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Tacos: Recipes and Provocations: A Cookbook
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 Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. 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. But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an 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.
230 pages, Kindle Edition
First published October 20, 2015
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Displaying 1 - 30 of 38 reviews
September 25, 2019
I confess I bought this book solely for the chapter on tortillas because grocery store corn tortillas taste like cardboard, and flour tortillas have become ridiculously expensive for what they are. Now the question becomes, will I actually take the time to do it? Maybe. Just not all the time. I know me.
As for the rest of the book, I'm ambivalent. Stupak has that "celebrity chef" title that is usually laden with pretentiousness, preciousness, and more emphasis on enhancing the personal marketing brand than on teaching readers. And, yes, he puts his toe right up to all those lines, what with the constant reminders of his background at "celebrity" restaurants where a meal for two can cost more than many regular folks spend on food in an entire month. OTOH, he doesn't cross that line and so comes across as a guy who just really, really likes food, genuinely respects Latino food, and can snack down on some tacos. He comes across as a guy who'd like to see the humble taco get a little respect. And then there is that devilish little part of him that can't resist playing around with tradition and expanding the definition of what something is. It makes for a readable book.
But it IS a cookbook, and my criteria for cookbooks remains the same as ever: Is the book formatted to be functional? Is the information, especially the recipes, reliable and doable in a home kitchen? Did I learn anything? Will I ever cook from it? To those, my answers are: mostly, seem to be, absolutely, probably not much. In the end, that plays out to somewhere between a 3 and 4 rating for me.
I'll break that down.
I have the Kindle version of the book, so can only speak to that format. The navigation worked well. It did take me a while to realize the TOC contains active links to the chapters since they are presented in regular font. I get that it looks more polished, but I think we've all become accustomed to active links either being more obvious or a note to reader that they exist. Oddly, the sections listed at the beginning of each chapter and the index do show the usual blue underline indicating active links, so that was odd.
While I am not photo-dependent with cookbooks, I think photos of the different chiles under the descriptions would be helpful. There are some photos in the book, very nice ones, but they are more for decoration than information. I also wish cookbook authors would number the steps in their recipes (or at least bullet them) so that they are easier to follow while working. This is especially helpful with ebook cookbooks since an errant tap on the tablet can suddenly land you on a different page.
The couple of salsas I made were tasty, and I found the instructions clear and the recipe processes well-ordered. I appreciate that Stupak included the storage times at the end. Maybe next time he kindly might include notes on whether the sauces can ever be frozen for those of us who batch cook or frequently have leftovers. Sure, fresh is always best, but wasting food isn't an option either.
There's a lot of great information throughout the book about both process and ingredients. Also, Stupak is good at explaining what things should look and feel like.
Which leads us to the question of how useful all this is. For me, I got what I came for on the strength of the tortilla-making info alone. Some of the salsas will likely make it into moderate rotation. As for the main fillings, I might make a third of them once just to see what they are like, but maybe half of them I know I will never make. My guess is that I'll incorporate ideas from the book into my seat-of-the-pants cooking style rather than follow them religiously, but that's OK.
As for the rest of the book, I'm ambivalent. Stupak has that "celebrity chef" title that is usually laden with pretentiousness, preciousness, and more emphasis on enhancing the personal marketing brand than on teaching readers. And, yes, he puts his toe right up to all those lines, what with the constant reminders of his background at "celebrity" restaurants where a meal for two can cost more than many regular folks spend on food in an entire month. OTOH, he doesn't cross that line and so comes across as a guy who just really, really likes food, genuinely respects Latino food, and can snack down on some tacos. He comes across as a guy who'd like to see the humble taco get a little respect. And then there is that devilish little part of him that can't resist playing around with tradition and expanding the definition of what something is. It makes for a readable book.
But it IS a cookbook, and my criteria for cookbooks remains the same as ever: Is the book formatted to be functional? Is the information, especially the recipes, reliable and doable in a home kitchen? Did I learn anything? Will I ever cook from it? To those, my answers are: mostly, seem to be, absolutely, probably not much. In the end, that plays out to somewhere between a 3 and 4 rating for me.
I'll break that down.
