Taco-Tastic, chef Victoria Elizondo’s first book, comes out in October
If there’s a taco expert in Houstonthis is Victoria Elizondo, the 31-year-old Mexican chef behind the popular East End restaurant Cochinita & Co.which opened in Kickin’ Kombucha in early 2021. While Elizondo has spent the past year dazzling local foodies with its inspired, authentic and delicious Mexican cuisine through dishes like its mushroom tinga tacos, tacos tacos almendrado mole and pibil tacos, this fall she’ll dazzle readers in the US and across the pond with her new cookbook on, you guessed it, tacos.
Taco-Tastic, a taco-centric cookbook she just finished writing for UK publishing group Wellbeck, comes out Oct. 25, and Elizondo couldn’t be prouder. “That’s a lot,” she says of the book, which features more than 60 taco recipes. While the book’s title and theme existed long before Elizondo became involved in the project, the publishing house responsible for it lacked the book’s most essential ingredient: a leader to implement the idea. By chance, Elizondo was connected to the publishing group through a Houston-based photographer, and the group decided to sign Elizondo for the project.
Although the new book has been in the works for over a year, Elizondo only got the final green light to start writing it four months ago, so finishing the book on time was a feat of endurance. for her and the local food photographer she partnered with for the project.
So what’s in the book? Fans of Elizondo’s cuisine at Cochinita & Co. will be delighted to hear that authentic tacos are making an appearance in the project. But while Houston is a city brimming with global ingredients, Elizondo acknowledges that isn’t the case everywhere, and the publisher wanted the book to appeal to the average home cook, whether a suburban soccer mom in Michigan or an urban professional. in London. “They wanted the book to appeal to a lot of people,” Elizondo says. “They wanted the recipes to be easy to make and the ingredients to be easy to find.”
So while the book includes authentic recipes like barbacoa, it also includes less authentic but delicious-sounding tacos, like one built from purple yams and vegan chorizo, another made from quinoa and sweet potatoes, and a tuna tostada with sesame seeds. The 176-page taco tome is divided into eight chapters covering everything from salsas and sides to breakfast tacos and vegetarian and vegan options. Those who want to pick it up before its release date can pre-order the book from various national retailers, but why not celebrate a local chef by ordering a copy from Brazos Bookstore and keep your dollars in the community? That is, if you haven’t reserved all of your discretionary expenses for another visit to Cochinita & Co.