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Taco
Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things.
Taco is a deep dive into the most iconic Mexican food from the perspective of a Mexico City native. In a narrative that moves from Mexico to the United States and back, Sánchez Prado discusses the definition of the taco, the question of the tortilla and the taco shell, and the existence of the taco as a modern social touchstone that has been shaped by history and geography.
Challenging the idea of centrality and authenticity, Sánchez Prado shows instead that the taco is a contemporary, transcultural food that has always been subject to transformation.
Taco is a deep dive into the most iconic Mexican food from the perspective of a Mexico City native. In a narrative that moves from Mexico to the United States and back, Sánchez Prado discusses the definition of the taco, the question of the tortilla and the taco shell, and the existence of the taco as a modern social touchstone that has been shaped by history and geography.
Challenging the idea of centrality and authenticity, Sánchez Prado shows instead that the taco is a contemporary, transcultural food that has always been subject to transformation.
- GenresNonfictionFood
160 pages, Paperback
Published October 16, 2025
31 people want to read
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Displaying 1 - 29 of 29 reviews
September 12, 2025
I have had a very up and down relationship with the Object Lessons series, short books that focus on the hidden history of everyday objects; it seems that I alternate between “very interesting” and “not at all”, with the last ones falling into the very interesting category. “Taco” by Ignacio M. Sánchez Prado, continues this streak.
I quickly realize that I do not know much about tacos, other than they’re Mexican and that they have been adopted and modified by the US. But how “authentic” are tacos when discussing Mexican food? Are they indigenous or the product of colonizers? What is their history, both within and outside of Mexico?
Mr. Sánchez Prado dives into all of these questions and more, providing an interesting history and cultural journey that takes place on both sides of the border (and beyond). We question the definition of “what is a taco?”, since corn tortillas wrapped around a filling have been around for quite some time, but the author makes an interesting case about the rise of the taco being tied to the urbanization waves taking place in Mexico in the 1920’s, as well as the history of Mexican Americans and their contribution to the modern taco.
Mr. Sánchez Prado makes this history very personal, as he also provides stories and examples from his time growing up in Mexico as well as his adult life in the United States, showing how the taco has become an international phenomenon, adapting to local preferences and food availability. Sure, the taco represents Mexican food to most people, but it is flexible enough to meet the wants of people of various cultures and tastes.
A wonderful look at something we take for granted, which is the joy of these Object Lessons books.
I requested and received a free advanced electronic copy from Bloomsbury Academic via NetGalley. Thank you!
I quickly realize that I do not know much about tacos, other than they’re Mexican and that they have been adopted and modified by the US. But how “authentic” are tacos when discussing Mexican food? Are they indigenous or the product of colonizers? What is their history, both within and outside of Mexico?
Mr. Sánchez Prado dives into all of these questions and more, providing an interesting history and cultural journey that takes place on both sides of the border (and beyond). We question the definition of “what is a taco?”, since corn tortillas wrapped around a filling have been around for quite some time, but the author makes an interesting case about the rise of the taco being tied to the urbanization waves taking place in Mexico in the 1920’s, as well as the history of Mexican Americans and their contribution to the modern taco.
Mr. Sánchez Prado makes this history very personal, as he also provides stories and examples from his time growing up in Mexico as well as his adult life in the United States, showing how the taco has become an international phenomenon, adapting to local preferences and food availability. Sure, the taco represents Mexican food to most people, but it is flexible enough to meet the wants of people of various cultures and tastes.
A wonderful look at something we take for granted, which is the joy of these Object Lessons books.
I requested and received a free advanced electronic copy from Bloomsbury Academic via NetGalley. Thank you!
July 3, 2025
A short read on the history of one of the world’s favorite foods. I will say I was expecting a few recipes to pop up in this, but that’s on me the reader for not understanding what the Object Lessons Series was before diving into this. Now I’m hungry and the dinner I have planned won’t satisfy the same way a taco would right now.
Thank you to NetGalley and Bloomsbury Academic for an e-ARC in exchange for an honest review.
Thank you to NetGalley and Bloomsbury Academic for an e-ARC in exchange for an honest review.
October 22, 2025
This was a really interesting little micro history all about tacos.
Highly recommend if you’re a taco fan, like me.
Highly recommend if you’re a taco fan, like me.
August 14, 2025
Like the tv show Taco Chronicles but better!
The author, Sanchez Prado does a fantastic job of exploring the historical, cultural, and culinary aspects of what made tacos THE Mexican food.
Mixed with a bit of personal memoir and filled with tons of fascinating information, this non fiction book is perfect for readers interested in food, history and Mexico.
Thank you to Netgalley and Bloomsbury Academic for providing me with a complimentary advanced reader copy in exchange for an honest review.
The author, Sanchez Prado does a fantastic job of exploring the historical, cultural, and culinary aspects of what made tacos THE Mexican food.
Mixed with a bit of personal memoir and filled with tons of fascinating information, this non fiction book is perfect for readers interested in food, history and Mexico.
Thank you to Netgalley and Bloomsbury Academic for providing me with a complimentary advanced reader copy in exchange for an honest review.
October 22, 2025
There is often a built-in problem with the Object Lesson books about food. These are not recipe books and this is not social anthropology, a little bit of history is fine but the book is supposed to be about the foodstuff as an object. All that said, the looseness in the format also allows for multiple approaches, and what's good about this take on the Taco is quite how academic it is. Professor Ignacio M. Sánchez Prado takes this dissection of the humble (or not so humble) very seriously; it pains him when he finally has to come down against anything here (well perhaps not Taco Bell, he's happy to kick Taco Bell's produce even if seduced by their assembly line). Mexican, Mexico City by birth, he has lived both in the US and Mexico and has very little truck with ideas of authenticity, whilst at the same time appreciating the variety in quality between hand-made tortillas, and pre-made. Much of that discussion is about the taco as the humble street food, and how it can be adapted into the home, and adapted endlessly into things which push the boundary of taconess. He doesn't have a problem with that, as long as it is acknowledged: he'll eat a high gastronomic invention in the form of a taco whilst also marvelling at the push and pull of the history of the food - something that hadn't even been seriously written about until the eighties.
