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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Regional & International › Mexican › Tacos, Tortas, and Tamales: Flavors from the griddles, pots, and street-side kitchens of Mexico › Tacos, Tortas, and Tamales: Flavors from the griddles, pots, and street-side kitchens of Mexico Reviews

Tacos, Tortas, and Tamales: Flavors from the griddles, pots, and street-side kitchens of Mexico Reviews

Pete

Mexico through Street Food and Beyond

Posted

Pros: covers lots of basics of mexican cuisine, great introduction to mexico beyond the standard

Cons: with all the basic recipes the book seems geared towards noices to Mexican cuisine

Having spent many, many years in the restaurant business, I have grown to love the foods of Latin America, especially the foods of Mexico.  It's hard not to when much of the kitchen and service staffs are staffed with Hispanics.  Family meal (that meal shared by the restaurant staff before service starts) was often tacos of some sort or another Latin American specialty, and even if it wasn't Latin cuisine it was often accompanied by searingly hot chile peppers.  Not that it took much to make me fall in love the the cuisine of Mexico.  The foods of Mexico are diverse, complex, and hearty.  The foods run the range from delicate dishes inspired by European...
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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Regional & International › Mexican › Tacos, Tortas, and Tamales: Flavors from the griddles, pots, and street-side kitchens of Mexico › Tacos, Tortas, and Tamales: Flavors from the griddles, pots, and street-side kitchens of Mexico Reviews