LA COMIDA DEL BARRIO
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LA COMIDA DEL BARRIO
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Latin American Cooking in the U.S.A.
By: Aaron Sanchez
In this groundbreaking cookbook, chef Aaron Sanchez explores the delicious food and exciting culture of the barrios--the vibrant Latin-American neighborhoods from Miami's Little Havana and New York's Spanish Harlem to San Francisco's Mission, and the entire United States in between. These rich neighborhoods have spawned a new cuisine, melding tradition with experimentation, and taking advantage of locally available ingredients and modern cooking methods. This book is a celebration of that cuisine: not the painstakingly authentic dishes of the homeland, or the hypercreative chef-y inventions of fusion cuisine, but the comforting, delicious food that's enjoyed in home kitchens and mom-and-pop restaruants across the country, accessible to all cooks.
Since a defining aspect of Latin-American culture is the variety in eating establishments--from casual street vendors to upscale sit-down restaurants, the meal is defined as much by the place as by the dish--La Comida del Barrio is organized by types of eatery:
FONDAS, market stands, for soups such as Pozole Verde ande Black Bean Soup
PALADARES, home-kitchen restaurants, for hearty entrees like Chicken Fricassee and Carne Mechada (Shredded Beef)
TAQUERIAS, street stands, for quick snacks that include tacos, tamales, gorditas, sopes, tortas, and other portable foods
ROTISERIAS, cafes, for roast meats such as Steak in Red Chile Sauce and Cuban Pot Roast
COMEDORES, restaurants, for sit-down meals with starters like Cactus Salad with Shrimp and main courses like Arroz con Pollo
EL MERCADO, the market, for sides such as Refried Black Beans, Roasted Corn with Chile-Lime Butter, and Stuffed Plantains
PANADERIAS, bakeries, for desserts that include Flan de Coco, Dulce de Leche, and Rice Pudding
JUGOERIAS, juice stands, for drinks like Batidos (tropical shakes) and Sangria.
Hardcover 240 pages.
By: Aaron Sanchez
In this groundbreaking cookbook, chef Aaron Sanchez explores the delicious food and exciting culture of the barrios--the vibrant Latin-American neighborhoods from Miami's Little Havana and New York's Spanish Harlem to San Francisco's Mission, and the entire United States in between. These rich neighborhoods have spawned a new cuisine, melding tradition with experimentation, and taking advantage of locally available ingredients and modern cooking methods. This book is a celebration of that cuisine: not the painstakingly authentic dishes of the homeland, or the hypercreative chef-y inventions of fusion cuisine, but the comforting, delicious food that's enjoyed in home kitchens and mom-and-pop restaruants across the country, accessible to all cooks.
Since a defining aspect of Latin-American culture is the variety in eating establishments--from casual street vendors to upscale sit-down restaurants, the meal is defined as much by the place as by the dish--La Comida del Barrio is organized by types of eatery:
FONDAS, market stands, for soups such as Pozole Verde ande Black Bean Soup
PALADARES, home-kitchen restaurants, for hearty entrees like Chicken Fricassee and Carne Mechada (Shredded Beef)
TAQUERIAS, street stands, for quick snacks that include tacos, tamales, gorditas, sopes, tortas, and other portable foods
ROTISERIAS, cafes, for roast meats such as Steak in Red Chile Sauce and Cuban Pot Roast
COMEDORES, restaurants, for sit-down meals with starters like Cactus Salad with Shrimp and main courses like Arroz con Pollo
EL MERCADO, the market, for sides such as Refried Black Beans, Roasted Corn with Chile-Lime Butter, and Stuffed Plantains
PANADERIAS, bakeries, for desserts that include Flan de Coco, Dulce de Leche, and Rice Pudding
JUGOERIAS, juice stands, for drinks like Batidos (tropical shakes) and Sangria.
Hardcover 240 pages.
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