An Illustrated Guide to Tacos and Burritos

<p><b>Cook like a pro, read it like a comic—the ultimate kitchen experience starts here.</b></p><p>It’s time to have fun in the kitchen with this innovative comic book format that makes cooking immersive, intuitive, and fun. Step-by-step illustrations walk you through every recipe—from classic Tacos Al Pastor to Mission-Style Burritos and tons of delicious salsas and condiments, plus dedicated sections with engaging culinary storytelling.</p><p>With hundreds of authentic recipes, a comprehensive pantry section, and clever and simple tips, this book empowers cooks at any level to master the magic of Mexican food, one taco or burrito at the time.</p><p></p><p>"<i>An Illustrated Guide to Tacos and Burritos </i>brings Mexican food alive in a way no other book does. From poignant history to lively background for each regional taco and burrito, this book offers the real deal. Mexican food is richly diverse and captivatingly delicious, and Mauricio Velázquez de León leads you through the best of it.</p><p>—Rick Bayless, award-winning chef, best-selling author, and host of Public Television’s <i>Mexico: One Plate at a Time</i></p><p></p><p>"This book should be called "Everything You Always Wanted to Know About Tacos and Burritos But Were Afraid to Ask." It is an authoritative guide to the vast world of Mexico's favorite food, explained to the reader as only a native of Mexico City could explain it." </p><p>—James Oseland, <i>Top Chef Masters</i> judge and editor of <i>World Food Books</i></p><p></p><p>"This cookbook, written in the form of a comic book, will appeal to aspiring cooks of all ages and is a definite buy for a fun alternative to typical cookbooks."</p><p>—<i>Library Journal</i></p><p></p><p>“<i>An Illustrated Guide to Tacos and Burritos</i> is an animated addition to a canon we all know and love.” </p><p>—Jorge Gaviria, founder and CEO of Masienda and author of <i>Vitamina T: Your Daily Dose of Tacos, Tortas, Tamales, and More Mexican Street Food Classics</i> and <i>Masa: Techniques, Recipes, and Reflections on a Timeless Staple</i></p>