A good taco seems like a simple thing. But the dish’s history and endless diversity prove it to be anything but. Tacopedia (Phaidon) breaks down the many ways Mexicans cook, season, and serve tacos—with brief histories of everything from tacos de canasta (they’re cooked in a bicycle basket!) and barbacoa tacos (they’re cooked under the earth!) to the more adventurous head-meat tacos (self-explanatory).
There’s also an assortment of fun facts: Did you know that in 1979 a Mexican artist named Maris Bustamante registered the taco as legally hers and claimed the patent rights? Or that the revolutionary leader Emiliano Zapata liked to feed them to his horse? To round out the book, there are recipes and exhaustive listings of taquerias throughout Mexico.
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