Salsas and Tacos: The Santa Fe School of Cooking by Santa Fe School of Cooking and Susan Curtis

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    • Categories: Dips, spreads & salsas; American; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; red onions; limes; apple cider vinegar; cilantro
    • Accompaniments: Tacos al pastor; Carne asada
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: nopales; red bell peppers; poblano chiles; red onions; cilantro; sherry vinegar; ground cumin
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: corn; Anasazi beans; jalapeño chiles; cilantro; red onions; apple cider vinegar; roasted peanut oil
    • Accompaniments: Pollo in salsa verde
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    • Categories: Dips, spreads & salsas; American; Mexican; Vegan; Vegetarian
    • Ingredients: tomatillos; papayas; serrano chiles; red bell peppers; red onions; limes; oranges; mint
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: dried morita chiles; dried New Mexico chiles; tomatoes; white onions; garlic; dried Mexican oregano
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: papayas; pineapple; mangoes; black figs; red onions; red bell peppers; limes; lemons; oranges; mint; cilantro; fresh ginger; rice wine vinegar; orange-flavored olive oil
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    • Categories: Chutneys, pickles & relishes; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: corn; white onions; red wine; huitlacoche; canned chipotle chiles in adobo sauce; epazote; cilantro
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    • Categories: Dips, spreads & salsas; American; Mexican; Vegan; Vegetarian
    • Ingredients: tomatillos; white onions; serrano chiles; cilantro; avocados; limes
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: mangoes; cucumbers; red bell peppers; red onions; cilantro; serrano chiles; limes
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: pineapple; red bell peppers; red onions; serrano chiles; cilantro; limes
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: habanero chiles; onions; tomatoes; oranges; limes; dried Mexican oregano; cilantro
    • Accompaniments: Cochinita pibil
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    • Categories: Chutneys, pickles & relishes; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: sugar; kumquats; habanero chiles; macadamia nuts; mint; limes
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: Bing cherries; pistachio nuts; cilantro; canned chipotle chiles in adobo sauce; limes
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegetarian
    • Ingredients: watermelons; jicama; red onions; piñon nuts; ancho chiles; tomatoes; oranges; mint; cilantro; rice wine vinegar; Mexican vanilla beans; red chile honey
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: dried red posole; dried white posole; dried blue posole; chicos; red onions; Vidalia onions; oranges; lemons; limes; red bell peppers; yellow bell peppers; toasted pumpkin seeds; canned chipotle chiles in adobo sauce; ground cumin; ground coriander; mint; cilantro
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: red bell peppers; yellow bell peppers; orange bell peppers; poblano chiles; tomatoes; parsley; basil; balsamic vinegar
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    • Categories: Dips, spreads & salsas; Quick / easy; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: lemon cucumbers; lemons; green onions; herbs of your choice; chile caribe
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: oranges; ruby grapefruits; cilantro; red onions; balsamic vinegar
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: golden raisins; gold tequila; red bell peppers; yellow bell peppers; tomatoes; scallions; red onions; zucchini; piñon nuts; herbs of your choice; balsamic vinegar
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: red bell peppers; tomatoes; sun-dried tomatoes in oil; basil
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    • Categories: Dips, spreads & salsas; Side dish; Summer; American; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; red onions; serrano chiles; cilantro; dried Mexican oregano; balsamic vinegar
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    • Categories: Dips, spreads & salsas; Side dish; American; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; red onions; dried Mexican oregano; serrano chiles; cilantro; apple cider vinegar
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    • Categories: Sandwiches & burgers; Breakfast / brunch; Main course; American; Basque; Mexican
    • Ingredients: onions; red bell peppers; tomatoes; dried Mexican oregano; chorizo sausages; eggs; all-purpose flour
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Reviews about this book

  • Eat Your Books

    Salsa and Tacos will level up your taco nights with fresh and vibrant recipes.

    Full review
  • ISBN 10 1423651634
  • ISBN 13 9781423651635
  • Linked ISBNs
  • Published Mar 12 2019
  • Format Hardcover
  • Page Count 128
  • Language English
  • Edition 2
  • Countries United States
  • Publisher Gibbs Smith

Publishers Text

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A hot little book with big taste to spice up your meals.

New Mexican cuisine is a unique and delicious melting pot of Spanish, Mexican, Native American, and American Cowboy cultures, techniques, and flavors. Susan Curtis, founder of the Santa Fe School of Cooking, brought together a team of powerhouse cooking instructors to gather the best and boldest recipes ever to fill a tortilla.

Enjoy over 50 recipes from familiar classics like Roasted Tomato Salsa and Pork Carnitas Tacos to fresh takes such as Creamy Chicken and Almond Tacos, Grapefruit-Orange Salsa, Tomatillo-Papaya Salsa, and Apple Pie Tacos.

Growing up on a cattle ranch in Idaho, Susan Curtis developed a love of the land and locally harvested foods. She took that love with her when she moved to New Mexico in 1978, and founded the Santa Fe School of Cooking in 1989. The school is thriving and has garnered acclaim in publications such as the New York Times and the Boston Globe. Susan has co-authored several cookbooks, including The Santa Fe School of Cooking Cookbook.



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