Mexican Street Food

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Skyhorse Pub., 2011 - Cooking - 282 pages
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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.

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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 the New York fine dining institution The Sign of the Dove and the cutting edge market driven cuisine of Cena. A graduate of Peter Kump's (now the Insitute for Culinary Education), she worked in various top restaurants including the award-winningBorder Grill, Cena, Ciudad, Match Upston, Zocala, Rosa Mexicana, and Amalia. She is ranked among New York's top chefs. She lives in New York City. Joanna Pruess is an award-winning author, who writes extensively on food for publications including The New York Times Sunday Magazine, The Washington Post, Food Arts, Saveur, Food & Wine and the Associated Press syndicate. She is well-known in the specialty food business as a consultant, as well as a regular contributor to NASFT's Specialty Food Magazine and as a speaker at many shows. She has developed recipes for clients including Bella Cucina Artful Food, Bigelow Tea, Stonewall Kitchen, Sarabeth's Kitchen, More Than Gourmet, Dufour Pastry Kitchens, and Vanns Spices. Her most recent cookbooks are The Cast Iron Cookbook and Mod Mex. She is married to restaurant critic Bob Lape and they reside in the Bronx, New York.

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