---
product_id: 266315792
title: "Tacos: Recipes and Provocations: A Cookbook"
price: "2215869₫"
currency: VND
in_stock: true
reviews_count: 5
url: https://www.desertcart.vn/products/266315792-tacos-recipes-and-provocations-a-cookbook
store_origin: VN
region: Vietnam
---

# Tacos: Recipes and Provocations: A Cookbook

**Price:** 2215869₫
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Tacos: Recipes and Provocations: A Cookbook
- **How much does it cost?** 2215869₫ with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vn](https://www.desertcart.vn/products/266315792-tacos-recipes-and-provocations-a-cookbook)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

Buy Tacos: Recipes and Provocations: A Cookbook by Stupak, Alex, Rothman, Jordana, Sung, Evan online on desertcart.ae at best prices. ✓ Fast and free shipping ✓ free returns ✓ cash on delivery available on eligible purchase.

Review: This is a very stylish book with beautiful photographs and interesting stories from the authors about their travels in Mexico. Yes there are a few unusual taco fillings, but I would not expect to try everything in a cookery book necessarily. The salsa recipes alone are worth buying the book for, like the Cape Gooseberry salsa on page 83. If I had one criticism it would be that the basic fillings such as chicken, beef and pork seem a bit bland, personally I would build more flavour in by using marinades and more smokey cooking techniques. The fillings are enhanced though with the addition of things like chilli and lime juice, salad elements and so forth which the book suggests. A lovely book and recommended.
Review: Absolutely fantastic read.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #98,695 in Books ( See Top 100 in Books ) #401 in Cooking Education & Reference #453 in Celebrity & TV Show Cookbooks #722 in Main Courses & Side Dishes |
| Customer reviews | 4.7 4.7 out of 5 stars (822) |
| Dimensions  | 19.66 x 2.26 x 25.53 cm |
| Edition  | Illustrated |
| ISBN-10  | 0553447297 |
| ISBN-13  | 978-0553447293 |
| Item weight  | 964 g |
| Language  | English |
| Print length  | 240 pages |
| Publication date  | 20 October 2015 |
| Publisher  | Clarkson Potter |

## Images

![Tacos: Recipes and Provocations: A Cookbook - Image 1](https://m.media-amazon.com/images/I/91t7zhMEfHL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by P***S on 18 November 2017*

This is a very stylish book with beautiful photographs and interesting stories from the authors about their travels in Mexico. Yes there are a few unusual taco fillings, but I would not expect to try everything in a cookery book necessarily. The salsa recipes alone are worth buying the book for, like the Cape Gooseberry salsa on page 83. If I had one criticism it would be that the basic fillings such as chicken, beef and pork seem a bit bland, personally I would build more flavour in by using marinades and more smokey cooking techniques. The fillings are enhanced though with the addition of things like chilli and lime juice, salad elements and so forth which the book suggests. A lovely book and recommended.

### ⭐⭐⭐⭐⭐ Review
*by R***O on 13 August 2022*

Absolutely fantastic read.

### ⭐⭐⭐⭐⭐ Review
*by C***R on 21 October 2015*

What a great month it's been for lovers of the taco - first the fun, hip, irreverent love letter to Mexican taco culture that was Tacopedia, and now this intense, punk-rock manifesto of the taco as high cuisine. Tacos: Recipes and Provocations delivers on both halves of its subtitle, in spades. His recipes range from the traditional to the avant-garde, with a strong core of fundamental respect for the cuisine, its techniques, and its multicultural and evolving spirit. His provocations will rattle the cage of many a pretentious foodie who'd prefer to see Mexican cuisine frozen in time and served for under $5. The first half or so of the book centers on fundamentals: tortillas and salsas. Stupak is uncompromising here: fresh tortillas, or nothing. I tend to agree. He walks the reader through nixtamalizing corn, grinding it for masa, and pressing tortillas, including instructions on storage and on starting with masa preparada. Of note here is the range of flavored and amended tortillas, enriched by obvious (spinach, spices) and nonobvious (chorizo?!) additions, which have a long history in Mexico. He also has a pretty good flour tortilla recipe. The salsas are phenomenal. I made two of the salsas last night, and found them to be mindblowing - well balanced, intense, and unusual. I especially recommend the salsa macha, which reminded me of a cross between a pipian and buffalo wing sauce. My wife, who was born and raised in the DF, is ecstatic. Recipes range from old favorites (carnitas, al pastor, barbacoa) to high-concept rethinks (pineapple tacos with lardo, pastrami with mustard seed salsa, sea urchin and guacamole.) With the exception of the pastrami one, which is a little precious, I think they all manage to embody a Mexican sensibility, flavor profile, ingredients, and general approach - even if the end result is cheffed-up and unconventional. Having eaten tacos filled with octopus slathered with Thai basil pesto in the DF and a memorable one of raw marlin tartare in Tijuana, I'm perfectly fine with some wild tacos in the mix. Tacos al pastor have their roots in 1950s Puebla and its Lebanese immigrants hawking shawarmah, and fried fish tacos use Japanese tempura batter. There's cosmopolitan, modern, gourmet restaurants all over Mexico serving food that's influenced by that of the Mediterranean, Asia, and even India. If incorporating other cultures' ideas was off-limits in Mexican cuisine, Mexican cuisine would not exist at all. I can't wait to tackle some of the off-the-wall recipes here. Which brings me to my own provocation. As we've already seen in some of the reviews, many people - often Caucasians, often casual visitors to Mexico - seem to hold strong opinions on Mexican cuisine. They loudly and snarkily deride as "not traditional!" or "completely inauthentic" any food not served on their last vacation to Mexico or served in the grungy taqueria they pride themselves on having "discovered." These folks know just what authentic really is, and they're the arbiters of it. Obviously, I regard this attitude as deeply patronizing - and ironically unaware of the diversity and evolving nature of Mexican food.

## Frequently Bought Together

- Tacos: Recipes and Provocations: A Cookbook
- On Masa: Techniques, Recipes, and Reflections on a Timeless Staple
- Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.vn/products/266315792-tacos-recipes-and-provocations-a-cookbook](https://www.desertcart.vn/products/266315792-tacos-recipes-and-provocations-a-cookbook)

---

*Product available on Desertcart Vietnam*
*Store origin: VN*
*Last updated: 2026-02-10*