I have the Kindle version of the book, so can only speak to that format. The navigation worked well. It did take me a while to realize the TOC contains active links to the chapters since they are presented in regular font. I get that it looks more polished, but I think we've all become accustomed to active links either being more obvious or a note to reader that they exist. Oddly, the sections listed at the beginning of each chapter and the index do show the usual blue underline indicating active links, so that was odd.
While I am not photo-dependent with cookbooks, I think photos of the different chiles under the descriptions would be helpful. There are some photos in the book, very nice ones, but they are more for decoration than information. I also wish cookbook authors would number the steps in their recipes (or at least bullet them) so that they are easier to follow while working. This is especially helpful with ebook cookbooks since an errant tap on the tablet can suddenly land you on a different page.
The couple of salsas I made were tasty, and I found the instructions clear and the recipe processes well-ordered. I appreciate that Stupak included the storage times at the end. Maybe next time he kindly might include notes on whether the sauces can ever be frozen for those of us who batch cook or frequently have leftovers. Sure, fresh is always best, but wasting food isn't an option either.
There's a lot of great information throughout the book about both process and ingredients. Also, Stupak is good at explaining what things should look and feel like.
Which leads us to the question of how useful all this is. For me, I got what I came for on the strength of the tortilla-making info alone. Some of the salsas will likely make it into moderate rotation. As for the main fillings, I might make a third of them once just to see what they are like, but maybe half of them I know I will never make. My guess is that I'll incorporate ideas from the book into my seat-of-the-pants cooking style rather than follow them religiously, but that's OK.
August 7, 2016
Tacos for the true gourmet. Not for the Taco Bell gourmand.
This beautiful book has balls. I don't recall a recipe for Rocky Mountain oysters tacos but wouldn't be surprised if there is one. Along with basic recipes for proficient mole sauce and pork carnitas, the book featured tripe and tongue tacos. The recipes are uncompromising with the soul of a well-traveled chef who loves every single of these dishes.
This beautiful book has balls. I don't recall a recipe for Rocky Mountain oysters tacos but wouldn't be surprised if there is one. Along with basic recipes for proficient mole sauce and pork carnitas, the book featured tripe and tongue tacos. The recipes are uncompromising with the soul of a well-traveled chef who loves every single of these dishes.
July 26, 2018
This is not just a cookbook, but a gastronomic love story about masa, the hominy dough that tortillas are made from, by a chef who never grew up with the stuff. This is the fusion chef who invented the jalapeno popper, y'all -- the world owes him a debt of....well, something, lol. This book is written with so much love it just oozes from the pages like tasty melted cheese, into your heart.
There's a lot of technique, but a lot of it's on that level of the adventure chef -- grinding your own hominy, and finding the perfect organically sourced stuff and all, right? That's not me. But you can read those parts as food porn, and adapt any recipe for store-bought Masa Harina, and he knows I will and most of you will too. Most of these recipes, if they have exotic ingredients, they're only exotic because they are peasant food from another climate, and substitutions are given, wistfully. But it's all good.
One of those cookbooks that's almost worth reading if you can't boil water.
And, it was available on Kindle Unlimited as of the time I read it.
There's a lot of technique, but a lot of it's on that level of the adventure chef -- grinding your own hominy, and finding the perfect organically sourced stuff and all, right? That's not me. But you can read those parts as food porn, and adapt any recipe for store-bought Masa Harina, and he knows I will and most of you will too. Most of these recipes, if they have exotic ingredients, they're only exotic because they are peasant food from another climate, and substitutions are given, wistfully. But it's all good.
One of those cookbooks that's almost worth reading if you can't boil water.
And, it was available on Kindle Unlimited as of the time I read it.
December 4, 2024
more like 4.5
So this doesn’t go into the actual tortilla / taco shell in a way I had hoped. Much of this is focused on make a tortilla and doesn’t really explain the puff or what’s wrong and no real troubleshooting that i personally found was adequate. So it definitely should lose a half star for that as this is a good book but not the only book one needs when exploring the world of authentic and neo-traditional
So this doesn’t go into the actual tortilla / taco shell in a way I had hoped. Much of this is focused on make a tortilla and doesn’t really explain the puff or what’s wrong and no real troubleshooting that i personally found was adequate. So it definitely should lose a half star for that as this is a good book but not the only book one needs when exploring the world of authentic and neo-traditional
October 27, 2015
In the famous words of George Tekei, “Oh, my!”
