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Summary
Summary
A collection of recipes for fun, accessible taqueria fare-including colorful salsas, tasty snacks, irresistible cocktails, and of course tacos galore-from the wildly popular San Francisco restaurants and acclaimed Ferry Plaza Farmer's Market food stand, Tacolicious.
Tacos may be the most universally loved, happy-making food on earth. After all, who can say no to a juicy, spicy Chile verde taco; a decadently deep-fried Baja-style fish taco; or a gloriously porky Carnitas taco? At Tacolicious, the San Francisco Bay Area's most popular Mexican restaurant, tacos are a way of life. And now, in this hotly anticipated cookbook, co-owner Sara Deseran shares all of the restaurant's tortilla-wrapped secrets. Whether you're seeking quick and easy weeknight meals or inspiration for a fabulous fiesta, Tacolicious has you covered. With recipes for showstopping salsas, crave-worthy snacks, cocktails and mocktails, and, of course, tacos galore, this festive collection is chock-full of real Mexican flavor-with a delicious California twist.
Author Notes
Sara Deseran is the co-owner of Tacolicious with her husband, Joe Hargrave, and the editor-at-large at San Francisco magazine. A longtime food writer and author of three previous cookbooks, Deseran lives with Hargrave and their kids in San Francisco.
Joe Hargrave has been working in Bay Area restaurants since the 1990s, first as the head of operations at Restaurant Lulu, Rose Pistola, Azie, and Frisson; then as the owner of Laiola, which he closed in 2009 to make way for Tacolicious.
Antelmo Faria is the executive chef of Tacolicious.
Mike Barrow is the restaurant's COO and former beverage director.
Tacolicious has five locations in the San Francisco Bay area. Visit www.tacolicious.com.
Excerpts
Excerpts
Roasted tomato-mint salsa Served with chips, this is the salsa that greets you when you sit down at Tacolicious. We make others, of course, but this is the one that seems to hit home with everyone. Although the ingredients are mostly expected, the uplifting note of fresh mint keeps diners guessing. The recipe was inspired by a chef whom Joe came of age with--Reed Hearon, one of San Francisco's former greats who cooked at Restaurant LuLu and Cafe Marimba. In our house, Hearon's cookbook, La Parrilla , is well worn and loved. Don't just limit this salsa to chips. It also pairs wonderfully with Three-chile bistec adobado (page 110), Carnitas (page 124), and Achiote-rubbed grilled chicken (page 134). Makes about 2-1/2 cups 6 small Roma tomatoes, halved lengthwise 1/2 large yellow onion, sliced into 1/2-inch-thick rounds 1 small jalapeño chile, stemmed 1/4 cup rice vinegar 1/4 cup packed chopped fresh cilantro 2 tablespoons packed chopped fresh mint 1 tablespoon kosher salt Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler. Line a rimmed baking sheet with aluminum foil. Place the tomato halves, cut side down; the onion slices; and the chile on the prepared baking sheet and broil for about 10 to 12 minutes, or until the vegetables are soft and a bit charred. Let cool to room temperature. In a food processor, combine the roasted vegetables and any juices from the pan with the vinegar, cilantro, mint, and salt and pulse until the mixture is almost, but not quite, smooth. If necessary, add up to 1/4 cup water to achieve a consistency similar to that of a thick soup. Taste and adjust the seasoning as necessary. Serve now or store in an airtight container in the refrigerator for up to 3 days. Excerpted from Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More by Sara Deseran, Joe Hargrave, Antelmo Faria, Mike Barrow All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
Table of Contents
Gracias | p. 9 |
Introduction | p. 11 |
How to cook from this book | p. 18 |
