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A Beginner’s Guide to Making Tacos at Home
If I had to eat only one thing for the rest of my life, it would be tacos.
Few other foods have a whole day of the week named for them. Few other foods are so widely accessible and cheap, yet can also be gourmet dishes at upscale restaurants. Few other foods are as indulgent as they are healthy (kinda).
Tacos are yummy. Tacos are friends. Tacos are life.
In recent years, the love of tacos has grown into a movement, a whole subculture in which Tuesdays are sacred days, tequila is a ritual drink, and bitter infighting revolves around the eternal question: flour or corn?
Eateries have leaped to capitalize upon Tacoism, adding tacos to their menus even if nothing other vaguely Tex-Mex graces their kitchen. The taco movement has embraced its own ridiculousness, seeking new heights of eclecticism in its recipes. BBQ tacos? Yep. Asian tacos? Yep. Pizza tacos? You betcha.
Tacos have become the ultimate world food, no longer restrained to one bastardized cuisine, but rather a celebration of all the world’s spices, meats, and toppings. The magic of tacos is that their consistency allows their variation: all it takes is to put things you like in a tortilla, wrap it up, and eat it. If only the rest of life were so simple.
