Message: | What about "Machaca" (sp?) -- shredded beef? One of my favorites. More texture, and cheaper!, than carne asada... There's also "carne seca," dried beef, which I recently tried for the first time in Tuscon... Of course, when it comes to tacos (as all these posts attest) it's all good!
Some random taco thoughts...
Soft tacos are generally the rule at most of your better taco stands but lately I've enjoyed a few homemade fried tacos, causing me to rethink my position on the hard vs soft question. Greasy, true, but hard fried tacos have a heft and a crunch that makes the taco eating experience more, I don't know, distinctive?
Anyone want to weigh in on this? I'll bet there are even a few who enjoy the occasional pre-made taco shell...you know you're out there!
My own guilty taco pleasure: bbq beef tacos at Lucy's El Adobe. Not very "authentic" (whatever that means) but mighty tasty! Best thing on the menu at this old Hollywood joint, methinks. Anyone else love them -- or hate them?
Chow. Rafi
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