Dos Caminos Mexican Street Food: 120 Authentic Recipes to Make at Home

369 Pages·2011·6.99 MB·English

by  Ivy Stark

DOS CAMINOS
Mexican
Street Food

SKYHORSE PUBLISHING NEW YORK
DOS CAMINOS
Mexican
Street Food
120 AUTHENTIC RECIPES TO
MAKE AT HOME

IVY STARK with
Joanna Pruess
Copyright © 2011 by Ivy Stark All Rights Reserved. No part of this book may be reproduced in any manner without the express
written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to
Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.
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Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation.
www.skyhorsepublishing.com
10 9 8 7 6 5 4 3 2 1
Library of Congress Cataloging-in-Publication Data is available on file.
ISBN: 978-1-61608-279-6
Printed in China
To all of the wonderful Mexican cooks and chefs,
from street stalls to chic restaurants, who have
shared with me their passion and knowledge
of the most intriguing cuisine on earth.
contents
INTRODUCTION
EQUIPMENT AND TECHNIQUES
CHAPTER 1:
EQUIPO Y TECNICAS
SALAS AND CONDIMENTS
CHAPTER 2:
SALSAS Y CONDIMENTOS
MOLE
CHAPTER 3:
MOLE
EGGS, PANCAKES, BISCUITS,
CHAPTER 4:
ETC.
DESAYUNO
VEGETABLES AND FRUITS
CHAPTER 5:
VEGETALES Y FRUTAS
FISH AND SHELLFISH
CHAPTER 6:
PESCADOS Y MARISCOS
POULTRY
CHAPTER 7:
AVES
BEEF, PORK, AND GAME
CHAPTER 8:
CARNES
DESSERTS
CHAPTER 9:
POSTRES
BEVERAGES
CHAPTER 10:
BEBIDAS
ACKNOWLEDGEMENTS
APPENDICES: CHILE GLOSSARY
INGREDIENTS
RESOURCES
INDEX
INTRODUCTION
My Road to Dos Caminos: A Journey of Two Paths
Most kids dream of adventures, but I was quite lucky: My family took some
pretty offbeat vacations to places like Puerta Vallarta and Oaxaca, Mexico,
before they became popular tourist destinations. We lived our exciting activities,
and meals were amusing or enlightening escapades as well. Many of these
experiences colored my approach to eating and cooking in general, and
ultimately they led me to Dos Caminos.
For example, I ate my first jalapeño on a Mexicana Airlines flight when I
was about five. At seven, my parents ordered frogs’ legs for my sister and me.
We weren’t happy about it, but there was no choice: They really encouraged us
to try new things, and this has become a lifelong pursuit. (I actually thought they
tasted good, but nonetheless I was grossed out.)
There was an insane Mexican-themed restaurant called Casa Bonita, in
Lakewood, Colorado, thirty minutes from where we lived in Boulder, that had a
giant waterfall with cliff divers, strolling mariachi groups, a pirate cave, and lots
of other wacky elements. Even if the food was marginal, the entertainment value
was great and we insisted on going there for all birthdays. (See the box below for
an amusing description.) As we explored and ate unfamiliar dishes, my curiosity
about food and culture grew.