By Deborah Schneider
"Love and Tacos"
Think you recognize what a taco is? reconsider. This scorching little e-book grants a deliciously new method to “do” Mexican—not simply tacos but in addition antojitos (the “little bites” which are Mexico’s version on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit beverages known as aguas frescas.
Taking her cue from the taqueros who vend clean, creative, lovingly ready nutrition from roadside stalls in Baja and street-side vehicles in Tijuana, writer Deborah Schneider shakes up and recombines conventional Mexican flavors in ways in which will dazzle your flavor buds. Her encouraged, quickly, easy-to-make dishes contain Garlic Shrimp Tacos with Poblano Chiles, Deep-Fried Fish Tacos with highly spiced Coleslaw, Lemon-Garlic bird Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), or even a taco filled with shredded red meat that’s been simmered in Coca-Cola.
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Additional info for Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos
Green olives with pimentos ø c. grated Parmesan cheese 32 1. In a small bowl, mash garlic with the back of a spoon. Rub garlic onto chicken pieces. 2. In a wide, shallow bowl combine flour, salt, black pepper, and oregano. Roll chicken pieces in flour mixture. 3. In a large kettle, melt butter or margarine over medium-high heat. Add chicken and cook for 8 to 10 minutes, or until brown. Remove from kettle and set aside. 4. Add green pepper and onion to kettle and sauté until onion is transparent.
Or, for brave diners, serve with cayenne pepper for sprinkling on corn. 62 Sweet Potato Pone (Barbados and Jamaica) Sweet potato pone is a Christmas morning tradition in many Caribbean households. 1 lb. raw sweet potatoes, peeled and grated (about 1µ c. packed) 1 c. whole milk 1 c. cream of coconut 1ø to 1¥ c. dark brown sugar 1 tsp. ground ginger 1 tsp. cinnamon ¥ tsp. allspice 1 tsp. vanilla extract 2 tbsp. melted butter or margarine 1 c. hot water 1 c. raisins 2 c. shredded coconut 1. Preheat oven to 375°F.
4. Pour mixture through a sieve with another bowl underneath to catch the liquid. Taste and add more sugar if necessary. Serve over ice. You may find more than one variety, but red sorrel is a popular choice for the holidays. Deep red sorrel is a festive–and tasty–addition to a holiday table.