In Brownsville, Texas, two Mexican restaurants are pushing the envelope of what a corn tortilla can envelop, and an award-winning cafe cooks barbacoa the old-fashioned way.
At Santos Guisados Tacos & Beer, to interpret the flexible Spanish culinary term guisado, General Manager Michael Carlisi goes with “stewed.” The meats in the guisado tacos are cooked for hours, adding water and letting it reduce again.
Taco shops are easier to find in rural Utah than Indian restaurants. The Tandoori Taqueria fuses both cuisines and it's doing brisk business in the middle of cowboy country.
Mike Sutter has eaten 1,300 tacos so far this year. And it's been tough: He tells NPR's Kelly McEvers about dealing with offbeat taquerias, getting thyroid cancer, and why it's good to have a quest.
Wes Avila is leading a new wave of LA chefs: children of immigrants, classically trained in French cuisine, who blur the lines between high and low. His acclaimed food truck now has a cookbook.
From the smoked marlin tacos of Baja California to the fried flower tacos of Chiapas, Mexico is home to endless interpretations of this essential dish. A new tome documents this vibrant taco cuisine.
There was a time in American life when "taco" was associated the u-shaped, crispy, yellow tortilla shells, that seemed designed to shatter into a dozen small pieces as soon as you bit into one end