Tacos: Recipes and Provocations
is not your mother’s cookbook. This racy, mouthwatering, intriguing collaborative journey through food and culture by Alex Stupak and Jordana Rothamn is what I want all my future food books to imitate. Yes, simple recipe books have their place on my shelves, but none of them make me want to prepare and eat the fruit of their bullet points as does this delectable literature and makes-me-want-to-eat-the-page photography. More, please?
For those hoping for a book of Mexican dishes, we are reminded that “[Tacos] is not a sweeping study of Mexican culinary traditions. It is only about tacos—a reference point most of us share, a familiar food that we can use to explore unfamiliar flavors and challenging ideas” (15). Of course, there are things one needs to know in the making of a taco, which is why there are sections on ingredients, sauces, and the all-important tortilla. High end pastry chef turned taco aficionado Alex Stupak explains, “I’ve had three defining moments as a cook: the first time I got to touch a black truffle; the first time I made a stable foam; and the first time I tasted a freshly made tortilla at La Parrilla” (10). This reminds me of my time living in Belize and eating freshly made, white corn tortillas with caldo (soup). Until you’ve had one of these perfect tortillas, you’ll simply never understand. This is not Taco Bell. This is good.
If you want to dive head first into tacos, or if you want to want to like tacos, this book will do it for you. Seriously, I think I’m making tortillas tonight.
*I received this book from Blogging for Books for this review.
For those hoping for a book of Mexican dishes, we are reminded that “[Tacos] is not a sweeping study of Mexican culinary traditions. It is only about tacos—a reference point most of us share, a familiar food that we can use to explore unfamiliar flavors and challenging ideas” (15). Of course, there are things one needs to know in the making of a taco, which is why there are sections on ingredients, sauces, and the all-important tortilla. High end pastry chef turned taco aficionado Alex Stupak explains, “I’ve had three defining moments as a cook: the first time I got to touch a black truffle; the first time I made a stable foam; and the first time I tasted a freshly made tortilla at La Parrilla” (10). This reminds me of my time living in Belize and eating freshly made, white corn tortillas with caldo (soup). Until you’ve had one of these perfect tortillas, you’ll simply never understand. This is not Taco Bell. This is good.
If you want to dive head first into tacos, or if you want to want to like tacos, this book will do it for you. Seriously, I think I’m making tortillas tonight.
*I received this book from Blogging for Books for this review.
October 20, 2015
I love tacos. Frankly, I love tortillas, and just about anything you can do with them. I have fond memories of a missions trip to Mexico when I was a little girl and some of the local ladies fed us with fresh tortillas and frijoles, or living in a tiny village in Alaska and wanting tacos, so my dad and I made them from scratch. I was so excited to get this book and dive into real, authentic Mexican tacos. Ummm, not so much. There is some great recipes for basic tortillas and tacos, but there are far more recipes for.....interesting variations.
The book has a great beginning with sections on the Mexican pantry and types of chilis. From there it moves on to tortillas, including a recipe for making your own masa, before moving into what it calls neo-traditional tortillas. Beet, saffron, pistachio, buckwheat, chicken (yes, that's shredded chicken right in the dough) and more swim before you. From tortillas you move to salsas and then into tacos.
The salsa section is very full and fairly complete. It's great to browse through and find your favorite salsas to make yourself. The taco section, on the other hand left me wanting a good, authentic, classic Mexican taco. Cheeseburger, pastrami, pork rind tacos, tripe, fava and blood sausage, black bean hummus and more fill the pages with not a glimmer of a classic bean or ground meat taco anywhere to be found.
If you want a classic, authentic taco, good luck finding it here. If you like exotic food with odd combinations or just pushing the boundaries in food, this book is for you.
I received a copy of this book through Blogging for Books for my honest review. All thoughts and opinions are my own.
The book has a great beginning with sections on the Mexican pantry and types of chilis. From there it moves on to tortillas, including a recipe for making your own masa, before moving into what it calls neo-traditional tortillas. Beet, saffron, pistachio, buckwheat, chicken (yes, that's shredded chicken right in the dough) and more swim before you. From tortillas you move to salsas and then into tacos.
The salsa section is very full and fairly complete. It's great to browse through and find your favorite salsas to make yourself. The taco section, on the other hand left me wanting a good, authentic, classic Mexican taco. Cheeseburger, pastrami, pork rind tacos, tripe, fava and blood sausage, black bean hummus and more fill the pages with not a glimmer of a classic bean or ground meat taco anywhere to be found.
