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Tacos may have been created south of the border, but Americans have made this Mexican food their own, with each style reflective of a time and a place. American Tacos explores them all, taking us on a detailed and delicious journey through the evolution of this dish.

De alguna manera estos locos lo lograron: renovaron temporada con Audible para seguir esparciendo sus teorías absolutamente absurdas sobre cómo funciona este mundo.

As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food - and Mexican food more broadly - become so ubiquitous? In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world.

In Pork Belly Tacos with a Side of Anxiety, Yvonne Castañeda shares vibrant stories of her childhood growing up in Miami as the daughter of humble immigrants from Mexico and Cuba … and how she came to develop an unhealthy relationship with food. To help ease her mami’s nervios, Yvonne becomes a perfectionist from a young age, achieving high grades at school and mastering the piano. But as her Cuban family members openly make comments about her puberty, Yvonne enters a new phase of self-consciousness that begins her obsession with weight.

The editors of Texas Monthly explore what it means to be a Texan in this anthology packed with essays, reportage, recipes, and recommendations from their renowned list of contributors. Big hats, big trucks, big oil fortunes—Texas clichés all. And while those elements do flourish throughout...