Book Summary

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 Empell�n Taqueria�in New York City. Now he'll change the way you make--and think about--tacos forever.�
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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.�
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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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