Taco Megaregion: The Essential Guide to San Diego & Tijuana's Best Tacos
Language: English
Published by Koenig Creative LLC, 2024
- Softcover
- Used

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- Title
- Taco Megaregion: The Essential Guide to San Diego & Tijuana's Best Tacos
- Author
- Koenig, William S.
- Publisher
- Koenig Creative LLC
- Publication year
- 2024
- Condition
- As New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 1732102031
- ISBN 13
- 9781732102033
Get the Insider's Guide to San Diego & Tijuana's Best Tacos!
For taco lovers, the bi-national Taco Megaregion is a treasure trove of flavor waiting to be explored. Whether one is craving the eclectic taco scene of San Diego, itching to venture into Tijuana for a taste of traditional Mexican tacos, or wants to embark on the ultimate cross-border taco crawl of both cities, Taco Megaregion lists over a hundred taquerias guaranteed to ignite the taste buds. This guidebook also features dozens of hunger-inducing, full-color photos, taqueria maps and informative sidebars on taco culture, traditions and trends-sure to delight both locals and visitors in the Taco Megaregion.
This guide also explores the cultural significance of the San Diego-Tijuana Megaregion. This area is a unique melting pot where Mexican and American cultures blend seamlessly, particularly in the realm of food. Tacos represent a way of life and a cornerstone of history in this vibrant cross-border community. Taco Megaregion captures its essence, making this guidebook an invaluable resource for both local taco lovers and curious travelers alike.
Known for his indispensable blog, agringoinmexico.com, organization of Baja California culinary tours-including Tijuana taco tours-and his groundbreaking book Seven Days in the Valle: Baja California's Wine Country Cuisine, W. Scott Koenig brings his seasoned expertise and passion for Mexican cuisine to this unique publication.
- 120 San Diego & Tijuana Taquerias
- Dozens of Full-Color Photos
- Sidebars on Taco Culture & Trends
- Easy-to-Follow Maps
- QR Codes to Mobile Maps
"Synopsis" may belong to another edition of this title.
About the Author
Nicholas Gilman, born in New York City, now lives in Mexico City where he makes it his mission to educate the world about the delights of Mexican cuisine. His book, Good Food in Mexico City: Food Stalls, Fondas and Fine Dining, won the Gourmand award in 2008 and has since been published in Spanish as Comer Bien en México D.F. He has been a guest on NPR's The Splendid Table, Rick Bayless' Podcast, Oye Al Chef, Televisa and Crónicas de la Ciudad with Guillermo Osorno in Mexico. He is a regular contributor to The Guardian and his work has been published in The NY Times, The LA Times, New York Magazine, Travel & Leisure, Food and Wine, Condé Nast Traveler, The CS Monitor, Surface Magazine, Food Service Consultant, National Geographic and Portland Monthly. He is publisher of www.goodfoodmexico.com.
Antonio Ley was a pivotal figure in Tijuana's culinary scene, known for his deep knowledge of the city's food culture and his role in bringing it to a broader audience. As Anthony Bourdain's fixer for the Baja California episode of "No Reservations," Ley was instrumental in showcasing Tijuana's vibrant street food and local flavors to a global audience. His expertise and connections within the community helped highlight the region's rich culinary traditions, making the episode a standout in the series.Beyond his work with Bourdain, Ley was also the founder of "Corazón de Torta," a popular San Diego food truck that became known for its inventive and hearty tortas. The truck gained a loyal following for its unique take on this classic Mexican sandwich, combining traditional ingredients with a modern twist. Ley's dedication to authentic, yet innovative, cuisine made him a respected figure among both locals and visitors to Tijuana. His contributions to the city's food culture have left a lasting legacy.
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