'taco' on Serious Eats

Win a Copy of 'Tacolicious'

For San Francisco-based husband-and-wife restauranteurs Sara Deseran and Joe Hargrave, it took a trip to Mexico City to show them that Mexican food can be evolved and cosmopolitan, and still be real. The Hargraves have conscientiously channelled this realization into their Tacolicious restaurants and, most recently, into their inventive new cookbook, Tacolicious: Festive Recipes for Tacos, Snacks, and More. More

"Chorizo" Tacos From 'The VB6 Cookbook'

When it comes to vegan recipes, I usually stay far, far away from anything that uses quotation marks in its name. I'm happy to eat a plate of vegan food—rice, beans, and vegetables are some of my favorite things to eat. Once "meat" and "cheese" get involved, meals tend to get a little weird. So I approached Mark Bittman's "chorizo" tacos in his new VB6 Cookbook with some trepidation. More

Easy Mexican Chorizo Tacos

Fresh homemade Mexican chorizo with warm spices and a vinegary tang is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It's one of the simplest and most delicious tacos you can make. More

Smoky Chicken Tinga Tacos

This smoky, spicy, and earthy chicken tinga takes less work than the flavor would lead you to believe—chipotles add most of the depth, while meaty chicken thighs, canned fire-roasted tomatoes, tomatillos, and onion add layers of flavor to the sauce. More

Smoky Chicken Tinga Tacos

This smoky, spicy, and earthy chicken tinga takes less work than the flavor would lead you to believe—chipotles add most of the depth, while meaty chicken thighs, canned fire-roasted tomatoes, tomatillos, and onion add layers of flavor to the sauce. More

NYC Taco Hunting: Have You Tried These Rare Tacos?

In theory, the taco is a simple food: tortilla, filling, maybe some garnish, done. But there's an incredible variety of what you can stick in that tortilla well beyond the usual chicken-beef-pork. From eggs (beyond breakfast tacos) to off-off cuts (eyes, anyone?) to fried bugs, the taco comes in many flavors, and if you hunt around New York's taquerias and restaurants, you can find some examples well beyond the standards. More

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