Los Tacos De Mexico
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| Author | : Martha Chapa |
| Publisher | : Editorial Ink |
| Total Pages | : 243 |
| Release | : 2013-11-12 |
| Genre | : Cooking |
| ISBN | : 6079588684 |
Incluye audio del autor. En Los tacos de México Martha Chapa, conocida por sus manzanas y por sus buenos oficios en la cocina, nos regala un viaje a lo más profundo y conocido de la comida mexicana: las tortillas envolviendo todo tipo de guisados, carnes, verduras o simplemente un poco de sal. Nos dice la autora que así como los tacos se pueden comer en cualquier rincón de la República Mexicana, la variedad de recetas puede ser infinita ya que, la forma en la que se preparen los tacos depende de hasta donde la imaginación del taquero sea capaz de llegar.
| Author | : Jeffrey M. Pilcher |
| Publisher | : Oxford University Press |
| Total Pages | : 311 |
| Release | : 2017-02-14 |
| Genre | : Cooking |
| ISBN | : 0190655771 |
"In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--
| Author | : Rosa Cienfuegos |
| Publisher | : Rizzoli Publications |
| Total Pages | : 226 |
| Release | : 2020-09-29 |
| Genre | : Cooking |
| ISBN | : 1925811492 |
Mexican street food is one of the world's most diverse and delicious cuisines--dive in with this beautifully packaged book. Mexican food might seem easy to imitate. But a taco with soul? Now that's a different story. Many have wrestled with this ancient cuisine and its punch-in-the-face flavours. Most have failed. Thankfully, Comida Mexicana is the real deal. Rosa Cienfuegos travels the length and breadth of her homeland to bring you Mexico's most beloved snacks, tacos, tortas and tamales. From the vibrant streets of Mexico City, to tucked-away villages and tranquil coastal towns, each region and every family has their favorite dish and a story to tell. Discover them here. Ditch the imposters, eat like a true Mexican.
| Author | : Deborah Holtz |
| Publisher | : Phaidon Press |
| Total Pages | : 0 |
| Release | : 2015-09-28 |
| Genre | : Cooking |
| ISBN | : 9780714870472 |
Tacopedia is an encyclopaedic tribute to the vibrancy of Mexican taco culture. Explore one of Mexico's most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life. Tacopedia's highly graphic style will appeal to hip taco lovers, food truck enthusiasts, and serious followers of Mexican cuisine, both young, and young at heart. Features: – Forward by internationally renowned chef René Redzepi. – 100 authentic recipes adapted from the Mexican best-seller from fillings and tortillas to salsas and sauces. – Illustrated with 250 photographs, and accompanied by interviews, stories, illustrations, graphics, maps, and more that bring the vibrancy of the taco, and its homeland, to life.
| Author | : Bill Esparza |
| Publisher | : Prospect Park Books |
| Total Pages | : 559 |
| Release | : 2017-05-22 |
| Genre | : Cooking |
| ISBN | : 1945551011 |
Richly photographed and authentically local, LA Mexicano showcases LA’s famously rich and complex Mexican-food culture, including recipes; profiles of chefs, bakers, restaurateurs, and vendors; and neighborhood guides. Part cookbook, part food journalism, and part love song to LA, it's the definitive resource for home cooks, hungry Angelenos, and food-loving visitors. With a foreword by Taco USA's Gustavo Arellano.
| Author | : Lesley Tellez |
| Publisher | : Hachette UK |
| Total Pages | : 536 |
| Release | : 2019-06-17 |
| Genre | : Cooking |
| ISBN | : 0857838113 |
Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico.