Despite this academic bent, it is a mouth-drooling journey. His long discussion about the Taco Al Pastor, which cooks its pork meat shwarma style centres the book because of how much transcultural mixing it does. There is the Mexican/South American maize for the tortillas, the Lebanese-influenced Al Pastor rotating pit, a pineapple on top, and that is before we wonder where the cilantro and onions come from. Indeed, there is probably more to say about the intersection of a huge developing metropolis and the ubiquity of food stalls available to feed busy people cheaply that has analogs around the world but aspects being uniquely Mexican, and perhaps even Mexico City (and the hot-dog taco mentioned a number of times here is a solid staple). But he is also interested in the idea of constructed Mexicanness that hovers around the Taco, luckily, the worst one he identifies is one he had in Paris, but it's something we've suffered in London. A Taco is an instantly satisfying hit of flavour, but filling too, without being too bready (the sandwich is only invoked four times in the text which is an interesting choice). I really enjoyed this approach, as a Taco lover, and I was taken back to my one trip to Mexico in 2000, particularly Taquerias in DF and Puebla. And I love how open his church is, until he gets to overly cuminy mince...
Despite this academic bent, it is a mouth-drooling journey. His long discussion about the Taco Al Pastor, which cooks its pork meat shwarma style centres the book because of how much transcultural mixing it does. There is the Mexican/South American maize for the tortillas, the Lebanese-influenced Al Pastor rotating pit, a pineapple on top, and that is before we wonder where the cilantro and onions come from. Indeed, there is probably more to say about the intersection of a huge developing metropolis and the ubiquity of food stalls available to feed busy people cheaply that has analogs around the world but aspects being uniquely Mexican, and perhaps even Mexico City (and the hot-dog taco mentioned a number of times here is a solid staple). But he is also interested in the idea of constructed Mexicanness that hovers around the Taco, luckily, the worst one he identifies is one he had in Paris, but it's something we've suffered in London. A Taco is an instantly satisfying hit of flavour, but filling too, without being too bready (the sandwich is only invoked four times in the text which is an interesting choice). I really enjoyed this approach, as a Taco lover, and I was taken back to my one trip to Mexico in 2000, particularly Taquerias in DF and Puebla. And I love how open his church is, until he gets to overly cuminy mince...
December 5, 2025
A book I didn't think too much of at some points, but grew to appreciate much more by the finish. At times the piece seemed purely of interest to lovers of Mexico and/or tacos, at odds with the book-about-something-you've-previously-never-cared-reading-about ethos of this series. But by the end I was definitely swayed. My intention to get to trying some more Mexican food soon was only strengthened – this will make the right audience very hungry indeed.
But what is echt, authentic Mexican? The first few chapters here take us to the heart of some of the more routine tacos, but also tell us that the dish cannot be that old, using many foodstuffs that aren't native Mexican. Nobody can really sell tacos en masse 'like their granny made them' as the handmade tortilla is ridiculously time-consuming compared to the industrial process needed to make them into the global street food they currently are. And when you can practically throw anything inside one and call it a taco, who is being authentic? You get the impression you can easily agree with the author that Taco Bell and their ilk are not authentic, not just because they do it particularly wrongly, or in anti-Mexican ways, but because what they make is actually pretty shit.
No, the conclusion says, a taco is a taco is a taco, wherever it comes from – unless it isn't a taco. It has to have the Mexicano heart, the mind to be appreciated, and not some gloopy gunk in a hard shell and slathered in the wrong cheese. This then ultimately approves of the wackier side of filling, however much it deviates economically from the tripe-filled, easy-worker's-snack of the author's youth in Mexico City. It shows the taco to be an entrant of the global cuisine, when done well, and therefore definitely worthy of such a consideration as this series provides. Like I say, I didn't universally agree with that feeling, but that's the end impression – that time with this snappy little book is certainly worthwhile.
But what is echt, authentic Mexican? The first few chapters here take us to the heart of some of the more routine tacos, but also tell us that the dish cannot be that old, using many foodstuffs that aren't native Mexican. Nobody can really sell tacos en masse 'like their granny made them' as the handmade tortilla is ridiculously time-consuming compared to the industrial process needed to make them into the global street food they currently are. And when you can practically throw anything inside one and call it a taco, who is being authentic? You get the impression you can easily agree with the author that Taco Bell and their ilk are not authentic, not just because they do it particularly wrongly, or in anti-Mexican ways, but because what they make is actually pretty shit.
No, the conclusion says, a taco is a taco is a taco, wherever it comes from – unless it isn't a taco. It has to have the Mexicano heart, the mind to be appreciated, and not some gloopy gunk in a hard shell and slathered in the wrong cheese. This then ultimately approves of the wackier side of filling, however much it deviates economically from the tripe-filled, easy-worker's-snack of the author's youth in Mexico City. It shows the taco to be an entrant of the global cuisine, when done well, and therefore definitely worthy of such a consideration as this series provides. Like I say, I didn't universally agree with that feeling, but that's the end impression – that time with this snappy little book is certainly worthwhile.
August 1, 2025
I learnt as much about myself as I did about tacos! Reading this (and a previous unrelated novel) I have recently realised that descriptions of food bore me, so that's a problem for me. I just don't care about food that much. So why request this book? Because I only just worked that out about myself! Also, I wasn't expecting quite so much describing of taco fillings.
