Enrique Olvera is Mexico’s leading chef and beloved globally by diners, foodies, book buyers, and the chef community. His Mexico City restaurant Pujol has been ranked for many years on the World’s 50 Best Restaurants list. He also has several restaurants in Mexico and the United States (Cosme, Atla, Esse Taco, and Damian). He has appeared on Netflix’s Chef’s Table and Ugly Delicious. In 2022, he received the lifetime achievement award from the Culinary Institute of America. He is the author of Mexico from the Inside Out (2015) and Tu Casa Mi Casa (2019), also published in English and Spanish by Phaidon. Alonso Ruvalcaba is a taco-obsessed Mexican food critic, who has written about tacos for major publications, including the Los Angeles Times, Bon Appetit, and Vice.

'Visually beautiful, with a cover evoking Mexican corn, this book is a gem for fans of authentic and contemporary cuisine.' – PEOPLE en Español‘A vibrant, deeply personal collection of taco recipes rooted in seasonality, memory, and home cooking.’ – Off the Pass‘From smoky al pastor to nostalgic corn and chile, Olvera’s taco philosophy blends tradition, creativity, and practical advice for home cooks everywhere.’ – Fine Dining Lovers‘Get[s] to the heart of Mexican taco culture in 100 recipes.’ – National Post‘[One] of the best new cookbooks for industry pros.’ – Plate Magazine

Enrique Olvera is Mexico’s leading chef and beloved globally by diners, foodies, book buyers, and the chef community. His Mexico City restaurant Pujol has been ranked for many years on the World’s 50 Best Restaurants list. He also has several restaurants in Mexico and the United States (Cosme, Atla, Esse Taco, and Damian). He has appeared on Netflix’s Chef’s Table and Ugly Delicious. In 2022, he received the lifetime achievement award from the Culinary Institute of America. He is the author of Mexico from the Inside Out (2015) and Tu Casa Mi Casa (2019), also published in English and Spanish by Phaidon. Alonso Ruvalcaba is a taco-obsessed Mexican food critic, who has written about tacos for major publications, including the Los Angeles Times, Bon Appetit, and Vice.

'Visually beautiful, with a cover evoking Mexican corn, this book is a gem for fans of authentic and contemporary cuisine.' – PEOPLE en Español‘A vibrant, deeply personal collection of taco recipes rooted in seasonality, memory, and home cooking.’ – Off the Pass‘From smoky al pastor to nostalgic corn and chile, Olvera’s taco philosophy blends tradition, creativity, and practical advice for home cooks everywhere.’ – Fine Dining Lovers‘Get[s] to the heart of Mexican taco culture in 100 recipes.’ – National Post‘[One] of the best new cookbooks for industry pros.’ – Plate Magazine