Notes about Recipes in this book

• Raw salsa verde

  • dinnermints on July 14, 2018

    Fresh and delicious! I used a food processor. One seeded serrano was enough for us if raw, but when I cooked it and added kale & chicken for another recipe in this book, I was wishing we'd used 1.5 or 2 serrano.

• Roasted salsa verde

  • Asbaer on April 11, 2020

    Salsa will be dark. That's ok. Added a little more salt and honey. Not too spicy. Don't overbrown/burn the onions and tomatillos.

• Cape gooseberry salsa

  • TrishaCP on August 12, 2018

    This salsa is spicy, sweet, and smokey. The recipe specified using three chipotle peppers- I used one and that was plenty for us. (And this salsa goes with fish- not sure how you would even taste fish with the heat and smokiness of three chipotles!) My CSA grows ground cherries, so I'm sure this will be in my repertoire in the future.

• Salsa macha

  • bluepastrami on July 11, 2022

    This macha is simple and flavorful. As written, it’s great. It can be fiddled with as well. I’ve used a mix of walnuts, pistachios, and baru nuts; pine nuts; and cashews. I’ve swapped out the chiles arbol with a number of other chiles, most recently with an assortment from my local farmer’s market that contained chiles I’ve never seen before and can’t identify. I’ve added dried cherries, apricots, or other fruit along with the peppers. The one change I’d recommend: 1 cup of vinegar was overwhelming for me, so I’ve reduced it to 1/4 cup and am happier with that result.

  • Stephenn31 on October 07, 2025

    I only put in about 1/2 the amount of arbol chiles plus an ancho chile, and it was quite hot. I followed the other note and cut back on the vinegar too which I'm glad I did. Even with the honey, the vinegar would have been overpowering.

• Chicken tacos with kale and salsa verde

  • dinnermints on July 15, 2018

    Very good. The chicken didn't take as long to roast (maybe 35-40min). Since the skin was not crispy, after I peeled it away I put it in our toaster oven at 450 until it got deep brown and crispy, maybe 5-7 minutes. I then chopped that up and added it on the very end (although sprinkled on top would've maybe been even better).

• Skirt steak tacos with mojo de ajo

  • twoyolks on May 23, 2016

    These were tasty steak tacos. The flavor was different than a "traditional" carne asado taco. The garlic flavor, in particular, was prominent. I did not make the salsa arreira but I suspect a spicy salsa would go well on the tacos.

• Pastrami tacos with mustard seed salsa

  • ChiMeggan on April 01, 2019

    We love these tacos! You need to plan ahead but they come out perfect everytime.

• Tacos al pastor

  • Asbaer on April 11, 2020

    Used as marinade, added more salt. spices in it are great. Used a combo of ancho, guajillo and California chiles.

• Fish tempura tacos

  • meginyeg on November 16, 2025

    This was good. Tempura batter was easy to work with. Slightly bland but had with Chipotle mayo. We will make again. Made the flour tortillas from the book too. Excellent recipe and easy to work with.

• Grilled Arctic char tacos with cape gooseberry salsa

  • TrishaCP on August 12, 2018

    These tacos were great- really well-balanced with flavors and light tasting. We used bass and flour tortillas. Once you've made the salsa (and tortillas, if you are going to)- this comes together quickly and would be a great weeknight meal with a simple side.(I made a tomato and avocado salad.)

• Squash blossom tacos

  • MmeFleiss on July 22, 2017

    I just made the squash blossom filling and used jarred Frontera salsa and supermarket flour tortillas, but this filling is phenomenal. I'll be growing squash next year for their blossoms just so I can make this again.

  • twoyolks on August 15, 2017

    This brought out the vegetal nature of the squash blossoms and was not particularly good.

• Food52

  I thought I had educated my palate...but I was unprepared for the flavors and combinations that this book offers...Each chapter starts with a history and description of that subject.

  Full review

• San Francisco Chronicle

  Interview with Alex Stupak.

  Full review

• Eater

  ...Stupak guides readers through the elements of the taco and makes the case for the elevation of Mexican cuisine.

  Full review