75 Authentic and Inspired Recipes
Ten Speed Press, Paperback, 9781580089777, 173pp.
Publication Date: April 1, 2009
The heart of a great taco is its filling, and TACOSbrims with filling recipes for chicken, fowl, pork, beef, lamb, game, seafood, vegetable, and breakfast tacos. Miller's recipes are a satisfying balance between impeccably rendered classics like Carnitas (crusty fried pork shoulder), Rajas and Cheese (strips of roasted poblano chiles with melting queso Oaxaca), and Beef Ranchero (with its smoky-spicy sauce), and fresh, sophisticated riffs like Chicken with Apples and Goat Cheese, Baja-Style Tempura Fish, and Roasted Tomatoes and Pumpkin Seed Pesto.
Rounding out the book are luscious photographs; thorough instructions for making soft tortillas from scratch and crafting them into crispy variations; recipes for salsas and accompaniments such as Guacamole and Refritos ("refried" beans); and a suite of essential techniques, like roasting chiles and blackening tomatoes. Each filling recipe provides suggestions for the best tortilla choices, salsas and sides, and beverages to complement the tacos giving you all you need to make your next taco experience as authentic, inspired, and downright delicious as even the most well-seasoned taquero could make it.
Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Cafe for many years.
Jane Horn is an award-winning cookbook writer and editor. She lives in Piedmont, California."
“While one might think of the taco as a simple street snack, Miller, chef and founder of Santa Fe’s Coyote Café, takes the Mexican favorite to a new level in this single-subject title. . . . An appealing sense of enthusiasm and authority.”