Customer Reviews

Tacos y más

5 star:		(8)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

These aren't your ordinary tacos!! I made the pork tenderloin tacos the other night and they were an instant favorite with my family. The pictures in the book are wonderful, and the recipes are easy to follow.

The Grilled pesto shrimp tacos are the best I have had. The photos make me want to try all of the receipes. Perfect for parties because they are not only delicious but are beautiful.

If you like cooking food from the Southwest and want to learn some new tricks, this is a great book. The twists on classic dishes are real crowd pleasers. I'm not a great cook, but I managed to follow the instructions without trouble.

I have sampled many recipes from this cookbook and love them all. Not to mention that the picutes are mouth watering!

It's a must have!

I don't know whether ALL these recipes are "authentic" (the one for guacamole seems to be), but they're really good. I've used the book to make soup and several salsas, and will soon attempt varieties of tacos I had not considered. I've had several people ask me for the salsa and soup recipes, so I show them the book. Every recipe has been a hit!

Like to eat? Like to eat flavorful Southwestern food? Like Tacos? Like to cook but don't want to spend all day and night at the stove? Then Tacos y Mas is the book for you. The photographs alone will get your mouth watering. Great recipes. Great tastes. Delicious eating. A must book for all cook book collectors.

A Satisfied Reader....and Eater

More (mas) of little cookbooks like this well done! Found while vacationing in Sedona! Wonderful creativity with a dish almost everyone loves: tacos. Photos are colorful and excellent -- tempting to make just looking!

Tantalizing taco variations such as Smoked Salmon with Cilantro Creme or my favorite: Pork Tenderloin with a Jalepeno Glaze.

The mas comes from a small but delightful section on accompaniments, such as salsas and refried beans, chili con carne, etc.

Great gift giving as author suggests! Or gift yourself and your diners by getting one yourself -- you'll use this one alot as I.

Ni en las recetas ni en los ingredientes...
Una auténtica falta de respeto al verdadero taco !

I haven't actually read the book. I put down 5 stars because you have to put something in and I didn't want to mis-rate the book without having read it.

I noticed that her recipe for Tacos El Campo includes coriander seeds. Quite a large portion,too. As often as I have seen coriander leaf (cilantro) used in Mexico, I can't remember ever seeing coriander seeds or powder used in any recipes. So I suspect she is not offering "authentic" recipes?

Next. Does she explain where the word "taco" comes from? It would seem to me that a history of the word would be an important part of any book on tacos. Does she provide any kind of history and does she talk about the Lebanese influence on tacos which lead to "tacos al pastor" , or, as they are still called in Puebla, "tacos arabes"?

Next. Does she offer recipes for making the crispy puffed up taco shells that show up around Texas?