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Back to topLa Comida del Barrio: Latin-American Cooking in the U.S.A. (Hardcover)
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Description
In this groundbreaking cookbook, chef Aarón Sanchez explores the delicious food and exciting culture of the barrios—the vibrant Latin-American neighborhoods from Miami’s Little Havana and New York’s Spanish Harlem to San Francisco’s 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 that’s 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 establishments—from casual street vendors to upscale sit-down restaurants, the meal is defined as much by the place as by the dish—La 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 entrées like Chicken Fricassée and Carne Mechada (Shredded Beef)
•Taquerías, street stands, for quick snacks that include tacos, tamales, gorditas, sopes, tortas, and other portable foods
•Rotiserías, cafés, 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
•Panaderías, bakeries, for desserts that include Flan de Coco, Dulce de Leche, and Rice Pudding
•Jugoerías, juice stands, for drinks like Batidos (tropical shakes) and Sangría
Praise For…
“Let the prince of the culinary barrio, Aarón Sanchez, guide you through his flavorful beat and Latin heat.”
—Bobby Flay, chef-owner of Mesa Grill and Bolo, and author of Bobby Flay Cooks American
“Aarón Sanchez is a pioneer in the development of new Latino cooking, almost as if seen through the eyes of an old master. The explosive flavors are more exciting than any Super Bowl or World Series game, and the recipes themselves are simple and direct, and create powerful, satisfying, and exquisite delights.”
—Mario Batali, chef-owner of Babbo, Lupa, Esca, and Otto
“Aarón Sanchez is the future of American cooking. He loves all food and brings this worldliness to his cooking. He merges Latin sensibilities with an international knowledge, resulting in an exciting new version of American cooking. He inspires all young people to become chefs and teaches all of us how fun it can be.”
—Jonathan Waxman, chef-owner of Washington Park