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

Front Cover
Skyhorse Publishing Company, Incorporated, 2011 - Cooking - 282 pages
2 Reviews
After twenty years of traveling throughout Mexico, Chef Ivy Stark became enchanted by the colorful, tasty native foods and was determined to bring them to America. From stylish couples enjoying beef tacos at a café to day laborers standing at a counter over a paper plate filled with carnitas, everyone loves this delicious, accessible cuisine.

While the bright, robust flavors of Mexican cooking have tempted taste buds north of the border for decades, only recently has the country's lesser-known street food filtered onto the American table via California and the Southwest. Versatile and simple, these dishes can be enjoyed as a quick nibble or as part of an elegant meal. Stark introduces both beginners and skilled cooks to such traditional foods as Mexico City corn, smoked fish tostadas, plan-tain croquettes, and much more. Stark offers time-saving techniques and make-ahead suggestions, as well as tips for working with Mexican seasonings and produce like chilies and plantains.

What people are saying - Write a review

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

User Review  - Anna - Goodreads

Some very good looking recipes. Reads like a travel memoir or history or the area. Read full review

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

User Review  - Marcia - Goodreads

Can't wait to dig in!! Wonderful food, need to try all of it. Read full review

About the author (2011)

Ivy Stark is the executive chef at Dos Caminos. There she offers diners a wealth of experience gained at some of the country's top restaurants, as well as such acclaimed dining destinations as Sign of the Dove and Cena. A graduate of Peter Kump's (now the Institute of Culinary Education), she worked in various top restaurants including the award-winning Border Grill, Ciudad, Match Uptown, Zocalo, Rosa Mexicano, and Amalia. She is ranked among New York's top chefs and has made numerous television appearances.

Joanna Pruess is an award-winning author, whose cooking articles and recipes have appeared in the New York Times Sunday Magazine , the Washington Post , Food Arts , Saveur , Food & Wine and the Associated Press syndicate. Her cookbooks include Mod Mex and Seduced by Bacon . She and her husband, restaurant critic Bob Lape, live in the Bronx, New York.

Bibliographic information