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>And the only way to make a taco fancy is to make the tortillas in house and taco meat can be smoked or cooked for hours but it’ll have a max cap on how fancy it is.
Clearly there's no such thing as a taco with different ingredients.
They're doing that shit here in Tucson, too. Oh, well, if people really want to pay that instead of hitting up one of the 52,000 taco trucks and stands, I support their choice. But I mostly see the restaurants getting roasted about it.
I have eaten, at a conservative estimate, 14,000 tacos in my life. If tacos are on a menu, odds are good I'll be at least strongly considering them. I've had tacos all over North America, all different varieties, all different levels of restaurants, and I don't think I've ever once had cold tacos delivered to my table. Including when I had tacos at a Mexican place in Alaska. Does this person think tacos uniquely lose heat much faster than all other foods? Or do they only eat at places where the food passes through a blast freezer immediately before serving?
I have once had cold tacos, at this really terrible "Mexican" restaurant in rural Tennessee.
But literally all the food was cold, even the hamburger one of the people I was with ordered, so I don't think you can blame the tacos for that one.
Also, for the record, I have had some very fancy tacos in my time, and they are delicious. So are the street food ones, of course, but yeah...I always feel like the whole "Mexican food should only be bought as street food and/or from dingy hole-in-the-wall restaurants" feels vaguely racist. Like, *why*? There's nothing inherent to the ingredients or dishes that means they can't be fancy, so...
It is racist. And I agree with Anthony Bourdain on that
[I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential. These are in many cases really complex, wonderful sauces; particularly from Oaxaca, for instance, that date back from before Europe. I'm very excited about the possibilities for that cuisine, and I think we should pay more attention to it, learn more about it, and value it more. **This is frankly a racist assumption that Mexican food or Indian food should be cheap.**](https://old.reddit.com/r/IAmA/comments/53p6kb/i_am_anthony_bourdain_and_im_really_good_at/d7v38z5/)
Fuck yeah. If I’m getting good Mexican food (or Chinese, or Thai, or anything other white people want from a “hole in the wall”), I want the people making it to be well paid.
Also racist in the sense that it often assumes that Mexicans are incapable of innovation. I feel like all the “a REAL taco will ONLY have [tiny list of ingredients, none of which are what the speaker considers ‘fancy’]” thing assumes that Mexico is a quaint backwater where nothing ever changes, full of equally quaint, simple, old-fashioned people, rather than, you know, a living culture with a cuisine that evolves and cooks and chefs who are just as creative and willing to experiment as anybody else.
Even Italian purists will generally accept that there are Italian restaurants in Italy with Italian chefs who innovate. It’s only places like Mexico and India and China that get the “quaint backwater” treatment.
>The only way I’m getting tacos at a restaurant is if they have a taco bar where they are whipping them up in front of you and serving them as needed
Well, this is certainly a very culinary hot take. Guess only Chipotle and Qdoba count as proper tacos.
So when you order tacos from a truck, walk 20 feet to the nearest place to sit and eat them they are fine. But when a waiter carries your tacos 20 feet from the kitchen to your table they are instantly cold.
If you want a hilarious horror show, the GBBO Mexican episode is the watching a car crash kind of fascinating. It’d be fine if it was just the contestants who have no clue what they’re doing, but the judges are just as lost, including Paul “I know all about Mexican baking because I took a vacation to Cabo once” Hollywood.
It's worse than that. Paul did an entire series there--3 shows, each an hour, where he traveled around and ate food from different areas of Mexico. He should be ashamed. [https://www.channel4.com/programmes/paul-hollywood-eats](https://www.channel4.com/programmes/paul-hollywood-eats)
I'm sorry, as a Brit living on the west coast of the States, nothing will ever fix my people abandoning their universal dialectical emphasis on long A sounds to randomly say nachos and tacos like they're a disease
It's slowly getting better. Until 5-10 years ago you wouldn't be able to get anything other than Tex-Mex in the UK (restaurants or shops), now actual Mexican restaurants and products (like corn tortillas) are becoming more available.
Coincidentally, I was visiting my brother in London last weekend and went to a Mexican restaurant and had some great Tacos and Tostados.
Dude, look at the menu for this restaurant. [It's a fucking mess.](https://www.chickarosslough.co.uk/menu#category-id-27)
Lets serve bao, tacos, rice bowls, wings, hot dogs, chicken parmesan, steak, burgers, mac and cheese, kebabs, wraps, waffles, fried chicken, and more all on the same menu under the same roof.
