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Dos Caminos Mexican Street Food: 120 Authentic Recipes to Make at Home Hardcover – October 27, 2011

4.3 out of 5 stars 26 customer reviews

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Editorial Reviews

About the Author

Ivy Stark is the executive chef at Dos Caminos. There she offers diners a wealth of experience gained at some of the country’s top restaurants, as well as such acclaimed dining destinations as Sign of the Dove and Cena. A graduate of Peter Kump’s (now the Institute of Culinary Education), she worked in various top restaurants including the award-winning Border Grill, Ciudad, Match Uptown, Zocalo, Rosa Mexicano, and Amalia. She is ranked among New York’s top chefs and has made numerous television appearances.

Joanna Pruess is an award-winning author, whose cooking articles and recipes have appeared in the New York Times Sunday Magazine, the Washington Post, Food Arts, Saveur, Food & Wine, and the Associated Press syndicate. Her cookbooks include Mod Mex and Seduced by Bacon. She and her husband, restaurant critic Bob Lape, live in the Bronx, New York.

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Product Details

  • Hardcover: 288 pages
  • Publisher: Skyhorse Publishing (October 27, 2011)
  • Language: English
  • ISBN-10: 1616082798
  • ISBN-13: 978-1616082796
  • Product Dimensions: 0.8 x 0.1 x 0.8 inches
  • Shipping Weight: 2.1 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #994,424 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Becky (in NOLA) TOP 500 REVIEWERVINE VOICE on November 9, 2011
Format: Hardcover
Length: 5:26 Mins
There is just something about street food, whether it's a fair with funnel cakes straight from the oil or hot french fries in a little cone sprinkled with salt and malt vinegar, or visiting another country and eating from the push carts, it's special but accessible. New Yorkers have been lucky in having food trucks and vending carts for years, the rest of America is catching up and turning on to the wonders of street food.

In dos Caminos Ivy Stark has researched Mexican street food from the various regions of Mexico and brought them to the American cook. The ingredients aren't difficult to find and there is a resources guide at the end of the book. Also there is a chile glossary and an ingredient glossary to help with more unfamiliar ingredients. While pictures here would have been nice a simple internet search can find images of the chiles, there is a page of pictures but no corresponding list of which they are.

Not every recipe has a picture but there are a lot of pictures and the pictures that are with the recipes are inspiring and mouth watering.

The chapters are by main ingredients, like vegetables or poultry, making recipes easy to find. The index is also well thought out and easy to find recipes. The recipes are laid out in easy to follow steps, ingredients followed by clear, easy to follow and understand directions. The salsas and condiments chapter is wonderful, giving that special authentic flavor to food.

I made the ranchers eggs for brunch and they were a big hit. The street salad with honey-citrus-jalapeno vinaigrette was a wonderful combination of fruit and greens with a peppery but not overwhelming sauce.
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Format: Kindle Edition
I was excited to receive this book and dove right in only to come up with mixed feelings. I was looking for a cookbook filled with authentic street food from Mexico. There are definitely a lot of those recipes in this book, but some fell woefully short such as the Cornmeal Biscuits with Cheddar and Chipotle that the author clearly states were based on biscuits she loved growing up so she made a "Mexican" version. There are many dishes in here that are definitely NOT street food, and that made this book a little disappointing.

The other issue I had with this book is some of the ingredients it calls for. Sea urchin roe, epazote (I had to look this one up. It's a hard to find spice.), huitlacoche (a corn fungus--seriously!) and goat meat are definitely not readily available in most of the United States, so that dropped my rating a bit, too.

There are some lovely recipes in here that are great. I'm a sucker for the Mexico City-Style Street Corn and I love the Jicama, Orange and Apple Salad and Roasted Chicken Flautas.

Go into this book with your eyes open, and I'll think you'll find lots to enjoy. This book is full of lovely photographs and interesting information and some great recipes--just not all of them are actually "Mexican Street Food".

I received a copy of this book from Skyhorse Publishing for my honest review. All thoughts and opinions are my own.
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Format: Hardcover
I was given this cookbook as a gift and I've made two of the recipes so far. I am thoroughly impressed by the results and those friends I shared the food with raved that it was the best Mexican food they've ever had (I had to agree that the Al Pastor tacos were AMAZING.) Browsing through the recipes, I am excited to see many favorites from when I lived in Mexico as a child and can't wait to try them. Truly, a winning cookbook. Give it a try. You won't be unhappy.
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Format: Hardcover
I found many ideas and enjoyed the pictures but this is far removed from street food in Mexico or any other country with a tradition of selling simple fresh foods from carts and stands. Chef Stark makes her living designing food for upscale US Mexican restos and it shows here. Heavily composed dishes with complicated and non traditional presentations may appeal but at least know what you are getting before buying this cookbook. I would also strongly recommend that readers try to source fresh masa from a Latino Mercado or Panaderia rather than use dried Masa Harina. They just don't taste the same and have much different textures. Given the cost of many of the ingredients, this substitution doesn't make much sense and will really change the texture and taste of the dishes that use it.

Be prepared to source fresh sea urchin roe (Uni), rabbit and goat meats to make some of the more adventurous dishes. Not to mention Huitlacoche, a corn smut fungus that is destroyed by US corn farmers to stop it spreading but relished in Mexico. Please don't buy it in a can but pay the exorbitant price for fresh fungus if you can find it. Do try the Grilled Nopalitos with cracked black pepper oil dressing, though black pepper is not a commonly used seasoning in Mexico excepting middle and upper classes. The Honey-Jalapeno dressing is delicious on her fruit salad but on the streets of Mexico you would be bitten by really hot chili salt used to bring out the sweetness of ripe mangos and melon.

The final chapter on Bebidas and Botanas is worth the price of this cookbook. Chef Stark knows her way around a bar and her take on the classic Margarita is very worthy of making at home. The Agua Frescas are unique and delicious. Coconut Horchada is a stand out.

Recommended with reservations
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