Love, Tacos, and Cinco de Mayo

In late February my family and I hopped a train from San Jose to Los Angeles. It was a long, long ride, and I did plenty of magazine browsing to pass the time. Suddenly, in an instant, print media and modern technology converged: I stumbled upon a Food & Wine article profiling Newport Beach chef and restaurateur Deborah Schneider, and a minute later, I whipped out my smart phone and booked a table at her restaurant.  The meal we later enjoyed at Sol Cocina was inspired.  (This is where I also discovered chiccharones.)

For those who haven’t eaten her Baja-style Mexican food firsthand, Schneider has just published a slim and colorful cookbook called Amor y Tacos (Stewart, Tabori & Chang, 2010). It’s filled with accessible recipes and tapas-style “little bites” such as Salmon Ceviche with ginger, apple, and cucumber; tacos from shrimp to chicken to beef to lamb; and numerous salsas and cocktails.

If you’re celebrating Cinco de Mayo, or even if you’re not, this little tome with its vibrant photos and bold-flavored recipes is worth checking out.  It’s small enough that you can hold it in one hand, leaving the other free to cradle a margarita. 

 

Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule.

 

 

 

 

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