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San Diego Reader> 2015 Taco issue
Where to find the crackly fatlings and cheesy edges
What makes a great taco? Doing crazy things like slathering strawberry jam inside a quesotaco with shrimp and avo? Or just making the best damned carne asada taco around? Because, make no mistake, our taqueros face the world’s most persnickety nibblers out there: us. We live on the border. We don’t take kindly to limp lumps of stew in tasteless flaps of dough. For this impossible assignment, a bunch of us foodies went with our gut and came up with some — just some — of our favorite TDEs (Taco Dining Experiences). What did we miss? Bitch a little. Let us know!
The city’s most expensive taco —Ian Anderson
East County pork excursion— Matthew Lickona
What makes a great taco? — Ed Bedford
Flavors that had never appeared in a folded tortilla — Matthew Suárez
Firecrackers and fresh masa — Barbarella
Customers flock here constantly — Chad Deal
A line out the door since 1933 — Mary Beth Abate
Easily the best carnitas in San Diego — Patrick Henderson
Here's something you might be interested in.
San Diego Reader> 2015 Taco issue
Where to find the crackly fatlings and cheesy edges
San Diego Reader> 2015 Taco issue
Where to find the crackly fatlings and cheesy edges
What makes a great taco? Doing crazy things like slathering strawberry jam inside a quesotaco with shrimp and avo? Or just making the best damned carne asada taco around? Because, make no mistake, our taqueros face the world’s most persnickety nibblers out there: us. We live on the border. We don’t take kindly to limp lumps of stew in tasteless flaps of dough. For this impossible assignment, a bunch of us foodies went with our gut and came up with some — just some — of our favorite TDEs (Taco Dining Experiences). What did we miss? Bitch a little. Let us know!
The city’s most expensive taco —Ian Anderson
East County pork excursion— Matthew Lickona
What makes a great taco? — Ed Bedford
Flavors that had never appeared in a folded tortilla — Matthew Suárez
Firecrackers and fresh masa — Barbarella
Customers flock here constantly — Chad Deal
A line out the door since 1933 — Mary Beth Abate
Easily the best carnitas in San Diego — Patrick Henderson
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