Tacopedia

Product Description

Tacopedia is an encyclopaedic tribute to the vibrancy of Mexican taco culture. Explore one of Mexico's most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life.

Tacopedia's highly graphic style will appeal to hip taco lovers, food truck enthusiasts, and serious followers of Mexican cuisine, both young, and young at heart.

Features:
– Forward by internationally renowned chef René Redzepi.
– 100 authentic recipes adapted from the Mexican best-seller from fillings and tortillas to salsas and sauces.
– Illustrated with 250 photographs, and accompanied by interviews, stories, illustrations, graphics, maps, and more that bring the vibrancy of the taco, and its homeland, to life.

Top Reviews

Food origin, histories and differences of tacos made from different states in Mexico
by EPICurean M.,Top Contributor: Baking (5 out of 5 stars)
May 5, 2019

This is an encyclopedia, cookbook and food guide on where to get different kinds and types of tacos, quesadillas, burritos, tlayudes and enchiladas. Anything that has to do with a tortilla and making made from scratch is the way to go. I would say that this is an entertaining, educational food guide to prepare anything that involves with tortillas of any size and main ingredients. Then it is filled with different types of toppings, proteins (meats), salsas and other unique ingredient to make a signature taco coming from a particular state in Mexico. So each chapter introduces the State and how the taco is typically prepared. Some unique ingredients that goes with it. 8 to 10 great taco stands and restaurants to get a particular tacos. And 3 to 5 recipes to make tacos at home.

I would this book is almost like a primer, encyclopedia, cookbook and a food guide in 1 book. If you have travelled to any state of Mexico by visiting to unique places of interests, and tried out their food. You will be amazed that this book brings you back those food memories when you were there. Or sometimes, you have seen videos about particular tacos sold in the United States especially in Texas, California either SoCal or NorCal sells certain tacos for customers who have tried them. This book features authentic recipes - you can try them.

So far I have tried birria tacos especially most interested and made the Lamb Stew or what they call Borrego de Birria con Consomme from the state of Jalisco. The birria recipe is so authentic, and decided to make those crunchy tacos like the ones at San Diego, California. So this food truck makes their birria de res con consomme. But their spin on making their signature tacos is when they pan-fry their birria tacos with cheese to make melting, and the tortillas crunchy. Then serve their birria with it and comes with chopped onions, cilantro, pickled onions, carrots and sliced radish. Then you dip these tacos with the birria con consomme'. OMG!, they are so yummy, delicious, hot - ouch , crunchy and messy.

This book helped me out finding what really is an excellent tacos. I can try other recipes like the pork rinds with salsa tacos, al pastor, carnitas and many others.

If you are interested making authentic Mexican tacos, quesadillas, salsas, guacamole, tlayudes, enchiladas, fish tacos, Mixiote and many more - this is the book for you.
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funny illustrations, interviews
by Char,Top Contributor: Cooking (4 out of 5 stars)
September 28, 2015

I so very badly want to give this book five stars.

It's the closest any book could ever come to explaining Mexican taco culture to an outsider, in all its informal, hyper-local, insanely delicious diversity and variety. I've learned about tacos I never heard about even when I lived there, and there are interviews, quotes, and even social media posts from taco fanatics and chefs that bring deep dimension to the taco. It's loaded with cartoons, maps, funny illustrations, interviews, and other errata that's just delightful. Representative recipes are included, too. It's a fond, rich book-length love letter to a food and its surrounding culture that I love too, and it's inspired me to go on a weeklong taco binge of epic proportions. I wouldn't even necessarily call it a cookbook, as most of its running length is essays, profiles, and description rather than recipes.

However, there are two major demerits.
- The book is cheap. Dull, rough stock, an odd, floppy cover, and construction that doesn't inspire confidence. It's a damned shame that this didn't come with a hard cover and wasn't printed on the glossy stock that its vibrant colors, cartoons, and photography demand. This is the sort of paper novels and so on are printed on - and not the nice first-run hardcovers, but more like that of a paperback. This is a book that will never be used in the kitchen. because a grease splot would soak through the next five pages.
- The recipes are hit or miss: Many of the included recipes skip steps, assume familiarity with Mexican techniques, and vaguely mention techniques that many Americans will not know. I've been cooking this stuff for years, but a newbie Mexican chef would be up a creek with many of the recipes. This book has so much content that's not recipes that this matters less than it might in a book that was primarily a cookbook, but it's still disappointing.

