I got from this author's approach to Mexican cooking.

Not only does this cook book go into depth on tacos, tortas (Mexican sandwiches) and tamales, it also does a great job covering salsas, sauces, and beverages. It pairs the Mexican names with their English translations, so this is also a great handbook to cart with you to your Mexican market.

These are not "quick and easy" recipes, but on the other hand, they are not recipes with long cooking times and longer ingredient lists. (Okay, the tamales will take some time.) For instance, you will be using smaller cuts of boneless pork shoulder, instead of big bone-in pork roasts. You won't find any recipes for beef cheeks or whole pig or cauldron-size stews. They are just very nice manageable recipes. And, if you want to learn to make tamales, you will come away from this book with the knowledge and confidence to make them.

UPDATE 3/3/13: I finally received my own copy from Amazon, (I guess there was a batch of books with the cover put on upside down that needed to be replaced.), and I made the recipe for carnitas from this book. It intrigued me because it is made with Coke. Fair warning: It calls for 5 teaspoons of salt. I used half that and it still came out saltier than we like it. Also, it cooks in a 450 degree oven, so make sure the handles and knobs on your dutch oven can take the heat. Recipes calling for dutch ovens don't normally call for such high heat.
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