<DIV><DIV>Think you know what a taco is? Think again. This hot little book delivers a deliciously new way to &#8220;do&#8221; Mexican&#8212;not just tacos but also antojitos (the &#8220;little bites&#8221; that are Mexico&#8217;s variation on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit drinks called <I>aguas frescas</I>. </DIV><DIV>&nbsp;</DIV><DIV>Taking her cue from the <I>taqueros</I> who vend fresh, inventive, lovingly prepared food from roadside stalls in Baja and street-side trucks in Tijuana, author Deborah Schneider shakes up and recombines traditional Mexican flavors in ways that will dazzle your taste buds. Her inspired, quick, easy-to-make dishes include Garlic Shrimp Tacos with Poblano Chiles, Deep-Fried Fish Tacos with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with <I>quesa fresca</I> (fresh cheese), and even a taco stuffed with shredded beef that&#8217;s been simmered in Coca-Cola. <BR></DIV></DIV>