I have to premise this review by disclosing that I have a love and hate relationship with Mexican food. Living in San Diego, we are fortunate to have a lot of authentic Mexican restaurants but I always get sick when I eat Mexican food, usually nine out of ten times. I was really excited to read Tacos by Alex Stupak and find recipes that I can finally try at home.
Divided into three sections, you’ll learn a whole lot about making tortillas, salsas, and tacos. There are a lot of photographs with step by step instructions in the tortilla chapter. With Chef Stupak’s experience from wd~50 kitchen, he pushed his creativity and included recipes like saffron, beet, pistachios, spinach, buckwheat, yuca, and chorizo tortillas. While all of these recipes seem easy to make, I’ll stick to the traditional corn and flour tortillas. The salsa section has a lot of unique salsa recipes (salsa arriera, salsa negra, xni pec, cape gooseberry salsa, or tinga poblana) that I have not heard of before. Finally getting to the meat of the book, the biggest section is tacos. I have a few recipes bookmarked already like skirt steak tacos, carnitas tacos, beer braised tongue tacos, duck carnitas tacos, fish tempura tacos, grilled shrimp tacos, and sunnyside duck egg tacos. I’ll probably stuck to the traditional tacos instead of the interesting recipes like lamb tartare tacos, sea urchin guacamole tacos, cochinita pibil tacos, goat tacos, fava and blood sausage tacos, and crab cake tacos.
Tacos Recipes and Provocations is a beautiful and interesting book on tacos but it would be more appreciated by tacos connoisseur. For the regular home cook like myself, I prefer more practical and easy to execute recipes that don’t require too many unique ingredients and hours of prep work. I would take a look at this book at your local bookstore before committing to it.
*I received this book to review complementary of the publisher