If you want a classic, authentic taco, good luck finding it here. If you like exotic food with odd combinations or just pushing the boundaries in food, this book is for you.
I received a copy of this book through Blogging for Books for my honest review. All thoughts and opinions are my own.
December 30, 2015
I wouldn't normally write about a cookbook on Goodreads. Then again, I wouldn't normally pick up a cookbook to look at the introduction and put it down several hours later after reading it cover to cover. Stupak is a former pastry chef at places like Alinea and WD-50 who now runs a taqueria. As you can expect, his take on tacos is very interesting and he both honors and challenges the traditions in Mexican cuisine. If you know me, you know that nothing could be more up my alley. In full disclosure, I have yet to try any of his recipes, but I know that I can't wait to!
May 5, 2019
This book gives a great introduction to Mexican cuisine and ingredients. However, I did not like the fact that there are very few pictures. Why not give photos of different chillies and ingredients as they talk about them. A cookbook with few photos of ingredients and finished dishes is not very appealing to me. Especially of a cuisine a person may not be familiar with.
January 3, 2017
The most valuable aspect of this cookbook is that is breaks down the basics... an explanation of classic Mexican flavors and ingredients, how to make a variety of sauces and salsas, and how to build corn and flour tortillas. The focus is on tacos, but the applications go beyond.
January 30, 2024
I love how this book is laid out, with an introduction to the author and pantry, then by component (tortillas, various fillings of meats or otherwise, salsas, and then a breakdown of some other common components). I picked it up expecting it to be kind of, well, cheesy given the name. But when I flipped through, I was much more convinced. I've tried several recipes, especially from the salsas and they've all felt like successes.
I really appreciate the dedication to the cochinita pibil, too—multiple pages detailing how to construct a pib and cook a proper cochinita...and then a cheater recipe for the rest of us. :)
I really appreciate the dedication to the cochinita pibil, too—multiple pages detailing how to construct a pib and cook a proper cochinita...and then a cheater recipe for the rest of us. :)
May 11, 2025
This is one of my most used cookbooks. Gets straight to the point of the classic Mexican food. Tacos. I love this book as it has all the classic traditional Mexican taco recipes AND his western twist added as well. It's a complete package and it's immensely useful. I find myself not needing many if any of my other Mexican cookbooks as I get so occupied making all sorts of salsas in this book, even experimented with different flours for my tortillas, or the various cooking methods for the slow cooked meat. This is one of the rare books that has the full description of the traditional backyard cochinita pibil. One that I am still to try out and very likely upset my girl friend with the hole in the yard. The author Alex is quite unapologetic for his style of not sticking to the true traditional style, which normally isn't what I like, but I think that he does pay respects to the traditional style and broaden the cuisine, especially with the types of meats that aren't typically used in Mexico, like beef and seafood.
April 8, 2019
Great book
Informative, traditional with modern flair. The chef is content with doing the simple things well, yet goes above and beyond when necessary to create familiar takes on Mexican cuisine.
Informative, traditional with modern flair. The chef is content with doing the simple things well, yet goes above and beyond when necessary to create familiar takes on Mexican cuisine.
May 16, 2021
Tacos are one my food groups. What's a day without a good taco? Boring.
This is a very good taco cookbook, covering a wide swath of possible tacos, from traditional Mexican to more artisanal. it inspired me to up my taco game, which I really appreciate.
This is a very good taco cookbook, covering a wide swath of possible tacos, from traditional Mexican to more artisanal. it inspired me to up my taco game, which I really appreciate.
July 10, 2021
3.5, delicious looking recipes including how-to make fresh tortillas, dig an earth oven, and prepare a wide variety of sauces, salsas, and much more. Explores the line between homage and appropriation, as the author is a white chef from Mass.
January 17, 2022
Such an interesting book. I love reading cookbooks especially opinionated ones. I think I’ll learn to make corn tortillas, but I doubt I’ll make traditional mole sauce. However, I’m up for some of the simpler salsas and tacos.
February 26, 2022
It's about making Tacos, how can it not be good!! I need more meals and lives to be able to enjoy all of these. Of those I have made have not disappointed in the least....we'll except as is the way with all tacos not enough!
