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Tacos: Recipes and Provocations: A Cookbook Kindle Edition

by Alex Stupak (Author), Jordana Rothman (Author), Evan Sung (Photographer) Format: Kindle Edition
4.7 out of 5 stars 887 ratings
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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  1. Print length
    230 pages
  2. Language
    English
  3. Publisher
    Clarkson Potter
  4. Accessibility
    Learn more
  5. Publication date
    20 Oct. 2015
  6. File size
    98.9 MB
  7. Page Flip
    Enabled
  8. Word Wise
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  9. Enhanced typesetting
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Product description

About the Author

Alex Stupak earned recognition as one of the world's most innovative pastry chefs while leading teams at progressive cuisine icons Clio, Alinea, and wd-50. But innovation only counts, he figured, if you push yourself out of your comfort zone, and so he left that world to cook Mexican food, a cuisine that captured his head and his heart. His restaurant Empellón Cocina earned him a James Beard nomination for Best New Restaurant in the country, and Food & Wine magazine named him a Best New Chef in 2013.

Jordana Rothman is a veteran of Time Out New York, where she held the reins as the magazine's Food & Drink editor for six years. She's a respected member of the national food writing community and a frequent contributor to print and digital publications such as Food & Wine, Bon Appétit, New York Magazine, Cherry Bombe, MadFeed, Grub Street and Conde Nast Traveler.

Product details

  • ASIN ‏ : ‎ B00TCI2A3Q
  • Publisher ‏ : ‎ Clarkson Potter
  • Accessibility ‏ : ‎ Learn more
  • Publication date ‏ : ‎ 20 Oct. 2015
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 98.9 MB
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 230 pages
  • ISBN-13 ‏ : ‎ 978-0553447309
  • Page Flip ‏ : ‎ Enabled
  • Customer reviews:
    4.7 out of 5 stars 887 ratings

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Customer reviews

4.7 out of 5 stars
887 global ratings

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Top reviews from United Kingdom

  • Patrick Collins
    5.0 out of 5 stars Very stylish and well written, salsa recipes are fabulous....
    Reviewed in the United Kingdom on 18 November 2017
    Format: HardcoverVerified Purchase
    This is a very stylish book with beautiful photographs and interesting stories from the authors about their travels in Mexico.

    Yes there are a few unusual taco fillings, but I would not expect to try everything in a cookery book necessarily.

    The salsa recipes alone are worth buying the book for, like the Cape Gooseberry salsa on page 83.

    If I had one criticism it would be that the basic fillings such as chicken, beef and pork seem a bit bland, personally I would build more flavour in by using marinades and more smokey cooking techniques.

    The fillings are enhanced though with the addition of things like chilli and lime juice, salad elements and so forth which the book suggests.

    A lovely book and recommended.
    13 people found this helpful
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  • Freya S-W
    5.0 out of 5 stars Easy and amazing!
    Reviewed in the United Kingdom on 22 October 2022
    Format: HardcoverVerified Purchase
    Recipes are really easy to follow and the results are incredible. Highly recommend. Only issue need to make sure to you check and pre-order ingredients as some aren’t available in UK supermarkets and you need to get online/specialist shops
    One person found this helpful
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  • Cathy Fletcher
    5.0 out of 5 stars Yummy
    Reviewed in the United Kingdom on 26 November 2020
    Format: HardcoverVerified Purchase
    Every tavo you could possibly think of
    2 people found this helpful
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  • Kevin Cuckow
    4.0 out of 5 stars About nixamitation
    Reviewed in the United Kingdom on 8 April 2019
    Format: HardcoverVerified Purchase
    The recipies were well designed and precise. Also the preambles to each section were interesting
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  • Kemberlee Lugo Shortland
    5.0 out of 5 stars Turn Taco Tuesday into Tacos Everyday!
    Reviewed in the United Kingdom on 28 October 2016
    Format: HardcoverVerified Purchase
    Who doesn't love a good taco? With this book, I'll be able to expand my current collection of favorites. Turn Taco Tuesday into Tacos Everyday!
    3 people found this helpful
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  • nat
    5.0 out of 5 stars Five Stars
    Reviewed in the United Kingdom on 13 October 2017
    Format: HardcoverVerified Purchase
    Great recipes but the different salsa's in this book are AMAZING
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  • jane mcalpin
    5.0 out of 5 stars Five Stars
    Reviewed in the United Kingdom on 4 November 2015
    Format: HardcoverVerified Purchase
    Brilliant recipes and ideas for the restaurant owner and home cook.
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  • Amazon Customer
    5.0 out of 5 stars Five Stars
    Reviewed in the United Kingdom on 6 April 2017
    Format: HardcoverVerified Purchase
    Exellente book
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  • Rico
    5.0 out of 5 stars Exceptional
    Reviewed in India on 13 August 2022
    Format: HardcoverVerified Purchase
    Absolutely fantastic read.
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  • Char
    5.0 out of 5 stars What a great month it's been for lovers of the taco - ...
    Reviewed in the United States on 21 October 2015
    Format: HardcoverVerified Purchase
    What a great month it's been for lovers of the taco - first the fun, hip, irreverent love letter to Mexican taco culture that was Tacopedia, and now this intense, punk-rock manifesto of the taco as high cuisine. Tacos: Recipes and Provocations delivers on both halves of its subtitle, in spades. His recipes range from the traditional to the avant-garde, with a strong core of fundamental respect for the cuisine, its techniques, and its multicultural and evolving spirit. His provocations will rattle the cage of many a pretentious foodie who'd prefer to see Mexican cuisine frozen in time and served for under $5.

