Taqueria: New-Style Mexican Cooking

Last Updated June 29, 2017
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Chef Paul Wilson's Taqueria is an homage to Mexico's most popular feel-good foods.

Mexican cuisine is as varied and sophisticated as other world cuisines, and Paul Wilson has brought his expertise in Latin-American cooking to the regional recipes in Taqueria.

In his introduction, Wilson says, “As a chef, I’ve embarked on many travels around the world, but nowhere has inspired me quite like Mexico. With this book I have tried to deliver my own interpretation of this fascinating food culture. There is a great saying that the tortilla is the knife, fork, serviette, and plate of Mexico, and my focus here is firmly on the country’s popular feel-good foods – with tacos, salsas and cocktails given a starring role – but refreshed and given a modern take.”

Enjoy these recipes for a cool cucumber salad, Baja-Med style roasted salmon tacos, and an icy coffee margarita. Find Taqueria at Amazon or a bookseller near you.

Recipes from Taqueria by Paul Wilson, Hardie Grant Books, 2017. Photography by Chris Middleton.

Cool Cucumber Salad

Mexican cucumber salad
This salad is the perfect coolant for some Mexican heat.

Roasted Salmon Tacos, Baja-Med Style

Baja Salmon Tacos
Baja–med is a delicious fusion of Mexican and Mediterranean cookery found in the border town of Tijuana and elsewhere in Mexico’s Baja California.

The Coffee Margarita

Coffee Margarita
Coffee and tequila is a cocktail marriage worth exploring.
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