Tacos are the quintessential Mexican finger food. In their most familiar form, they’re filled with beans, meat, cheese, lettuce, tomato, and salsa, but when chef Rick Bayless first tasted these garlicky tacos at a market stall in Toluca, Mexico, he couldn’t resist them. Though to us they might seem new and unusual—even haute cuisine—in Mexico, they’re standard old-fashioned peasant food.

Visit the Recipe Finder for the Tacos with Garlicky Mexican Greens recipe.

Rick Bayless

Chef, co-owner, and cookbook author

Frontera Bar and Grill

445 North Clark Street

Chicago, IL 60610

312-661-1434

Fax: 312-661-1169

Rick Bayless with Jean Marie Brownson and Deann Groen Bayless

“Rick Bayless Mexico: One Plate at a Time” (Scribner, 2000; $35)

“Salsas That Cook: Using Classic Salsas to Enliven Our Favourite Dishes” (Scribner, 1998; $18)

“Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine” (Scribner, 1996; $35)

Rick Bayless with Deann Groen Bayless

“Authentic Mexican: Regional Cooking from the Heart of Mexico” (William Morrow, 1987; $30)