Search results
Results from the WOW.Com Content Network
Planet Taco: A Global History of Mexican Food is a non-fiction book by Jeffrey Pilcher, published by the Oxford University Press in 2012. Pilcher discusses the history of Mexican cuisine and Tex Mex cuisine as well as perceptions of the concept of "Mexican food" around the world.
The first cookbook to provide a recipe for the hard-shell taco was The Good Life: New Mexican food, ... Planet Taco: A Global History of Mexican Food.
Food and the Making of Mexican Identity ISBN 978-0826318732; Jeffrey M. Pilcher, Planet Taco: A Global History of Mexican Food ISBN 978-0199740062; José Luis Juárez López, La lenta emergencia de la comida mexicana. Ambigüedades criollas, 1750-1800 ISBN 978-0199740062; José Luis Juárez López, Nacionalismo culinario.
Apr. 8—Tacos al pastor is a signature Mexican street taco with a multicultural flavor palate. The Spanish phrase "al pastor" roughly translates to "shepherd style" in English. This style refers ...
The world’s only taco stand boasting a star awoke to instant fame and three-hour queues following the announcement on 14 May, as Mexico City natives, tourists and journalists waited eagerly to ...
Newly minted Michelin-starred chef Arturo Rivera Martínez stood over an insanely hot grill Wednesday at the first Mexican taco stand ever to get a coveted star from the French dining guide, and ...
The concept of a national cuisine was, in Mexico City, divided between the continental European style cuisine associated with Mexican elites and the typical commoner's fare. [3] Gorditas prepared for Day of the Dead celebrations in Coyoacan. Once considered plebeian fare, by the 19th century, tacos had become a standard of Mexico City's cuisine.
Starting October 31, Taco Bell’s Decades Menu will offer four items, one from each of the chain’s first four decades: a ’60s Tostada, a ’70s Green Sauce Burrito, an ’80s Meximelt, and a ...