That said, the book is still worth every penny; it's a true delight, to be savored like a novel. It's just that it'd be worth every penny of $5-7 more too, if that'd buy paper stock worth a damn and a hard cover. I can overlook the recipes, but the construction lops off a star.

Also: I want the Tacografia map as a poster-size print to frame on my kitchen wall.
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Pages need more girth! Delightful read!
by melissabgmini (4 out of 5 stars)
March 29, 2017

I love love love this book but I gave it four stars because the pages are SUPER thin! Like phone book quality. Do not give to a teenager or sloppy adult... If you get one splash of sauce on your book while enjoying a recipe that's it! I didn't do this and luckily both people I gifted the book to are very clean cookers and love tacos! Fabulous book, just wish the pages were with more girth.
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This is a great book full of information and usable recipes
by Jay P. Francis (5 out of 5 stars)
October 30, 2015

It really is a definitive book on the taco. It is the one that I give friends who are interested in tacos and tacos recipes. It is very readable and a fun read. Not dry or boring at all. I am something of any expert on Mexican food and Tex-Mex and I found it informative. And the recipes that I have done from the book all turned out well.
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A loving description of the many varieties of tacos, and taquerias to be found throughout the Mexica
by M. William Feder (5 out of 5 stars)
March 28, 2018

I have a copy, and bought this one as a gift for a family member. I lived in Mexico City for 30 years, and can attest to the authenticity of all the recommendations. Those who think "Taco Bell" is Mexican food need not apply.
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Yum, I'm Hungry for Tacos!
by Edward E. Pollard (5 out of 5 stars)
October 19, 2015

One of the most "fun" books I have ever purchased! Well laid out, interesting history of the development of the taco, the interviews with taco stand owners give you a real flavor (ha!) of how tacos are made, tons of recipes, and great pix and drawings make this book very appealing! The great detail of the taco's ingredients was especially interesting. WARNING: don't read it if you are hungry, as it will drive you crazy:--))!
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My favorite feature is the breakdown of every different style of ...
by Eric (5 out of 5 stars)
January 18, 2017

As the name suggests, it's the most comprehensive book on tacos I've ever seen. My favorite feature is the breakdown of every different style of taco and the 10 best restaurants to find each of them in Mexico. Those lists are a traveler's dream.
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... this as a gift and I think the recipient liked it, but I haven't really heard anything else ...
by S. Noven (3 out of 5 stars)
December 17, 2017

I gave this as a gift and I think the recipient liked it, but I haven't really heard anything else about it.
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disappointing
by xenoc (2 out of 5 stars)
September 18, 2016

I was hyped to order this and assumed it would be a comprehensive review of taco-like dishes throughout Mexico (hence the title "Tacopedia"). Instead this book is largely composed of frequently tedious or overly cute anecdotes which added little to my knowledge of this wonderful cuisine. In addition the ratio of actual recipes to the lengthy text is quite small and its very hard to read the recipes as they are printed in black type on dark pigmented pages. Lastly to have an entire book on tacos with literally one recipe on corn tortillas that requires ingredients and time that no typical home cook is likely to have at hand, is inexcusable. The tortilla is critical to a great taco and to have no realistic instructions on how to make this is inexplicable. This feels much more like a diary kept as the writers toured Mexico eating various types of cuisine and is primarily designed for hipsters intent on showing off their knowledge rather than people interested in actually cooking. Two stars only because scattered between the overly long text are a few useful nuggets and a small number of interesting and useful recipes.
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Kind of messy design and printed on super cheap stock
by S. Ford (4 out of 5 stars)
September 23, 2015

Just got it. Kind of messy design and printed on super cheap stock. But this sprawling hot mess of a book is, so far, a very enjoyable read. Wish they had used more Mexican Spanish terms for various items like equipment and ingredients. In spite of my criticisms, those involved (writer, editor, translator, etc.) have done a great job on what must have been a massive project.

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