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Book Description
The executive chef of Dos Caminos-a popular Mexican restaurant with six locations-offers 100 delicious recipes for Mexican "street" food.
Product Description
The popularity of Dos Caminos-a restaurant featuring authentic Mexican food, prepared to order-cannot be overstated. It's always filled to capacity and has recently grown from one location in New York City to six and soon seven outlets, including restaurants in Miami and Las Vegas. In executive chef Ivy Stark's 20 years of travel throughout the different regions of Mexico and the varied strata of people who occupy this beautiful landscape, she embraced the wide variety of food available from street vendors. These snacks and meals are an integral part of the Mexican diet as well as an integral part of the Mexican culture. The recipes here include: Queso Frito Tacos (tacos made with a shell of crisp fried cheese like a frico), Elote de la Calle (roasted corn with mayo, chile, cheese and lime), Plantain Empanadas with Coconut Arroz con Leche, and Chocolate Ancho Flan.
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2 reviews
36 of 38 people found the following review helpful
Dos Caminos, making street food home food
9 Nov 2011
Format:Hardcover
There is just something about street food, whether it's a fair with funnel cakes straight from the oil or hot french fries in a little cone sprinkled with salt and malt vinegar, or visiting another country and eating from the push carts, it's special but accessible. New Yorkers have been lucky in having food trucks and vending carts for years, the rest of America is catching up and turning on to the wonders of street food.
In dos Caminos Ivy Stark has researched Mexican street food from the various regions of Mexico and brought them to the American cook. The ingredients aren't difficult to find and there is a resources guide at the end of the book. Also there is a chile glossary and an ingredient glossary to help with more unfamiliar ingredients. While pictures here would have been nice a simple internet search can find images of the chiles, there is a page of pictures but no corresponding list of which they are.
Not every recipe has a picture but there are a lot of pictures and the pictures that are with the recipes are inspiring and mouth watering.
The chapters are by main ingredients, like vegetables or poultry, making recipes easy to find. The index is also well thought out and easy to find recipes. The recipes are laid out in easy to follow steps, ingredients followed by clear, easy to follow and understand directions. The salsas and condiments chapter is wonderful, giving that special authentic flavor to food.
I made the ranchers eggs for brunch and they were a big hit. The street salad with honey-citrus-jalapeno vinaigrette was a wonderful combination of fruit and greens with a peppery but not overwhelming sauce. I am allergic to mangoes but I had a Mexican friend tell me a long time ago, when we lived in El Paso, that any recipe calling for mango just use firm peaches or nectarines.
The drowned chicken sandwiches is going to be a recipe we make a lot. It was delicious.
This would have been a five star cookbook if the how to instructions had been larger and easier to follow. Because some of the techniques are something some people are learning for the first time, I think it's important they are easy to use, the cute little frames and tiny size make them difficult and that is about my only con about the entire book.
Because some of the sauces have a lot of ingredients, the chiles, spices, etc, the ingredient list can look long, but it's nothing intimidating and the depth of flavor achieved is well worth making the sauces and spice mixes from scratch.
Our house loves Mexican food, we have several Rick Bayless' cookbooks, and while I am a fan of his Dos Cominos' is, to me, more approachable. A truly delicious book that makes me want to sit outside while eating wonderful food that I made myself.
In dos Caminos Ivy Stark has researched Mexican street food from the various regions of Mexico and brought them to the American cook. The ingredients aren't difficult to find and there is a resources guide at the end of the book. Also there is a chile glossary and an ingredient glossary to help with more unfamiliar ingredients. While pictures here would have been nice a simple internet search can find images of the chiles, there is a page of pictures but no corresponding list of which they are.
Not every recipe has a picture but there are a lot of pictures and the pictures that are with the recipes are inspiring and mouth watering.
The chapters are by main ingredients, like vegetables or poultry, making recipes easy to find. The index is also well thought out and easy to find recipes. The recipes are laid out in easy to follow steps, ingredients followed by clear, easy to follow and understand directions. The salsas and condiments chapter is wonderful, giving that special authentic flavor to food.
I made the ranchers eggs for brunch and they were a big hit. The street salad with honey-citrus-jalapeno vinaigrette was a wonderful combination of fruit and greens with a peppery but not overwhelming sauce. I am allergic to mangoes but I had a Mexican friend tell me a long time ago, when we lived in El Paso, that any recipe calling for mango just use firm peaches or nectarines.
The drowned chicken sandwiches is going to be a recipe we make a lot. It was delicious.
This would have been a five star cookbook if the how to instructions had been larger and easier to follow. Because some of the techniques are something some people are learning for the first time, I think it's important they are easy to use, the cute little frames and tiny size make them difficult and that is about my only con about the entire book.
Because some of the sauces have a lot of ingredients, the chiles, spices, etc, the ingredient list can look long, but it's nothing intimidating and the depth of flavor achieved is well worth making the sauces and spice mixes from scratch.
Our house loves Mexican food, we have several Rick Bayless' cookbooks, and while I am a fan of his Dos Cominos' is, to me, more approachable. A truly delicious book that makes me want to sit outside while eating wonderful food that I made myself.
1 of 1 people found the following review helpful
Wonderful cookbook
23 May 2012
Format:Hardcover
I was given this cookbook as a gift and I've made two of the recipes so far. I am thoroughly impressed by the results and those friends I shared the food with raved that it was the best Mexican food they've ever had (I had to agree that the Al Pastor tacos were AMAZING.) Browsing through the recipes, I am excited to see many favorites from when I lived in Mexico as a child and can't wait to try them. Truly, a winning cookbook. Give it a try. You won't be unhappy.
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