- Hardcover: 232 pages
- Publisher: Thomas Nelson (Sep 5 2002)
- Language: English
- ISBN-10: 1558539921
- ISBN-13: 978-1558539921
- Product Dimensions: 24 x 19.4 x 2.2 cm
- Shipping Weight: 680 g
- Average Customer Review: 4.7 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: #1,747,773 in Books (See Top 100 in Books)
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Product Details |
Product Description
Book Description
A Roadfood Cookbook
The colorful history of El Charro Cafe and the 150 recipes for vibrant,exciting Mexican food make this book as unique and entertaining as the80-year-old restaurant itself. It is rumored that in the 1940s, founder MonicaFlin would sit on the El Charro patio, sipping martinis from teacups and playingcards with John Wayne, who was in Tucson to film westerns. Today the restaurantis run by Carlotta Flores and her husband, Ray. The El Charro Cafe, Americasoldest family-operated Mexican restaurant, is located in a house built in the1890s by Monicas father (who was also Carlottas great-grandfather). Therestaurants signature dish is Carne Seca Beef, a Tucson passion. The beef iscured high above the restaurants patio where strips of thin-sliced tenderloinhang in an open metal cage.
Old favorites and creative new Mexican dishes that are enjoyable to cook andto serve fill the book.
The greatest restaurants in America are its wonderful independent regionalrestaurants. And there are no greater experts on Americas regional restaurantsthan Michael and Jane Stern. Coast to coast, said the New YorkTimes, they know where to find the freshest lobster rolls, thefluffiest pancakes, the crispiest catfish. Rutledge Hill Press is launchinga new series of Roadfood Cookbooks, each with recipes, pictures, and the historyof one of Americas greatest regional restaurants.
Inside This Book
(Learn More)
First Sentence
MOST AMERICANS who didn't grow up eating Mexican food think of it as lunch or supper. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
MOST AMERICANS who didn't grow up eating Mexican food think of it as lunch or supper. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
4.0 out of 5 stars
Tucson Native,
By
Ce commentaire est de: El Charro Cafe Cookbook: Flavors of Tucson from Americas Oldest Family-Operated Mexican Restaurant (Hardcover)
I am a Tucson Native far from home (living in Japan) and although I have not read the book, I can certainly say that El Charro's is great Mexican food! Whenever we go home it's a sure stop. I just finished ordering the book, can't wait til it arrives!
5.0 out of 5 stars
Looks good--they know their Mexican food!!,
By
Ce commentaire est de: El Charro Cafe Cookbook: Flavors of Tucson from Americas Oldest Family-Operated Mexican Restaurant (Hardcover)
I have eaten at El Charro in Tucson, and the food is fantastic. I spent some time looking at this book and plan to buy it. I was concerned that the book wouldn't clearly indicate how the food got to be some darn good. In other words, the recipes wouldn't have anything out of the ordinary--the secret was in the kitchen staff's know-how. Thankfully, these recipes have some obvious differences from typical Mexican cookbook recipes. For example, El Charro uses tons of garlic--they blend it with water to make a puree that finds its way into most of their recipes. I'm certain this "garlic dosing" contributes to their greatness. Another item that caught my eye is the use of condensed milk in their refried beans--I've never seen that before. Having eaten them I can say it works! Last point: make sure you try the barbacoa recipe. El Charro's barbacoa enchiladas were so delicious I nearly fell off my chair in the dining room. They use pickling spice in the recipe--another gem. The food is great....and the book is different enough to warrant adding this to the shelf next to Rick Bayless and Diana Kennedy.
5.0 out of 5 stars
Fascinating, colorful, and (I'm sure) delicious,
By
Ce commentaire est de: El Charro Cafe Cookbook: Flavors of Tucson from Americas Oldest Family-Operated Mexican Restaurant (Hardcover)
As American regional cuisines go, Southern and "Mexican" are my two favorites. And while I found the Sterns' "Blue Willow Inn Cookbook" somewhat disappointing (not their fault, I think), this trip to Tucson was much more satisfying. Not Tex-Mex or New Mexico-Mexican, the Sterns classify El Charro Café as "Tucson-Mexican," a fascinating and unique blend that makes this "Roadfood Cookbook" well worth the vicarious trip.Part of the advantage here is that the charro culture celebrated at El Charro Café is much more foreign to most Americans than is the Southern comfort food of the Blue Willow Inn. A good percentage of the value of this book is in introducing that culture to the wider reading public (who knew there was so much history and significance behind the stereotypical black outfits generally associated with mariachi bands?). But there's a lot of value in the delicious-sounding recipes too. Far from the "fried and covered in cheese" nature of "Mexican food" as it's often presented to us, these menu items are varied, colorful, and generally pretty healthy. So hit the road again, Stern fans. Grab a tostada grande and a glass of sangria, and let our favorite foodie writers take us on another culinary adventure.
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