Tacos, Tortas And Tamales

Flavors from the griddles, pots, and street-side kitchens of Mexico
“I’ve been lucky enough to witness many taco revelations, the moments when visitors to Mexico bite into a taco that changes their lives. Perhaps it’s the warm soft tortilla that does it. Maybe it’s the little mound of tender chunks of steak or the streak of vibrant salsa. If I’ve picked the place, you can bet it’s all three…” — Roberto Santibañez
The follow up to his acclaimed cookbook, Truly Mexican, celebrated by the New York Times, Food & Wine, Saveur, and more, chef Roberto Santibañez’s TACOS, TORTAS, AND TAMALES (Wiley Hardcover; $19.99 and e-book $9.99) evokes the spirit of Mexican street food. Santibañez, the chef and owner of New York’s Fonda restaurants, shows you how to recreate the exciting, complex flavors in your own kitchen through techniques that are anything but complicated. Santibañez provides approachable instructions and easy-to-find ingredients for over 100 different recipes, making this book the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alike.

Mexican food has developed a reputation as being complicated and inscrutable to outsiders, thanks in part to a few notorious moles, but the food of the street is often as simple as it is delicious. TACOS, TORTAS, AND TAMALES embraces the inherent simplicity that makes Mexican cooking magical—those dishes for which all you do is combine a handful of ingredients in the right way and suddenly, you have big, bold, brilliant flavor. Next thing you know, you’ve recreated the thrill of that corner in Mexico City or that market in Oaxaca right in your home kitchen!
In Truly Mexican, Santibañez grouped seemingly disparate Mexican sauces together to reveal the many techniques and ingredients they had in common. By doing the same in his newest book, he shows you the few simple steps that lead to great tacos, tortas, and tamales every time. To that end, each chapter begins with a basic blueprint before diving into both classic and modern variations. That way, you’re able to quickly master, say, Santibañez’s chile-marinated chicken tacos, but you also have all the tools to make your own exceptional versions with store-bought rotisserie chicken.
-Tacos From classics like Tacos of Roasted Poblanos and Cream and Tacos of Skirt Steak, to more modern takes like Tacos of Duck Carnitas infused with Mexican cinnamon and orange.
-Tortas Experience the famous “Drowned” Tortas from Guadalajara and Mexico City classics like the Pepito (with sliced beef tenderloin) and incredible tortas made with, yes, hot dogs.
-Tamales The one-pot Tamal de Cazuela layered with Yucatan-Style Pork, offer all the flavor of tamales without the wrapping, making it the perfect introductory recipe.
Beyond the recipes for tacos, tortas, and tamales, Santibañez also provides recipes for several other categories of everyday treats. There are salsas and condiments meant to enliven members of the main trio but which will also bring a thrill to simple dishes from your own kitchen; a colorful array of beverages, from the fresh fruit–filled aguas frescas to the rich, warm drinks called atoles; and finally, a number of easy-to make sweets, like one-pot coconut rice pudding, lime sorbet, and Mexican chocolate ice cream.

Truly Mexican

Amazing, authentic Mexican cooking for the home kitchen
Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it’s the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious.
An introduction to Mexican cooking covers the main ingredients as well as how they’re best prepared—from toasting tortillas to roasting tomatoes—and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more.

  • Features 128 recipes for authentic Mexican favorites—from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole
  • Includes a useful Sources section to help readers track down authentic Mexican ingredients
  • Provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas

Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach.

Rosa’s New Mexican Table

A Fresh, Exciting and Accessible Approach to Contemporary Mexican Cooking From Chef and Culinary Consultant Roberto Santibanez. Beautifully photographed, ROSA’S NEW MEXICAN TABLE features 125 vibrant dishes. This book is determined to simplify the complexities of his native cuisine and share his fascination with global influences; Santibañez adds nontraditional ingredients for inspired recipes. Salmon with a sauce that’s both sweet and hot, a roasted yellow tomato salsa, slow-baked haricot verts, a sweet raspberry-guajillo-chocolate-chip “salsa” are just a few of the book’s surprises.
“I often say that my food is authentic, but not orthodox,” Santibañez notes in his introduction. This book is an antidote to the other Mexican cookbooks that often feature time-consuming and laborious recipes.
ROSA’S NEW MEXICAN TABLE begins with an authoritative chapter on essential ingredients, equipment and techniques with the 8 remaining chapters covering it all
Here are some sample chapters:

• Botanas, Entradas, Y Bebidas – start a meal with appetizers designed for the whole table to share such as: Coconut Ceviche (pg 35), Peach Pico de Gallo (pg 42) or Rosa Mexicano’s feverishly popular Guacamole (pg 73)

• Enchiladas – with infinite variations possible, try a nontraditional version of Crab Enchilada (pg 116), Lamb Enchiladas with a Tomatillio-Pasilla Sauce (pg 123) or Turkey-Chorizo Enchilada with a Pecan-Prune Mole (pg 126)

• Platos Fuertes—for entreés full of flavor try the Roasted Seafood-Stuffed Pineapple (pg 188) or for a lasagna-type dish the Chicken and Tortilla Gratin (pg 170) or Poblanos Stuffed with Spinach and Goat Cheese (pg 165)

ROSA’S NEW MEXICAN TABLE also features festive menus—a traditional taco party, a carefree cocktail party, a vegetarian dinner and a celebratory barbecue—with step-by-step plans that make for hassle-free gatherings, allowing the host to greet guests at the door with a Passion Fruit Margarita in hand. “Many of the dishes can be executed in 30 to 60 minutes—or less,” Santibañez says. Not only is Mexican food flavorful, it’s also healthy and typically vegetarian friendly. Most sauces are vegetable based and do not require flour, eggs, or stocks; rather they use fresh ingredients such as tomatoes, chilies, onions, garlic and fresh herbs. Traditional Mexican ingredients, once difficult to find, are now sold in most American grocery stores, so preparing delicious South-of-the-Border recipes has never been easier. Santibañez has designed all the recipes in ROSA’S NEW MEXICAN TABLE with the home chef in mind. “If you enjoy Mexican food in restaurants but are reluctant to cook it at home, this book is for you,” says Santibañez.