Who doesn't like tacos ? Especially fish tacos. But it's rare to find a good restaurant fish taco. They're usually sweaty from their over-wrapped tortillas and made from lesser quality tilapia or catfish. What's key is cooking method. Who wants a batter fried filet steaming between tortillas and condiments. You're left with a soggy mess which has been lost in translation. Recently I got the book, Truly Mexican, a book from author/chef Roberto Santibañez of Brooklyn's Fonda. His book and cooking reflect contemporary Mexican food. I used one of the recipes to make some fish tacos at home. The book was inspiring. I bought some exquisitely fresh bonito, and used the books amazingly simple and delicious adobo recipe. Excellent results, olé!
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
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