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La Boca Loca: Mexican Cooking for New Zealanders by Lucas Putnam and Marianne Elliot
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Achiote paste (Pasta de achiote) (page 23)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Poblano strips (Poblano rajas) (page 23)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Chipotle mayo (Mayonesa de chipotle) (page 32)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Chipotle sauce (Salsa de chipotle) (page 33)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Garlic confit (Ajo conservado) (page 33)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Mexican cream (Crema Mexicana) (page 35)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Tamarind paste (Pasta de tamarind) (page 35)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Fresh salsa (Pico de gallo) (page 37)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Ranch-style sauce (Salsa ranchera) (page 41)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Green sauce (Salsa verde) (page 42)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Habanero sauce (Salsa habanero) (page 43)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Enchilada sauce (Salsa de enchilada) (page 45)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Dark mole sauce (Mole poblano) (page 47)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Green mole sauce (Mole verde) (page 48)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Fresh tortillas (Tortillas frescas) (page 51)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Corn chips (Totopos) (page 52)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Refried beans (Frijoles refritos) (page 55)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Pot beans (Frijoles de la olla) (page 56)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Red rice (Arroz rojo) (page 56)
from La Boca Loca: Mexican Cooking for New Zealanders La Boca Loca by Lucas Putnam and Marianne Elliot
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Notes about this book
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- ISBN 10 0947503498
- ISBN 13 9780947503499
- Published Oct 23 2018
- Format Hardcover
- Page Count 236
- Language English
- Countries New Zealand
- Publisher Potton & Burton
Publishers Text
This book is part of our EYBDigital platform. Buy the book before Dec 31 and you get digital access to the complete book on EYB. Read more in our Help pages.
Acclaimed Wellington restaurant La Boca Loca is one of New Zealand’s best Mexican taquerias. Owners Lucas Putnam and Marianne Elliott have always had a clear goal of presenting the freshest flavours of Mexico using the finest, locally available ingredients, which is also the philosophy behind this cookbook.
La Boca Loca gathers together the most popular dishes from the restaurant into one colourful, tasty, revised collection. The book is an excellent guide to the essentials of a Mexican pantry and where to source ingredients here in New Zealand.
Learn the basics of Mexican cooking, ensuring confidence in handling chillies, preparing masa, pressing tortillas and making fresh and cooked salsas. Then enjoy cooking these easy-step recipes that form the heart of this collection.
This is the essential New Zealand cookbook for anyone interested in authentic and delicious Mexican food.
