Rooted in tradición mexicana and infused with Texas food culture,
tacos are some of Texans’ all-time favorite foods. In The Tacos
of Texas, the taco journalists Mando Rayo and Jarod Neece take us
on a muy sabroso taco tour around the state as they discover the
traditions, recipes, stories, and personalities behind puffy tacos
in San Antonio, trompo tacos in Dallas, breakfast tacos in Austin,
carnitas tacos in El Paso, fish tacos in Corpus Christi, barbacoa
in the Rio Grande Valley, and much more. Starting with the
basics—tortillas, fillings, and salsas—and how to make, order,
and eat tacos, the authors highlight ten taco cities/regions of
Texas. For each place, they describe what makes the tacos
distinctive, name their top five places to eat, and listen to the
locals tell their taco stories. They hear from restaurant owners,
taqueros, abuelitas, chefs, and patrons—both well-known and
everyday folks—who talk about their local taco history and
culture while sharing authentic recipes and recommendations for the
best taco purveyors. Whether you can’t imagine a day without
tacos or you’re just learning your way around the trailers,
trucks, and taqueros that make tacos happen, The Tacos of Texas is
the indispensable guidebook, cookbook, and testimonio.
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