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.
|Sold by:||Random House|
|File size:||30 MB|
|Note:||This product may take a few minutes to download.|
About the Author
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 Laïola, 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.
Read an Excerpt
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.
Table of ContentsGracias
How to cook from this book
Salsas, Pickles + More
Roasted tomato–mint salsa
Just-hot-enough habanero salsa
Lazy salsa, two ways
Smoky chipotle–tomatillo salsa
Grilled tomato–habanero salsa
Guajillo chile salsa
The legendary orange sauce
Cal-Mex corn salsa with tomatoes and basil
El Jefe’s glove-box recado
Pickled red onions
Pickled cauliflower, carrots, and jalapeños
Lime-cured cucumber, habanero, and onion
Snacks + Sides
Mexican party mix
Chile con queso
Melon, mango, and cucumber with chile, salt, and lime
Grilled corn on the cob with glove-box recado
Donnie’s halibut crudo with citrus and capers
A summer’s night shrimp cocktail
Aquachile with avocado and cucumber
Shrimp cakes with corn-basil salsa
The ultimate torta
Tuna tostadas, Contramar style
Quesadillas with squash blossoms, sweet peppers, and goat cheese
Flaky potato-and-greens empanadas with salsa verde
Ms. Reyes’s most awesome tamales
Albóndigas in tomato-chipotle sauce
Spicy tamarind-glazed pork ribs with jicama salad
La hamburguesa, DF style
Bacon-wrapped hot dogs with jalapeño-cucumber relish
Not really refried beans
Tacos, Tacos + Tacos
Guajillo-braised beef short rib taco
Telmo’s taco de lengua
Potato and homemade chorizo taco
Everything you need to know about corn tortillas
Three-chile bistec adobado taco with cebollitas
Birria de chivo taco
Lamb adobo taco with spices and orange
Off-the-spit pork al pastor taco
Cochinita pibil taco
Mama Virginia’s chile verde taco
Shot-and-a-beer braised chicken taco
Spring booty taco
Tangy achiote-rubbed grilled chicken taco
Baja-style fish taco
Puerto Nuevo–style lobster taco
Lone Star breakfast taco
Butternut squash, kale, and crunchy pepitas taco
Nopal, egg, and tomato taco
Twenty 20-minute (max) tacos del día
Cocktails, Aguas Frescas + More
Syrups, salts, and infusions
Cinnamon-and-chile agave syrup
Pink peppercorn salt
Apple-ginger cocktail salsa
The Tacolicious margarita
If Honey could drink
Flor de Jamaica
Tequila: the CliffsNotes
Agua frescas and other G-rated drinks
Cantaloupe-ginger agua fresca
Cucumber-mint agua fresca
Mango agua fresca
Pineapple-coconut agua fresca
Kiwi agua fresca
White nectarine–blueberry agua fresca
Restaurants we love
Title: Tacolicious - Festive Recipes for Tacos, Snacks, Cocktails and More Author: Sara Deseran, Joe Hargrave, Antelmo Faria & Mike Barrow Published: 9-2-14 Publisher: Ten Speed Press Pages: 212 Genre: Cooking, Food & Wine Sub Genre: International Cuisine; Mexican; Regional ISBN: 9781607745624 ASIN: B00IWTTQ10 Reviewer: DelAnne Reviewed For: NetGalley My Rating: 5 stars . Very few cultures do not have a taco like dish of some kind. It is universally known and recognized. Tacolicious tells of the different varieties of tacos. From the Baja style fish taco to the traditional beef, chicken or pork taco of Mexico. Delicious salsas, snacks and starters for your own spontaneous fiesta or cocktail hour. Set up and enjoy all that Tacolicious has to offer you. You can not go wrong with these wonderful and flavorful recipes.
Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More by Sara Deseran I was so excited to get this book. I love Mexican food, in any form or fashion, but I am a huge fan of tacos. So I thought there would be nothing better than this book of recipes and I was completely right. There are so many recipes that I am super excited to try. It's very odd, but the one I am most excited to try is the "Pickled cauliflower, carrots, and jalapeño" (p. 42). Like I said, I know it's very odd that I'd want to try this one the most, but I love the relish that you get at a Mexican restaurant so I'm hoping this will be just as good. Another reason I love this book is because of the layout. It's a super easy layout which makes it easier to find things. Also, the book is just very easy to read as well. There's a personal touch to the book as well. The last three recipes in the book are "mocktails" that the author's children love. This is going to end up being one of my favorite recipe books and I can't wait to have a huge party and as many of these recipes as I can.