Description
Hardcover
Tacosis a deep dive into the art and craft ofone of Mexico’s greatest culinary exports. Start by making fresh tortillas from corn and flour,and variationsthat look toinnovative grains andflavor infusions.Next, master salsas, from simple chopped condiments tocomplex moles that simmer for hours and have flavor for days.Finally, explorefillings,bothtraditional and modern–from apineapple-topped porkal pastor to pastrami with mustard seeds.
ButTacosis more than a collection of beautiful things to cook.Wrapped upwithin itis 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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