There are arguments in this book that seem very repetitious, harping on and on about authenticity. Again, these might be interesting to some people, but I settled this for myself long ago. I found the discussions that were situated in the broader cultural sphere interesting but still repetitive. They somehow manage to be too shallow and too deep at the same time. I think it sits in the tension felt in the US between Mexican and American and where they intersect. As an Australian, this either needed to be more teased out (except this wasn't the book that was being written). I did learn that Taco Bell, a company that required a 20 year legal battle to open in Australia, is terrible. Too much cumin.
The language is a little odd - the author repeatedly uses the word 'thusly' which is not a word that adds much value and seemed fake fancy to me. So, to sum up - this one didn't interest me, but may well be more interesting to people with different tastes or from a different region.
Thanks to Bloomsbury Press and NetGalley for a free eArc in exchange for an honest review.
There are arguments in this book that seem very repetitious, harping on and on about authenticity. Again, these might be interesting to some people, but I settled this for myself long ago. I found the discussions that were situated in the broader cultural sphere interesting but still repetitive. They somehow manage to be too shallow and too deep at the same time. I think it sits in the tension felt in the US between Mexican and American and where they intersect. As an Australian, this either needed to be more teased out (except this wasn't the book that was being written). I did learn that Taco Bell, a company that required a 20 year legal battle to open in Australia, is terrible. Too much cumin.
The language is a little odd - the author repeatedly uses the word 'thusly' which is not a word that adds much value and seemed fake fancy to me. So, to sum up - this one didn't interest me, but may well be more interesting to people with different tastes or from a different region.
Thanks to Bloomsbury Press and NetGalley for a free eArc in exchange for an honest review.
September 4, 2025
Taco, by Ignacio M. Sánchez Prado, is another volume in the Object Lessons series which presents everyday and often mundane objects through a different lens than we might be used to seeing them. Most readers will gain some new insight in understanding what a taco is (and isn't) as well as some ideas about the issue of authenticity, which has touched almost everything from food to music and linguistics.
I found the discussions both informative and thought-provoking, especially when I took ideas as they relate to a food such as a taco and applied it to other items that we tend to associate with a specific culture. That is where this series excels for most readers, situating the commonplace within the larger world that surrounds that item's history as well as offering a way to understand or approach other objects.
While there aren't any recipes included, I did come up with some ideas to use in the future as well as taking some of the different styles and looking up recipes online, so while not intended as a recipe book it provided several platforms to dive into the act of making tacos.
Recommended for readers who want some history and deeper understanding of what has become a common food on many tables, or on many street corners.
Reviewed from a copy made available by the publisher via NetGalley.
I found the discussions both informative and thought-provoking, especially when I took ideas as they relate to a food such as a taco and applied it to other items that we tend to associate with a specific culture. That is where this series excels for most readers, situating the commonplace within the larger world that surrounds that item's history as well as offering a way to understand or approach other objects.
While there aren't any recipes included, I did come up with some ideas to use in the future as well as taking some of the different styles and looking up recipes online, so while not intended as a recipe book it provided several platforms to dive into the act of making tacos.
Recommended for readers who want some history and deeper understanding of what has become a common food on many tables, or on many street corners.
Reviewed from a copy made available by the publisher via NetGalley.
June 18, 2025
I had way too much fun reading Taco. This deep dive into the world of tacos is as flavorful as the food itself—mixing history, culture, and culinary insight in a way that left me both hungry and enlightened. I walked away with a new appreciation for the richness of Mexico’s food traditions and a better understanding of how tacos have been reimagined—and sometimes completely butchered—in the United States.
The author doesn’t hold back. From the shell to the seasoning, there’s a mouthwatering breakdown of what makes a taco truly great. It felt like a love letter to tacos—thoughtful, passionate, and packed with truth bombs.
And the chapter on Taco Bell? Pure comedy gold. I was cracking up. As someone who once lived off Taco Supremes in college (and now can’t stand the smell), it was incredibly validating to read an authentic Mexican perspective on those sad little un-tacos.
By the time I finished the book, all I wanted was to pack a bag and go on a Taco Trek across Mexico. If you love food, culture, and a little humor with your history, this book is absolutely worth the read. Highly recommend!
A huge thanks to NetGalley, the author & publisher for the opportunity to read this advanced copy.
The author doesn’t hold back. From the shell to the seasoning, there’s a mouthwatering breakdown of what makes a taco truly great. It felt like a love letter to tacos—thoughtful, passionate, and packed with truth bombs.
And the chapter on Taco Bell? Pure comedy gold. I was cracking up. As someone who once lived off Taco Supremes in college (and now can’t stand the smell), it was incredibly validating to read an authentic Mexican perspective on those sad little un-tacos.
By the time I finished the book, all I wanted was to pack a bag and go on a Taco Trek across Mexico. If you love food, culture, and a little humor with your history, this book is absolutely worth the read. Highly recommend!
A huge thanks to NetGalley, the author & publisher for the opportunity to read this advanced copy.
June 27, 2025
Taco is another instalment in the Object Lessons series, focusing on the taco and its fame as a Mexican food. The book explores elements of the taco such as the definition of what one is and what has caused variations such as soft and hard tortillas, whilst also delving deep into ideas of authenticity and who can make Mexican food.
The Object Lessons series is often delightful, but Taco has definitely been one of my favourites. I felt like I learned a lot not only from the information about tacos, but from Sánchez Prado's personal experiences as someone from Mexico City who has tried a vast range of tacos (and has opinions re: some of the big debates around tacos). As someone from the UK (where tacos weren't even that well-known not that long ago, especially anything other than an Old El Paso kit), I liked how the book touched on a lot of aspects of Mexican cuisine and culture, whilst also highlighting what has happened to the taco once it crossed the border into the USA. The only downside is, I'm now craving tacos.
