{"product_id":"tacolicious-isbn-9781607745624","title":"Tacolicious","description":"\u003cb\u003eA collection of recipes for fun, accessible taqueria fare—including colorful salsas, tasty snacks, irresistible cocktails, and of course tacos galore—from the wildly popular San Francisco restaurants and acclaimed Ferry Plaza Farmer's Market food stand, Tacolicious.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eTacos may be the most universally loved, happy-making food on earth. After all, who can say no to a juicy, spicy Chile verde taco; a decadently deep-fried Baja-style fish taco; or a gloriously porky Carnitas taco? At Tacolicious, the San Francisco Bay Area’s most popular Mexican restaurant, tacos are a way of life. And now, in this hotly anticipated cookbook, co-owner Sara Deseran shares all of the restaurant’s tortilla-wrapped secrets. Whether you’re seeking quick and easy weeknight meals or inspiration for a fabulous fiesta, \u003ci\u003eTacolicious\u003c\/i\u003e has you covered. With recipes for showstopping salsas, crave-worthy snacks, cocktails and mocktails, and, of course, tacos galore, this festive collection is chock-full of real Mexican flavor—with a delicious California twist.Gracias\u003cbr\u003eIntroduction\u003cbr\u003eHow to cook from this book\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSalsas, Pickles + More   \u003c\/b\u003e \u003cbr\u003e Roasted tomato–mint salsa  \u003cbr\u003e Tomatillo-avocado salsa   \u003cbr\u003e Just-hot-enough habanero salsa   \u003cbr\u003e Lazy salsa, two ways   \u003cbr\u003e Smoky chipotle–tomatillo salsa   \u003cbr\u003e Grilled tomato–habanero salsa  \u003cbr\u003e Guajillo chile salsa  \u003cbr\u003e The legendary orange sauce  \u003cbr\u003e Cal-Mex corn salsa with tomatoes and basil  \u003cbr\u003e Cumin-lime crema   \u003cbr\u003e El Jefe’s glove-box recado   \u003cbr\u003e Tamarind-habanero glaze  \u003cbr\u003e Pickled red onions   \u003cbr\u003e Pickled cauliflower, carrots, and jalapeños   \u003cbr\u003e Lime-cured cucumber, habanero, and onion   \u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e Snacks + Sides \u003c\/b\u003e    \u003cbr\u003e Mexican party mix   \u003cbr\u003e Chile con queso   \u003cbr\u003e Classic guacamole  \u003cbr\u003e Melon, mango, and cucumber with chile, salt, and lime   \u003cbr\u003e Grilled corn on the cob with glove-box recado   \u003cbr\u003e Donnie’s halibut crudo with citrus and capers   \u003cbr\u003e A summer’s night shrimp cocktail  \u003cbr\u003e Aquachile with avocado and cucumber  \u003cbr\u003e Shrimp cakes with corn-basil salsa  \u003cbr\u003e \u003ci\u003eThe ultimate torta \u003c\/i\u003e\u003cbr\u003e Tuna tostadas, Contramar style   \u003cbr\u003e Cheater’s panucho   \u003cbr\u003e Quesadillas with squash blossoms, sweet peppers, and goat cheese   \u003cbr\u003e Flaky potato-and-greens empanadas with salsa verde   \u003cbr\u003e Ms. Reyes’s most awesome tamales   \u003cbr\u003e Albóndigas in tomato-chipotle sauce   \u003cbr\u003e Spicy tamarind-glazed pork ribs with jicama salad  \u003cbr\u003e La hamburguesa, DF style   \u003cbr\u003e Bacon-wrapped hot dogs with jalapeño-cucumber relish  \u003cbr\u003e Rice-o-licious   \u003cbr\u003e Not really refried beans   \u003cbr\u003e Frijoles borrachos   \u003cbr\u003e Cebollitas  \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Tacos, Tacos + Tacos  \u003c\/b\u003e  \u003cbr\u003e Guajillo-braised beef short rib taco   \u003cbr\u003e Telmo’s taco de lengua   \u003cbr\u003e Potato and homemade chorizo taco   \u003cbr\u003e \u003ci\u003eEverything you need to know about corn tortillas   \u003c\/i\u003e\u003cbr\u003e Three-chile bistec adobado taco with cebollitas   \u003cbr\u003e Old-school taco   \u003cbr\u003e Birria de chivo taco   \u003cbr\u003e Lamb adobo taco with spices and orange   \u003cbr\u003e Off-the-spit pork al pastor taco   \u003cbr\u003e Carnitas taco   \u003cbr\u003e Cochinita pibil taco   \u003cbr\u003e Mama Virginia’s chile verde taco   \u003cbr\u003e Shot-and-a-beer braised chicken taco   \u003cbr\u003e Spring booty taco  \u003cbr\u003e Tangy achiote-rubbed grilled chicken taco  \u003cbr\u003e Baja-style fish taco   \u003cbr\u003e Puerto Nuevo–style lobster taco   \u003cbr\u003e Lone Star breakfast taco   \u003cbr\u003e Butternut squash, kale, and crunchy pepitas taco   \u003cbr\u003e Nopal, egg, and tomato taco   \u003cbr\u003e \u003ci\u003eLa Taquiza   \u003c\/i\u003e\u003cbr\u003e \u003ci\u003eTwenty 20-minute (max) tacos del día  \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e Cocktails, Aguas Frescas \u003c\/b\u003e+ More    \u003cbr\u003e \u003cb\u003eSyrups, salts, and infusions  \u003cbr\u003e  \u003c\/b\u003e\u003cbr\u003e Agave syrup  \u003cbr\u003e Cinnamon-and-chile agave syrup   \u003cbr\u003e Pink peppercorn salt   \u003cbr\u003e Chile salt   \u003cbr\u003e Toasted-coconut salt   \u003cbr\u003e Chile vinegar   \u003cbr\u003e Apple-ginger cocktail salsa   \u003cbr\u003e Cucumber juice   \u003cbr\u003e Hibiscus tea   \u003cbr\u003e\u003cbr\u003e \u003cb\u003eInfused tequilas   \u003c\/b\u003e\u003cbr\u003e Habanero-infused tequila   \u003cbr\u003e Pineapple-infused tequila   \u003cbr\u003e\u003cbr\u003e \u003cb\u003eCocktails   \u003c\/b\u003e\u003cbr\u003e The Tacolicious margarita   \u003cbr\u003e Margarita picante   \u003cbr\u003e Paloma \u003cbr\u003e Pasión   \u003cbr\u003e Lolita squeeze   \u003cbr\u003e Mucho gusto  \u003cbr\u003e If Honey could drink   \u003cbr\u003e La siesta   \u003cbr\u003e Mexican traitor   \u003cbr\u003e Flor de Jamaica  \u003cbr\u003e El sangre   \u003cbr\u003e Michelada   \u003cbr\u003e Bucanero   \u003cbr\u003e Sangrita    \u003cbr\u003e Bloody Maria  \u003cbr\u003e \u003ci\u003eTequila: the CliffsNotes   \u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e \u003cb\u003eAgua frescas and other G-rated drinks   \u003c\/b\u003e\u003cbr\u003e Cantaloupe-ginger agua fresca   \u003cbr\u003e Cucumber-mint agua fresca   \u003cbr\u003e Mango agua fresca   \u003cbr\u003e Pineapple-coconut agua fresca   \u003cbr\u003e Kiwi agua fresca   \u003cbr\u003e White nectarine–blueberry agua fresca   \u003cbr\u003e Homemade  horchata   \u003cbr\u003e Mia  \u003cbr\u003e Silas   \u003cbr\u003e Moss  \u003cbr\u003e\u003cbr\u003e Ingredients glossary  \u003cbr\u003e Mail-order sources  \u003cbr\u003e Restaurants we love  \u003cbr\u003e Index   \u003cbr\u003e“The restaurant Tacolicious doesn’t take itself too seriously. I love it for that. From delightfully non-traditional recipes such as \u003ci\u003echile con queso\u003c\/i\u003e to Yucatán salsas with serious street cred, \u003ci\u003eTacolicious\u003c\/i\u003e unapologetically combines Californian and Mexican influences. It may not be ‘classic’ Mexican, but who cares? It’s tasty stuff.”  \u003cbr\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003eJake Godby, co-owner of Humphry Slocombe\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “Tacolicious makes consistently delicious Mexican food and solid cocktails, and now with this book, home cooks can do the same. Things I crave: their deliciously minty salsa, \u003ci\u003ecarnitas\u003c\/i\u003e tacos topped with bright cilantro and white onion, and—true confession—their \u003ci\u003echile con queso\u003c\/i\u003e dip. Let’s call it my guilty pleasure.”