La Comida Del Barrio: Latin-American Cooking In The U.S.A.
Publish Date: 2003-05-06
Author: Aaron Sanchez;JoAnn Cianciulli
In this groundbreaking cookbook, chef Aarn Sanchez explores the delicious food and exciting culture of the barriosthe vibrant Latin-American neighborhoods from Miamis Little Havana and New Yorks Spanish Harlem to San Franciscos Mission, and the entire United States in between. These rich neighborhoods have spawned a new cuisine, melding tradition with experimentation, and taking advantage of locally available ingredients and modern cooking methods. This book is a celebration of that cuisine: not the painstakingly authentic dishes of the homeland, or the hypercreative chef-y inventions of fusion cuisine, but the comforting, delicious food thats enjoyed in home kitchens and mom-and-pop restaurants across the country, accessible to all cooks.
Since a defining aspect of Latin-American culture is the variety in eating establishmentsfrom casual street vendors to upscale sit-down restaurants, the meal is defined as much by the place as by the dishLa Comida del Barrio is organized by types of eatery:
Fondas, market stands, for soups such as Pozole Verde and Black Bean Soup Paladares, home-kitchen restaurants, for hearty entres like Chicken Fricasse and Carne Mechada (Shredded Beef) Taqueras, street stands, for quick snacks that include tacos, tamales, gorditas, sopes, tortas, and other portable foods Rotiseras, cafs, for roast meats such as Steak in Red Chile Sauce and Cuban Pot Roast Comedores, restaurants, for sit-down meals with starters like Cactus Salad with Shrimp and main courses like Arroz con Pollo El Mercado, the market, for sides such as Refried Black Beans, Roasted Corn with Chile-Lime Butter, and Stuffed Plantains Panaderas, bakeries, for desserts that include Flan de Coco, Dulce de Leche, and Rice Pudding Jugoeras, juice stands, for drinks like Batidos (tropical shakes) and Sangra