The Object Lessons series is often delightful, but Taco has definitely been one of my favourites. I felt like I learned a lot not only from the information about tacos, but from Sánchez Prado's personal experiences as someone from Mexico City who has tried a vast range of tacos (and has opinions re: some of the big debates around tacos). As someone from the UK (where tacos weren't even that well-known not that long ago, especially anything other than an Old El Paso kit), I liked how the book touched on a lot of aspects of Mexican cuisine and culture, whilst also highlighting what has happened to the taco once it crossed the border into the USA. The only downside is, I'm now craving tacos.
July 12, 2025
*This book was received as an advanced Reviewer's copy from NetGalley.
It's hard to find someone who doesn't like tacos. But what is a taco? Is it that thing you get from the 'Bell that is crunchy and full of sour cream? Or is it something else? Is it in a corn tortilla or a flour one?
Prado explores the origin of tacos and the variations in this short history as part of the collection in Object Lessons. In origin, the South American roots (and other international roots) are explored along with the migration from that corn tortilla to a flour one (based on availability of ingredients in a given region).
He also touches on the sociology of the taco and the people who both make them and eat them and how there can be a discrepancy in the appreciation for something and the loss of its roots or the appreciation of the people who make it.
Definitely interesting although I did expect to learn more about the taco itself, not just it's varied creators and the places of origin.
Review by M. Reynard 2025
It's hard to find someone who doesn't like tacos. But what is a taco? Is it that thing you get from the 'Bell that is crunchy and full of sour cream? Or is it something else? Is it in a corn tortilla or a flour one?
Prado explores the origin of tacos and the variations in this short history as part of the collection in Object Lessons. In origin, the South American roots (and other international roots) are explored along with the migration from that corn tortilla to a flour one (based on availability of ingredients in a given region).
He also touches on the sociology of the taco and the people who both make them and eat them and how there can be a discrepancy in the appreciation for something and the loss of its roots or the appreciation of the people who make it.
Definitely interesting although I did expect to learn more about the taco itself, not just it's varied creators and the places of origin.
Review by M. Reynard 2025
August 8, 2025
I recently read (and loved!) another book in the Object Lessons series so much that I decided to try another one! 3.5
Taco is filled with history, culture, and food. I learned a lot about Mexican food culture, Mexico's history, and the evolution and diversity of tacos. Our author is an academic, not a writer, and I found the reading dry and verbose at times. The book was short, but it still took me a few sessions to finish. There were a lot of circular references within the book ('which I talked about in Chapter X', 'as you'll see in the next chapter') and repetition which could have been cut. There's a noticeable overuse of the word 'modernity'. I was disappointed that we didn't get to spend much time in the author's story or perspective - I was hoping for a personal narrative through-line to complement the non-fic elements.
Ultimately, I'm glad I read this and learned some new things from the book, but the writing style was a bit too academic to keep it from becoming a new favourite.
My request to review this book was approved by Bloomsbury via NetGalley.
Taco is filled with history, culture, and food. I learned a lot about Mexican food culture, Mexico's history, and the evolution and diversity of tacos. Our author is an academic, not a writer, and I found the reading dry and verbose at times. The book was short, but it still took me a few sessions to finish. There were a lot of circular references within the book ('which I talked about in Chapter X', 'as you'll see in the next chapter') and repetition which could have been cut. There's a noticeable overuse of the word 'modernity'. I was disappointed that we didn't get to spend much time in the author's story or perspective - I was hoping for a personal narrative through-line to complement the non-fic elements.
Ultimately, I'm glad I read this and learned some new things from the book, but the writing style was a bit too academic to keep it from becoming a new favourite.
My request to review this book was approved by Bloomsbury via NetGalley.
October 5, 2025
Taco by Sánchez Prado is a charming and appealing exploration of one of the world’s most beloved foods. As a Mexico City native, the author offers unique insights into the cultural and historical context of the taco, discussing everything from tortillas to taco shells, and tracing the food’s journey between Mexico and the United States. Fans of tacos and food culture will appreciate the author’s reflections on authenticity, transformation, and the taco as a modern social touchstone.
The book is an easy, fast read and filled with small stories and fun facts, making it a pleasant experience for casual readers. However, some of the narratives feel repetitive, and the book could have gone deeper into the history and significance of the taco beyond the anecdotes. While it’s enjoyable and often insightful, it doesn’t fully satisfy a reader looking for a more thorough or in-depth examination.
Ultimately, Taco is delightful and leaves you craving the real thing, but it’s more of a light, charming read than I expected.
The book is an easy, fast read and filled with small stories and fun facts, making it a pleasant experience for casual readers. However, some of the narratives feel repetitive, and the book could have gone deeper into the history and significance of the taco beyond the anecdotes. While it’s enjoyable and often insightful, it doesn’t fully satisfy a reader looking for a more thorough or in-depth examination.
Ultimately, Taco is delightful and leaves you craving the real thing, but it’s more of a light, charming read than I expected.
November 17, 2025
5 Stars
I really enjoyed this addition to the Object Lessons series. It was concise, yet informative and entertaining. The writing was engaging and enticing, and it made me want to eat more tacos!
Living in Southern California, I particularly enjoyed the author's coverage of tacos in the United States (and I pinned quite a few restaurants based upon his recommendations). I appreciated the thought-provoking commentary on authenticity and Mexican culture, woven into the evolution of the taco within and beyond Mexico's borders. The author also does a great job of providing historical and social context, which helped me appreciate how much innovation sits behind the widespread success of the taco.
Thank you to NetGalley and the publisher for this arc. These opinions are my own.
I would recommend this book to any taco lover who wants to know more about the history of tacos! It also seems like a great book to read ahead o a trip to Mexico, to add some taco stops to your itinerary.
I really enjoyed this addition to the Object Lessons series. It was concise, yet informative and entertaining. The writing was engaging and enticing, and it made me want to eat more tacos!
