Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition.

In The Tacos of Texas, the taco journalists Mando Rayo and Jarod Neece take us on a muy sabroso taco tour around the state as they discover the traditions, recipes, stories, and personalities behind puffy tacos in San Antonio, trompo tacos ...

From old standby dishes to taco truck favorites to more ambitious varieties like the Spicy Hot Fudge Taco, this book contains something for every fan of a dish that's both simple and soul-satisfying.

A chapter on Salsas, Relishes and Sides, such as the classic Pico De Gallo, lets you mix and match. First Published in 2018, this is a new edition.

By telling the stories of the "Chili Queens" of San Antonio and the inventors of the taco shell, it shows how Mexican Americans helped to make Mexican food global.

Here, executive chef Ivy Stark gives readers an inventive, modern take on a centuries-old dish with dozens of recipes for tacos made with vegetables, seafood, chicken, and meat."--Jacket flap.

The tamale. These comfort foods represent something that's shared across our Latin cultures: the concept of food in a vessel. Breaking down each new-style taco into its elements, Lorena shows you how to create each delicious layer.

Presents a narrative history of Mexican cuisine in the United States, sharing a century's worth of anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity.

So hit the streets and dig in with local food writer Farley Elliott, who tackles the sometimes-dicey subject of street food and serves up all there is to know about the greasy, cheesy, spicy, and everything in between.

In her second Dos Caminos cookbook, Chef Ivy Stark cooks tacos 24/7— here are more than 100 fresh yet traditional takes on tacos from Dos Caminos restaurants.