La Taquiza de Don Aurelio

[Mosca]

This popped up in my FB feed as a pretty slick advertisement, with lots of pretty graphics and promises. I’ve been burned a few times on stuff like this. Usually what happens is that the information isn’t useful, or isn’t presented in a useful manner, or is too basic, or calls for ingredients that I’m not interested in searching out and techniques I’m not interested in learning.

La Taquiza de Don Aurelio

The elite offer, $19.99, is everything in the base offer, plus information for those who want to open a food truck, food stand, pop up, or restaurant, and includes how to calculate costs, where to find ingredients, and a lot of business related information, like recipes scaled up, how to keep and store food, etc. The base offer, $13.99, is for home cooks. It includes 6 basic books with techniques and recipes, and 6 bonus chapters. For $7 each I added “Tortillas the Right Way”, because I’m still working on flour tortillas, and “The 20 Secret Salsas” because I absolutely thirst for salsa knowledge. These arrive as links to downloadable .pdf files:



You can skip the tortilla one. Basic tortilla knowledge is in the basic set of tomos. This contains lots of tortilla variations for down the road.




The salsa one, well, here is the table of contents so you can decide for yourself. This is right up my alley, but maybe not yours.




I’m recommending the base set of instructions for $13.99. They’re presented in a practical and straightforward way. I’ve spent more for less.



And then it continues.

Oh: money back guarantee. For me, the knowledge I got looking at the stuff for the last few hours was worth what I spent.

[58limited]

Even though I selected English the web link you posted in in Spanish

[Mosca]

Yeah. In the ad I received, I had to look pretty deeply for the disclaimer that even though everything is in Spanish, the downloads are in English.

If you go up one level, there are also links to books on pasta and pizza and other Italian cuisine; follow those links, and they are in Italian!

[Richard Chrz]

I’ll be interested in your review, I’m generally super interested in learning techniques, recipes that i have to specially source ingredients, not so much. In the spirit of cooking for gatherings, I like the mention of batching up.

[Mosca]

It’s exciting. Many of these books are the same, with slightly different words: fun to read, but nothing new. This is a new way of looking at it. In my post below, see the author’s note, about straining the broth.

My only quibble is that I hate the inexactness of “medium high”, “medium low”, etc. I understand that I’m supposed to find out what works best for me, in my kitchen. But when I don’t know what YOU mean, that’s like two people searching for each other, instead of one standing still.

[Mosca]

Richard Chrz many (but not all) of the recipes include instructions for scaling:



And there is an entire tomo on navigating the grocery and sourcing ingredients. I’m like you; I’m not going to go looking for asiento (for example). But when I find something, I want to know what it is and how to use it.




And bonus book 4, The Taquero Calendar, just floored me. It reminded me of a connection that I take for granted. We like to kid about tacos are life… but sorta they are.