Taco

"I love this meal. It's delicious, healthy and easy for me to prepare. There's not chef in my house!"

Strawberries are a gem at the gym. Their vitamin C helps you melt up to 30 percent more fat during exercise.

I have to admit that making a vegetarian dinner is liberating. When I don’t include meat, I feel entitled to splurge on other riches, in this case avocado and pumpkin seeds. Nonetheless, these veggie-packed tacos are proof that something can be hearty and healthful at the same time.

Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. To make tacos, you'll also need 24 to 32 warm corn tortillas, 2 cups of salsa, chopped white onion, chopped cilantro, and lime wedges. Santibañez recommends serving the tacos with Fresh Tomato Salsa , Roasted Pineapple Salsa , or Taco-Shop Guacamole, a blend of avocado and tomatillos. This heavenly steak is the kind of treat you'd get in tacos at the little stands in Mexican markets, tucked into warm tortillas and topped with spicy salsa. I love the beefy flavor, the chew, and the low price of skirt steak, but you can use any type of steak you'd like. If it's a thick cut, just sear it in a hot pan, then finish it in an oven preheated to 350°F.

Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. To make tacos, you'll also need 24 to 32 warm corn tortillas, 2 cups of salsa, chopped white onion, chopped cilantro, and lime wedges. Santibañez recommends serving the tacos with Fresh Tomato Salsa , Roasted Pineapple Salsa , or Taco-Shop Guacamole, a blend of avocado and tomatillos. Picture this: Mounds of juicy, tender, crispy-edged pieces of pork just waiting to be tucked into freshly made tortillas or piled on a plate along with rice and beans. This recipe is the classic way to make them—well, almost. Many restaurants and stalls put a whole butchered pig in a huge copper pot and let it simmer away until any liquid has evaporated. That's when the pork goes from being braised to being fried, browning in its own luscious fat. I do the same thing here, except I suggest using pork shoulder instead of the whole animal. And while the pork is traditionally browned on the stovetop, doing it in the oven is even easier and more effective. Pile the result on tortillas with salsa, chopped onions, and cilantro.

Batter-fried fish tacos as we know them in the United States originated in the 1930s in Ensenada, Mexico, home to a large Japanese immigrant population who worked in the fishing industry there. Along with their skills as fishermen, the Japanese also brought with them the technique for tempura—deep-frying fish in batter. The Mexicans adapted this technique to make tacos, using young shark, a very inexpensive local catch that held up beautifully when fried. These tacos are best served immediately as fried foods get soggy if left to sit. If you can’t find shark, substitute a firm, moist white fish like opah, tilapia, or mahi mahi.

The meat for these “shepherd’s” tacos is commonly seen roasting on vertical spits displayed with pride on street stands throughout Mexico. The spits are usually topped with a pineapple, which is thinly sliced and served in the tacos. This method of cooking meat is identical to that used for the spit-roasted lamb (shawarma) brought to Puebla, Mexico, by Lebanese immigrants in the 1930s. The technique was copied by the Mexican taqueros (taco masters), who substituted pork for lamb. The original stand for tacos al pastor still exists in Puebla, with vertical spits of pork still revolving in front of its huge wood-burning hearth. This recipe makes two dozen tacos to serve 8 persons with big appetites, or more as part of a taco party platter. Note that the pork must marinate overnight before cooking.

The earliest Mexican cuisine was vegetable-based, so in times past, before Spanish beef, chicken, and pork worked their way into every taco, there were no doubt plenty of satisfying vegetable taco recipes. Today most vegetables are consumed as salsas, in soups, or stuffed into quesadillas and empanadas, but there's no reason why a vegetable taco shouldn't be every bit as tasty and unusual as any other. This sumptuous vegetarian feast is based on the classic combination of roasted poblano chiles and mushrooms, with the addition of corn and mild-flavored, soft queso fresco. This taco is often favored by even the most committed carnivores. In other seasons, bits of diced cooked sweet potato, zucchini, chayote, squash blossoms, or golden winter squash would be welcome additions. Fresh epazote, used as a flavoring in this taco, has a minty-oregano taste and is often available at Mexican markets. (It is also hardy and easy to grow.) Fresh or dried mint or Mexican oregano may be substituted, but do not substitute dried epazote.

Many years ago, I worked with a cook who introduced me to this method of roasting pork with milk and fresh orange. Jose has long since retired to his little pueblo in Michoacan, but his recipe lives on in my kitchen simply because it so delicious. Pork cooked this way is moist and succulent, sweet from the natural caramelization of the milk, with the slightest hint of orange and black pepper. For an over-the-top garnish, crumble chicharrón (fried pork skin) on the soft roast meat for a porky, crunchy textural contrast. Serve the carnitas with warm corn tortillas, avocado, a crisp raw tomatillo salsa, and plenty of onions and cilantro. If you have access to heirloom pork such as Kurobuta or Berkshire, it's exceptionally delicious—pork the way pork was meant to taste.

What makes this Mexican classic special is the Pico de Gallo, a fresh, chunky salsa that also can be used as a dip for vegetables, alongside grilled meats, and to garnish tacos. Cotija is a salty Mexican cheese that is also called queso añejo. It’s fine to use canned chipotles, which are actually dried, smoked jalapeños, for this dish. If you’re using dried chipotles, cover them with boiling water, let them sit for an hour, remove the stems and seeds, and purée in a food processor or blender. Discard the soaking liquid. Serve with a pitcher of Sangría (page 248).

Highlighting the flavor of green chilies and fresh tomatoes, these quesadillas or tacos make a great warm-weather meal.

Chef Jimmy Shaw cooks up tacos that stars can enjoy without guilt. Authentic Mexican dishes like this one are flavorful and naturally lowfat, he says.

While on a research trip to San Miguel de Allende, Mexico, food editor Ian Knauer met restaurateur and fellow traveling cook Alexandro Garcia, who made a special point of sharing his family's recipe for goat. This dish combines the subtle perfume of bay leaves and cloves with the depth and spice of dried chiles. It's a combination so compelling we found ourselves going back for more even after we were full.

A popular taco filling in Mexico, pork al pastor is usually cooked in a huge slab on a vertical rotisserie (like Middle Eastern shawarma) and sliced off to order, so that the outside bits are crisp and golden and the inside is juicy and tender. Cooks often stick an onion or a pineapple on top of the rotisserie so that its juices drip down over the well-seasoned meat. Pineapple takes a more central role in this grilled version: The puréed fruit sweetens the basting sauce, while chunks of it join the pork and onion on the skewers. A homemade salsa and an array of accompaniments invite guests to get in on the action.

You can make the veggie filling a day ahead and refrigerate. Simply reheat 1 1/2 hours before filling the tacos.

Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean Garnishes.

This Baja treat is well known to residents of Southern California, where fish tacos have been popular since their introduction in the 1980s. The crunch of coleslaw contrasts with tender fish, and the creamy dressing is spiked with the smoky heat of chipotle chiles.

The trick: Sear in juices.
For her Southwestern Shrimp Soft Tacos, Jacki Pearson, executive sous-chef at Green Valley Spa in St. George, Utah, turns on the high heat to lock in the marinade and the shrimp's natural flavors — with hardly any oil. Use this technique with thin cuts of pork, beef, or poultry, too: Toss a piece of meat into an extra-hot pan and sear both sides (a minute or two) until a golden crust forms and meat cooks through.

Although Bonfire is known for its meat dishes prepared in various global styles, the restaurant's taco bar is where the small plates trend is stoked.