September 6, 2017
This book changed my life
January 1, 2018
If you are looking for authentic Mexican tacos this is a really good book.
April 27, 2018
Enjoyable
This is my Go To book for all things Tacos! Full of inspiration for authentic, non-traditional, and/or artistic taco creations.
This is my Go To book for all things Tacos! Full of inspiration for authentic, non-traditional, and/or artistic taco creations.
May 31, 2019
Best modern cookbook
I want to give this ten stars. A rare find in information, great stories about the authors and WONDERFUL recipes. Everyone should own a copy.
I want to give this ten stars. A rare find in information, great stories about the authors and WONDERFUL recipes. Everyone should own a copy.
July 23, 2020
If you love tacos
The ultimate tacos recipe book. Made my first carnitas taco based on this book. Kids loved it. What else can you expect from a book?
The ultimate tacos recipe book. Made my first carnitas taco based on this book. Kids loved it. What else can you expect from a book?
June 9, 2021
Recipes were interesting, but I found the descriptions of them, the tortilla's, spices, and meats far more interesting.
November 30, 2021
This book would be the best book written by a non-Mexican about the humble taco ! So much detail and its almost felt like a lullaby to my brain ! I'm going to buy this book for my library.
December 2, 2021
Loved this!!
October 16, 2015
I believe I have never eaten a "real" taco.
I'm not easily intimidated by cooking/food books, however, Alex Stupak's Tacos: Recipes and Provocations, left me quivering. Not only did I discern a visceral sense that I would never be able to measure up in the taco making realm while reading Stupak's book, I also sensed a longing for said "real" taco that may never be fulfilled. All in all, I felt a bit empty.
The book is lovely to look at and inspiring in its attempt to familiarize us gringos with the foods that are so much more familiar to those living closer to the southern border and beyond it in foreign lands. Although my part of the country has some immigrants from Mexico and points south of there, most people in my immediate area equate Mexican food, and tacos, with the national chains. For us tortillas come in "shelf stable" packages that last forever, and salsa comes in jars or packets.
Thus the overwhelm I felt when Stupak writes, "There is absolutely no substitute for a fresh, homemade tortilla, and suggesting any kind of store-bought alternative would keep me up at night. To fully use this book as it's intended, you have to reconcile to the idea of making your own." (p. 27) Despite my gut screaming, "Turn back! You're in too deep!", I forged ahead with the discussion of types of corn. (I live in Iowa. I am surrounded by fields of field corn. Every kid in Iowa gets a detailed education on the bamboo-related grass that is corn which is growing all around us. Still, onward I read.) Stupak presents an interesting and detailed account of the types of corn, the process needed to make field corn digestible, and the tools and machinery needed to make it happen. On page 33 you learn the truth: masa fine enough to make tortillas with cannot be made at home. He tried. Extensively. It did not work. (At least according to his standards--yours may vary.)
I was quite disappointed at this stage of the reading, because I realized I was never going to make a tortilla.
I'm glad I kept reading, however. I eyed all the recipes for the delicious varieties of tortillas Stupak offers with equal parts longing and jealousy. There is a wonderful section on the many different types of chilies available along with their various attributes (taste, heat, etc.). I found this very educational. I wanted to be able to taste the different proteins that Stupak offers readers. The wide variety of salsa types blew my mind: I had no idea there were so many options to choose from!
If you are a serious foodie or a very adventurous cook, you may want to get your hands on a copy of Stupak's Tacos. Perhaps you've never really spent much time considering the taco from the perspective of artful cuisine. This book affords you that opportunity. Thanks to Blogging For Books for the free copy I received in exchange for this review!
From the Publisher . . .
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 Empellón Taqueria in New York City. Now he’ll change the way you make–and think about–tacos forever.
TACOS is a deep dive into the art and craft of one of Mexico’s greatest culinary exports. We start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next we master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally we explore fillings, both traditional and modern–from a pineapple-topped pork al pastor to pastrami with mustard seeds.
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.
About the Author . . .
(From his Facebook page): Alex Stupak is the chef and owner of Empellon Cocina and Empellon Taqueria in New York and is one of Food & WIne's Best New Chefs 2013.
