Recipes from Tacos, Tortas, and Tamales

Tacos, Tortas, and Tamales Cookbook

Now, with Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas.

A white platter with two molletes and a bowl of pico de gallo.

Molletes

We may not know how to pronounce this insanely satiating comfort food fix, though we’ve certainly mastered tucking into it.

  • (3)
  • 5 M
  • 15 M
  • 6
A bowl of pico de gallo with a spoon resting inside set on a piece of parchment in a rimmed baking tray.

Pico de Gallo

A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.

  • (1)
  • 15 M
  • 45 M
  • 2