Tacos: Recipes and Provocations: A Cookbook
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 Empellón 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.
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12 tacos AdvancE 12-inch cast-iron skillet 15 sprigs 60 cilantro leaves achiote argan oil Assemble the tacos avocado batch of tortillas bay leaf blackened in spots bowl broiler cheese chipotle chorizo cilantro cook cool at room Corn or Flour Cotija cheese cuisine discard the skins dough epazote flavor Flour Tortillas garlic cloves heat and add hold them warm kosher salt lime wedges masa medium heat medium white onion Mexican cuisine Mexican oregano minutes molcajete mole plum tomatoes pork Preheat recipe Corn refrigerate until ready Reheat the skillet Remove room temperature roughly chopped salsa verde sauté pan season with salt serve the rest serving plates Set a 12-inch shaking the pan simmer skillet skillet over medium slices slightly and blackened Squeeze a couple tablespoon tacos AdvancE PREPARAtion tacos and serve toast tomatillos tomatoes tortillas and hold tortillas on serving Tortillas page 35 vegetable oil W2 medium white warm tortillas wedges 1 recipe