- Paperback: 210 pages
- Publisher: Rockridge Press (October 18, 2016)
- Language: English
- ISBN-10: 9781623157517
- ISBN-13: 978-1623157517
- ASIN: 162315751X
- Product Dimensions: 8 x 0.6 x 8 inches
- Shipping Weight: 1 pounds (View shipping rates and policies)
- Average Customer Review: 74 customer reviews
- Amazon Best Sellers Rank: #52,200 in Books (See Top 100 in Books)
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Taqueria Tacos: A Taco Cookbook to Bring the Flavors of Mexico Home Paperback – October 18, 2016
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About the Author
LESLIE LIMÓN is the Mexican-American blogger behind La Cocina de Leslie where she writes about food and family. Though she grew up in the states, Leslie has lived in Mexico for 14 years where she's reconnected with the traditional foods and recipes that her abuela would make.
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A commenter was unhappy about the lack of photos. This cookbook is not a coffee table show-case book. There are pictures in it and they are tastefully done. This cookbook is for taking into the kitchen and using it. The list of ingredients are complete and the direction are clearly written. If you want step-by-step photos, go to her blog: La Cocina de Leslie.
Another commenter mentioned the heat level, I have family members, too, that can not handle the typical Mexican heat in a lot of dishes so I cut back on the peppers that have a lot of heat and replace them with ones that are milder. She has included a page (page 16) discussing the various peppers she uses so if you need to adjust the heat, read and substitute with different peppers. And while this particular book is orientated to tacos/savory she has a whole collection of other, just as flavorful, recipes on her blog.
Leslie, I hope to see a dessert cookbook and a soup/cazuela cookbook in the future.
Mind you, even Tex/Mex taste buds have grown more sophisticated over the years and appreciate the use of more than cheddar cheese and jalapenos. This authentic Mexican cookbook uses less fat and lard than Mexican cooks did years ago. For that, I am grateful. This book lives up to my high standards of flavor, texture and freshness. It is also a great launching spot for creating your own versions.
Since I am familiar with most of the dried chilies she uses, I already know that I will need to tone down many of the recipes. Her palate likes more heat than mine does.
I have tried about 6-7 recipes so far and each one was delicious. I used about 1/3 of the heat that she suggested. My favorite chilies are guajillo. They have lots of flavor and are relatively mild on Scoville scale. If she suggested to use 3, I used one, and also a half of a ancho chile for what was suggested (1/2 ancho instead of 3). I love chipotle chilies, but I also use them sparingly. You can always add more heat, but that's a good start if your palate is not up to her heat scale.
I am not sure how easy it would be to find the ingredients in a small rural town, but in most cities, they are relatively easy to find. Most were already in my pantry.
Her list and descriptions of the Mexican cheeses she uses is the best that I have seen. I will use it as a reference point when selecting cheeses.
If you like Mexican food, you will like this cookbook. Recipes were mostly healthy using "real" food (meat, vegetables and fruits).
For the novice cook trying to cook authentic Mexican food, it might be a little challenging on the first read, but the recipes are really straight forward and easy. Better yet, they are tasty. I am glad I purchased it.
I liked it so well, I sent one to my daughter also.