Think you know what a taco is? Think again. This hot little book delivers a deliciously new way to “do†Mexican—not just tacos but also antojitos (the “little bites†that are Mexico’s variation on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit drinks called aguas frescas.
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Taking her cue from the taqueros who vend fresh, inventive, lovingly prepared food from roadside stalls in Baja and street-side trucks in Tijuana, author Deborah Schneider shakes up and recombines traditional Mexican flavors in ways that will dazzle your taste buds. Her inspired, quick, easy-to-make dishes include Garlic Shrimp Tacos with Poblano Chiles, Deep-Fried Fish Tacos with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), and even a taco stuffed with shredded beef that’s been simmered in Coca-Cola.
