Fans of Mexican fare may want to dive right in to the nearly 100 recipes in Tacolicious, but they should savor the introduction by San Francisco food writer Sara Deseran, who nervously opened a taco stand with her husband, Joe Hargrave, in 2009. Four Bay Area restaurants, one tequila bar, and a still-thriving food truck later, she celebrates their success with Tacolicious, transporting the unusual flavors of their restaurants beyond California. With Deseran's clear instructions, it's fiesta time in any kitchen.
Divided into four sections of salsas, snacks, tacos and drinks, this cookbook will inspire even those new to homemade Mexican food. Conversational lessons on basic techniques and insights into Mexican food traditions give the sense that the successful restaurateurs really want to help the reader.
"Feel liberated to adapt the recipes to your own taste," the author advises, which should encourage any vegetarians wandering into Tacolicious territory. Recipes are generally meat heavy--lamb, goat and beef tongue are among the suggested taco fillings--though the squash tacos with kale and pumpkin seeds, the "Spring booty" tacos and the potato empanadas are all meatless yet zesty. Any roasted vegetable would welcome a topping of the pickled jalapenos and carrots, or one of the salsas: chunky, smoky, spicy and always made with fresh ingredients. A feature on heirloom beans, a primer on tortillas, and a step-by-step guide to "La Tequiza"--the ultimate DIY taco party--guarantee Tacolicious a place in the creative cook's kitchen. Recipes for hibiscus tea, a range of juices (including kid-friendly beverages) and "Tequila: The Cliffs Notes" assure ample drinks are on hand to wash down those tasty tacos. --Cheryl Krocker McKeon, manager, Book Passage, San Francisco