This delicious offering of Mexican dishes from Houston's famous and favorite restaurants presents dozens of classic and contemporary recipes side by side, enticing the home cook to bring the unique flavors of Houston's Mexican cuisine to the table.Read more...
This delicious offering of Mexican dishes from Houston's famous and favorite restaurants presents dozens of classic and contemporary recipes side by side, enticing the home cook to bring the unique flavors of Houston's Mexican cuisine to the table. The traditional flavors of fresh lime, cilantro, fiery peppers, and creamy queso infuse the dishes with authentic Mexican flavor while the signature local touches mark each recipe as unmistakably Houstonian. Real Guacamole from Yelapa, Poblano Mole Enchiladas from La Guadalupana, Carnitas from Santos, and Dos Leches y Canela Flan from Rebecca Masson are among the book's showcase selections.
A festive follow-up to Erin Hicks Miller's Houston Classic Desserts, this volume includes recipes for any occasion, from soups, salads, and snacks to enchiladas, entrees, sides, drinks, and desserts. Featuring a wide variety of dishes and methods of preparation, the book spans the flavor spectrum, including such fare as Hugo's rich Taquitos de Langosta, Haven's Pork Belly al Pastor Torta, and 1308 Cantina's cooling Mango Jicama Salad.
Vibrant photography, engaging anecdotes about each establishment, and an elegant, easy-to-follow format make this spicy addition to Pelican's Classic Recipes Series a surefire celebration of Houston's classic Mexican flavors.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2011-03-14
- Reviewer: Staff
Texas-based writer Miller (Houston Classic Desserts) showcases local Mexican food in this slim flavor-packed collection that illustrate the breadth and depth of Houston's Mexican cuisine. Yes, there are margaritas (six, in fact), guacamole, and sopapillas, but Miller spends more time seeking out the unique, must-try dishes at local establishments, like lobster taquitos, and the classic Cochinita Pibil (a rich, slow-roasted pork roast with a smoky, complex sauce made up of citrus juices and peppers). Diners interested in stretching their palates will appreciate Crepas de Huitlacoche from Julia's Bistro, which employs the titular "Mexican Truffle," sourced from a mushroom-like fungus found on corn with a unique earthy flavor, Haven's upscale pork belly torta with roasted corn, lime and crema fresca as well as the simple but impressive Jalapeno Glazed Snapper from Cielo Mexican Bistro. Some dishes, like Tila's Chile en Nogada, with over 35 ingredients for the dish, sauce, and chile pesto, are probably best left to restaurateurs, while others, such as Berryhill Baha Grill's Verde Chicken Enchiladas and Tacos A-Go-Go's Lamb Barbacoa are scaled to feed a small army. Still, those interested in expanding their Mexican repertoire will find a lot to like here. (Jan.)