    The first half or so of the book centers on fundamentals: tortillas and salsas. Stupak is uncompromising here: fresh tortillas, or nothing. I tend to agree. He walks the reader through nixtamalizing corn, grinding it for masa, and pressing tortillas, including instructions on storage and on starting with masa preparada. Of note here is the range of flavored and amended tortillas, enriched by obvious (spinach, spices) and nonobvious (chorizo?!) additions, which have a long history in Mexico. He also has a pretty good flour tortilla recipe. The salsas are phenomenal. I made two of the salsas last night, and found them to be mindblowing - well balanced, intense, and unusual. I especially recommend the salsa macha, which reminded me of a cross between a pipian and buffalo wing sauce. My wife, who was born and raised in the DF, is ecstatic.

    Recipes range from old favorites (carnitas, al pastor, barbacoa) to high-concept rethinks (pineapple tacos with lardo, pastrami with mustard seed salsa, sea urchin and guacamole.) With the exception of the pastrami one, which is a little precious, I think they all manage to embody a Mexican sensibility, flavor profile, ingredients, and general approach - even if the end result is cheffed-up and unconventional. Having eaten tacos filled with octopus slathered with Thai basil pesto in the DF and a memorable one of raw marlin tartare in Tijuana, I'm perfectly fine with some wild tacos in the mix. Tacos al pastor have their roots in 1950s Puebla and its Lebanese immigrants hawking shawarmah, and fried fish tacos use Japanese tempura batter. There's cosmopolitan, modern, gourmet restaurants all over Mexico serving food that's influenced by that of the Mediterranean, Asia, and even India. If incorporating other cultures' ideas was off-limits in Mexican cuisine, Mexican cuisine would not exist at all. I can't wait to tackle some of the off-the-wall recipes here.

    Which brings me to my own provocation. As we've already seen in some of the reviews, many people - often Caucasians, often casual visitors to Mexico - seem to hold strong opinions on Mexican cuisine. They loudly and snarkily deride as "not traditional!" or "completely inauthentic" any food not served on their last vacation to Mexico or served in the grungy taqueria they pride themselves on having "discovered." These folks know just what authentic really is, and they're the arbiters of it. Obviously, I regard this attitude as deeply patronizing - and ironically unaware of the diversity and evolving nature of Mexican food.
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  • jennymantovani
    5.0 out of 5 stars GOSTEI MUITO
    Reviewed in Brazil on 17 August 2018
    Format: HardcoverVerified Purchase
    Livro bem completo e autentico!
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  • D. Dowse
    5.0 out of 5 stars Great recipes! Amazing salsas!
    Reviewed in Germany on 10 January 2021
    Format: HardcoverVerified Purchase
    Love this taco cookbook! Tons of great recipes and we use often.
    Report
  • Analise
    5.0 out of 5 stars Perspective-shifting, hilarious, and delicious!
    Reviewed in Canada on 10 February 2025
    Format: HardcoverVerified Purchase
    A friend recommended this book for its instruction on making tortillas, and I finally made some 100% corn ones successfully!
    The writing is thoughtful and hilarious, and the entire book has me thinking differently about the way our culture values and de-values food from different countries. I’ve already made the adobo sauce and al pastor tacos (that I would have never attempted before this book), and everything turned out beautifully. I highly recommend this book, and I can’t wait to cook more from it!
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