Vitamina T

Vitamina T starts from a joke that is also a way of eating: the "T" food group, which covers tacos, tostadas, tortas, tamales and the rest of Mexico's street food. The book gathers more than 100 recipes that let home cooks make these dishes in their own kitchens, with some playful updates alongside the classics.

The authors are chef Fermín Núñez and Jorge Gaviria, a masa purveyor with a famously starry client list. They guide readers through the street food of Mexico, from a late-night taqueria to a charcoal-heated clay comal loaded with tetelas wrapped in hoja santa, and through tamales in every form and at every hour of the day.

The recipes run from staples to inventive riffs. There are al pastor, barbacoa and carnitas tacos, tamales filled with beans and cheese or with duck confit and a black mole, and tostadas topped with tinga, beet and avocado, or red snapper ceviche. Tortas include butternut squash in chile colorado, a brisket "de la Barda" and a Cubana, and a final chapter, Todo Lo Demás, covers sopes, gorditas, flautas, chilaquiles and more.

The instructions are approachable and draw on traditional technique as well as methods the two authors developed themselves. The aim is to let you recreate an all-day Mexico City street food crawl at home, whatever the occasion.