The Taco Tuesday Cookbook is the cookbook your family has been dreaming of, because if there’s one thing we all can agree on, it’s that tacos are awesome. They’re customizable. They’re quick. They’re delicious. And most importantly, they make us all happy! Inside, you’ll find taco recipes for every week of the year, all of which are made with real-food ingredients—and most of which are ready in 30 minutes or less. There are also vegetarian, gluten-free, and paleo options throughout, so you’ll be able to fully customize recipes based on your family’s needs. Tortilla, salsa, drink, and dessert recipes will make your taco night complete. Here are just a few of the ways you can get your taco night started: Huevos Rancheros Tacos Chickpea and Butternut Squash Tacos Buffalo Chicken Tacos with Homemade Ranch Slow Cooker Thai Chicken Lettuce Cups Mexican Short Rib Tacos Greek Steak Tacos with Cucumber Salsa Pork Tacos with Pineapple Pico de Gallo Baja Fish Tacos Sheet Pan Fajita Shrimp Tacos Turn every Tuesday into a true fiesta with The Taco Tuesday 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 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.

Hollywood’s baddest good guy shares 75 recipes that make Trejo’s Tacos the Los Angeles go-to for award-winning tacos, donuts, and more. Long before he was a Hollywood star, Danny Trejo used to joke with his mom that they should open a restaurant. A few arrests, a couple boxing championships, and more than 300 movies later, Hollywood’s favorite bad guy did just that with Trejo’s Tacos. His unexpected journey from ex-con to actor to Narcotics Anonymous/Alcoholics Anonymous counselor to successful restaurateur is a true rags-to-riches story. Now, in Trejo’s Tacos, Trejo not only shares 75 recipes for cantina favorites like succulent carnitas, vegan cauliflower tacos, and pillowy-sweet cinnamon-sugar lowrider donuts, but offers insights into his life and pays respect to his hometown, his roots, and all of the colorful characters who helped him along the way, creating a delicious tribute to L.A. and the city’s vibrant Latino culture.

Make every day Taco Tuesday! Tacos are the perfect food--uniquely versatile and incredibly delicious! Taco! Taco! Taco! features 100 taco recipes that are as easy to prepare as they are to love. Who doesn't like tacos? Simple to make, tacos can be prepared in many different ways, and provide the ideal platform for tons of nourishing foods. Taco! Taco! Taco! features 100 taco recipes, each providing delicious and fun ideas for your next meal. Some recipes include: * Chicken Shawarma Tacos * Italian Meatball Tacos * BBQ Skirt Steak Tacos * Grilled Coriander Shrimp Tacos * Cumin Chickpea Tacos * Mediterranean Veggie Tacos * Sesame Bok Choy Tacos * Cinnamon French Toast Taco * S'mores Tacos * Yogurt Flatbreads, and many more! Guaranteed to be a hit at any dinner table, these flavorful tacos will have you saying, "Taco! Taco! Taco!"

¡Ay, que rico! Tacos—real tacos, with soft or crispy corn tortillas, succulent fillings, and snappy salsas—are a revered street food on both sides of the border. In TACOS, Mark Miller adds a chef's sensibility to this vibrant primer for building delicious and authentic tacos. The heart of a great taco is its filling, and TACOS brims with filling recipes for chicken, fowl, pork, beef, lamb, game, seafood, vegetable, and breakfast tacos. Miller's recipes are a satisfying balance between impeccably rendered classics like Carnitas (crusty fried pork shoulder), Rajas and Cheese (strips of roasted poblano chiles with melting queso Oaxaca), and Beef Ranchero (with its smoky-spicy sauce), and fresh, sophisticated riffs like Chicken with Apples and Goat Cheese, Baja-Style Tempura Fish, and Roasted Tomatoes and Pumpkin Seed Pesto. Rounding out the book are luscious photographs; thorough instructions for making soft tortillas from scratch and crafting them into crispy variations; recipes for salsas and accompaniments such as Guacamole and Refritos ("refried" beans); and a suite of essential techniques, like roasting chiles and blackening tomatoes. Each filling recipe provides suggestions for the best tortilla choices, salsas and sides, and beverages to complement the tacos—giving you all you need to make your next taco experience as authentic, inspired, and downright delicious as even the most well-seasoned taquero could make it.

“A zesty take on tacos, drinks, and appetizers sure to inspire fans of Mexican flavors” (Publishers Weekly, starred review). Think you know what a taco is? Think again. This hot little book delivers a deliciously new way to “do” Mexican—not just tacos but also antojitos (the “little bites” that are Mexico’s variation on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit drinks called aguas frescas. Taking her cue from the taqueros who vend fresh, inventive, lovingly prepared food from roadside stalls in Baja and street-side trucks in Tijuana, author Deborah Schneider shakes up and recombines traditional Mexican flavors in ways that will dazzle your taste buds. Her inspired, quick, easy-to-make dishes include Garlic Shrimp Tacos with Poblano Rajas, Deep-Fried Fish Tacos Capeado with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), and even a taco stuffed with shredded beef that’s been simmered in Coca-Cola.

Discover the savory culture and traditions that have made Austin, Texas, the self-proclaimed Breakfast Taco Capital of the World. Fresh tortillas, fluffy huevos con bacon and spicy salsa—good morning, Austin. Or good afternoon, evening, night—whenever. From taco tailgates to taquerias, there is a taco for every occasion and persuasion. Some say that it was born in the days of cowboys and vaqueros, and others say it was a creation of the Tex-Mex culture, but one thing is certain: The breakfast taco has taken over the Capital City. From South Congress to North Austin, neon and chalkboard signs tempt hungry passersby with their best morning-time handheld bites. With over forty breakfast taco recipes, Mando Rayo and Jarod Neece investigate (and masticate) the history, culture, and traditions of that indelible and delectable Austin treat: the breakfast taco. Includes photos! “Casual, fun, and approachable . . . I’m betting Austin Breakfast Tacos becomes one of Austin’s favorite culinary mementos during the coming year.” —The Austin Chronicle