Tacos can be humble expressions of street culture, or they can fine-dining ideas wrapped in a tortilla. They can be tradition-bound, or they can be true innovations. For Alex Stupak of Empellòn, there is a fine line between taking a cuisine in a new direction and stripping it of its soul. This book is about treading that line.
Make the freshest tortillas from scratch, and then let them evolve in your hands with new flavors and textures. Char, pound, and puree salsas as Mesoamerican cooks have done for centuries. Make fillings that recall the taquerias of Distrito Federal and the market stalls of Oaxaca, or experiment with ingredients you might never encounter in Mexico.
Read, cook, and question this book in which tradition is revered but nothing is sacred.
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