The Cookbook: Tacopedia

Pritesh Mody |


Tacopedia AW Cover 08-05-2015.inddConsidering how popular Tacos have become, it's amazing how little we actually know about these lovely Mexican morsels.  Step forward, Tacopedia!

To start with, the foreword to this book is written by Rene Redzepi, so whilst the title is cheeky, the content is 100% serious and delicious! Readers will be taken on a journey through one of Mexico's most popular culinary traditions with 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life. Moreover, the graphic style of Tacopedia makes it just as much a feast for the eyes as well as the stomach! Written by Deborah Holtz and Juan Carlos Mena. Around £20 from good book retailers. Aromas y Sabores 4, la ruta mayaHere's a recipe for some Mexican Shrimp Taco's to whet the appetite: Serves 2 —2 tablespoons corn oil —1/4 medium onion, finely chopped —2 green serrano chiles (or to taste), seeded and thinly sliced —2 medium tomatoes, peeled and finely chopped —9 oz (250) g cocktail (or fresh) shrimp, peeled and cleaned —3 sprigs coriander —Sea salt —8 41⁄3-inch (11 cm) corn tortillas Method: 1. Heat the oil in a skillet over medium heat. Add the onion and fry for 2 minutes (do not let it brown). 2. Add the chiles and cook for a few seconds. Add the tomatoes, and cook for 3 minutes. 3. Add the shrimp, then cook for 1 minute, until the shrimp are just opaque and pink. 4. Add coriander and salt to taste. Remove from heat and serve hot in the tortillas.
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