Salsas, Pickles + More | p. 21 |
Roasted tomato-mint salsa | p. 24 |
Tomatillo-avocado salsa | p. 26 |
Just-hot-enough habanero salsa | p. 27 |
Lazy salsa, two ways | p. 28 |
Smoky chipotle-tomatillo salsa | p. 30 |
Grilled tomato-habanero salsa | p. 31 |
Guajillo chile salsa | p. 32 |
The legendary orange sauce | p. 35 |
Cal-Mex corn salsa with tomatoes and basil | p. 36 |
Cumin-lime crema | p. 37 |
El Jefe's glove-box recado | p. 38 |
Tamarind-habanero glaze | p. 41 |
Pickled red onions | p. 41 |
Pickled cauliflower, carrots, and jalapeños | p. 42 |
Lime-cured cucumber, habanero, and onion | p. 45 |
Snacks + Sides | p. 47 |
Mexican party mix | p. 50 |
Chile con queso | p. 52 |
Classic guacamole | p. 53 |
Melon, mango, and cucumber with chile, salt, and lime | p. 54 |
Grilled corn on the cob with glove-box recado | p. 57 |
Donnie's halibut crudo with citrus and capers | p. 58 |
A summer's night shrimp cocktail | p. 61 |
Aquachile with avocado and cucumber | p. 62 |
Shrimp cakes with corn-basil salsa | p. 63 |
The ultimate torta | p. 64 |
Tuna tostadas, Contramar style | p. 66 |
Cheater's panucho | p. 70 |
Quesadillas with squash blossoms, sweet peppers, and goat cheese | p. 72 |
Flaky potato-and-greens empanadas with salsa verde | p. 73 |
Ms. Reyes's most awesome tamales | p. 77 |
Albóndigas in tomato-chipotle sauce | p. 80 |
Spicy tamarind-glazed pork ribs with jicama salad | p. 83 |
La hamburguesa, DF style | p. 86 |
Bacon-wrapped hot dogs with jalapeño-cucumber relish | p. 89 |
Rice-o-licious | p. 90 |
Not really refried beans | p. 92 |
Frijoles borrachos | p. 93 |
Cebollitas | p. 96 |
Tacos, Tacos + Tacos | p. 99 |
Guajillo-braised beef short rib taco | p. 102 |
Telmo's taco de lengua | p. 104 |
Potato and homemade chorizo taco | p. 105 |
Everything you need to knout about corn tortillas | p. 107 |
Three-chile bistec adobado taco with cebollitas | p. 110 |
Old-school taco | p. 112 |
Birria de chivo taco | p. 114 |
Lamb adobo taco with spices and orange | p. 118 |
Off-the-spit pork al pastor taco | p. 121 |
Carnitas taco | p. 124 |
Cochinita pibil taco | p. 126 |
Mama Virginia's chile verde taco | p. 129 |
Shot-and-a-beer braised chicken taco | p. 132 |
Spring booty taco | p. 133 |
Tangy achiote-rubbed grilled chicken taco | p. 134 |
Baja-style fish taco | p. 139 |
Puerto Nuevo-style lobster taco | p. 140 |
Lone Star breakfast taco | p. 143 |
Butternut squash, kale, and crunchy pepitas taco | p. 144 |
Nopal, egg, and tomato taco | p. 147 |
La Taquiza | p. 148 |
Twenty 20-minute (max) tacos del día | p. 154 |
Cocktails, Aguas Frescas + More | p. 157 |
Syrups, salts, and infusions | |
Agave syrup | p. 163 |
Cinnamon-and-chile agave syrup | p. 163 |
Pink peppercorn salt | p. 164 |
Chile salt | p. 164 |
Toasted-coconut salt | p. 164 |
Chile vinegar | p. 165 |
Apple-ginger cocktail salsa | p. 166 |
Cucumber juice | p. 166 |
Hibiscus tea | p. 166 |
Infused tequitas | |
Habanero-infused tequila | p. 169 |
Pineapple-infused tequila | p. 169 |
Cocktails | |
The Tacolicious margarita | p. 171 |
Margarita picante | p. 171 |
Paloma | p. 172 |
Pasión | p. 172 |
Lolita squeeze | p. 176 |
Mucho gusto | p. 178 |
If Honey could drink | p. 178 |
La siesta | p. 179 |
Mexican traitor | p. 179 |
Flor de Jamaica | p. 181 |
El sangre | p. 181 |
Michelada | p. 182 |
Bucanero | p. 182 |
Sangrita | p. 185 |
Bloody Maria | p. 186 |
Tequila: the Cliffs Notes | p. 188 |
Agua frescas and other G-rated drinks | |
Cantaloupe-ginger agua fresca | p. 193 |
Cucumber-mint ague fresca | p. 193 |
Mango agua fresca | p. 194 |
Pineapple-coconut agua fresca | p. 194 |
Kiwi agua fresca | p. 196 |
White nectarine-blueberry agua fresca | p. 196 |
Homemade horchata | p. 197 |
Mia | p. 198 |
Silas | p. 193 |
Moss | p. 199 |
Ingredients glossary | p. 200 |
Mail-order sources | p. 206 |
Restaurants we love | p. 207 |
Index | p. 208 |