On behalf of drunks everywhere, we appreciate your sacrifice. First beer’s on me.
Well, that was 2 years. I have spent about 30 some odd years making some poor kid make me tacos when I’m drunk…
Oh, is DrCube from Chicago? I just saw Midwest in his description. I mean, don’t get me wrong, there’s plenty of flour tortillas in Chicago, but the default for any taqueria’s tacos that I’ve had here in the city is corn tortillas. There was one place by me that used to have tacos arabes, and those specifically were on flour, but the rest were corn tortillas (specifically, the doubled-up corn tortillas. I personally prefer smaller, single-corn tortilla’ed tacos, but that’s not usual here to the point that I couldn’t tell you where to find them, as everybody seems to do corn in double. Of course, you can just split your taco into two tacos.)
There’s a whole mess of terminology debate on flauta vs taquito. Some say flautas are flour and taquitos are corn. Some say flautas are bigger and taquitos are smaller. Some say some combination of the two. Some say they’re essentially different names for the same things. And so on.
That’s the way it was in San Diego, Los Angeles, and Lancaster.
But they’re definitely not ‘crispitos’!
Pulykamell, over the years I have noticed your genuine appreciation for authentic Mexican cuisine. For you and others that might be interested in pretty much everything there is to know about tacos, let me suggest you acquire a copy of la Tacopedia, enciclopedia del taco.
They also have a Facebook page.
http://firstwefeast.com/eat/introducing-la-tacopedia-the-worlds-first-taco-encyclopedia/
Thank you! I will check that book out. I thought of you while reading this thread. 
ETA: OK, it’s ordered and on its way.
Is there an English edition? I can only find Spanish on Amazon.
It looks like there’s only Spanish, according to the Facebook page. That’s what I got.
I like soft tacos, so no frying (except to make the tortilla in the first place).
Fried some potato tacos for hors d’oeuvres before the enchiladas tonight, and they were dynamite. Just delicious.
Sweet. I got my Tacopedia in the mail today. It’s pretty cool. I’m going to have to brush up on the Spanish I did not learn when I took it for a couple semesters in college, but at least I know most of the food terms already. 
I’m really interested in the pico de gallo recipe in the appendix. It contains jicama, orange juice, and vodka, which is quite unlike any pico de gallo I’ve had, and sounds pretty darned good.
Here in Jalisco, pico de gallo is jicama, orange wedges, lime juice and sprinkled with coarse sea salt and powdered chile. It is very refreshing.
The salsa with chopped tomato, onion and green chile, known as pico de gallo in the USA, here is called salsa fresca, salsa picada or salsa mexicana (it has the 3 colors of the flag).
Edit: P.D. glad you enjoy the book.
When Miguel made tacos we just lightly toasted fresh corn tortillas on the stove burner and tucked some meat and maybe cheese, then we dipped in salsa and table cream. When he fried them after filling and rolling them he called them taquitos. He’s from Pachuca so maybe it all depends on local tradition.
when** I*** made them I used good old American Taco Bell boxed crunchy shells and filled them with ground beef seasoned with Taco Bell packet spices.
Yeah, they have that all around here in many of the groceries (I live in a predominantly Mexican neighborhood, with a decent Jaliscan influence–there’s a great birrieria here run by a guy from La Barca), but they have another name for it. Or maybe it’s just labeled “jicama with chile” or something like that. (If it’s the same thing I’m thinking of. It’s fairly big chunks of jicama, not something chopped up very finely.) What threw me off most in the tacopedia book was the vodka. That’s a new one for me. Gonna have to try it soon. Their version is jicama diced to about a centimeter, tomatoes, chiles, onions, orange juice, and vodka. I like the way that sounds.
Berwyn, on Cermak? I work just off Cermak. (yelling) Honey! I’ll be a little late coming home tomorrow!
We were driving randomly the other day. Happened to show up at a doll house store she likes. After that we got tamale hunger, “But where in Elgin could we find a place that sells tamales,” I asked (I thought) rhetorically. So we pulled into the first taqueria that had a place to park the Roadmonster, Los Comales. Which turned out to be the only place in all of Elgin that doesn’t sell tamales. I’d have had better luck going up to any house and asking if la abuela had any extras for sale.
Note to all, especially Central European lovers of fine organ meats like puly: Los Comales talks a good game with their liver and onion tacos, but not enough liver, and WAY too little onions and cilantro. In fact, all the tacos I tried sucked. Taco Bell’s potato soft tacos are more flavorful, ferchrissakes.
I’ve never been to that one, but I’ve passed by it many times. They’re all connected, so they should have the same menus, I think. I go to the one on 59th and Pulaski, usually. Very occasionally, the one on 71st and Pulaski.
I live a mile or 3 from the Cermak location and they do very respectable job, and they all do have more or less the same menu.