The Key to a Taco is a fresh Tortilla
Sue Hill
4 Stars
October 27, 2015
This is a very thorough book just
on Tacos. Salsas and toppings are included, but chef is correct in his
demand that a great taco must have a freshly made tortilla. A fresh warm
tortilla in corn or flour is an absolute. I can attest to this
experience. He does give suggestions that are practical for the home
cook to achieve the texture and grind for homemade corn tortillas. And
the versatility of flour tortillas is not ignored. I especially
appreciated the tips on tortilla warmers. Keeping them warm without
getting soggy is critical. All the classic tacos are covered. As well
as seafood and vegetable tacos. His story of discovering "cheeseburger
tacos" in Mexico was great. I can hardly wait to try that recipe. I
have a collection of Mexican cookbooks. The
taco is such a basic. If you become an expert in this one food item,
you can serve a Mexican feast that covers every flavor, texture, meat
and salsa. But if you just learn to make a fresh tortilla with this
book, then it is worth the investment for this skill alone. You will
never buy a package of tortillas again.
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