World traveler ... 44 countries and counting; Amateur chef ... studied 3 years in Pozzuoli Italy; Published author of reviews, articles, and two popular blogs; Producer of successful YouTube channels.
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Mangia Bene e Paghi Poco (Eat Well and Pay Little)
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By C.T. Sorrentino “His Holiness”. I first saw him on TV, a documentary, 60 Minutes, I forget exactly where or when, but he i...
Saturday, August 9, 2014
CombatCritic's Favorite Recipes: Anatomy Of A Perfect Taco
Dear Mexican Restaurants (particularly those in Lawrence, Kansas),
Photo #1 - Taco - Side View
Tacos are not meant to be served in pre-fabricated corn shells as is the case in every Mexican restaurant in Lawrence, Kansas and across the country for that matter. A perfect taco starts with a handmade corn tortilla filled with cooked/seasoned meat (beef, chicken, pork), sealed with toothpicks (note the toothpick holes in photo #1), and deep fried to crispy golden goodness. Shredded beef is the preferred meat filling, but ground beef will suffice in most cases if seasoned well.
After frying, the toothpicks are removed from the piping hot taco shell and cheese, fresh lettuce, and tomato are stuffed inside. The best tacos I ever ate were in California, prepared like this, with thin slices of fresh avocado added (guacamole can be substituted) before serving. There should only be enough room for some fresh, homemade salsa before the first bite is taken. The shell should be crisp enough so that you get the signature taco crunch as you take a bite, yet soft enough so that it does not fall apart as you inhale, I mean eat, the entire taco.
Taco - Top View
These tacos are from Rancho Grande Cantina in Parkville, Missouri and are as close to perfect as I have found in the Midwest (minus the requisite tomato and avocado). Take note amigos and LET'S STAMP OUT PRE-FAB TACO SHELLS IN OUR LIFETIME!