Hot and Smoky Shrimp Tacos, Frijoles Charros and Apple Pie Tacos. These are just a few of the most taste-tempting tacos and accompaniments readers will ever put in their mouths. Bright with color photos and resources for ingredients, cooking terminology and equipment.
In The Tacos of Texas, the taco journalists Mando Rayo and Jarod Neece take us on a muy sabroso taco tour around the state as they discover the traditions, recipes, stories, and personalities behind puffy tacos in San Antonio, trompo tacos ...
If you're keeping the heat at medium and your pan is clean and well-seasoned, you should be fine; just watch out for ... If you are in the area, get your tortillas from La Princesita in Boyle Heights (2426 E 4th St.) or in East L.A. ...
The book also includes stories about Danny's lifelong love of food, from the meals his mom made when he was growing up in the San Fernando Valley to a map of his favorite restaurants and hangouts in Los Angeles, how his time in prison led ...
The chef and founder of Santa Fe's Coyote Cafe offers seventy-five recipes for innovative taco fillings, along with suggested accompaniments, tortillas, and drinks.
SERVES 6 TO 8 Chef Pyle honors traditional techniques but innovates with local ingredients and regional flavors. This taco is rooted in tiny Rhode Island, which boasts two-dozen oyster farms, while its components all fit the formula for ...
Perfect for kids who love to help in the kitchen, or any child who prefers to "do it myself." This is the third title in the COOK IN A BOOK series.
This scrumptious New York Times bestseller has a whole lot of kick! Dragons love tacos. They love chicken tacos, beef tacos, great big tacos, and teeny tiny tacos.
"When dragons run out of tacos, they travel back in time to get a fresh supply"--
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 ...
Throughout, he tells the story of how each style of taco came to be, creating a rich look at the diverse taco landscape north of the border.