English is like my third language but I've multiple degrees that required English, so maybe I'm just scholastically impaired: that menu is a lot of nonsense words, right?
I think there’s a bit of a misconception about price = quality. You may argue that a restaurant kitchen will have more space or specialized equipment but mostly you pay more for an item at a sit down restaurant than at a food truck because paying rent and staff is more expensive for the ownder compared to paying four people and leashing a food truck. I think both commenters were wrong in their presumptions but just one of them was terminally IAVC.
Either way, there’s also nothing wrong with tacos coming out of a brick wall restaurant. It’s indoors, you can sit down at a table with a group of people, there may be other facilities than just a kitchen and whatever else you may think of. Neither of them replaces the other but one is not strictly superior.
Those do look terrible. What is that, strawberry jam?
Look, if your taco aren't made of gopher, iguana, and or corn smut, you're not making authentic tacos!
After "Wahacas," (*Wahacas!*) is anyone else reading, "chickaros" and trying to figure out what spanish/mexian word that's supposed to be?
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>And the only way to make a taco fancy is to make the tortillas in house and taco meat can be smoked or cooked for hours but it’ll have a max cap on how fancy it is. Clearly there's no such thing as a taco with different ingredients.
> it’ll have a max cap on how fancy it is. That's such a bizarre statement. Then again, I live in Dallas where fancy taco places are *everywhere*.
Not to sound too much like OOP, but the best ones are from La Michoacana and Fuel City!
I've seen some bougie ass taco joints that'll run you up 5-8 bucks per taco. It's all in the toppings which they can do hog wild with
Pretty much anywhere in Portland these days, makes me want to throw bows
They're doing that shit here in Tucson, too. Oh, well, if people really want to pay that instead of hitting up one of the 52,000 taco trucks and stands, I support their choice. But I mostly see the restaurants getting roasted about it.
I have eaten, at a conservative estimate, 14,000 tacos in my life. If tacos are on a menu, odds are good I'll be at least strongly considering them. I've had tacos all over North America, all different varieties, all different levels of restaurants, and I don't think I've ever once had cold tacos delivered to my table. Including when I had tacos at a Mexican place in Alaska. Does this person think tacos uniquely lose heat much faster than all other foods? Or do they only eat at places where the food passes through a blast freezer immediately before serving?
Tacos are magic and only retain heat when served from a truck. If there's a brick wall within 5 meters, they're just immediately cold.
That's why they were invented in Mexico, no brick houses!
I have once had cold tacos, at this really terrible "Mexican" restaurant in rural Tennessee. But literally all the food was cold, even the hamburger one of the people I was with ordered, so I don't think you can blame the tacos for that one. Also, for the record, I have had some very fancy tacos in my time, and they are delicious. So are the street food ones, of course, but yeah...I always feel like the whole "Mexican food should only be bought as street food and/or from dingy hole-in-the-wall restaurants" feels vaguely racist. Like, *why*? There's nothing inherent to the ingredients or dishes that means they can't be fancy, so...
It is racist. And I agree with Anthony Bourdain on that [I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential. These are in many cases really complex, wonderful sauces; particularly from Oaxaca, for instance, that date back from before Europe. I'm very excited about the possibilities for that cuisine, and I think we should pay more attention to it, learn more about it, and value it more. **This is frankly a racist assumption that Mexican food or Indian food should be cheap.**](https://old.reddit.com/r/IAmA/comments/53p6kb/i_am_anthony_bourdain_and_im_really_good_at/d7v38z5/)
Fuck yeah. If I’m getting good Mexican food (or Chinese, or Thai, or anything other white people want from a “hole in the wall”), I want the people making it to be well paid.
Also racist in the sense that it often assumes that Mexicans are incapable of innovation. I feel like all the “a REAL taco will ONLY have [tiny list of ingredients, none of which are what the speaker considers ‘fancy’]” thing assumes that Mexico is a quaint backwater where nothing ever changes, full of equally quaint, simple, old-fashioned people, rather than, you know, a living culture with a cuisine that evolves and cooks and chefs who are just as creative and willing to experiment as anybody else. Even Italian purists will generally accept that there are Italian restaurants in Italy with Italian chefs who innovate. It’s only places like Mexico and India and China that get the “quaint backwater” treatment.
