Chicken with chorizo tacos

Celebrate Mexican independence day with flavor and flair pick up Mark Miller's "Tacos: 75 Authentic and Inspired Recipes." (Susan Tusa/Detroit Free Press/MCT)

Just in time for Cinco de Mayo celebrations, here's a cookbook on tacos, the ultimate street food of Mexico. The book has an array of recipes for such classics as Pork Carnitas and Rajas and Cheese (poblano chiles and cheese) as well as ones with a twist, such as Chicken with Apples and Goat Cheese.

Mark Miller, author of "Tacos: 75 Authentic and Inspired Recipes," published by Ten Speed Press, writes that he had a New England childhood but spent summers at a hacienda near Guadalajara.

While in Mexico he tagged along with the family cooks while they shopped, and they always had time for a taco after they finished.

The recipes reflect what Miller, the founder of the Coyote Cafe in Sante Fe, N.M., means when he says "the heart of a great taco is the filling."

Most recipes are easy and have terrific color photos. When applicable, the level of heat is listed on each recipe with 0 the mildest and 10 the hottest.

There also are detailed recipes for making your own corn or flour tortillas and shells for tostadas and crispy tacos. The recipes call for typical Hispanic ingredients, which you can find at area grocery stores or Hispanic grocers.

Skirt steak from Zacatecas

Makes: 8 tacos
Preparation time: 40 minutes (plus overnight marinating)
Total time: 1 hour

Ingredients:
1 pound skirt steak, silver skin, most of the fat trimmed away
8 to 10 cloves garlic, roasted (see note)
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon red chile powder
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cumin seed, toasted and ground, or 1/2 teaspoon cumin powder