Crispy Shell. Ground Beef. McCormick Seasoning. Iceburg Lettuce. Cheddar Cheese. Pace Picante.
When combined, do these ingredients make a taco?
More a product of American mechanical ingenuity than culinary creativity, the taco as we know it was invented around the same time as patents for an “Automatic Corn Tortilla Fryer” (“Automatic” in the 50’s = “iBlank” in the 00’s) . While we have all enjoyed the satisfying crunch of a crispy taco with all the ingredients mentioned above its easy to go wrong when you begin prepping a meal by opening a box of 12 pre-baked shells wrapped in plastic and stuffed with cardboard, hoping that only one or two come out cracked or broken. This cannot be the full meaning of the word “taco”…nor can “Taco Night” (a phrase that should send your mouth to full blown salivary gland overload) continue to be thrown into a repertoire of weeknight meals who’s sole goal is satiating stomachs and not stimulating mouths to savor.
My wife and I are passionate about our food, but we are not tacovangelists. The goal of this blog is not to save souls from taco hell (get it), but instead is birthed out of necessity.
Just a few blocks to our South lie a half dozen taco stands, taquerias, and mini-markets all occupying each corner on an eighth-of-a-mile stretch between two stop signs. To the East. 4-5 more. Same story West. North of our home suffer the impoverished souls who must do with only 2 taquerias and 1 grocer within walking distance. Therefore a more systematic way of experiencing the opulence of our surroundings had to be developed. This blog is that systematized framework for experiencing the comida sencilla y rica that is the taco.
Created from traditions passed down through generations yet evolving each time skillet touches stovetop this food is utilitarian in its final formulaic form of starch encapsulating protein yet the combination of flavor and texture has the ability to jolt the casual diner to attention, filling senses with aromatics, fresh and crisp; spices, smokey and sinus-clearing; and meat, with layers of flavors developed quick over coals or roasted patiently over hours. Because of this spectrum of potential experiences, we will not attempt to rate our findings, just report and compare what people are doing with such a simple formula to make their little corner of the culinary world worth visiting. We hope you join us!
Next time you hit the taco stand try the tripas tacos. Chewy, cruncy, with great flavor! Be sure and top ’em with onion, cilantro, a sqeeze of lime juice, and plenty of salsa verde! Check out Ceasar’s Tacos on Davis, awesome stuff!!
Gracias Senior…after launching the blog we are most excited about hearing everyone’s fav places…now, as far as Ceasars on Davis goes, are you talking about the one by the Jack in the Box, near Polk or the one further west near Westmoreland? I think there are at least 3 more I can think of, but those two seem to stir up division amongst the connoisseurs. We’ll hit em both up eventually and maybe do a Ceasars round up posting to compare all the locations side by side.
We always go to the Caesar’s by the Jack in the Box. But I think Matt and Angie have found another one closer to their house in Duncanville.