Living in Southern California, I particularly enjoyed the author's coverage of tacos in the United States (and I pinned quite a few restaurants based upon his recommendations). I appreciated the thought-provoking commentary on authenticity and Mexican culture, woven into the evolution of the taco within and beyond Mexico's borders. The author also does a great job of providing historical and social context, which helped me appreciate how much innovation sits behind the widespread success of the taco.
Thank you to NetGalley and the publisher for this arc. These opinions are my own.
I would recommend this book to any taco lover who wants to know more about the history of tacos! It also seems like a great book to read ahead o a trip to Mexico, to add some taco stops to your itinerary.
July 14, 2025
⭐️⭐️⭐️⭐️
This was my first Object Lessons book and for someone who isn't a huge history reader, especially non - fiction, I still found myself captivated by this book. It is such a thoughtfully written book about an absolute favourite food of mine. It really gave me pause to think about tacos and what exactly do I like about them, while also educating me about its history and evolution. This entire book is written as a love letter to tacos and you can really feel that throughout the pages.
I will say, I was really hoping to see some recipes in the book from the author, but that is just a personal preference and should no way be seen as a negative opinion about the book.
I'm looking forward to going and checking out more Object Lessons in the future and am on my way to get a taco.
Thank you to NetGalley and Bloomsbury Academic for an e-ARC in exchange for an honest review.
This was my first Object Lessons book and for someone who isn't a huge history reader, especially non - fiction, I still found myself captivated by this book. It is such a thoughtfully written book about an absolute favourite food of mine. It really gave me pause to think about tacos and what exactly do I like about them, while also educating me about its history and evolution. This entire book is written as a love letter to tacos and you can really feel that throughout the pages.
I will say, I was really hoping to see some recipes in the book from the author, but that is just a personal preference and should no way be seen as a negative opinion about the book.
I'm looking forward to going and checking out more Object Lessons in the future and am on my way to get a taco.
Thank you to NetGalley and Bloomsbury Academic for an e-ARC in exchange for an honest review.
August 22, 2025
Taco is a wonderful monograph on one of the most recognized dishes in Mexico: The Taco. Though this book doesn’t have any recipes, it teaches readers about the background of the most popular tacos, the history and future of tacos, and what a taco truly is in a world of fusion and authenticity.
Although I wished to find at least one recipe in this book, I’ve learned so much and gained so much respect for the taco and the variations we can find in the world. I highly recommend this book for anyone wanting to read about tacos and gain a rich guide to different sources. This book will be my gateway drug to many other books about tacos, and I can’t wait to start.
I’d like to thank Boomsbury and Net Galley for allowing me to read an early copy of such an impactful book.
Although I wished to find at least one recipe in this book, I’ve learned so much and gained so much respect for the taco and the variations we can find in the world. I highly recommend this book for anyone wanting to read about tacos and gain a rich guide to different sources. This book will be my gateway drug to many other books about tacos, and I can’t wait to start.
I’d like to thank Boomsbury and Net Galley for allowing me to read an early copy of such an impactful book.
November 2, 2025
This is not the book to read when you’re on a train in Asia and nowhere near anywhere selling delicious Tacos!
It was my first of the Object Lessons Series, a format I was unfamiliar with.
It was a short and fascinating read about the history and culture of one of my favourite foods. However, while it gave taco ingredient suggestions, it is not a cookbook, so adjust your expectations accordingly!
The author shared a lot of personal reflections and memories of his life experiences around tacos, and many of his observations of tacos in the US (especially Taco Bell) made me laugh loudly.
I’m now off to make some tacos for lunch.
Thank you NetGalley and Bloomsbury Academic for sending me an e-ARC of this book.
It was my first of the Object Lessons Series, a format I was unfamiliar with.
It was a short and fascinating read about the history and culture of one of my favourite foods. However, while it gave taco ingredient suggestions, it is not a cookbook, so adjust your expectations accordingly!
The author shared a lot of personal reflections and memories of his life experiences around tacos, and many of his observations of tacos in the US (especially Taco Bell) made me laugh loudly.
I’m now off to make some tacos for lunch.
Thank you NetGalley and Bloomsbury Academic for sending me an e-ARC of this book.
July 18, 2025
Taco is a smart, compact exploration of one of Mexico’s most beloved (and globally misunderstood) foods. Sánchez Prado dives deep into the cultural, historical, and even political significance of the taco, offering much more than just a foodie perspective.
It’s not a cookbook—it’s a cultural commentary—and while it can be a bit academic at times, it’s incredibly insightful. I walked away with a greater appreciation for the taco’s origins and the importance of food as identity.
A great read for anyone interested in food culture and Latin American studies! 🌮
Thank you to NetGalley and the publisher for the ARC in exchange for my honest review.
It’s not a cookbook—it’s a cultural commentary—and while it can be a bit academic at times, it’s incredibly insightful. I walked away with a greater appreciation for the taco’s origins and the importance of food as identity.
A great read for anyone interested in food culture and Latin American studies! 🌮
Thank you to NetGalley and the publisher for the ARC in exchange for my honest review.
July 25, 2025
This was something different to get into for sure. I absolutely appreciated and enjoyed the author's route into celebrating one of my favorite foods of all time. It was pure curiosity and obsession to get to know this amazing dish, and I enjoyed reading all about it.
How can you not enjoy reading about the culture and the history and the baseline of what makes a dish...pardon me for labeling this...a rather powerful dish?! Yes, powerful, because tacos would draw so much into relationships with each other and with food and with our diet and then everything else in between.
Thank you to NetGalley and the publisher for a copy of this book. All opinions are my own.
How can you not enjoy reading about the culture and the history and the baseline of what makes a dish...pardon me for labeling this...a rather powerful dish?! Yes, powerful, because tacos would draw so much into relationships with each other and with food and with our diet and then everything else in between.
Thank you to NetGalley and the publisher for a copy of this book. All opinions are my own.
