Although the title is a riff on "encyclopedia," we see Tacopedia as more of a bible for the Mexican dish. Alejandro Escalante, one of the book's eminent taco writers, describes the dish as a kind of sacrament: "A taco, at its simplest, is a tortilla, filling, and salsa—the other holy trinity in Mexico." Each chapter detailing different combinations (there are nearly 20) of these simple ingredients reads like commandments on how to prepare, eat, and appreciate the country's banner offering.
The book outlines the taco shell's rise from edible spoon to a meal in its own right. As an iconic part of Mexican cuisine, tacos have infiltrated some surprising parts of Mexican culture. Mexico City artist Maris Bustamante even patented her own taco in 1979. Here, for your dietary pleasure, we present our picks along the taco trail. Feel free to binge at however many you like.