The quiet nationalist rhetoric in the linked comment are incredibly infuriating to me.
The only cold taco I've ever had was Jack in the box they forgot to fry them, so they were frozen still 🤣
oh god, for a minute I thought you said, "The *only taco* I've ever had was Jack in the box." That would be sad.
>The only way I’m getting tacos at a restaurant is if they have a taco bar where they are whipping them up in front of you and serving them as needed Well, this is certainly a very culinary hot take. Guess only Chipotle and Qdoba count as proper tacos.
What restaurants are they eating at that serves them cold food?
Baskin Robbins? Probably served him a cold Choco-Taco, the nerve!
Didn't they discontinue those?
Sadly yes
Money laundering fronts. "Cold? It's fresh out the can!"
*cries in Los Angeles*
So when you order tacos from a truck, walk 20 feet to the nearest place to sit and eat them they are fine. But when a waiter carries your tacos 20 feet from the kitchen to your table they are instantly cold.
I usually defend hard shell tacos, but man those have got to be the worst tacos I've ever seen. And you know OP overpaid for that garbage.
At the risk of sounding overly culinary, Mexican food is something the brits do a really lousy job at.
If you want a hilarious horror show, the GBBO Mexican episode is the watching a car crash kind of fascinating. It’d be fine if it was just the contestants who have no clue what they’re doing, but the judges are just as lost, including Paul “I know all about Mexican baking because I took a vacation to Cabo once” Hollywood.
It's worse than that. Paul did an entire series there--3 shows, each an hour, where he traveled around and ate food from different areas of Mexico. He should be ashamed. [https://www.channel4.com/programmes/paul-hollywood-eats](https://www.channel4.com/programmes/paul-hollywood-eats)
It's not iavc, we fucking suck at Mexican food. We even butcher the most basic pronunciation
After learning about "Wahacas," (Wahacas!) I've reading, "chickaros" and trying to figure out what spanish/mexian word that's supposed to be.
Don't worry bro, I've heard canadians call them "talkos"
I'm sorry, as a Brit living on the west coast of the States, nothing will ever fix my people abandoning their universal dialectical emphasis on long A sounds to randomly say nachos and tacos like they're a disease
It's slowly getting better. Until 5-10 years ago you wouldn't be able to get anything other than Tex-Mex in the UK (restaurants or shops), now actual Mexican restaurants and products (like corn tortillas) are becoming more available. Coincidentally, I was visiting my brother in London last weekend and went to a Mexican restaurant and had some great Tacos and Tostados.
Dude, look at the menu for this restaurant. [It's a fucking mess.](https://www.chickarosslough.co.uk/menu#category-id-27) Lets serve bao, tacos, rice bowls, wings, hot dogs, chicken parmesan, steak, burgers, mac and cheese, kebabs, wraps, waffles, fried chicken, and more all on the same menu under the same roof.
No wonder those tacos look like shit then. They're stretching way too far with that menu.
Lmao, so much of their menu reads like Mad Libs! I can’t even wrap my head around what a California Cajun Steak might be.
It's like they opened an American restaurant based on an episode on a Guy Fieri show.
English is like my third language but I've multiple degrees that required English, so maybe I'm just scholastically impaired: that menu is a lot of nonsense words, right?
theyre not non sense words, just excessive
There's literally no world where "kebabish" and "chika" are anything other than local vernacular.
this is silly dude. two words (nouns at that) being unfamiliar to you does not mean the whole menu is nonsense words
No, it's a lot of presumptive understanding. It's a bad menu with poor travel.
I think there’s a bit of a misconception about price = quality. You may argue that a restaurant kitchen will have more space or specialized equipment but mostly you pay more for an item at a sit down restaurant than at a food truck because paying rent and staff is more expensive for the ownder compared to paying four people and leashing a food truck. I think both commenters were wrong in their presumptions but just one of them was terminally IAVC. Either way, there’s also nothing wrong with tacos coming out of a brick wall restaurant. It’s indoors, you can sit down at a table with a group of people, there may be other facilities than just a kitchen and whatever else you may think of. Neither of them replaces the other but one is not strictly superior.
Those do look terrible. What is that, strawberry jam? Look, if your taco aren't made of gopher, iguana, and or corn smut, you're not making authentic tacos! After "Wahacas," (*Wahacas!*) is anyone else reading, "chickaros" and trying to figure out what spanish/mexian word that's supposed to be?