Baja! Cooking On The Edge by Deborah Schneider

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    • Categories: Appetizers / starters; Small plates - tapas, meze; Picnics & outdoors; Mexican
    • Ingredients: seafood broth; seafood of your choice; cucumbers; clamato juice; tomato ketchup; limes; avocados; saltine crackers; tomatoes; cilantro; white onions; serrano chiles
    • Accompaniments: Salsa de chiles de arbol #1: red hot with a little vinegar and salt
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    • Categories: Appetizers / starters; Small plates - tapas, meze; Picnics & outdoors; Mexican
    • Ingredients: fish fillets; limes; serrano chiles; tostada shells; tomatoes; cilantro; white onions; Mexican hot sauce
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    • Categories: Sandwiches & burgers; Main course; Small plates - tapas, meze; Picnics & outdoors; Mexican
    • Ingredients: pork shoulder; guajillo chiles; ground cumin; Mexican oregano; dried red pepper flakes; white vinegar; corn tortillas; Mexican cream; cilantro; iceberg lettuce; garlic; white onions
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    • Categories: Sandwiches & burgers; Small plates - tapas, meze; Picnics & outdoors; Mexican; Vegetarian
    • Ingredients: masa harina; ancho chiles; granulated garlic; Anaheim chiles; asadero cheese; avocados; limes
    • Accompaniments: Mango salsa
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    • Categories: Sandwiches & burgers; Main course; Small plates - tapas, meze; Picnics & outdoors; Mexican
    • Ingredients: oranges; limes; ground cumin; achiote paste; cilantro; pork butt; sandwich rolls; asadero cheese; lettuce; tomatoes; red onions; pickled jalapeño chiles; white vinegar
    • Accompaniments: Naked guacamole
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    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: chiles de arbol; tomatoes
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    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: jalapeño chiles
    • Accompaniments: Traditional quesadillas
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    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; ancho chiles; chiles de arbol; raisins; white onions
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    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: Anaheim chiles; serrano chiles; tomatoes; white vinegar
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Notes about this book

  • cnorton on September 29, 2019

    This is one of my all-time favorite Mexican cookbooks. Schneider's take on Mexican food is authentic (- she's married to a surfer and travels frequently in Baja), fresh, and healthy. Her Caesar dressing and her cilantro paste are my go-to favorites, and she makes seriously garlicky rice, good churros and Shrimp a la Diabla. YUM!

  • UrsEva on April 29, 2019

    The grilled chipotle chicken (page 124) is super simple to make and a great crowd pleaser at BBQs

Notes about Recipes in this book

  • Fish tacos "La Bufadora"

    • peaceoutdesign on March 04, 2022

      We used Mahi and I thought that the batter was perfect. It was easier frying in a pan rather than the deep fryer because it allowed the fish to be flipped easily.

  • Pico de gallo

    • peaceoutdesign on March 04, 2022

      A pico de gallo that tastes just like it should

  • Avocado sauce

    • peaceoutdesign on March 03, 2022

      I wanted this pourable so I used 1/4 cup milk and 1/4t lime juice rather than the scant amounts in the recipe. I didn't feel that the cilantro was really optional. The sauce ended up much like those at the street vendors in Baja prepare.

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  • ISBN 10 1594862036
  • ISBN 13 9781594862038
  • Published Oct 27 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Rodale Press
  • Imprint Rodale Press

Publishers Text

Baja California is sizzling! This sensational cookbook is the first to explore the culture and cuisine of one of the world's trendiest travel hot spots.

Award-winning chef Deborah Schneider invites readers to embark on a culinary adventure to Baja California, a region in Mexico stretching from the U.S. border to Cabo San Lucas at the peninsula's southern tip, featuring 2,000 miles of ocean coastline, a huge wine-producing area, hundreds of specialty farms, and a unique food heritage - all waiting to be explored.

Full of flavorful recipes and evocative stories and photographs, these pages will transport readers to Ensenada for fish tacos; to the Guadalupe Valley for its Fiesta de las Vendimias; to bustling Tijuana with its street food vendors and marketplaces; to Puerto Nuevo for lobster tacos, grilled corn, and mariachis; and to Cabo San Lucas for languorous days amid the balmy surf.

Unlike traditional Mexican cookbooks, Baja! Cooking on the Edge highlights healthy seafood, poultry delight, and vegetable dishes. The 150 recipes range from delights such as Crispy Spicy Shrimp wit Honey, Habanero, and Lime to quick and simple dishes like Chipotle Grilled Chicken to a delicious assortment of street tacos and salsas, as well as tantalizing desserts like Chocolate Crepes with Dulce de Leche and exotic fruit sorbets.



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