| Author | : José R. Ralat |
| Publisher | : University of Texas Press |
| Total Pages | : 305 |
| Release | : 2024-08-13 |
| Genre | : Travel |
| ISBN | : 1477329382 |
The first history of tacos developed in the United States, now revised and expanded, this book is the definitive survey that American taco lovers must have for their own taco explorations. “Everything a food history book should be: illuminating, well-written, crusading, and inspiring a taco run afterwards. You’ll gain five pounds reading it, but don’t worry—most of that will go to your brain.”—Gustavo Arellano, Los Angeles Times “[Ralat] gives an in-depth look at each taco’s history and showcases other aspects of taco culture that has solidified it as a go-to dish on dinner tables throughout the nation.”—Smithsonian Magazine “A fascinating look at America’s many regional tacos. . . . From California’s locavore tacos to Korean ‘K-Mex’ tacos to Jewish ‘deli-Mex’ to Southern-drawl ‘Sur-Mex’ tacos to American-Indian-inspired fry bread tacos to chef-driven ‘moderno’ tacos, Ralat lays out a captivating landscape.”—Houston Chronicle “You’ll learn an enormous and entertaining amount about [tacos] in . . . American Tacos. . . . The book literally covers the map of American tacos, from Texas and the South to New York, Chicago, Kansas City and California.”—Forbes “An impressively reported new book . . . a fast-paced cultural survey and travel guide . . . American Tacos is an exceptional book.”—Taste
| Author | : Conxita Domènech |
| Publisher | : Routledge |
| Total Pages | : 284 |
| Release | : 2020-09-14 |
| Genre | : Foreign Language Study |
| ISBN | : 0429782462 |
Saberes con sabor: Culturas hispánicas a través de la cocina es un manual avanzado que responde al creciente interés por el estudio de las prácticas culinarias y alimenticias de Ibero-América, sin desatender ni la lengua ni la cultura de esas regiones del mundo. Cada capítulo comprende aspectos vinculados con recetas, lengua, arte y teoría. Los estudiantes son expuestos a temas de geografía, historia, literatura, política, economía, religión, música e, incluso, cuestiones de género que estarían implicadas en la elaboración y en el consumo de ciertas comidas. Y, esto, mientras mejoran sus habilidades en temas esenciales y específicos del español. A lo largo del libro, están incorporados materiales de internet —como vínculos para videos, registros sonoros, referencias históricas, sitios web de cocina y contenidos suplementarios para la investigación. Muy útil en cursos universitarios, Saberes con sabor es un recurso original y único de aprendizaje para estudiantes fascinados por los placeres del paladar y, de igual manera, con una genuina pasión por las culturas hispánicas.
| Author | : R. Hernandez-Rodriguez |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 259 |
| Release | : 2021-10-11 |
| Genre | : Cooking |
| ISBN | : |
This exciting volume brings to life the food culture of Mexico, detailing the development of the cuisine and providing practical information about ingredients and cooking techniques so that readers can replicate some of Mexico's most important traditional dishes. Mexican food has become one of the most popular cuisines in the United States, with noted dishes ranging from tacos and enchiladas to tamales and guacamole. What are the origins of Mexican food culture as we know it today? Written with an educated—not specialized—audience in mind, the book includes descriptions of traditional and high cuisine, regional and national foods, everyday dishes and those prepared and served on holidays and special occasions. It also discusses ancestral eating habits and the way the food has been transformed under the pressures of globalization. Specific chapters examine food history, important ingredients, typical appetizers, main meals, desserts, street foods and snacks, dining out, and food issues and dietary concerns. Recipes accompany every chapter. Rounding out the work are a chronology of food history, a glossary, sidebars, and a bibliography. This volume is ideal for any students learning about Mexican food and culture, as well as general readers who would like to learn more about international cuisines.
| Author | : J. Rafael Angel |
| Publisher | : Hodder Education |
| Total Pages | : 744 |
| Release | : 2019-06-03 |
| Genre | : Foreign Language Study |
| ISBN | : 1510450467 |
Ensure that the needs of all IB Students are met with this comprehensive and flexible Student Book, written specifically for the updated Spanish ab initio course. - Communicate confidently by exploring the five prescribed themes through authentic texts and skills practice at the right level, delivered in clear learning pathways. - Produce coherent written texts and deliver proficient presentations with grammar and vocabulary introduced in context and in relation to appropriate spoken and written registers. - Improve receptive skills with authentic written texts, audio recordings spoken at a natural pace, and carefully crafted reading and listening tasks. - Promote global citizenship, intercultural understanding and an appreciation of Hispanic cultures through a wide range of text types and cultural material from around the world. - Deliver effective practice with a range of structured tasks within each unit that build reading, listening, speaking and writing skills. - Establish meaningful links to TOK and CAS, and identify learner profile attributes in action. The audio for the Student Book is FREE to download from www.hoddereducation.com/ibextras Answers to the Student Book are included in the accompanying subscription based, Teaching and Learning Resources
