Amor y Tacos

Modern Mexican Tacos, Margaritas, and Antojitos

Nonfiction, Food & Drink, International, Mexican
Cover of the book Amor y Tacos by Deborah Schneider, Sara Remington, ABRAMS (Ignition)
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Author: Deborah Schneider, Sara Remington ISBN: 9781613121221
Publisher: ABRAMS (Ignition) Publication: November 26, 2014
Imprint: Stewart, Tabori & Chang Language: English
Author: Deborah Schneider, Sara Remington
ISBN: 9781613121221
Publisher: ABRAMS (Ignition)
Publication: November 26, 2014
Imprint: Stewart, Tabori & Chang
Language: English

“A zesty take on tacos, drinks, and appetizers sure to inspire fans of Mexican flavors” (Publishers Weekly, starred review).

Think you know what a taco is? Think again. This hot little book 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 Rajas, Deep-Fried Fish Tacos Capeado with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), and even a taco stuffed with shredded beef that’s been simmered in Coca-Cola.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

“A zesty take on tacos, drinks, and appetizers sure to inspire fans of Mexican flavors” (Publishers Weekly, starred review).

Think you know what a taco is? Think again. This hot little book 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 Rajas, Deep-Fried Fish Tacos Capeado with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), and even a taco stuffed with shredded beef that’s been simmered in Coca-Cola.

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