We tapped Donnie Masterton, the chef at Taco Lab by Tacolicious in San Miguel de Allende, Mexico, for some modern fillings. Set them out with bowls of our favorite toppers and warm tortillas—and let your friends assemble their own while you mix the margaritas.
Rosie Daykin's new cookbook proves that bountiful harvests can come from any sized plot and that freshly picked produce is the most important ingredient.