Vitamina T: Your Daily Dose of Tacos, Tortas, Tamales, and More Mexican Street Food Classics

[Mosca]

I have Mi Cocina, as well.

Here is the best way I can illustrate the difference between Rick Martinez and other authors. Let’s use huevos rancheros.


Diane Kennedy:



Bricia Lopez:



Marge Poore:




Rick Martinez:




There really isn’t that much difference in the recipes, but there is in the presentation. Kennedy’s is the oldest, and simplest. Others add the frijoles as part of the dish. Martinez has the reader making the salsa as part of the recipe, rather than giving a link to the salsa, and his instructions are more detailed.

I like all these books. They’re what I call “idea mines”. And when you take them in total, cross referencing recipes and ingredient-adjacent recipes, they help me understand what might work and what might not, based on what I actually have in the kitchen.

Also: I have bookmarked https://www.rickbayless.com. I’d buy the books, but I can just go to the website and get the recipes and watch all of The Taco Manual, Mexico One Plate at a Time, the tutorials… it’s all there. That website is as good as all the books I’ve listed, and it’s free. And Bayless’ videos are very instructive.

[texastweeter]

Have some chicken braising right now for pollo guisado tacos tonight. Braising liquid:

1 large yellow onion
1 large poblano pepper
1 large jalapeno pepper
4 roma tomatoes
6 cloves of garlic
2 tablespoons of tomato paste
3 tablespoons bacon grease
2 tablespoons masa
2 tablespoons cumin
2 tablespoons mexican oregano
2 tablespoons dried cilantro
1 tablespoon ancho powder
1 teaspoon white pepper
an aggressive amount of salt
5 cups chicken stock

to that I have 9 boneless skinless chicken thighs that I threw together an all purpose rub and seasoned with, then smoked in the smoke vault at 300-350° over pecan for about 30 minutes. I diced it up before adding to the Dutch oven. Its currently lidded and in the oven at 300° convection bake. Ill post pics later tonight when they are done. Plan to serve simply on some tortillas from one of my employees mothers tortillarilla since im down with OPT (other people's tortillas) topped with extra sharp white cheddar. Will have elote en vaso for a side.

[Michael_in_TX]

Thanks for posting those comparisons. And I love Rick Bayless. I learn by watching and his videos are excellent.

[klflowers]

Question. This morning I ordered a molcajete from Masienda because I am tired of store bought salsa (in addition to your recommendations, a Mexican friend of mine keeps after me to get one when I complain about salsa). When I checked out, of course they asked if I wanted to add it to my cart. I resisted. I have a few Mexican cook books, including Arnie Tex and Bricia Lopez’s Asada. I also have the free Kindle version of Patti’s Mexican Table that I refuse to return to get a new title lol. What is different about Vitamina T? Why should I get it, other than the fact that we are all cookbook obsessed?

[Mosca]

I can’t answer for you. I bought it because I’m salsa obsessed.

Right now the salsa that is just KILLING IT for me is the salsa molcajeteada that is in the little pamphlet that comes with the molcajete. Tomatoes, serranos, garlic, cilantro. They say use Romas; I use any tomato, it matters more that the thing tastes good. Go scant with the 1/2 tsp coarse salt.

[SheilaAnn]

Because it’s pretty and tells good stories. Good stories bring me closer to the food. YMMV. You have some great books! Work through those and then decide later if you want more.

[klflowers]

SheilaAnn the problem is that even before I work through what I have i get another one lol