Taqueria is an homage to the best of Mexican cuisine. Across four chapters (Flavor Fiestas; Salsas, Salads & Vegetables, Taqueria and Margaritas & More), it is a crash course in cooking the food of Latin America. Starting with the building blocks, Paul Wilson shows that, with quality ingredients, attitude and a little application, you can create an authentic feast.
The book includes more than 80 recipes, ranging from corn, prawn and bacon tortillas to homemade chorizo and sweet potato quesadillas. The salsas, salads & vegetables chapter recognizes the ever-growing appreciation for plant-based dishes with over 20 envelope-pushing vegetarian dishes.
The package is loud, punchy and a little bit retro with bold colors that will especially speak to people who have visited, or are familiar, with Taqueria's of street-side Mexico.
Credited with serving some of Australia's most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in Australia and continues to receive critical acclaim for creating inspiring dishes that take an innovative approach to culinary traditions. Lured to Australia by Sir Terence Conran after working as Executive Chef at Quaglino's in London (where, at the age of 27, he was awarded the prestigious Acorn Award), he re-launched Melbourne's retail icon Georges and its cutting-edge restaurants. He went on to make the Melbourne Park Hyatt's signature restaurant Radii one of Australia's finest, and it was here that he was awarded Melbourne's highest culinary honour: 3 chef's hats, as well as the 2002 Chef of the Year, in The Age Good Food Guide. Paul is regarded as Australia's foremost expert on Latin-American food cultures, with his Mexican-inspired ventures at the Newmarket Hotel and Acland St Cantina among the most popular and celebrated restaurants in Australia. Wilson's latest endeavours include relaunching iconic Bondi restaurant Icebergs and transforming Surry Hills' legendary Macquarie Hotel; after a sojourn to Canggu, Bali, to establish a beach club in Echo Beach, he will return to Melbourne to set up his first restaurant based on the foods of Mexico, Cuba and Peru.