L.A. Mexicano : Recipes, People & Places.

ISBN:

9781945551017

Title:

Author:

Esparza, Bill.

Personal Author:

Esparza, Bill.

Physical Description:

1 online resource (375 pages)

Contents:

Intro -- Copyright -- Title Page -- Contents -- The Magellan of Menudo -- L.A. Mexicano: Winning Our Hearts Through Our Stomachs -- Mexico's Culinary Regions -- Nuestra Cocina Our Kitchen -- Kitchen Equipment -- Techniques -- Ingredients -- Beans & -- Rice -- Basic Beans -- Black Beans -- Refried Beans -- Mexican Rice -- White Rice -- Salsas & -- Guacamole -- Salsa Verde -- Chile de Árbol Salsa -- Guacamole -- Pocho Cuisine -- Oscar Gonzalez -- Steak Picado Ciro's -- Susanna MacManus -- Taquitos with Avocado Sauce -- Avocado Sauce -- Christy Vega Fowler -- Molcajete -- Enchilada Sauce -- Elena Rojas -- Hollenbeck Burrito -- Chile Rojo -- Chile Relleno Burrito, La Azteca Style -- Eastside Pico de Gallo -- John Anthony -- Regional Mexican Cuisine -- Vicente, Connie & -- Bianka Cossio -- Shrimp Ceviche -- Jimmy Shaw -- Huevos Divorciados -- Salsa Ranchera -- Salsa Verde -- Soledad Lopez -- Tlayuda -- Refried Black Beans -- Soledad's Salsa -- Alberto Bañuelos -- Tinga (Chicken Chipotle) Burritos -- Rocio Camacho -- Mole Negro Oaxaqueño -- Chicken Stock -- Esdras Ochoa -- Carne Asada Vampiros -- Vampiro Sauce -- Salsa Tatemada -- Ramiro Arvizu & -- Jaime Martín del Campo -- Chicken with Pipián Rojo -- Zeferino Garcia -- Huevos Ahogados -- Gilberto Cetina & -- Gilberto Cetina, Jr. -- Cochinita Pibil Tacos -- Recado Rojo (Achiote Paste) -- Pickled Onions -- Francisco "Paco" Perez -- Lamb Barbacoa with Consommé -- Salsa Borracha -- Cindy, Gloria & -- Adrian Estrada -- Shrimp Tortas Ahogadas Gemma Style -- Chipotle Cream -- Maria Ramos -- Enfrijoladas -- Marc & -- Annie Burgos -- Chicken Relleno Negro (Chirmole) -- Chirmole Stuffing -- Roberto Berrelleza -- Crab Huarache on Cactus Paddle -- Salsa Mexicana -- Papaya Cream Soup -- Sofrito -- Alta California Cuisine -- Josh Gil -- Seafood Cocktail -- Charred Habanero Salsa.

Cocktail Sauce -- Carlos Salgado -- Scallops in Aguachile -- Ray Garcia -- Corn & -- Summer Squash Tamales -- Corn-Poblano Sauce -- Masa -- Preparing the Tamales -- Eduardo Ruiz -- Wild Boar Chilaquiles -- Homemade Tortilla Chips -- Wes Avila -- Tuna Tostada -- Raw Tomatillo Salsa -- Ricardo Diaz -- Fideos -- Josef Centeno -- Steak Fajitas -- Thomas Ortega -- Puerto Nuevo Lobster -- Roasted Tomatillo Salsa -- Andrew Lujan -- Squash Tacos with Pumpkin Seeds & -- Avocado-Tomatillo Salsa -- Avocado-Tomatillo Salsa -- Squash Medley -- Roasted Pumpkin Seeds -- Bebidas Drinks -- David Mora -- Ulysses Romero -- Casa Vega Margarita -- Michelada Verde -- Cecilia Murrietta -- La Huatulco -- Soledad's Tepache -- Ambulantes Trucks & -- Takeout -- Romulo "El Momo" Acosta -- Torta La Rusa -- Chipotle Cream Sauce -- Raul Ortega -- Red Aguachile Tostada -- Maria Elena Lorenzo -- Pozole Blanco Guerrero Style -- Tamales de Pollo -- Ricky Piña -- Fish Tacos -- Ricky's Salsa Verde -- Ricky's Pico de Gallo -- Centro de Abastos Marketplaces -- Hualterio Merino -- Francisco Ramirez -- Ricardo Cervantes -- Isthmus-Style Cornbread -- Los Cinco Puntos -- Northgate Gonzalez Markets -- Neighborhood Resources -- Central L.A. -- Eastside -- Northeast & -- the Verdugos -- San Gabriel & -- Pomona Valleys -- San Fernando Valley -- Westside -- South Bay -- Harbor -- South L.A. -- Southeast -- Diccionario -- Reconocimiento Acknowledgments -- Index -- About the Author.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Mexican American cooking.

