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.
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