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Amor y Tacos - Celebrate Cinco De Mayo!

Thursday, April 29, 2010 Posted by Rita A

Cindo De Mayo is next Wednesday. May 5th. Here in California it is a big reason to celebrate and feast on fabulous Mexican food. Parties all over, tacos, margaritas, it is one big happy fiesta!

If you like Mexican cuisine especially tacos here is a great new cookbook.
Amor y Tacos: Modern Mexican Tacos, Margaritas and Antojitos written by Deborah Schneider. The author is a chef and author of the award-winning Baja! Cooking on the Edge (Rodale) and Cooking with the Seasons (STC), nominated for a 2009 James Beard Award. She is the executive chef and partner in SOL Cocina in Newport Beach, California. Schneider lives with her family in San Diego.

I will have to make a visit to the SOL Cocina restaurant sometime. The menu looks fabulous. It is not too far from my location and it would be a nice day out. It is easy to see the inspiration for Amor y Tacos.

Chef Deborah kept seeing a new direction with classic Mexican foods and worked her magic into new modern flavors. Antojitos (little bites) are becoming very popular for teasing the palate. Cocktails are expanding into new exotic ingredients and flavor sensations. Amor y Tacos brings a little of this Mexican Cuisine explosion to the home cook.

I love the party ideas presented. Amor y Tacos includes awesome suggestions for different size parties. I found this very handy. Browsing the cocktails I found something very different. How about a Tangerine Ginger Margarita made with fresh ginger? If you are more adventurous you could dare to try the Pineapple Serrano Margarita, I will bet that is one spicy drink. I plan on making the Iced Mexican Coffee for myself. I love coffee drinks. Moving on to the antojitos - here you will find lots of spicy flavorful bites. These are sure to please and tickle your tastebuds. The cookbook really shines when you get to the Tacos.

Courtesy of Abrams Books here is a recipe from Amor y Tacos.

Shrimp Taco Dorado

Makes 12 substantial tacos, enough for 6 hungry people. The dorado taco is a supertaco—a new trend in which the basic taco is elaborated upon by adding more salsas, cheese, and garnishes; adding layers; toasting and frying; and generally pushing the taco to its limit. A good dorado is gooey, substantial, and filling—a corn tortilla fried on the griddle with a little butter or oil until golden and half crisped, then stuffed with cheese and any number of fillings and sauces.

This taco, a favorite of mine, tops melted cheese with garlicky shrimp, guacamole, and chipotle salsa, then finishes with a spoonful of sweet-hot mango habanero salsa and fresh cilantro sprigs. It all comes together quickly, so make sure everything is ready to serve before you start cooking the shrimp.


1 tablespoon plus 2 teaspoons butter or olive oil
1 teaspoon chopped garlic
1 pound medium shrimp, peeled, tails removed, and cut in half if large
1 teaspoon finely chopped chipotles in adobo
1⁄4 teaspoon salt
Large corn tortillas
11⁄2 cups grated Jack cheese
Chipotle salsa (page 138)
Guacamole (page 77)
Mango habanero salsa (page 136)
Cilantro sprigs

1. In an 8-inch sauté pan, melt 1 tablespoon of the butter or oil over medium heat.
When it is heated, but not brown, add the garlic and shrimp, and cook, stirring, until the shrimp are pink. Stir in the chipotles and salt and remove from the heat.

2. Preheat a heavy pan or griddle over medium heat and brush it lightly with some of the remaining butter or olive oil. Set a corn tortilla on the griddle and scatter 2 tablespoons of shredded Jack cheese evenly over the tortilla. Set 3 or 4 shrimp on one side of the tortilla. When the cheese starts to melt, fold the tortilla in half over the shrimp, and continue to cook on both sides until the cheese is melted and the tortilla is lightly crisped and golden brown.

3. Open the taco. Dollop 1 teaspoon of chipotle salsa on top of the shrimp and follow with a tablespoon each of guacamole and mango habanero salsa. Tuck a couple of cilantro sprigs into the opening and serve right away.

There are many incredible taco recipes to explore and make. I have added all the ingredients for Carne Asasa Taco Vampiro to my shopping list for my Cinco De Mayo dinner. With so many fantastic recipes to choose from you may wish every day was Cinco De Mayo.

You can purchase Amor y Tacos direct from Abrams Books or check with your local bookseller.

Amor y Tacos: Modern Mexican Tacos, Margaritas and Antojitos
By Deborah Schneider / Photographs by Sara Remington
Stewart, Tabori & Chang / May 2010
$18.95 US / $24.95 CAN; ISBN: 978-1-58479-824-8
15 color photographs / 55 recipes / Hardcover

Many thanks to Abrams Books for providing the review copy.

Disclosure: I received a gratis copy for this review. No monetary compensation was offered or accepted for this post. The opinions above are my own. Others experience may vary.

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  1. Kel said...

    I love Cinco De Mayo because it's my daughter's birthday! :)

  2. rose said...

    love tacos. Thanks for sharing about the book.

  3. Hil'Lesha said...

    Sounds like a book I'd love to buy. :)