After twenty years of traveling
throughout Mexico, Chef Ivy Stark became enchanted by the colorful,
tasty native foods and was determined to bring them to America. From
stylish couples enjoying beef tacos at a café to day laborers standing
at a counter over a paper plate filled with carnitas, everyone loves
this delicious, accessible cuisine.
While the bright, robust flavors
of Mexican cooking have tempted taste buds north of the border for
decades, only recently has the country’s lesser-known street food
filtered onto the American table via California and the Southwest.
Versatile and simple, these dishes can be enjoyed as a quick nibble or
as part of an elegant meal. Stark introduces both beginners and skilled
cooks to such traditional foods as Mexico City corn, smoked fish
tostadas, plan-tain croquettes, and much more. Stark offers time-saving
techniques and make-ahead suggestions, as well as tips for working with
Mexican seasonings and produce like chilies and plantains.
