Overview

In this dazzling debut, Marisel Salazar combines years of research and travel to bring you a diverse array of delectable, modern foods shaped by diaspora and migration. Start your day with San Antonio Migas or Guava Cream Cheese Cinnamon Rolls and snack on a Mango Chamoy Salad or Yuca Fries with Cilantro Lime Aioli. Feast on Cuban Pizza or Arkansas Tamales, indulge in a slice of Plantain Upside Down Cake or Fried Ice Cream, and kick back with a Oaxaca Old-Fashioned or a Texas Margarita. Recipes appear in meal order, helpfully organized by cook and prep times. Gorgeous, joyful photography brings the food vibrantly to life, while easy-to-follow, step-by-step shots guide you through making Pan Cubano, creating Rainbow Tortillas, wrapping tamales, and more. Latin-ish unites cultures and cuisines in a first-of-its-kind cookbook of uniquely American dishes teeming with flavor that will have you coming back for más, por favor!

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9781682688267

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Reviews

"? ""Easy-to-follow . . . each recipe includes a lively and informative introductory note that provides historical context and fascinating details about the dish itself. A superb, marvelously informative introduction to Latine cooking and cuisine in the U.S., enriched with intriguing snippets of Salazar's heritage and culinary journeys.""--Library Journal, starred [A] lively and far-ranging debut collection...Salazar traces the fascinating origins and evolution of each dish: for example, Dominican spaghetti, featuring salami, olives, evaporated milk, and adobo sauce, reflects both the influence of Italian immigrants to the Dominican Republic and Dominic immigrants to the U.S. Desserts include tamales stuffed with fruit and sugar, beverages range from Texas margarita to tres leches latte, and foundational recipes for guacamoles, salsas tortillas, and other standards round things out. This informative tour of American Latino cuisine will encourage home chefs to explore and enjoy.--Publisher's Weekly"

[A] lively and far-ranging debut collection...Salazar traces the fascinating origins and evolution of each dish: for example, Dominican spaghetti, featuring salami, olives, evaporated milk, and adobo sauce, reflects both the influence of Italian immigrants to the Dominican Republic and Dominic immigrants to the U.S. Desserts include tamales stuffed with fruit and sugar, beverages range from Texas margarita to tres leches latte, and foundational recipes for guacamoles, salsas tortillas, and other standards round things out. This informative tour of American Latino cuisine will encourage home chefs to explore and enjoy.--Publisher's Weekly

Author Information

Marisel Salazar is a James Beard Award judge, Michelin Guide contributor, restaurant critic, and food writer. Born in Panama, of Cuban descent, she belongs to the National Association of Hispanic Journalists and the International Association of Culinary Professionals. She lives in New York City.

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