Leslie Limon - Taqueria Tacos: A Taco Cookbook to Bring the Flavors of Mexico Home

Copyright 2016 by Rockridge Press, Berkeley, California

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ISBN: Print 978-1-62315-751-7 | eBook 978-1-62315-752-4

S o much more than the version popularized by fast-food restaurants (a shell filled with refried beans and ground beef, topped with lettuce and bright orange cheese), tacos are the ultimate Mexican comfort food. Even in their simplest form, they are mouthwateringly irresistible.

Raised by my Mexican grandparents in Redlands, California, I grew up eating homemade, authentic Mexican food from Sonora and Chihuahua states. My earliest taco memories are of helping roll balls of masa (dough) and flattening them in a tortilla press while my grandmother gently laid them on a hot cast iron comal (griddle). Imagine handmade corn tortillas hot off the comal, filled with juicy pieces of spice-rubbed steak grilled to perfection, perfectly garnished with chopped onion and cilantro, and topped with a squeeze of fresh lime juice and fiery roasted tomatillo salsa. Tacos are happiness wrapped in warm tortillas, and this book is a celebration of all things tacosbecause a life without tacos is no life at all.

Tacos are a fun and easy meal to serve for breakfast, lunch, and dinner. Almost everything you have in your pantry and refrigerator can be used in tacos. Tacos Dorados de Papa () is my go-to meal when I need to get dinner ready in a hurry. And black bean tacos with crumbled queso fresco and pico de gallo are a budget-friendly dinner option the whole family will love. What I love the most about tacos is that they can be enjoyed whether youre home alone and just want something quick and simple to eat, or when youre hosting a fiesta (celebration) for family and friends.

This cookbook is for anyone who wants to eat tacos more often, as well as anyone who wants to learn to make a wide range of delicious, authentic Mexican tacos. From tortillas, tasty fillings and salsas, and classic side dishes to traditional aguas frescas (fresh waters) and heady margaritas, youll be able to recreate the flavor and aromas of traditional taqueras (taco stands) in your cocina (kitchen).

To start off, well cover taco basics: the tools youll need in the kitchen, the different types of tacos, a guide to Mexican quesos (cheeses), and menu suggestions for hosting your own taquiza (taco bar). offers step-by-step instructions on making tortillas from scratch. The chapters that follow showcase a variety of fillings, which can also be served on their own. Because we dont always have hours to spend in the kitchen, many of the recipes featured throughout the book can be prepared in 30 minutes or less; just look for the Quick & Easy label. With so many tasty filling options, youll be able to enjoy tacos every night of the week because, contrary to the popular hashtag, tacos arent just for Tuesdays.

Quick and easy to prepare, a cutlery-free eating experience, and appropriate anytime of day, tacos are Mexicos most loved fast food, making it understandable why theres a taquera on almost every corner in Mexico. All you really need is a warm tortilla, any kind of fillingbe it leftovers from last nights dinner, refried beans, or those carnitas (braised shredded pork) you scored at the Mexican marketand your favorite salsa or hot sauce. Score!

Growing up in a Mexican household, tacos werent just a fast-food option. Tacos filled with refried beans, scrambled eggs, and pico de gallo were part of a hearty breakfast. Tacos de frijoles con queso (bean and cheese tacos) were what my grandmother lovingly packed for my lunch every day for school. And tacos became a late-night snack when I got home too late and missed out on Pappys (my grandfathers) slow-cooked Barbacoa de Res (Mexican beef roast; ).

Before we get into the actual recipes, we need to go over a few basics. What tools do you really need to make tortillas? What seasonings should you always have on hand in your pantry? And what is the difference between queso fresco and