The Tequila Diet by Chef Dave Martin ISBN: 9781667831305
Published by Dave Martin on May 26, 2022
Genres: Cookbook, Nonfiction
Pages: 176
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Top Chef Alum Dave Martin brings you 'The Tequila Diet', an homage to the world's greatest spirit and a guide to some of the most loved classic foods of Mexico. This easy-to-follow book is a collection of recipes influenced by Dave's adolescent years growing up in Southern California combined with his adult adventures traveling throughout Mexico. His deep reverence for Tequila is apparent through his use of the spirit in his tasty cocktails and several dishes where it makes sense. You'll love learning more about tequila while you cook your way through this curated collection of Mexican favorites. Let this book be the delicious beginning of your own love affair with Mexican food and drink!
Enjoy simple Salsas & Ceviche or attempt your own Homemade Empanadas or Triple Chile Enchilada Sauce (pasilla, chipotle & guajillo). Learn how to recreate regional favorites like Mole Negro (a chocolate & chile based sauce), Birria (slow braised beef, goat or lamb) or Posole (a stew of pork, hominy & pinto beans). There are lighter takes on traditional dishes that will please even the pickiest eaters. Pan Roasted Fish Tacos, Tequila Braised Carnitas and Baked Chile Rellenos are packed full of flavor and friendlier to the waistline.
Inspired by Mexico and infused with Tequila, Dave brings the flavors of Mexican cocktails from his bar to yours with Tequila based drinks that you can replicate in your own home. Saddle up to the Cabo Cool-Aid with hibiscus soda, the Reynosa Ranch Water muddled with fresh cucumber or the Punta Mita Paloma (a new take on the original made Dave's way with a blast of grapefruit hard seltzer). Along with signature cocktails, Dave has included tequila pairings for every dish to help make this book the ultimate entertaining companion.
Easily sourced and interchangeable ingredients make this the perfect, versatile cookbook and cocktail guide for a weeknight dinner at home or a Mexican feast fit for friends and family. Several recipes in the book encourage you to use the protein, vegetable or filling of your choice based on what you're craving or what you have on hand (e.g., chicken, veggie or braised lamb enchiladas) . The recipes in this book have been lovingly tested and tasted in Dave's New York and San Diego kitchens with friends, family & clients by his side.
Within the book, you'll find recipes for cocktails that can be shaken by a budding bartender and authentic Mexican dishes that can be prepared by the home cook or aspiring chef. 'The Tequila Diet' can be your culinary & cocktail resource that brings a small piece of Mexico into your home and heart.
Credibility/research: 5, I’m supposed to know Dave Martin from Bravo’s Top Chef, but lacking that, all I have is his word that he’s a chef who loves Mexican dishes. The writing is a little juvenile and he comes across as a shill for el Baston del Rey tequila brand, neglecting to give us a general education in tequila (the centerpiece of the entire cookbook) and focusing only on one brand of tequila.
Authenticity/uniqueness: 6, this is the first cookbook based around tequila that I’ve come across, and it includes both cocktails and food. However, the addition to tequila in the recipes at times seems to serve no purpose, so in reality this is a cookbook about Mexican cuisine, through the filter of Southern California restaurants.
Writing: 6, I appreciated the food pairing notes with each cocktail recipe- something I haven’t seen before with a liquor-focused cookbook, but which helps round out the concept of centering an experience around a single ingredient. And some of these recipes are definitely unique! Though I refute his claim of having the best mole negro recipe.
Personal Impact: 6, I’m tempted to try a couple of the cocktail recipes. Were I in better health, a few of the main dish recipes would tempt me, and some of the salsas. I grew up in SoCal, and my mom loved to make Mexican and Oaxacan dishes, so a lot of these I already know how to make (but in different ways than presented here). I don’t think this one is going to stick with me much, but as cookbooks go, it’s good.
Intrigue: 7, while I’m curious about things like pancakes made with 2 Tblsp tequila, I’m also frustrated that Martin never says *why* he’s adding tequila to seemingly mundane things. Is this just schtick, or does it serve an actual purpose for texture or flavor? Mostly it seems too small an amount of tequila to impart flavor, so I’m guessing schtick. I’m grateful for the inclusion of Instant Pot workaround for some (but only some) of the recipes, which makes it more likely I can attempt them. And things like the Hatch Green Chili Truffles? I might have to try making those out of sheer curiosity.
Logic/informativeness: 6, seems more recipe and balancing flavors than understanding about the culture, the origin of the recipe, anything about tequila itself, etc. If you’re interested in making Mexican dishes, this is one of a hundred cookbooks you could pick up and be on your way. Personally, I like a bit more meat in my recipe collections.
Enjoyment: 6, it’s not bad? But I was disappointed at the lack of information about tequila, the narrow focus on one brand of tequila, and the lack of reasoning behind the inclusion of a tiny bit of tequila in each recipe.
*I received a copy of this book from NetGalley for review. This in no way influenced my impressions of the book.
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