Having “discovered” the flavors of barbacoa, bibimbap, bánh mi, sambusas, and pupusas, white middle-class eaters are increasingly venturing into historical

This is a squirrel . . . “Hey, I may be a squirrel, but my name is Taco! And I don't eat nuts and tree bark—blech—I prefer tacos!” The natural predator

Presents a narrative history of Mexican cuisine in the United States, sharing a century's worth of anecdotes and cultural criticism to address questions about c

Rooted in tradición mexicana and infused with Texas food culture, tacos are some of Texans’ all-time favorite foods. In The Tacos of Texas, the taco journali

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