His address on the Web is:
http://www.empellon.com/
I'm not easily intimidated by cooking/food books, however, Alex Stupak's Tacos: Recipes and Provocations, left me quivering. Not only did I discern a visceral sense that I would never be able to measure up in the taco making realm while reading Stupak's book, I also sensed a longing for said "real" taco that may never be fulfilled. All in all, I felt a bit empty.
The book is lovely to look at and inspiring in its attempt to familiarize us gringos with the foods that are so much more familiar to those living closer to the southern border and beyond it in foreign lands. Although my part of the country has some immigrants from Mexico and points south of there, most people in my immediate area equate Mexican food, and tacos, with the national chains. For us tortillas come in "shelf stable" packages that last forever, and salsa comes in jars or packets.
Thus the overwhelm I felt when Stupak writes, "There is absolutely no substitute for a fresh, homemade tortilla, and suggesting any kind of store-bought alternative would keep me up at night. To fully use this book as it's intended, you have to reconcile to the idea of making your own." (p. 27) Despite my gut screaming, "Turn back! You're in too deep!", I forged ahead with the discussion of types of corn. (I live in Iowa. I am surrounded by fields of field corn. Every kid in Iowa gets a detailed education on the bamboo-related grass that is corn which is growing all around us. Still, onward I read.) Stupak presents an interesting and detailed account of the types of corn, the process needed to make field corn digestible, and the tools and machinery needed to make it happen. On page 33 you learn the truth: masa fine enough to make tortillas with cannot be made at home. He tried. Extensively. It did not work. (At least according to his standards--yours may vary.)
I was quite disappointed at this stage of the reading, because I realized I was never going to make a tortilla.
I'm glad I kept reading, however. I eyed all the recipes for the delicious varieties of tortillas Stupak offers with equal parts longing and jealousy. There is a wonderful section on the many different types of chilies available along with their various attributes (taste, heat, etc.). I found this very educational. I wanted to be able to taste the different proteins that Stupak offers readers. The wide variety of salsa types blew my mind: I had no idea there were so many options to choose from!
If you are a serious foodie or a very adventurous cook, you may want to get your hands on a copy of Stupak's Tacos. Perhaps you've never really spent much time considering the taco from the perspective of artful cuisine. This book affords you that opportunity. Thanks to Blogging For Books for the free copy I received in exchange for this review!
From the Publisher . . .
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 Empellón Taqueria in New York City. Now he’ll change the way you make–and think about–tacos forever.
TACOS is a deep dive into the art and craft of one of Mexico’s greatest culinary exports. We start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next we master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally we explore fillings, both traditional and modern–from a pineapple-topped pork al pastor to pastrami with mustard seeds.
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.
About the Author . . .
(From his Facebook page): Alex Stupak is the chef and owner of Empellon Cocina and Empellon Taqueria in New York and is one of Food & WIne's Best New Chefs 2013.
His address on the Web is:
http://www.empellon.com/
November 19, 2015
I’m honored and thrilled to be introduced to Alex Stupack whose passion for Mexican food jumps off every page. Alex talks to readers as if they are standing in the kitchen alongside him. This Chef tells it like it is. He is zealous in describing his unexpected journey and what he discovered along the way. He has a few colorful words mixed in talking about his revelations.
The Chef says, “I’m a white boy from suburban Massachusetts. In fact, I wouldn’t even consider Mexican food that didn’t come with a spice pack and a sleeve of crispy shells until long after I ‘d graduated culinary school.” He became a pastry Chef who had an obsession for Mexican food that he dabbled in on his days off.
The Chef says this about his book, “You’ll learn fundamentals, starting with everything I know about tortillas; the journey they take from corn kernel to griddle, why it’s important to eat them at their freshest, and even how to manipulate them with nontraditional ingredients. You’ll gain a deep arsenal of salsa; …the simple and complex…in flavor and technique.” The author goes on, “You’ll learn to prepare taco fillings”…remember…”I too grew up eating crispy shells stuffed with ground beef and shredded cheddar.”
He goes on to say, “This book is only about tacos- a reference point most of us share, a familiar food that we can use to explore the unfamiliar flavors and challenging ideas….We’re using the taco as a Trojan horse and it’s time to open the gates.
