An Illustrated Guide to Tacos and Burritos

“An Illustrated Guide to Tacos and Burritos is a witty, engaging, and fact-filled primer of Mexican popular food. This is no ordinary cookbook!” – Enrique C. Ochoa, author of México Between Feast and Famine and Director of Latin American Studies/Professor of Latin American Studies and History, California State University, Los Angeles
“With a friendly tone, [this guide] offers thorough explanations to new eaters and makers of tacos, burritos, and their accompaniments, while giving eclectic tips and factoids to more seasoned Mexican food lovers.” – Lori A. Flores, associate professor of history at Columbia University and author of Awaiting Their Feast
“An Illustrated Guide animates the complexity and depth of Mexican cooking in such a delightfully practical way–with quirky, insightful characters and how-tos that actually make sense–that I felt a craving for the next page. Even the glossaries were fun! Now I know–it’s comics, not videos, that are the future of food media!” – Jason Hammel, executive chef and owner of the James Beard Award-winning Chicago restaurant Lula Cafe
“If you love tacos and burritos and want to learn more about their history and preparation, this is the perfect book for you. It features delicious recipes ranging from simple dishes like scrambled eggs with chorizo to street-style tacos such as pastor and California-style burritos. The book includes tasty recipes and tips for making a variety of fillings, including beef, pork, nopales, and other vegetables. Its section on salsas is essential, as they are a key ingredient for a great taco or burrito. With engaging illustrations, the authors share their extensive knowledge of Mexican cuisine while keeping the history and instructions straightforward. Whether you’re a beginner or an experienced cook, this book provides everything you need to create a memorable taquiza or burrito party.” – Sandra Aguilar-Rodríguez, history professor, Moravian University
“The authors’ use of historical timelines and explanations for each type of food item covered in the book is a creative and enlightening approach to explaining the roots of our favorite foods.” – Rob Barnett, co-owner, Sanchos Cantina y Cocina, San Antonio, Texas
“The eye-popping pages are filled with anecdotes, recipes and illuminations that tickle the throats of readers. More than a Lucha Libre between corn and flour tortillas, fish and pork tacos, chile poblano and chicken burritos, this book is a cornucopia that illustrates why Mexican food has become a global obsession.” – David Unger, author of José Feeds the World and In My Eyes, You Are Beautiful
“This book should be called ‘Everything You Always Wanted to Know About Tacos and Burritos But Were Afraid to Ask.’ It is an authoritative guide to the vast world of Mexico’s favorite food, explained to the reader as only a native of Mexico City could explain it.” – James Oseland, Top Chef Masters judge and editor of World Food Books

Mauricio Velázquez de León has been working in food and book publishing for more than 25 years. His food writing has appeared in Saveur, Escala, and Gourmet, and he has worked on four Lonely Planet guides and books. He is the founder of duopress and lives thousands of miles from his favorite taquería.

Liz Saunders is a freelance writer and editor. She lives in Austin, TX, with her husband and their two rescue pups.

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