July 27, 2025
(Note: I received an advanced reader copy of this book courtesy of NetGalley)
Simply put, this is a wonderful piece of nonfiction. It’s a fairly short read, yet packs an eye-opening wallop with how it reveals the deep layers of complexity and diversity of its subject matter previously unknown to me, insuring in turn that I will never be able to look at a taco going forward the same way again without a new sense of thoughtfulness.
Simply put, this is a wonderful piece of nonfiction. It’s a fairly short read, yet packs an eye-opening wallop with how it reveals the deep layers of complexity and diversity of its subject matter previously unknown to me, insuring in turn that I will never be able to look at a taco going forward the same way again without a new sense of thoughtfulness.
August 31, 2025
An interesting look into the history of tacos (what it means, the numerous types, and where it’s traveled). I admit to not knowing a ton about tacos (I eat the boxed shells with some meat, veggies, and cheese), but I’m interested in learning more about the places and recipes discussed in this book.
January 18, 2026
An interesting book about tacos, a (brief) history of tacos, and why the question “what makes an authentic taco?” is the wrong question to be asking. I feel like this book made me want to learn more about the history of tacos.
November 16, 2025
A nice break from law school readings, this has me missing St. Louis and Nachos's classes, and also made me realize despite my love for trying all kinds of tacos, I have only scratched the surface.
December 28, 2025
interesting: an academic and transcultural examination and comparison of the world hidden in the word and reality "taco."
February 5, 2026
Really interesting read, but also, I love an author that thanks their dogs in the acknowledgments.
June 30, 2025
Taco draws heavily from the experience of its author, Ignacio M. Sánchez Prado to detail how a taco is made, where they are made, to the broader concerns of representation and global differences.It is both illuminating and a driver of appetite.
The work is divided into 8 chapters grouped around central themes expanded from the list above. Each chapter ends offers notes and the entire book ends with a list of recommended further reading. Ignacio M. Sánchez Prado shares from his personal experience growing up where tacos where plentiful and varied comparing it quite unfavorably to his first experience of Taco Bell. But he also goes beyond the personal to discuss how and why Taco Bell was founded and continues to this day. One of the surprising bits of information is that in Mexico City the vast majority of inhabitants are less than 400 meters from a taco seller (pg 13).
It is a taco tour that explores the variety of tacos available to the eater and the extended cultural connotations of the cuisine.
Recommended to readers of food history, contemporary eating or culture.
I received a free digital version of this book via NetGalley thanks to the publisher.
The work is divided into 8 chapters grouped around central themes expanded from the list above. Each chapter ends offers notes and the entire book ends with a list of recommended further reading. Ignacio M. Sánchez Prado shares from his personal experience growing up where tacos where plentiful and varied comparing it quite unfavorably to his first experience of Taco Bell. But he also goes beyond the personal to discuss how and why Taco Bell was founded and continues to this day. One of the surprising bits of information is that in Mexico City the vast majority of inhabitants are less than 400 meters from a taco seller (pg 13).
It is a taco tour that explores the variety of tacos available to the eater and the extended cultural connotations of the cuisine.
Recommended to readers of food history, contemporary eating or culture.
I received a free digital version of this book via NetGalley thanks to the publisher.
October 10, 2025
Thank you to #Netgalley for a free copy of this e-book in exchange for an honest review.
Map showing Mexico click for credit
My Interest
…well, duh! TACOS. Plus, all the reasonably new Taco political jokes. And each year I read (or skim) a foodie book or two. But mostly nom, nom, nom and all hail Taco Tuesday!
Additionally, I was curious–what kind of object lessons could be learned from tacos?
I first tasted a taco in the early 1970s when my grandmother took me on a very rare outing to a real, sit-down restaurant [any restaurant was rare with her–“we have food at home“] My elementary school self wasn’t very impressed! Within a few years tacos had swarmed the American Midwest, Taco Bell and Taco Tico were there and we never looked back. By 8th grade I LOVED them–and burritos, too. My Dad preferred burritos, so we had them more often.
baby taco playset (Amazon)
Fast-forward a generation and one of my children had a taco obsession! That child’s first kitchen had taco stuff for decor all courtesy of an indulgent Mom. When, a few years later, my grandson was born I gave him the Fisher Price taco toys (above) I found before his Mom and Dad ever met and bought them to put away for the future.
Taco Map
From Bon Appetit
This fun map, which would have been a great accompaniment to the book, is from Bon Appetit [click linked text to go to the webpage]
The Story
Are tacos authentic Mexican cuisine? Are they a 20th Century thing? Has America helped or hurt the taco? These are some of the questions the author sets out to answer in this novella-length nonfiction book. By exploring Mexican cooking’s origins and its street food scene, the author lets us explore tacos and how they came about. You can almost smell them cooking!
My Thoughts
This was an interesting read. I did find a few places that got overly academic (the author is a professor)–I just wasn’t looking for an in-depth analysis of, say, a certain word connected with a type of taco or a place or whatever. So I did skip some of that. While it was academic in tone in places the sources were not necessarily academic in any way–but I appreciated them being there to back up what he said. It’s good to see current-day social media, youtube, blogs, etc being used as the sources they are. That was exciting to this librarian!
The best chapter for me was the one about my favorite tacos–Al Pastor. These tacos are a mix of well-seasoned pork, topped with pineapple, onions, cilantro and lime juice. I love to get these at Mazunte in downtown Cincinnati. Condado (various Cincinnati locations) also has a something vaguely similar that is darned good. Very recently I found a package of seasoning mix that, mixed with pineapple, does an “ok” job when I can’t go out and need my taco fix.
The other thing I really enjoyed was seeing what’s happened with tacos worldwide. I live in a place where too many people think Taco Bell is great and too spicy so reading about how people in the rest of the world enjoy tacos was really fun.
Sidebar: In one of my unpublished books in a scene written several years ago I have an Irish take on them set here in Ohio–who knew I was somehow on a foodie trend!!
