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Entries tagged with 'Mark Miller'

Cook the Book: Classic Ground Beef with Guajillo Chiles

Serious Eats Caroline Russock 6 comments

Before I ever experienced any kind of authentic Mexican food (Taco Bell excluded), I was pretty sure that tacos came from a box. This magical yellow box was decorated with cacti and terracotta tiles and had everything that you needed... More

Cook the Book: Roasted Tomatoes and Pumpkin Seed Pesto

Serious Eats Caroline Russock 4 comments

These roasted tomato and pumpkin seed pesto tacos from Mark Miller's Tacos are not exactly standard Mexican fare. They are a combination of Italian, Spanish and Mexican ingredients that happen to work perfectly together. Italian Roma tomatoes, olive oil and... More

Turkey with Mole

Serious Eats Caroline Russock Post a comment

The following recipe is from the April 29 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I think that turkey gets a bad wrap. Relegated to Thanksgiving, Christmas and a few dull... More

Cook the Book: Potatoes with Chile Rajas and Scrambled Eggs

Serious Eats Caroline Russock Post a comment

This recipe for potatoes with chile rajas and scrambled eggs from Mark Miller's Tacos is my idea of the perfect breakfast. In fact, I make a variation of potato and egg tacos at least once a week for a quick... More

Cook the Book: Baja-Style Tempura Fish Tacos

Serious Eats Caroline Russock 9 comments

Fish tacos from Pinche Taqueria. Fish tacos are sold all over the southwest coast of California. San Diego even has a fast food chain entirely devoted to them. One of the best tacos I've ever eaten was made in a... More

Cook the Book: Tacos Al Pastor with Roasted Pineapple-Habanero Chile Salsa

Serious Eats Caroline Russock 8 comments

Photograph by Robyn Lee Tacos al pastor, or "shepherd's tacos," are thought to have been inspired by Lebanese immigrants who came to Mexico City in the 1930s. Mexican taqueros cook pork shoulder on a vertical spit similar to Middle Eastern... More

Cook the Book: 'Tacos'

The Serious Eats Team Closed

Most people in the U.S. think of Cinco de Mayo as a great excuse to break out the chips and salsa and drink a bunch of Coronas or margaritas. It's a common misconception that Cinco de Mayo is Mexican Independence Day. In fact, the real Mexican Independence Day falls on September 16; the 5th of May isn't even a Mexican federal holiday. Cinco de Mayo actually commemorates the Battle of Puebla, in which an outnumbered Mexican Army defeated the French Army in an unlikely victory in 1862. That's enough history, let's move on to the tacos. Tacos are quintessential Mexican street food, sold from roadside stands, and they are meant to be eaten on the go and out of hand.... More

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