tacos | Food Network

Showing 2,111 - 2120 of 2,718 results for tacos

View: Best Match Rating

Gabriela Cámara

PROFILES

Carnitas hiss in lard and black beans bubble as Chef Gabriela Cámara talks tortillas. “I’ve been making them this way since I was eight,” she says, kneading the masa harina dough. She tests the temperature of her comal, a traditional tortilla griddle, with her bare fingertips without flinching. It’s only 10:30 AM in our studio kitchen, but Cámara needs no warming up before we begin shooting. And there’s no stopping her. She is, after all, chef-owner of nine restaurants in Mexico and one in the US. Cámara never intended to be a food tycoon. The restaurant industry practically fell into her lap while she was studying art history in Mexico City. She and her friends loved eating fresh grilled fish on the coast but noticed that the city was missing a seafood scene, so she opened Contramar. Diners gobbled up her fresh tuna tostadas and grilled fish slathered with a striking duo of red and green chile sauces. “I’m taking advantage of a hole," she says, "of a missing part of cuisine in a city where people are so obsessed with food.” From stuffing tacos to building a Mexican restaurant empire, Cámara is skilled at filling the gaps. In San Francisco, a city that’s notoriously hard to find steady waitstaff, she opened her latest restaurant, Cala, with staff consisting mostly of ex-cons who have come through job-placement programs and halfway houses. “In Mexico, I’ve had all these characters...They get it together because they see an opportunity,” she explains. “I didn’t want to use it as a publicity tool...I did not have that pretension.”Cámara certainly favors deliciousness over pretension in her cooking as well, and that's why she’s created her Mexican Street Food class with us. You’ll learn to griddle homemade corn tortillas that taste nuttier and softer than any store-bought version; they're a key component of Cámara's tangy shredded chicken tacos, Baja-style fish tacos, deep-fried quesadillas, and egg-stuffed breakfast, all topped with homemade tongue-tingling condiments from Yucatán-style pickled onions to fresh salsa verde. There’s even more antojitos (literally "little cravings") in this colorful cooking course, and as Cámara will show you, they’re just as craveable in your kitchen as they are off the street.Gabriela's Restaurants:Contramar (CDMX, Mexico) Cala (San Francisco, CA)

21 Flank Steak Recipes to Keep in Your Back Pocket

Photo Gallery | 21 Photos

Spring Breakin': South Beach

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy Fieri is hitting culinary hot spots in South Beach, Fla. First, a real-deal taqueria servin' up scratch-made tortillas and grasshopper tacos. Then, an authentic German joint cooking up standout sauerbraten and killer currywurst, where he's joined by chef friend Carl Ruiz. Plus, a poolside oasis dishin' out legit paella and homemade linguine.

Matches Made in Heaven

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy's meeting up with credible combos. In Brooklyn, N.Y., the barbecue joint mashin' up a variety of styles for their unique wings and their big time beef ribs. And in Manteo, N.C., the husband and wife tag-teaming in the kitchen to deliver on soft shell crab quesadilla, tuna tacos, and shrimp and chorizo.

Take the Cake

Episode | From: Chopped

In the first round, the chefs learn they must make appetizers that include ginger-like galangal and a trendy taco. Miniature fruit and softshell crabs are two of the surprises that the competitors face in the entree round, and a pretty cake that reminds one judge of his childhood is at the center of an eclectic dessert basket.

Tex-Mex

Episode | From: Barefoot Contessa: Modern Comfort Food

Ina makes the perfect Tex-Mex meal with the help of her friend Devon Fredericks and her Award-Winning Chili recipe. Plus she has the perfect Tex-Mex table setting and fantastic chili side ideas, like Tequila Lime Chicken, Guacamole, La Fondita Fish Tacos and Pink Grapefruit Margaritas. Then Ina is answering everyone's questions on Tex-Mex food.