Added Author:

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2017

Publication Information:

Paradeso :

Prospect Park Books, LLC,

2017.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59720000000004	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

This "fascinating and inspirational" cookbook celebrates LA's famous Mexican cuisine with recipes, a neighborhood restaurant guide, and much more (Evan Kleiman, NPR's Good Food ).

Richly photographed and truly local, L.A. Mexicano showcases the rich and complex Mexican-food culture of Los Angeles. Here you will find recipes for everything from authentic Black Beans to Taquitos with Avocado Sauce and Eastside Pico de Gallo. But L.A. Mexicano is about more than just the recipes. A James Beard Award-winning food reporter for Los Angeles Magazine , Bill Esparza takes you on an insider's tour of the culture and communities behind the food with profiles of chefs, bakers, restaurateurs, and vendors.

Part cookbook, part food journalism, and part love song to the city itself, L.A. Mexicano is the definitive resource for home cooks, hungry Angelenos, and food-loving visitors.

Includes a foreword by Taco USA 's Gustavo Arellano.

Author Notes

Bill Esparza is recent winner of a James Beard award for his coverage of the LA taco scene in Los Angeles Magazine . Considered one of the country's leading experts on Mexican food, the LA native curates the annual Tacolandia festival in Los Angeles; writes about Mexican food for Los Angeles Magazine and others; appears regularly on CNN, KCRW's radio show Good Food , and such television shows as I'll Have What Phil's Having, Bizarre Foods, and Top Chef . A noted saxophone player, Esparza has traveled and eaten extensively throughout Mexico, Latin America, and, of course, Southern California.

Reviews (3)

Publisher's Weekly Review

Spinning off of his Street Gourmet L.A. blog, Esparza guides readers to some of the best Mexican restaurants in the L.A. area. Esparza, a saxophonist who grew up in Stockton, Calif., toured with a number of pop, jazz and blues artists throughout the U.S. and Latin America. Along the way, he educated himself on regional Latin cuisines and shares that knowledge in this educational book, which includes numerous recipes. He profiles each restaurant's owner, including Soledad Lopez, a former factory worker who introduced Oaxacan cuisine to L.A .in the 1980s with her restaurant Guelaguetza Palms, and Ramiro Arvizu and Jaime Martin Del Campo, whose La Casita Mexicana made a viable argument for haute Mexican cuisine. Home cooks will appreciate solid recipes for classics such as chicken tamales, taquitos, and fish tacos, as well as inventive riffs such as a ramen-like take on classic fideos, squash tacos with pumpkin seeds and an avocado-tomatillo salsa, and a luscious papaya cream soup. Angelenos will get the most out of the book, but any serious aficionado of Mexican cuisine is sure to appreciate the dishes showcased here as well as the stories of their creators. (June) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

Los Angeles has always had a tradition of good Mexican home cooking, but it's been only in the last couple of decades that Angelenos have demanded taquerias and cantinas that transcend stereotypes. Much of the reason for this new wave of restaurants springs from the talents of young artisan chefs who have set higher standards. Mexico has contributed chocolate, chilies, and more to the world; and regional styles of cooking from Mexico's many states offer a more sophisticated range of foods and flavors beyond mass-produced nachos, tacos, and tamales. Esparza meticulously inventories Los Angeles' abundance of these new Mexican restaurants, food vendors, groceries, and more, placing special emphasis on the creative and entrepreneurial people who give the city's Mexican food scene its vibrancy. Thanks to the recipes Esparza has gleaned, cooks outside Southern California can duplicate everything from complex mole negro to simple fresh salsas. Recommended especially for regional West Coast collections.--Knoblauch, Mark Copyright 2017 Booklist

Library Journal Review

Take a tour of Los Angeles's Mexican cuisine with expert and James Beard Award-winning writer Esparza, who deftly covers the topic with passion and sensitivity. After introducing kitchen equipment, techniques, ingredients, and Mexico's culinary regions, he begins with simple recipes for beans, rice, and various kinds of salsa. He then guides readers through three distinct styles of Mexican food, -sharing -wide-ranging recipes (e.g., -taquitos with avocado sauce, chicken relleno negro, squash tacos with pumpkin seeds & avocado-tomatillo salsa) from notable individuals, restaurants, food trucks, and other vendors. Lengthy profiles highlight community figures and add context, and a concluding list of neighborhood resources recommends places to visit. VERDICT A fascinating read, this informative cookbook will thrill Mexican food lovers who value variety and authenticity. Highly recommended. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.