Overview

Embark on the Ultimate Cross-Border Taco Crawl! 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

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9781732102033

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Reviews

""Taco Megaregion showcases food that a diverse community in both Californias has been wrapping in tacos since the 1930s. Like prospectors searching for gold, Koenig's book guides hungry readers on a wondrous taco journey that spans everything from birria, carne asada, carnitas and barbacoa to surf and turf, Duroc pork, rabbit and insects. This guide is pure gold!"" Paco de Santiago Netflix ""The Taco Chronicles"", Tour Guide for Culinary Backstreets ""Political borders blur and distinct cultures embrace one another in this indispensable and meticulously-researched guide to the dazzling and delicious world of Southern and Baja Californian tacos."" Nicholas Gilman Food Writer, Author of ""Mexico City's Best Tacos"" ""Koenig gets it. The sheer scope of this well-documented guidebook shows that he's a man willing to get out there and search for handheld bites of heaven, no matter where it takes him."" Antonio Ley (El Tony Tee) Anthony Bourdain's Tijuana Fixer on ""No Reservations"", Corazón de Torta Food Truck

Author Information

San Diego-based writer W. Scott Koenig has traveled throughout Mexico and Baja California since the mid 1990s. He founded AGringoInMexico.com in 2012 to report on Mexican cuisine, culture, destinations and events. Scott is considered a key influencer in Baja California and San Diego. A Gringo in Mexico and its affiliated social channels are viewed by thousands in the U.S., Mexico and around the world daily.Scott is author of the book Seven Days in The Valle: Baja California's Wine Country Cuisine and has written columns for Dining Out San Diego, San Diego Red, Baja.com and Discover Baja. He's written for several print and online publications, including Newworlder, Destino Magazine and San Diego Magazine. Scott has curated and led public and private culinary tours of Baja California, including taco tours of Tijuana as Three Amigo Taco Tours. He has assisted with video productions in the region and has worked with Netflix, the Food Channel, the BBC, NPR, Unilever, Migrationology and the Culinary Institute of America.Scott was co-host and co-producer of the YouTube show Baja Window to the South, has been featured on regional podcasts and judges culinary competitions in San Diego and Baja California. Scott has built a network of culinary professionals, business leaders, tourism officials, media agencies, writers and photographers in the San Diego-Baja California Megaregion. Scott is the owner of Koenig Creative LLC in San Diego. He has 40 years of experience in marketing communications, creative direction and graphic design. 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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