Tacos

More than 60 authentic and modern recipes for tacos, the beating heart of Mexican street food! From simple supermarket kits to high-end restaurant revamps, a whole spectrum of taco offerings now exists for your pleasure. These small but mighty Mexican staples are finally getting the credit they deserve on the worldwide culinary stage. Their spiritual home is the street food scene and if you think tacos are unhealthy food, think again! Tacos are much more than ground beef and grated cheese in a crispy shell; they are good food that is good for you. The modern taco trend has taken the world by a storm, and the popularity of these tortilla-wrapped treats is spreading with taco restaurants now established all over the globe. Tacos hail from Mexico and traditional recipes generally involve long-simmered meat or poultry, topped with crispy vegetables, wrapped or sealed in a soft flour or corn tortilla, and served with a dollop of spicy salsa. It is street food par excellence and as the trend has grown, so have the options for filings. This book offers a collection of recipes for taco fillings, with some traditional recipes along with a good selection of contemporary twists to get you hooked on the taco-making craze. Recipes include Lime-marinated Rib Eye Tacos with Red Onion Relish, Chipotle Chicken and Ancho-roasted Butternut Squash, Seafood with Mango-kiwi Salsa and Charred Corn and Vegetables with Chipotle-lime Mayo.There is also a chapter on versatile sides and salsas as a taco is often only as good as the extras you add to it – check out Pico de Gallo, Guacamole, Tomatillo Salsa and Baja Slaw.

More than 60 authentic and modern recipes for tacos, the beating heart of Mexican street food! From simple supermarket kits to high-end restaurant revamps, a whole spectrum of taco offerings now exists for your pleasure. These small but mighty Mexican staples are finally getting the credit they deserve on the worldwide culinary stage. Their spiritual home is the street food scene and if you think tacos are unhealthy food, think again! Tacos are much more than ground beef and grated cheese in a crispy shell; they are good food that is good for you. The modern taco trend has taken the world by a storm, and the popularity of these tortilla-wrapped treats is spreading with taco restaurants now established all over the globe. Tacos hail from Mexico and traditional recipes generally involve long-simmered meat or poultry, topped with crispy vegetables, wrapped or sealed in a soft flour or corn tortilla, and served with a dollop of spicy salsa. It is street food par excellence and as the trend has grown, so have the options for filings. This book offers a collection of recipes for taco fillings, with some traditional recipes along with a good selection of contemporary twists to get you hooked on the taco-making craze. Recipes include Lime-marinated Rib Eye Tacos with Red Onion Relish, Chipotle Chicken and Ancho-roasted Butternut Squash, Seafood with Mango-kiwi Salsa and Charred Corn and Vegetables with Chipotle-lime Mayo. There is also a chapter on versatile sides and salsas as a taco is often only as good as the extras you add to it – check out Pico de Gallo, Guacamole, Tomatillo Salsa and Baja Slaw.

Over 50 recipes for the ULTIMATE taco experience. London street food legends turned restaurateurs Nud Dudhia and Chris Whitney, of breddos Tacos fame, have travelled the Americas in pursuit of the perfect taco, visiting as many regions, cities and taqueros as physically possible to learn every salsa preparation, cooking technique and taco filling you could ever need. Now, having shared their love of tacos with thousands of people across the world, they're bringing their greatest ever flavour combinations to your kitchen in the form of 50 awesome recipes – so you can create your very own taquería at home. You'll find everything from tortillas, salsas, marinades and cremas for infinitely customisable tacos, to finished dishes combining umami-rich proteins with fiery salsas and finished with the freshness of coriander, onion and lime. Featuring Carne Asada Tacos, Sunday Short-Rib Barbacoa Nachos, Yucatan-Style Chicken and so much more, TACOS reveals the deliciously complex, flavour-packed world of these traditional tortillas and the incredible food culture of Mexico.

Over 50 recipes for the ULTIMATE taco experience. London street food legends turned restaurateurs Nud Dudhia and Chris Whitney, of breddos Tacos fame, have travelled the Americas in pursuit of the perfect taco, visiting as many regions, cities and taquerosas physically possible to learn every salsa preparation, cooking technique and taco filling you could ever need. Now, having shared their love of tacos with thousands of people across the world, they're bringing their greatest ever flavour combinations to your kitchen in the form of 50 awesome recipes– so you can create your very own taquería at home. You'll findeverything from tortillas, salsas, marinades and cremas for infinitely customisable tacos, to finished dishes combining umami-rich proteins with fiery salsas and finished with the freshness of coriander, onion and lime. FeaturingCarne Asada Tacos, Sunday Short-Rib Barbacoa Nachos, Yucatan-Style Chicken and so much more, TACOS reveals the deliciously complex, flavour-packed world of these traditional tortillas and the incredible food culture of Mexico.

For kids who cook in a play kitchen or a real kitchen, this interactive recipe book invites readers to chop the vegetables, mash the avocado, warm the tortillas, and more - all inside the book! Step one: Cut the chicken into cubes and toss it in a bowl with the spices. Step two: Warm oil on a skillet on the stove, then add the chicken. Step three: While the chicken cooks, chop the scallions, slice the radishes, shred the cabbage, mince the cilantro. Simple yet accurate recipe text takes readers through the steps of cooking tacos, while the interactive novelty features such as pull tabs, sliders, wheels, and pop-out pieces invite them to participate in the process. Perfect for kids who love to help in the kitchen, or any child who prefers to "do it myself." This is the third title in the COOK IN A BOOK series. Ages 2-4

Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empell n Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.