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Chef Alex Stupac has a knack for making restaurant techniques seem simple and approachable in this modern classic about the venerable taco.
A former pastry chef, Stupac fell in love with tacos and quit desserts to open up the award-winning Empellón Taqueria in New York City. We’re sure his pastries we’re great but we’re glad he changed majors.
The book is well-laid out, broken into sections that mirror the components of a taco: tortillas, salsas, and fillings. We’ve tried several of the recipes in this book and appreciate how it gets the little things right, from the proper way to season guacamole down to perfectly cooked carnitas. The authors are clearly doing their best to honor the authentic Mexican soft-shelled taco.
This is the kind of book you’ll find yourself returning too frequently to spice up your taco night.
Authors: Alex Stupac, Jordana Rothman
Published Oct. 2015, Ten Speed Press.