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Ebook Free , by Stacy Adimando

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, by Stacy Adimando

Ebook Free , by Stacy Adimando

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Product details

File Size: 223214 KB

Print Length: 236 pages

Page Numbers Source ISBN: 0399578285

Publisher: Ten Speed Press (April 11, 2017)

Publication Date: April 11, 2017

Sold by: Random House LLC

Language: English

ASIN: B01ILZPRK8

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Amazon Best Sellers Rank:

#69,478 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

I work in a bakery and most of my coworkers are Abuleas. I brought this in and show it to several of them and they were telling me that many of the recipes are the same style they made in Tijuana and elsewhere in Baja. So that made me happy that now I have a Mexican cookbook that is Mexican mom/grandmother approved!Now, time to cook!

I have been pouring over this book for a few months. I've eaten at the restaurant in SF a few times, when I'm down to visit family, so I know the food in the restaurant is amazing (I am in love with the Totopos! simple but so delicious. I really wish they had this butternut squash empanada with pumpkin seed mole that my mother had once, but that seems like it was just a special). Unfortunately I have found that while I love some restaurants, I am disappointed in the cookbook as I can't get the same results. Not so with this one.This last weekend I finally got around to making some of the dishes for a party. I made the Tacos de Cochinita, Frijoles de Negro(except I soaked them overnight with ACV), Picadillo (minus the potatoes) and some chili oil for veggie tacos (I didn't have cascabel chiles so I just used the guajillo type). Every one of them turned out tasty but by far my favorite was the pork taco (cochinita). I didn't have time to really marinate more than 30 min, but it still packed a bunch of flavor. With a little bit of hot sauce it was perfect and better than most restaurants around where I live!!So far I'm not regretting my purchase at all!

So far we have made the fish tacos with an adobo sauce, (I think the sauce would be even better on chicken), the frijoles olla, the pickled onions, and the red chilaquiles and everything has turned out beautifully. I made a salad with the leftover onions, arugula, grapefruit supremes, avocado, and a drizzle of oil and the onions were what pulled the whole thing together. It has been awhile since I've had a cookbook that is this reliable and delicious.

The first time I opened this cookbook I was intimidated and put it down. I'm thankful I gave it another chance...it's a wonderful cookbook. The recipes are on point, easy, and practical. It's one I will turn to again and again. Highly recommended.

This book is worth it for the beautiful photography and salsa recipes alone! Warning: these recipes require lots of ingredients you won't find at your local grocery store. I live in a major city and still have difficulty finding some of the ingredients at Mexican markets.

So many amazing recipes!! Purchased this after eating at the restaurant. I've never done that before and I'm so happy I did. Great background stories as well! Also, bought one for my daughter!

Mexican food (the best kind of food, imho) has always been a mystery to me. I have learned so much from this book. It is a lot of work to get these meals just right though. Not for someone wanting quick meals to throw together.

Fantastic and authentic recipes. So far, all have come out great. The Estrella corn grinder "Molino de mano", pictured in the book, can grind Nixtamal fine enough for tortillas if broken-in properly. See my review for what I did.A thoroughly enjoyable read and highly recommended if you want to make really delicious Mexican dishes, from simple to complex.

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