The photographer Evan Sung does an amazing job of making this book visually appealing; capturing the beauty of these dishes and ingredients. I appreciated the step by step photos in recipes too. It will be helpful for me when I make these dishes. I can’t wait to try the taco-tortilla ones first – there are so many variations. The Chef says, “My stance here is firm: There is absolutely no substitute for a fresh, homemade tortilla…to fully use this book as it’s intended, you have to reconcile to the idea of making your own.”
The book is broken down into the introduction learning about the Chef and his obsession for Mexican food and how he went from pastry Chef to taco maker and restaurant owner. It starts out with Tortillas recipes, then Salsa, Tacos, Essential Preparations.
I found the section on his Provocations interesting. He talks about the United States of Mexico; My Beef with Beef; The Agony and the Ecstasy of Al Pastor; The Tyranny of Cheap Eats; and on Mexico’s Jolie Laide.
My family has made the change from eating processed food to eating real food we make at home. This book helps me make the change in the way we eat Mexican. I’m ready to make the change from the crispy shells stuffed with beef he talks about. This book has opened the door to new flavors and ideas. I can’t wait to try ALL of them. He has recipes ranging from Breakfast, Lunch, Dinner and Dessert. The book is one you’ll experience as you read about this author, his discoveries and as you make and taste the delicious food he describes. It’s a win win for everyone!
Disclosure of Material Connection:
I received a complimentary copy of this book from the publisher and Blogging for books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”
Nora St. Laurent
TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
The Chef says, “I’m a white boy from suburban Massachusetts. In fact, I wouldn’t even consider Mexican food that didn’t come with a spice pack and a sleeve of crispy shells until long after I ‘d graduated culinary school.” He became a pastry Chef who had an obsession for Mexican food that he dabbled in on his days off.
The Chef says this about his book, “You’ll learn fundamentals, starting with everything I know about tortillas; the journey they take from corn kernel to griddle, why it’s important to eat them at their freshest, and even how to manipulate them with nontraditional ingredients. You’ll gain a deep arsenal of salsa; …the simple and complex…in flavor and technique.” The author goes on, “You’ll learn to prepare taco fillings”…remember…”I too grew up eating crispy shells stuffed with ground beef and shredded cheddar.”
He goes on to say, “This book is only about tacos- a reference point most of us share, a familiar food that we can use to explore the unfamiliar flavors and challenging ideas….We’re using the taco as a Trojan horse and it’s time to open the gates.
The photographer Evan Sung does an amazing job of making this book visually appealing; capturing the beauty of these dishes and ingredients. I appreciated the step by step photos in recipes too. It will be helpful for me when I make these dishes. I can’t wait to try the taco-tortilla ones first – there are so many variations. The Chef says, “My stance here is firm: There is absolutely no substitute for a fresh, homemade tortilla…to fully use this book as it’s intended, you have to reconcile to the idea of making your own.”
The book is broken down into the introduction learning about the Chef and his obsession for Mexican food and how he went from pastry Chef to taco maker and restaurant owner. It starts out with Tortillas recipes, then Salsa, Tacos, Essential Preparations.
I found the section on his Provocations interesting. He talks about the United States of Mexico; My Beef with Beef; The Agony and the Ecstasy of Al Pastor; The Tyranny of Cheap Eats; and on Mexico’s Jolie Laide.
My family has made the change from eating processed food to eating real food we make at home. This book helps me make the change in the way we eat Mexican. I’m ready to make the change from the crispy shells stuffed with beef he talks about. This book has opened the door to new flavors and ideas. I can’t wait to try ALL of them. He has recipes ranging from Breakfast, Lunch, Dinner and Dessert. The book is one you’ll experience as you read about this author, his discoveries and as you make and taste the delicious food he describes. It’s a win win for everyone!
Disclosure of Material Connection:
I received a complimentary copy of this book from the publisher and Blogging for books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”
Nora St. Laurent
TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
Read
February 22, 2017This book is delicious, educational, and sassy. A winning combination in my mind.
October 19, 2015
Tacos is absolutely gorgeous, one of those cookbooks that’s also an art book, the kind of volume you want to pet (great cover texture!) and wander through, while losing track of time. The pretty starts right on the flyleaves, which feature a checkerboard layout of salsa photos: orange, green, red, brown, yellow.
