BTW, barbequed mako makes a fine taco!
To me the mess left on the plate at the end is like a bonus meal. Woo-hoo!
What percent of the dining public in the US live in California, or any other market that has hundreds of taco restaurants within driving distance? If it sounds to you like I don’t have normal culinary experience, perhaps it is you who should get out of your left coast bubble and see how the rest of us bumpkins live.
Man, this is so wrong, and in so many ways it’s hard to believe.
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Sideways? So what?
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If you hold a taco properly, nothing falls out. If you insist on holding one like a model in a TV commercial, you deserve to have guac in your lap.
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If you have a layer problem, you either haven’t assembled your taco properly, have a very small mouth, or have a psychological problem dealing with consistency. Not everybody insists on getting every single bite of something uniform.
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If all you are eating is fast-food tacos, you might have a point. But properly cooked shells, be they corn or wheat, are pliable and hold together quite well.
Bumpkins don’t deserve decent tacos. Those are reserved for those of us wise/lucky enough to live within walking distance of…let’s see…2 taquerias, 4 family-owned and 3 chain taco places. 
It’s anywhere with a strong Hispanic population. Chicago is the same. Phoenix,too (where I visit my inlaws every year). I guess I didn’t realize that hard shell tacos with ground beef were still the default tacos for most people. Then again, I guess I typically don’t eat tacos when I’m traveling outside Chicago or the West and Southwest. So, like I said above, I guess it is a regional thing, although perhaps it’s an inverse regional thing, with Chicago and California and the Southwest being exceptions. I pretty much grew up with the types of tacos you’re talking about from the 80s onward.
But, no, tacos have not and will not ever jump the shark. You can put anything in them. One of my favorite snacks is a smaller flour tortilla with refried beans, cheese, and a hot dog. Wrap it in bacon for extra taste. One of my friends from the Yucatan makes an excellent taco with fried smoked Polish sausage/kielabsa, onions, chipotle, and fried potatoes. IT’s a bit like a papas con chorizo taco with a Polish twist to it. Tacos will jump the shark when sandwiches jump the shark.
wrong thread
I hear fish tacos came from Baja California–now they can be found all over. In season, one Houston place makes them with fried oysters. Yum.
A recent issue of Texas Monthly featured 120 Texas Tacos You Must Eat Before You Die–classic Mexican, classic Tex-Mex & new varieties.
At leastThe Taco Wars seem to have ended. A journalist claimed the Breakfast Taco was invented in Austin; San Antonio objected. Just when things had settled down, another foreigner called San Antonio “The New Austin.” (After a visit in which they specifically avoided Mexican food–and visited two new malls.) Again, San Antonio was not happy…
Now I’m hungry.
Tacos are very much a “thing” in Chicago these days, and my GF and I have been on a hard-target search to find the best of the best in the city. From yuppie neighborhoods to trucks in the Loop to holes-in-the-wall deep in the barrio, there are infinite varieties of awesome ones. I recently read an article in Thrillist, “Forty tacos to eat in Chicago before you die.” Not that I’m in a hurry to die, but we are working our way through that list.
I’ve found that most places will give you soft corn tortillas by default (usually two stacked up) but will give you flour on request. Hard shells? Only at Taco Bell.
Yeah, now that sounds good. Mmm…Barbecued Mako. Can I even get Mako in Southern California?
We used to get shark at Safeway back in the '70s and '80s. No idea if supermarkets still carry it.
I think we’ve decided on fish tacos for dinner tomorrow. Anyway, I put the fish in the fridge to thaw.
Lots of fish tacos in Bangkok. Among other Mexican-food restaurants, there’s a local chain called Sunrise Tacos that’s pretty good, and it has them. Owned and operated by an American lawyer, who also has a local law firm.
Oy. Where do you think food trends begin, amigo? But you keep thinking that tacos are a “craze” that are on there way out. I’m sure pizza will be next. You’ll be right at some point!
I’m just asking questions.
A burrito is a taco.
Where I come from, a burrito uses a flour tortilla, and a taco uses one or two corn tortillas. If you get a ‘taco’ made with a flour tortilla, you got a burrito that someone didn’t know how to fold.
A friend of mine used to have what he called “Dangerous Fish” BBQs every summer. Mako, barracuda, unrefrigerated tuna salad…if it could hurt you, he’d cook it. We always ended up eating at least half of it as tacos.
Are you from the city? I don’t see how they’ve been a “thing” lately. Maybe a few more fusiony styles, but I haven’t noticed any taco craze or anything. It’s lots of tacos of whatever you want everywhere, pretty much.
Roast turkey, shredded beef, rotisserie chicken… It all winds up as tacos, enchiladas, or taquitos. (We never seem to have an excess of roast pork.)
I want bbq tacos and Bbq pizza, everything cooked over fire. Fire good.
…yeah Tacos!!!
I usually have 3 dozen corn tortillas in the freezer, ready for ALL sorts of leftovers…I dont think you can really fail making tacos…just call it “new wave”