Dos Caminos Mexican Street Food

After twenty years of traveling throughout Mexico, Chef Ivy Stark became enchanted by the colorful, tasty native foods and was determined to bring them to America. From stylish couples enjoying beef tacos at a café to day laborers standing at a counter over a paper plate filled with carnitas, everyone loves this delicious, accessible cuisine.While the bright, robust flavors of Mexican cooking have tempted taste buds north of the border for decades, only recently has the country"s lesser-known street food made its way onto the American table via California and the Southwest. Versatile and simple, these dishes can be enjoyed as a quick nibble or as part of an elegant meal. Stark introduces both beginners and skilled cooks to such traditional foods as Mexico City corn, smoked fish tostadas, plantain croquettes, and much more. Stark offers time-saving techniques and make-ahead suggestions, as well as tips for working with Mexican seasonings and produce like chilies and plantains.

The popularity of Dos Caminos - a restaurant featuring authentic Mexican food, prepared to order - cannot be overstated. It's always filled to capacity and has recently grown from one location in New York City to six and soon seven outlets, including restaurants in Miami and Las Vegas. In executive chef Ivy Stark's 20 years of travel throughout the different regions of Mexico and the varied strata of people who occupy this beautiful landscape, she embraced the wide variety of food available from street vendors. These snacks and meals are an integral part of the Mexican diet as well as an integral part of the Mexican culture. The recipes here include: Queso Frito Tacos (tacos made with a shell of crisp fried cheese like a frico), Elote de la Calle (roasted corn with mayo, chile, cheese and lime), Plantain Empanadas with Coconut Arroz con Leche, and Chocolate Ancho Flan.