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SARA DESERANis the co-owner of Tacolicious with her husband, Joe Hargrave, and the editor-at-large at San Francisco magazine. A longtime food writer and author of three previous cookbooks, Deseran lives with Hargrave and their kids in San Francisco. JOE HARGRAVEhas been working in Bay Area restaurants since the 1990s, first as the head of operations at Restaurant Lulu, Rose Pistola, Azie, and Frisson; then as the owner of LaIola, which he closed in 2009 to make way for Tacolicious. Chino, which opened in 2014, is his newest restaurant. ANTELMO FARIA is the executive chef of Tacolicious, andMIKE BARROW is the restaurant's beverage director. Tacolicious has three locations in San Francisco and one location in Palo Alto, California. Visit www.tacolicious.com.
The restaurant Tacolicious doesn't take itself too seriously. I love it for that. From delightfully non-traditional recipes such as chile con queso to Yucat n salsas with serious street cred, Tacolicious unapologetically combines Californian and Mexican influences. It may not be 'classic' Mexican, but who cares? It's tasty stuff. -Jake Godby, co-owner of Humphry Slocombe Tacolicious makes consistently delicious Mexican food and solid cocktails, and now with this book, home cooks can do the same. Things I crave: their deliciously minty salsa, carnitas tacos topped with bright cilantro and white onion, and--true confession--their chile con queso dip. Let's call it my guilty pleasure. -Michael Tusk, chef/owner of Quince and Cotogna Tacolicious is my favorite after-work snack and tequila stop, and this cookbook lets readers who aren't lucky enough to live in the neighborhood recreate the restaurant experience in their own homes. -Craig Stoll, chef/owner of Delfina
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