Versatility is the taco’s biggest asset,” writes Kaloper (Pizza Night) in this playful compendium of classic and unexpected taco options. It opens with recipes for homemade corn and flour tortillas—neither of which, notably, require a tortilla press—and “classic taco accoutrements,” starting with basic preparation styles for beans and rice followed by various salsas. The rest of the book offers streamlined but appealing taco ideas presented without any introductions but accompanied by appetizing photos and serving suggestions. The lobster tail tacos with lime chilli butter, for example, are recommended with mango salsa, habanero hot sauce, and cilantro. Each section—from vegetarian to beef and lamb options—contains both traditional fare, including Mexican street corn tacos, chicken tinga, carnitas, and carne asada, alongside inventive fusion pairings, such as haloumi with pomegranate salsa, chilli dukkah, and tahini yogurt sauce, and spicy Italian salsa with burrata and salsa verde. Breakfast offerings include a chorizo, potato, and fried egg taco while other recipes riff on casual American fare (bacon-wrapped hot dogs served in tortillas with chipotle mayo; a taco take on chipotle double cheese smash burgers). Purists may balk, but those willing to have some fun and expand their taco horizons will find plenty to enjoy.