I learned that Americans use way too much cumin–who knew? I like cumin!! And that while supermarket taco kits are what they are they aren’t inherently evil. That was great news, for since the child mentioned above left home I’ve refused to cook or eat hamburger tacos–I had to cook them at least once a week for that child for much too many years. On reading that part of the book I recalled the first time adult me met a “real” taco–in a giant Mexican grocery store in Indianapolis–they slapped seasoned meat into a tortilla and fried it like that! Wild, right? Who knew that flour tortialls were more the thing! And that topings were minimal–cilantro, onion, lime juice, maybe lettuce or cheese or salsa. Maybe.
The best use of this book? If you are going to be visiting Mexico City I definitely recommend buying it! So much great foodie information–well taco information–about Mexico City. If you are a foodie this will be excellent and enjoyable prep-reading.
The big disappointment? While he describes the various tacos, sauces, and some other foods in good detail, no recipes are included–in the book at least. Maybe the published version will have them? I had to order the cookbook he talked about Tacos by Mark Miller, to get a feel for making some of them. He also recommends some Mexican cooking channels on you tube. I’ll definitely be checking those out. Including some photos and maps–especially a map of Mexico City would have helped, too. [Again, maybe they will be in the published version].
My Verdict
Taco (Object Lessons) by Ignacio M. Sánchez Prado publishes October 16.
Map showing Mexico click for credit
My Interest
…well, duh! TACOS. Plus, all the reasonably new Taco political jokes. And each year I read (or skim) a foodie book or two. But mostly nom, nom, nom and all hail Taco Tuesday!
Additionally, I was curious–what kind of object lessons could be learned from tacos?
I first tasted a taco in the early 1970s when my grandmother took me on a very rare outing to a real, sit-down restaurant [any restaurant was rare with her–“we have food at home“] My elementary school self wasn’t very impressed! Within a few years tacos had swarmed the American Midwest, Taco Bell and Taco Tico were there and we never looked back. By 8th grade I LOVED them–and burritos, too. My Dad preferred burritos, so we had them more often.
baby taco playset (Amazon)
Fast-forward a generation and one of my children had a taco obsession! That child’s first kitchen had taco stuff for decor all courtesy of an indulgent Mom. When, a few years later, my grandson was born I gave him the Fisher Price taco toys (above) I found before his Mom and Dad ever met and bought them to put away for the future.
Taco Map
From Bon Appetit
This fun map, which would have been a great accompaniment to the book, is from Bon Appetit [click linked text to go to the webpage]
The Story
Are tacos authentic Mexican cuisine? Are they a 20th Century thing? Has America helped or hurt the taco? These are some of the questions the author sets out to answer in this novella-length nonfiction book. By exploring Mexican cooking’s origins and its street food scene, the author lets us explore tacos and how they came about. You can almost smell them cooking!
My Thoughts
This was an interesting read. I did find a few places that got overly academic (the author is a professor)–I just wasn’t looking for an in-depth analysis of, say, a certain word connected with a type of taco or a place or whatever. So I did skip some of that. While it was academic in tone in places the sources were not necessarily academic in any way–but I appreciated them being there to back up what he said. It’s good to see current-day social media, youtube, blogs, etc being used as the sources they are. That was exciting to this librarian!
The best chapter for me was the one about my favorite tacos–Al Pastor. These tacos are a mix of well-seasoned pork, topped with pineapple, onions, cilantro and lime juice. I love to get these at Mazunte in downtown Cincinnati. Condado (various Cincinnati locations) also has a something vaguely similar that is darned good. Very recently I found a package of seasoning mix that, mixed with pineapple, does an “ok” job when I can’t go out and need my taco fix.
The other thing I really enjoyed was seeing what’s happened with tacos worldwide. I live in a place where too many people think Taco Bell is great and too spicy so reading about how people in the rest of the world enjoy tacos was really fun.
Sidebar: In one of my unpublished books in a scene written several years ago I have an Irish take on them set here in Ohio–who knew I was somehow on a foodie trend!!
I learned that Americans use way too much cumin–who knew? I like cumin!! And that while supermarket taco kits are what they are they aren’t inherently evil. That was great news, for since the child mentioned above left home I’ve refused to cook or eat hamburger tacos–I had to cook them at least once a week for that child for much too many years. On reading that part of the book I recalled the first time adult me met a “real” taco–in a giant Mexican grocery store in Indianapolis–they slapped seasoned meat into a tortilla and fried it like that! Wild, right? Who knew that flour tortialls were more the thing! And that topings were minimal–cilantro, onion, lime juice, maybe lettuce or cheese or salsa. Maybe.
The best use of this book? If you are going to be visiting Mexico City I definitely recommend buying it! So much great foodie information–well taco information–about Mexico City. If you are a foodie this will be excellent and enjoyable prep-reading.
The big disappointment? While he describes the various tacos, sauces, and some other foods in good detail, no recipes are included–in the book at least. Maybe the published version will have them? I had to order the cookbook he talked about Tacos by Mark Miller, to get a feel for making some of them. He also recommends some Mexican cooking channels on you tube. I’ll definitely be checking those out. Including some photos and maps–especially a map of Mexico City would have helped, too. [Again, maybe they will be in the published version].
My Verdict
Taco (Object Lessons) by Ignacio M. Sánchez Prado publishes October 16.
October 9, 2025
When I tell you how much I love this series...!
Taco turned up on NetGalley ten minutes after, I kid you not, I returned from picking up my hold copies of Doll and Doctor at the library. Obviously it was an instant request, because while I am ambivalent about tacos (this is my fault, not tacos'; I am ambivalent about many foods that are widely considered delicious), I am not ambivalent about this series. Object Lessons takes readers through short, varied romps on subjects as varied as...well, as tacos and doctors, or tacos and pregnancy tests, or tacos and questionnaires...
