American Tacos : : A History and Guide / / José R. Ralat.

• Superior document: Title is part of eBook package: De Gruyter University of Texas Press Complete eBook-Package 2020
• VerfasserIn: Ralat, José R.,
• Place / Publishing House: Austin : : University of Texas Press, , [2021]; ©2020
• Year of Publication: 2021
• Language: English
• Physical Description: 1 online resource (288 p.)
• Other title: Frontmatter --; Contents --; Introduction. Your Taco Country Guide --; Chapter 1. Breakfast Tacos From dawn until whenever --; Chapter 2. Golden and Crunchy. Crispy tacos, taquitos and flautas, fry bread tacos, tacos dorados, and San Antonio–style puffy tacos --; Chapter 3. Barbacoa and Barbecue Tacos. Out from the pit --; Chapter 4. K-Mex. Korean tacos go on a roll --; Chapter 5. Sur-Mex. Tortillas with a drawl --; Chapter 6. Jewish and Kosher Tacos, or Deli-Mex. Glatt, good eating, and pastrami tacos --; Chapter 7. Alta California Tacos. Chicano locavore --; Chapter 8. El Taco Moderno Contemporary, “chef-driven,” and nuevo immigrant tacos --; Appendix 1. Signs of a Truly Outstanding Taco Joint --; Appendix 2. A Brief History of the Taco Holder --; Appendix 3. Taco Parties --; Acknowledgments --; Notes --; Further Reading --; Index
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9781477320990; 9783110745283
• DOI: 10.7560/316528
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: José R. Ralat.

Tacos may have been created south of the border, but Americans have made this Mexican food their own, with each style reflective of a time and a place. American Tacos explores them all, taking us on a detailed and delicious journey through the evolution of this dish. In search of every taco variety from California to Texas and beyond, Ralat traveled from coast to coast and border to border, visiting thirty-eight cities across the country. He examines the pervasive crunchy taco and the new Alta California tacos from chefs Wes Avila, Christine Rivera, and Carlos Salgado. He tastes famous Tex-Mex tacos like the puffy taco and breakfast taco, then tracks down the fry bread taco and the kosher taco. And he searches for the regional hybrid tacos of the American South and the modern, chef-driven tacos of restaurants everywhere. Throughout, he tells the story of how each style of taco came to be, creating a rich look at the diverse taco landscape north of the border. Featuring interviews with taqueros and details on taco paraphernalia and the trappings of taco culture, American Tacos is a book no taco fan will want to take a bite without.