\u003cbr\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003eMichael Tusk, chef\/owner of Quince and Cotogna\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “Tacolicious is my favorite after-work snack and tequila stop, and this cookbook lets readers who aren’t lucky enough to live in the neighborhood recreate the restaurant experience in their own homes.”\u003cbr\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003eCraig Stoll, chef\/owner of Delfina\u003c\/b\u003e\u003cb\u003eSara Deseran \u003c\/b\u003eis the co-owner of Tacolicious with her husband, Joe Hargrave, and the editor-at-large at \u003ci\u003eSan Francisco\u003c\/i\u003e magazine. A longtime food writer and author of three previous cookbooks, Deseran lives with Hargrave and their kids in San Francisco.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eJoe Hargrave \u003c\/b\u003ehas been working in Bay Area restaurants since the 1990s, first as the head of operations at Restaurant Lulu, Rose Pistola, Azie, and Frisson; then as the owner of Laïola, which he closed in 2009 to make way for Tacolicious.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAntelmo Faria\u003c\/b\u003e is the executive chef of Tacolicious.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMike Barrow\u003c\/b\u003e is the restaurant’s COO and former beverage director.\u003cbr\u003e\u003cbr\u003eTacolicious has five locations in the San Francisco Bay area. Visit www.tacolicious.com.\u003cb\u003eRoasted tomato–mint salsa\u003c\/b\u003e\u003cbr\u003e Served with chips, this is the salsa that greets you when you sit down at Tacolicious. We make others, of course, but this is the one that seems to hit home with everyone. Although the ingredients are mostly expected, the uplifting note of fresh mint keeps diners guessing. The recipe was inspired by a chef whom Joe came of age with—Reed Hearon, one of San Francisco’s former greats who cooked at Restaurant LuLu and Cafe Marimba. In our house, Hearon’s cookbook,\u003ci\u003e La Parrilla\u003c\/i\u003e, is well worn and loved. Don’t just limit this salsa to chips. It also pairs wonderfully with Three-chile bistec adobado (page 110), Carnitas (page 124), and Achiote-rubbed grilled chicken (page 134).\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e Makes about 2-1\/2 cups\u003cbr\u003e \u003cbr\u003e 6 small Roma tomatoes, halved lengthwise\u003cbr\u003e 1\/2 large yellow onion, sliced into 1\/2-inch-thick rounds\u003cbr\u003e 1 small jalapeño chile, stemmed\u003cbr\u003e 1\/4 cup rice vinegar\u003cbr\u003e 1\/4 cup packed chopped fresh cilantro\u003cbr\u003e 2 tablespoons packed chopped fresh mint\u003cbr\u003e 1 tablespoon kosher salt\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler. Line a rimmed baking sheet with aluminum foil. Place the tomato halves, cut side down; the onion slices; and the chile on the prepared baking sheet and broil for about 10 to 12 minutes, or until the vegetables are soft and a bit charred. Let cool to room temperature.\u003cbr\u003e\u003cbr\u003e In a food processor, combine the roasted vegetables and any juices from the pan with the vinegar, cilantro, mint, and salt and pulse until the mixture is almost, but not quite, smooth. If necessary, add up to 1\/4 cup water to achieve a consistency similar to that of a thick soup.\u003cbr\u003e\u003cbr\u003e Taste and adjust the seasoning as necessary.\u003cbr\u003e\u003cbr\u003e Serve now or store in an airtight container in the refrigerator for up to 3 days.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46302017421541,"sku":"NP9781607745624","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607745624.jpg?v=1767737713","url":"https:\/\/k12savings.com\/products\/tacolicious-isbn-9781607745624","provider":"K12savings","version":"1.0","type":"link"}