The first history of tacos developed in the United States, now revised and expanded, this book is the definitive survey that American taco lovers must have for their own taco explorations.
“Everything a food history book should be: illuminating, well-written, crusading, and inspiring a taco run afterwards. You’ll gain five pounds reading it, but don’t worry—most of that will go to your brain.”—Gustavo Arellano, Los Angeles Times
“[Ralat] gives an in-depth look at each taco’s history and showcases other aspects of taco culture that has solidified it as a go-to dish on dinner tables throughout the nation.”—Smithsonian Magazine
“A fascinating look at America’s many regional tacos. . . . From California’s locavore tacos to Korean ‘K-Mex’ tacos to Jewish ‘deli-Mex’ to Southern-drawl ‘Sur-Mex’ tacos to American-Indian-inspired fry bread tacos to chef-driven ‘moderno’ tacos, Ralat lays out a captivating landscape.”—Houston Chronicle
“You’ll learn an enormous and entertaining amount about [tacos] in . . . American Tacos. . . . The book literally covers the map of American tacos, from Texas and the South to New York, Chicago, Kansas City and California.”—Forbes
“An impressively reported new book . . . a fast-paced cultural survey and travel guide . . . American Tacos is an exceptional book.”—Taste
José R. Ralat is the taco editor at Texas Monthly and a two-time James Beard Award winner for journalism. He has written for the Dallas Observer, Texas Highways, D Magazine, Cowboys & Indians, and Eater.
Table of 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
Chapter 9. Pandemic Tacos: From COVID, Birria, and Beyond
Appendix. A Brief History of the Taco Holder
Acknowledgments
Notes
Further Reading
Index
What People are Saying About This
Gustavo Arellano
Everything a food history book should be: illuminating, well-written, crusading, and inspiring a taco run afterwards. You'll gain five pounds reading it, but don't worry—most of that will go to your brain.
Steven Alvarez
José Ralat is the ideal guide to what has become an American staple, the US taco: a taco with a unique history and diversity of flavors here in el norte, or Mexico afuera. In this book, we learn of the importance of tacos in relation to cultural respect and appropriation. Ralat's work expands the taco canon.
Adrian Miller
If tacos ever had a family reunion, José Ralat would help you remember the names and stories of all those in the room . . . even the distant cousins. American Tacos is a detailed, diverse, and salivating exploration of one of our nation's most iconic foods.
Pati Jinich
Mexican food is borderless, and José Ralat does an extraordinary job of exploring the diverse and fascinating array of tacos in America. Salud to this work!
Lisa Fain
Warning: do not read this book when you’re hungry, or you may find yourself booking a ticket to one of the spots across America that offers regional interpretations of tacos, giving the Mexican stalwart of tortillas and fillings a uniquely American spin. Bravo to José Ralat for his in-depth exploration and analysis of the American taco scene. If you love tacos, you want to read this book.
