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Taco Loco: Mexican Street Food from Scratch Hardcover – October 1, 2016
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The book starts with the basics, which includes making your own tortillas (I HIGHLY recommend investing in a tortilla press if you want to make these often. I got a cast iron one from Amazon, and I love it!), guacamole, salsas and more. In fact, there’s even recipes to make your own Mexican Crema, Queso Oaxaca and Queso Fresco!
Gorditas, Quesadillas, Chicharrones, Tacos and more fill the pages of this book. There are sweets included and even drinks. I love the varieties and the fact that it’s not your average Tex-Mex tacos and more. Confit crispy pork, slow cooked fried beef tongue, four kinds of stew and more make a nice change to your boring beef and bean fillings.
If you’re looking for some great Mexican food, and are bored with the generic recipes used so often here in the States, this is a great book for you! Step outside the box and made a great meal tonight!
I received a copy of this book from Pavilion through IPG for my honest review. All thoughts and opinions are my own.
Confession: I can't stand the tomato-based salsa everyone is so into in the US, and I feel a little vindicated that this is but one of the many options traditionally offered (and if you didn't already know, what we usually eat is called "pico de gallo" and it's a salsa picada). The salsa crudas are more to my liking, and after making a mango variation, I'm looking for any excuse to slather it on a dish.
This inspired several days of tostadas (my family did not complain), and I also decided to embark on making my own tortillas, even though I don't have a tortilla press. The secret is Cramby's advice to use plastic circles from plastic bags. It would be flatter with a press, but I do manage to get it to a good thickness (or thinness). And the masa harina fun doesn't stop with tortillas: his recipes for tlayocos and gorditas open another world of options.
Oh yeah--this has the best refried beans recipe I've ever used.
Recommended for Mexican food enthusiasts.