By Ivy Stark, Joanna Pruess
Street nutrition, the center and soul of Mexico's assorted tradition, is going gourmet—try the simplest recipes from the loved Dos Caminos eating places at home!
After 20 years of touring all through Mexico, Chef Ivy Stark grew to become enchanted through the colourful, tasty local meals and was resolute to convey them to the USA. From trendy having fun with red meat tacos at a café to day employees status at a counter over a paper plate jam-packed with carnitas, every person loves this scrumptious, available delicacies.
While the intense, powerful flavors of Mexican cooking have tempted style buds north of the border for many years, only in the near past has the country’s lesser-known highway foodstuff filtered onto the yankee desk through California and the Southwest. flexible and straightforward, those dishes should be loved as a brief nibble or as a part of a sublime meal. Stark introduces either newcomers and expert chefs to such conventional meals as Mexico urban corn, smoked fish tostadas, plan-tain croquettes, and lots more and plenty extra. Stark deals time-saving ideas and make-ahead feedback, in addition to guidance for operating with Mexican seasonings and convey like chilies and plantains.
a hundred full-color pictures
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Additional info for Dos Caminos Mexican Street Food: 120 Authentic Recipes to Make at Home
Remove the bay leaf from the gumbo. serve the gumbo over the rice and garnish with the green onions. Serve with the filé powder and assorted hot sauces on the side. serves 8–10 okra savvy If you love okra, you can add it to this recipe, but don’t add it till the last hour of cooking. Two cups sliced ( 1⁄4 inch) fresh okra works well here. Frozen or canned okra becomes stringy and is unappetizing. indd 50 5/19/09 4:36:00 PM Pacific Rim Pork and Noodle Soup This soup is one of my favorites with its ginger-flavored broth, red cooked pork, noodles, and vegetables.
This slow-cooker version of alphabet soup is filled with beef, vegetables, and, of course, lots of alphabet noodles in a tomato-based beef broth. So sharpen up your vocabulary skills because this soup will have you playing with your food! 11⁄2 pounds beef sirloin, cut into 1⁄2-inch pieces 11⁄2 teaspoons salt 1 ⁄2 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1 medium onion, finely chopped 3 medium carrots, finely chopped One 15-ounce can tomato sauce 3 cups beef broth 2 cups chicken broth (see savvy) 4 ounces green beans, ends snipped, cut into 1-inch lengths 2 cups frozen petite peas, defrosted 2 cups frozen corn, defrosted 2 cups cooked alphabet noodles or other small pasta shapes sprinkle the beef with the salt and pepper.
6 cups chicken or turkey broth cover the slow cooker and cook on low for 8 to 10 hours, until the chili is thickened and the vegetables are tender. One 16-ounce package frozen corn, defrosted stir in the cilantro before serving. indd 64 5/19/09 4:36:04 PM Super Bowl Sunday Chili I could probably write a book just on slow-cooker chilies, there are so many of them. This one features beef short ribs that become tender and flavorful as the chili bubbles away in the slow cooker. I’ve added pinto beans and just the right amount of cilantro at the end.