Mod Mex: Cooking Vibrant Fiesta Flavors at Home
Scott Linquist offers a pinata full of flavors. . . . Tacos are jazzed, salsa got snazzed, ceviches have heat, moles ain't sweet, [and the] chili has meat. --New York Magazine * Award-winning chef Scott Linquist transports Mexican flavors (and secrets) from the successful Dos Caminos restaurants to your kitchen table in Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Highlighting regions from the Yucatan to Oaxaca, chef Scott Linquist and cookbook maven Joanna Pruess present more than 125 fresh, inviting, and easy-to-prepare Mexican dishes ranging from Quinoa-Watermelon Salad with Arugula and Baja-Style Mahi-Mahi Tacos to Tuna Ceviche with Mango-Serrano Chile Salsa and Chocolate Layer Cake with Morita Chile-Scented Chocolate Mousse. * In addition to a diverse array of recipes and vibrant four-color photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more. * From the kitchens at Dos Caminos on Park Avenue, SoHo, and Midtown, Linquist satisfies more than 1,000 palates each day. Beyond the three Dos Caminos restaurants in New York City, there are plans for future locations in other major cities.
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½ cup ½ teaspoon ¼ cup chopped avocado baking sheet black pepper canola oil ceviche cheese chile powder chipotle chocolate chopped fresh cilantro cilantro cinnamon cloves garlic cook corn tortillas cream crema cup chopped fresh cup freshly squeezed dish electric blender epazote flavor flour fresh cilantro leaves freshly ground black freshly squeezed lime garlic garnish grill ground black pepper ingredients jalapeño Kosher salt large skillet lightly browned lobster marinade meat medium heat medium-high heat medium-size Mexico minutes mixture mole oregano ounces peeled pico de gallo piloncillo poblano preferably Mexican Preheat the oven purée queso fresco refrigerate Remove roasted salsa salsita salt and freshly salt and pepper sauce saucepan sauté season to taste serrano chiles serve simmer skillet slotted spoon squeezed lime juice Stir sugar tablespoons tablespoons freshly squeezed tamales taste with salt teaspoon ground teaspoon kosher salt thinly sliced tomatillos tomatoes vinegar warm yellow onion