This book may tell you waaay more than you need to know about tacos, but need is irrelevant. You’ll want to take in all the details. You’ll learn about essential spices, molcajetes for grinding ingredients, how to make nixtamal (whole kernel corn boiled with pickling lime, which is ground into masa, the cornmeal from which tortillas are made). The authors will introduce you to “neo-traditional” tortilla possibilities (saffron, buckwheat, pistachio). The chapter on salsas features the biggest range of such recipes I’ve ever found.
The taco section begins with the expected—chicken, pork, and beef—but then moves on to things like tripe, sea urchin, goat, and egg tacos. Some of these are a bit more “interesting” than I want (I’ve eaten sea urchin; I just don’t like it), but you’ll find your mouth watering as you consider the savory possibilities.
If you know any cooks who enjoy a craftsperson approach, this would make a wonderful gift book. It can get dreamed over—but it will also get plenty of real use.
This book may tell you waaay more than you need to know about tacos, but need is irrelevant. You’ll want to take in all the details. You’ll learn about essential spices, molcajetes for grinding ingredients, how to make nixtamal (whole kernel corn boiled with pickling lime, which is ground into masa, the cornmeal from which tortillas are made). The authors will introduce you to “neo-traditional” tortilla possibilities (saffron, buckwheat, pistachio). The chapter on salsas features the biggest range of such recipes I’ve ever found.
The taco section begins with the expected—chicken, pork, and beef—but then moves on to things like tripe, sea urchin, goat, and egg tacos. Some of these are a bit more “interesting” than I want (I’ve eaten sea urchin; I just don’t like it), but you’ll find your mouth watering as you consider the savory possibilities.
If you know any cooks who enjoy a craftsperson approach, this would make a wonderful gift book. It can get dreamed over—but it will also get plenty of real use.
Read
August 20, 2016 Tacos by Alex Stupak and Jordana Rothman, is an informative hardcover book full of how-to photos and truly beautiful food.
This cookbook might just be the only book you will ever need on Mexican cuisine. It covers everything from making traditional tortillas to recipes for spinach, beet, and saffron tortillas as well. Salsas and condiments make up a large portion of the book. The authors even show step by step photos on how to prepare Cochinita Pibil THE HARD WAY. They also have an easier recipe for this iconic Yucatán dish, one that does not require digging a pit and lining it with banana leaves.
I found one of the most interesting and delicious recipes here, Deviled Egg Tacos with Sikil Pak. Crazy good.
Other recipes I want to try include Black Bean Hummus Tacos with Ayocote Beans and Avocado (page 195), Shishito Pepper Tacos (page 189), and Chicken Tacos with Kale and Salsa Verde (page 108).
This cookbook might just be the only book you will ever need on Mexican cuisine. It covers everything from making traditional tortillas to recipes for spinach, beet, and saffron tortillas as well. Salsas and condiments make up a large portion of the book. The authors even show step by step photos on how to prepare Cochinita Pibil THE HARD WAY. They also have an easier recipe for this iconic Yucatán dish, one that does not require digging a pit and lining it with banana leaves.
I found one of the most interesting and delicious recipes here, Deviled Egg Tacos with Sikil Pak. Crazy good.
Other recipes I want to try include Black Bean Hummus Tacos with Ayocote Beans and Avocado (page 195), Shishito Pepper Tacos (page 189), and Chicken Tacos with Kale and Salsa Verde (page 108).
May 13, 2024
Tasty and creative, for ADVANCED
Yes there is some delicious and useful information here. On the other hand, I have to say up front:
This book is for Advanced Cooking enthusiasts and aspiring chefs... A lot of the information in this book would require a Large &fully equipped kitchen, with access to a major Hispanic population center for ingredients, and a person with LOTS of available time to work in the kitchen!
For example, A good amount of content is devoted to making your own tortillas; not something that your average cooking enthusiast would be able to actually use.
There are also a number of ingredients used and discussed that I could not locate online or within 100 miles. Not insurmountable, but not for your average home cook either
Yes there is some delicious and useful information here. On the other hand, I have to say up front:
This book is for Advanced Cooking enthusiasts and aspiring chefs... A lot of the information in this book would require a Large &fully equipped kitchen, with access to a major Hispanic population center for ingredients, and a person with LOTS of available time to work in the kitchen!
For example, A good amount of content is devoted to making your own tortillas; not something that your average cooking enthusiast would be able to actually use.
There are also a number of ingredients used and discussed that I could not locate online or within 100 miles. Not insurmountable, but not for your average home cook either
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