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Tequila & Tacos

A Guide to Spirited Pairings



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About The Book

Sample the country’s most tantalizing tacos paired with equally inventive tequila-inspired cocktails—from seasoned food writer and libation enthusiast Katherine Cobbs.

Tacos have been trending for years, and finally tequila is having its taco moment. While a crunchy, savory beef taco washed down with a frozen margarita is always acceptable, today the inspired options for what can be stuffed in an edible wrapper or blended with agave spirits are infinite.

Behind the bar, the burgeoning array of top-shelf tequilas and mezcals available hold their own—and even outshine—liquor mainstays like vodka, gin, and bourbon. The ubiquitous tequila shot with requisite salt and lime chaser can’t compete with the complex, nuanced flavors of the finely crafted blanco, reposado, and añejo tequilas and smoky mezcals that deserve sipping and savoring.

Featuring authentic classics like Tacos Al Pastor and Baja-style fish tacos, Tequila & Tacos also includes entirely new spins on the taco—such as fried Brussels sprout tacos, spicy cauliflower tacos in Indian paratha shells, or tempura-battered seaweed tacos cradling ahi tuna—paired with uncannily delicious cocktails crafted with the finest agave spirits, like a traditional tart Paloma cocktail rimmed with spiced salt or an eye-opening Mezcal Manhattan. Curated from bars and taco stands around the country, this book is a must-have for the taco and tequila aficionado.

About The Author

Photograph by Becky Stayner

Katherine Cobbs is a writer, editor, and culinary professional with twenty years of experience. She has collaborated with country music star Martina McBride on two cookbooks (Around the Table and Martina’s Kitchen Mix), produced books for multiple James Beard Award–winning chefs, and worked with Pulitzer Prize winner and New York Times bestselling author Rick Bragg on My Southern Journey. She has also worked with Today show contributor Elizabeth Heiskell on the bestselling What Can I Bring? cookbook and The Southern Living Party Cookbook, Southern gentleman Matt Moore on The South’s Best Butts and Serial Griller, Texas author and sommelier Jessica Dupuy on United Tastes of Texas and United Tastes of the South, and soulful Atlanta chef Todd Richards on his critically acclaimed SOUL cookbook. Katherine is the author of Cookies & Cocktails and Tequila & Tacos. Currently, she is working as an executive producer on a documentary series with a food focus.

Product Details

  • Publisher: S&S/Simon Element (October 20, 2020)
  • Length: 176 pages
  • ISBN13: 9781982137595

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Raves and Reviews

"Do I love Tequila & Tacos because it’s compact and bold in color, or do I love it because it’s all about tacos? Yes. Katherine Cobbs’ latest in the Spirited Pairings series is an irresistible tour de U.S. taco joints in points north, south, east and west. Each location reveals the recipe for one signature taco and cocktail, from cauliflower tacos with fennel and ramps (Salazar in Los Angeles) to a Monte Cristo taco (Velvet Taco in Atlanta) to a lamb carnitas taco (Quiote in Chicago), and on and on the delicious armchair exploring goes. You might feel a twinge of grief right now, thinking about all these beautiful restaurants and their brilliant creations—but then you get to make the tacos and agave-spirit libations at home, and you’re sure to feel happier after that." —Susannah Felts, BookPage

“Pair tequila with the best food on earth (according to tequila-lovers, anyway) with Katherine Cobbs’ epic guide to pairing tacos with the good stuff.”Esquire, The Best In Tequila Gift-Giving For 2020

“Seasoned cookbook author and editor Katherine Cobbs takes the classic pairing of a taco and margarita to another level, offering both traditional and innovative recipes from celebrated taco restaurants from around the U.S. Not only can you take a virtual taco tour across the country, but you can bring the tour to your very own kitchen with a wide range of delicious, easy-to-make dishes and libations. Top recipe picks include Angus Carne Asada with grilled cactus from Salt Lake City's Taqueria 27, Lamb Carnita's Taco from Chicago's Quiote, and Brussels sprouts Taco from Houston's Eight Row Flint. (Pair the latter with refreshing Ranch Water, an original Texas Classic.) Those just beginning their understanding of tequila will appreciate the helpful primer at the beginning of the book. Those who like a little adventure will enjoy the creative spins on taco fare. Salmon Poke Nori Tacos, anyone?”—

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