Our cookbook of the week is by acclaimed Mexican chef Enrique Olvera with food critic Alonso Ruvalcaba. Article content

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A trip to Japan changed chef ‘s perspective on the taco. Born and raised in Mexico City, he was struck by the idea that respect for the street food staple could mirror that for sushi. As sushi spans various contexts and complexity, from 7-Elevens to legendary omakase restaurants, so too could tacos.

“The first time I went to Japan, I was very impressed by the fact that sushi had such a range,” says Olvera. “When I went to a fancy omakase, of course, you would see the personality of the chef. It was very subtle, but you would see the differences in how they cooked the rice.”

Olvera’s t

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