Tequila & Tacos: A Guide to Spirited Pairings
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Sample the country’s most tantalizing tacos paired with equally inventive tequila-inspired cocktails—from seasoned food writer and libation enthusiast Katherine Cobbs.
Tacos have been trending for years, and finally tequila is having its taco moment. While a crunchy, savory beef taco washed down with a frozen margarita is always acceptable, today the inspired options for what can be stuffed in an edible wrapper or blended with agave spirits are infinite.
Behind the bar, the burgeoning array of top-shelf tequilas and mezcals available hold their own—and even outshine—liquor mainstays like vodka, gin, and bourbon. The ubiquitous tequila shot with requisite salt and lime chaser can’t compete with the complex, nuanced flavors of the finely crafted blanco, reposado, and añejo tequilas and smoky mezcals that deserve sipping and savoring.
Featuring authentic classics like Tacos Al Pastor and Baja-style fish tacos, Tequila & Tacos also includes entirely new spins on the taco—such as fried Brussels sprout tacos, spicy cauliflower tacos in Indian paratha shells, or tempura-battered seaweed tacos cradling ahi tuna—paired with uncannily delicious cocktails crafted with the finest agave spirits, like a traditional tart Paloma cocktail rimmed with spiced salt or an eye-opening Mezcal Manhattan. Curated from bars and taco stands around the country, this book is a must-have for the taco and tequila aficionado.
“Pair tequila with the best food on earth (according to tequila-lovers, anyway) with Katherine Cobbs’ epic guide to pairing tacos with the good stuff.”—Esquire, The Best In Tequila Gift-Giving For 2020
“Seasoned cookbook author and editor Katherine Cobbs takes the classic pairing of a taco and margarita to another level, offering both traditional and innovative recipes from celebrated taco restaurants from around the U.S. Not only can you take a virtual taco tour across the country, but you can bring the tour to your very own kitchen with a wide range of delicious, easy-to-make dishes and libations. Top recipe picks include Angus Carne Asada with grilled cactus from Salt Lake City's Taqueria 27, Lamb Carnita's Taco from Chicago's Quiote, and Brussels sprouts Taco from Houston's Eight Row Flint. (Pair the latter with refreshing Ranch Water, an original Texas Classic.) Those just beginning their understanding of tequila will appreciate the helpful primer at the beginning of the book. Those who like a little adventure will enjoy the creative spins on taco fare. Salmon Poke Nori Tacos, anyone?”—Forbes.com