Here we get an exploration of the mighty taco. In many ways this is a food tour: Sánchez Prado grew up in Mexico City, where tacos were (are!) a staple, and although he no longer lives there, tacos remain an integral part of the culinary side of his visits.
I am most compelled by Sánchez Prado's discussions of authenticity and what it means for a taco to be "authentic"—and whether that matters at all in the first place. He mostly focuses on tacos he has known and loved but also gets some fairly entertaining digs in at Taco Bell. Here I should perhaps note that I've never set foot in a Taco Bell, let alone eaten there—my family did not eat fast food when I was growing up, and I never developed a taste for most of it—and thus have no informed opinions about it, but I found the history of its founding interesting. I'm not sure I'm convinced by Sánchez Prado's refusal to try Taco Bell even for the sake of the book, but he has a point that taco as an adjective (even for someone who takes a liberal view, as Sánchez Prado does, of what a taco can be) is perhaps a bridge too far.
But a lot of the book is suited best for people who, you know, eat tacos (and eat meat) and, ideally, think it's a great idea to take their own taco tour somewhere. This should absolutely be required reading for any foodies visiting Mexico City in particular, though Sánchez Prado talks quite a bit about taco culture in other cities (LA, St. Louis, etc.) as well. This is also what made me not the best fit for the book, though, and the book in turn not entirely the book for me: as a slightly neurotic, nearly lifelong vegetarian, I don't get all that much stimulation from descriptions of meat-heavy dishes that I'll never eat; I long ago learned to skip over menu descriptions when there's meat involved, and it turns out that that's a hard habit to break...which is not ideal when reading a book with description after description of tortillas filled with some form of meat!
So go investigate the book, and the series, and perhaps some tacos—and take your taco recommendations from Sánchez Prado, not from me.
Thanks to the author and publisher for providing a review copy through NetGalley.
Taco turned up on NetGalley ten minutes after, I kid you not, I returned from picking up my hold copies of Doll and Doctor at the library. Obviously it was an instant request, because while I am ambivalent about tacos (this is my fault, not tacos'; I am ambivalent about many foods that are widely considered delicious), I am not ambivalent about this series. Object Lessons takes readers through short, varied romps on subjects as varied as...well, as tacos and doctors, or tacos and pregnancy tests, or tacos and questionnaires...
Here we get an exploration of the mighty taco. In many ways this is a food tour: Sánchez Prado grew up in Mexico City, where tacos were (are!) a staple, and although he no longer lives there, tacos remain an integral part of the culinary side of his visits.
I am most compelled by Sánchez Prado's discussions of authenticity and what it means for a taco to be "authentic"—and whether that matters at all in the first place. He mostly focuses on tacos he has known and loved but also gets some fairly entertaining digs in at Taco Bell. Here I should perhaps note that I've never set foot in a Taco Bell, let alone eaten there—my family did not eat fast food when I was growing up, and I never developed a taste for most of it—and thus have no informed opinions about it, but I found the history of its founding interesting. I'm not sure I'm convinced by Sánchez Prado's refusal to try Taco Bell even for the sake of the book, but he has a point that taco as an adjective (even for someone who takes a liberal view, as Sánchez Prado does, of what a taco can be) is perhaps a bridge too far.
But a lot of the book is suited best for people who, you know, eat tacos (and eat meat) and, ideally, think it's a great idea to take their own taco tour somewhere. This should absolutely be required reading for any foodies visiting Mexico City in particular, though Sánchez Prado talks quite a bit about taco culture in other cities (LA, St. Louis, etc.) as well. This is also what made me not the best fit for the book, though, and the book in turn not entirely the book for me: as a slightly neurotic, nearly lifelong vegetarian, I don't get all that much stimulation from descriptions of meat-heavy dishes that I'll never eat; I long ago learned to skip over menu descriptions when there's meat involved, and it turns out that that's a hard habit to break...which is not ideal when reading a book with description after description of tortillas filled with some form of meat!
So go investigate the book, and the series, and perhaps some tacos—and take your taco recommendations from Sánchez Prado, not from me.
Thanks to the author and publisher for providing a review copy through NetGalley.
December 15, 2025
✨ Mini-Review ✨ Taco by Ignacio M. Sánchez Prado
Thanks to Bloomsbury Academic and #netgalley for the gifted advanced copy/ies of this book!
This is part of the Object Lessons series that provide short, readable essays on material culture items. In this, Sánchez Prado takes on the taco, exploring tacos in Mexico City, more broadly in Mexico, and throughout the United States. These read like part historical/cultural studies essays and part-memoir, and I learned a lot while reading this. I appreciated that he emphasized the importance of tasting good more than false notions of authenticity, and this is a great more to learn about the past, present, and future of tacos!
Note: despite its brevity, this is still academic in tone, and isn't necessarily narrative non-fiction! This wasn't a problem for me, but might not be quite as readable to a casual reader.
⭐️⭐️⭐️⭐️
Genre: non-fiction, food, essays
Pub Date: Oct 16 2025
Thanks to Bloomsbury Academic and #netgalley for the gifted advanced copy/ies of this book!
This is part of the Object Lessons series that provide short, readable essays on material culture items. In this, Sánchez Prado takes on the taco, exploring tacos in Mexico City, more broadly in Mexico, and throughout the United States. These read like part historical/cultural studies essays and part-memoir, and I learned a lot while reading this. I appreciated that he emphasized the importance of tasting good more than false notions of authenticity, and this is a great more to learn about the past, present, and future of tacos!
Note: despite its brevity, this is still academic in tone, and isn't necessarily narrative non-fiction! This wasn't a problem for me, but might not be quite as readable to a casual reader.
⭐️⭐️⭐️⭐️
Genre: non-fiction, food, essays
Pub Date: Oct 16 2025
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