Sunny Days, Taco Nights

A deep and inventive exploration of the taco from Enrique Olvera, one of Mexico’s most influential chefs.

Known for bridging refined technique with the soul of home cooking, Olvera brings that same sensibility to this beautifully photographed volume. The book begins with classic street tacos from across Mexico—carnitas, barbacoa, fish, and more — showcasing regional traditions and the subtle shifts in style that define them.

Interwoven are tacos influenced by global flavors increasingly present in contemporary Mexican cooking, including pork ribs with fish sauce in the style of Korean barbecue, and duck seasoned with star anise, soy, and ginger.

In the second half, Olvera presents original creations, many from his restaurants Pujol, Cosme, and Esse Taco—refined, surprising, and rooted in balance. Highlights include:

• Wagyu with yuzu kosho and fennel flowers

• Sea bass al pastor

• Soft shell crab with kale

• Fish chorizo

Each taco is presented with full-page photography that highlights the detail and character of the dish. A book for cooks and eaters alike, it’s both a tribute to tradition and a window into the evolving future of Mexican cuisine.

Flexbound. Color photographs throughout.