Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider, includes recipes like Chicken Fajita Taco Dorado; Scallop Aguachiles in Volcano Sauce; and Mushroom, Rajas, and Corn Taco with Queso Fresco.
by Deborah Schneider
Think you know what a taco is? Think again. Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider delivers a deliciously new way to "do" Mexican—not just tacos but also antojitos (the "little bites" that are Mexico's variation on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit drinks called aguas frescas.
Taking her cue from the taqueros who vend fresh, inventive, lovingly prepared food from roadside stalls in Baja and street-side trucks in Tijuana, author Deborah Schneider shakes up and recombines traditional Mexican flavors in ways that will dazzle your taste buds. Her inspired, quick, easy-to-make dishes include Garlic Shrimp Tacos with Poblano Chiles, Deep-Fried Fish Tacos with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with queso fresco (fresh cheese), and even a taco stuffed with shredded beef that's been simmered in Coca-Cola.
Deborah Schneider is a chef and author of the award-winning Baja! Cooking on the Edge and Cooking with the Seasons, nominated for a 2009 James Beard Award. She is the executive chef and partner in SOL Cocina in Newport Beach, California. Schneider lives with her family in San Diego.
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This page created July 2010
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