In 'Summer Days, Taco Nights,' chef Enrique Olvera and critic Alonso Ruvalcaba explore the deep-rooted cultural significance of tacos, presenting 50 traditional and 50 contemporary taco recipes. Olvera emphasizes the taco's connection to Mexican identity, stating it unifies all social classes. He reflects on its humble beginnings, likening it to nigiri, and discusses the importance of elevating tacos in the culinary world. By focusing on high-quality ingredients, particularly in tortilla preparation, Olvera aims to break the stigma that tacos are merely cheap fast food, showcasing their potential as fine dining.
"There’s something primitive, visceral, wild about a taco. It is, in fact, the product of a slow-cooked recipe, with ingredients lending aroma to the meat..."
"We began to work with corn in its maximum expression to make the tortillas and on top of them, serve one of our dishes. That way, it seemed to us that we were endowing the taco with the prestige that it deserved."
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