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Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico [Kindle Edition]

Roberto Santibanez , JJ Goode , Todd Coleman

Kindle Price: £12.47 includes VAT* & free wireless delivery via Amazon Whispernet
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Product Description

Product Description

Discover the flavors of Mexican street food in your own kitchen

Americans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast.

Now, with Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas.

  • Author Roberto Santibañez is also the author of Rosa's New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and Manhattan
  • Santibañez's Truly Mexican was chosen as a New York Times Notable Cookbook of 2011
  • Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alike

While the flavors you'll find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.

From the Inside Flap

Americans are having a love affair with the taco. What began as an affection for the fast-food version, that hard yellow shell filled with ground beef and mysterious yellow cheese, has blossomed into an all-out obsession for the real thing, with upscale taquerías and food trucks popping up from coast to coast. Yet even today, few people are familiar with the incredible variety available on the streets of Mexico, from fish tacos of Baja to slow-cooked pork tacos of the Yucatán to cream-spiked strips of poblano peppers tucked into tortillas from the markets of Mexico City. In Tacos, Tortas, and Tamales , chef Roberto Santibañez shows you how to recreate these thrilling flavors in your home kitchen. And real tacos aren't the only revelation in store. Santibañez also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, which are so much easier to make than you might think. There are plenty of salsas and condiments to enliven every bite. He also shares recipes for fresh juices called aguas, alcoholic treats like margaritas, and a handful of everyday desserts. While the flavors are exciting and complex, the cooking itself is anything but complicated. All you'll need are fresh ingredients and a few basic rules of thumb. Whether you decide to make each component from scratch or cut a few corners, this is the only cookbook you need to prepare fantastically simple and amazingly tasty Mexican food at home. With Tacos, Tortas, and Tamales in your kitchen, your dinners will never be dull again.

Product details

  • Format: Kindle Edition
  • File Size: 8496 KB
  • Print Length: 224 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (21 Feb. 2013)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00BKRONN2
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Amazon Bestsellers Rank: #802,906 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  9 reviews
6 of 7 people found the following review helpful
5.0 out of 5 stars If you can't go to Mexico for lunch...... 19 Nov. 2012
By DJ McKinney - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
Finaly a book about Mexican food that is written by someone who grew up there and knows how to make good, healthy, everyday food. This book is not about the once or twice a year huge feast, it is about good healthy everyday eating in a land that is very different than middle America. The author/chef speaks of making and eating the food that he grew up with, many of the ingrediants will be hard to find if you live in an area that does not have a good Mexican grocery, but substitutes are sometimes reccommended. Other times.... well, you just can't make cactus tacos (Tacos de nopales)without cactus paddles. This is a good Mexican cook book, but it is also a great insiteful look at growing up in, dare I say, (upper)middle class Mexico.
7 of 9 people found the following review helpful
5.0 out of 5 stars Great! 29 Oct. 2012
By Adela Bertran - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
I am a chef and I am mexican. I was Gladly surprused with this book. Well written, good and original recipies Great Job!
9 of 14 people found the following review helpful
2.0 out of 5 stars First recipe Burned 19 Dec. 2012
By Chris Hefner - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
I would like to start out by saying I don't hate this book. I did have high hopes for it however. The first recipe I tried was the Pork Carnitas. In the Kindle edition, the oven temp was 450 degrees. I thought that high but followed the recipe verbatim. After cooking for the 2 hours specified in the recipe I uncovered the pot to find the pot dry and completely black. Now before anyone tries to remind me that the author does write that the sides of the pot might look dark, I can tell you there is a very distinct difference between dark sides and clearly burnt meat. I carefully removed the pork pieces leaving as much of the charred crust behind, then sliced off all the burnt black crust from the pork pieces. By the time I was done I had about 1/3 of the original amount of pork left. The rest had to be discarded. I admit the flavor of the pork was pretty good, although a bit dry.

The reason I mentioned this was the kindle edition is because I have seen typos in other kindle books. For example in Rick Bayless' Frontera cookbook, one of the Margarita recipes calls for "L cup" of an ingredient. In another recipe it was 1/3 cup which I think makes sense here as well. I would like to see the print edition and see if the pork is supposed to cook at 450 degrees. If this was a typo then I give two stars for the Kindle reprinting effort by Amazon, however if the recipe is correct then my two stars is for the author who I have to question completely tested his recipes carefully enough.

I will try other recipes and see if I have better luck but I will keep a much closer eye on them throughout the process.
5.0 out of 5 stars Five Stars 27 July 2014
By castaña04 - Published on Amazon.com
Format:Kindle Edition
Fantastic recipes...I can't wait to make all sorts of recipes from this book. I love the salsas.
5.0 out of 5 stars Tacos going Native 14 July 2014
By Dah - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
I am in love with this book. Its an amazing book, I love most recipes. It has everything for everyone beef, pork and so much more. I got on special from amazon.com at $3.99. I was over the moon.

Eileen
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