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Amerika se beste taco's (skyfievertoning)

Amerika se beste taco's (skyfievertoning)


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Daar is baie meer aan 'n wonderlike taco as om 'n tortilla in te vul

75) Torres Taco Haven, San Antonio: Ralphie's Special

Die twee plekke van, besit en bedryf deur die Jerry Torres -gesin Torres Taco Haven in San Antonio word beskou as 'n uitstekende plek om outentieke Mexikaanse kos te kry wat deur die plaaslike bevolking gemaak word. Die Ralphie Special is 'n gunsteling onder die skare: dit bestaan ​​uit drie taco's gevul met gemarineerde hoender, bedek met gerasperde kool en gesnyde tamatie en versier met suurlemoen.

74) BRANDSTOF Charleston, Charleston, S.C .: Braised Pork

BRANDSTOF Charleston bied voedsel wat deur die Karibiese Eilande beïnvloed word, met 'n spyskaart met tuisgemaakte hamburgers, ruk hoender, 'n rits slaaie en-jy raai seker-tacos. Hulle gesmoorde vark -taco word voorsien van groen chili aïoli, groen slaai en soet uie, en was een van die beste keuses van Guy Fieri toe hy FUEL besoek het Gaste, inryke en duike.

73) Rubi's At Maxwell Street Market, Chicago: Huitlacoche

Die Oos -Europeërs wat die gebied rondom Maxwellstraat oorheers het Chicago van die 1880's tot die 1920's word erken dat hulle die oorspronklike buitelugmark verander het in die bruisende spilpunt wat dit vandag is. Die mark het na 'n nuwe plek verskuif, maar dit bly 'n sentrum vir voedsel- en goedereverkopers om hul goedere te smous. Rubi's at Maxwell Street Market is op die 4de plek Vierkantig vir taco's in die South Loop, en hul huitlacoche het waarskynlik baie daarmee te doen. Huitlacoche, ook bekend as koringvleis, is regtig 'n swam, maar ons beskou dit graag as mieliekaas, of miskien selfs mielietruffel. Dit is 'n Mexikaanse lekkerny wat 'n bietjie soos sampioene smaak, en Rubi's kry belangrike egtheidspunte om dit 'n bekende en gewaardeerde kos in Chicago te maak.

72) Border Grill, Las Vegas: Krokante Aartappel Rajas

Van die bekroonde sjefs kom Susan Feniger en Mary Sue Milliken Border Grill, met drie plekke en 'n vragmotor in Los Angeles, en nog twee buiteposte in Las Vegas - insluitend een by Mandalaybaai. Hul ster -taco is die gebraaide knapperige aartappel -rajas, wat Yukon Gold -aartappels bevat, gekook met paprika, chili, room, kaas en uie, alles versier met mielieblom en guacamole.

71) Carnitas Uruapan, Chicago: Carnitas

Sedert Carnitas Uruapan in 1975 geopen, het sjef en eienaar “El Güero” Carbajal die missie onderneem om “die outentieke carnitas van sy geboortestad Uruapan na Chicagoans. ” Ons dink dat hy sy missie kan bereik, aangesien sy carnitas taco een van die beste in die onderneming is. Die varkvleis word langer as twee uur lank gaar en dan in 'n meel tortilla gelaai. Versier dit gerus met pico de gallo, hoewel dit regtig nie nodig is nie. Bonuswenk: u kan 'n pond carnitas huis toe bestel, wat u absoluut moet doen.

70) Taqueria del Sol, Atlanta: Smoked Brisket

Sedert die opening in 2000, Taqueria del Sol het uitgebrei na vier plekke in en om Atlanta, wat 'n duidelike aanduiding is dat hulle iets weet oor goeie Mexikaanse kos. Hulle gerookte bors -taco is nog 'n bewys, want dit is gelaai met gerasperde gerookte beesvleis en 'n bietjie pico de gallo, waardeur die vaardigheid van die sjef agter die rooster werklik kan verskyn.

69) Gonzalez, Dallas: Crispy Beef Tacos met Salsa Fresca

Bedien Dallas sedert 1973, Gonzalez bied outentieke Tex-Mex-kos en maak baie van hul produkte tuis, insluitend brood en tortilla's. Gaan saam met die knapperige bees -taco's met salsa fresca - die subtiele spel tussen die vars tamaties en uie en die knapperige taco -dop sal u smaakknoppies beslis bevredig.

68) Vetvis, San Diego: Vis

Alhoewel die surf & turf taco -kombinasie van een garnale -taco en een gegrilde steak -taco baie waardige gons kry, verras! Die heel beste tacos by San Diego'S Vet vis is inderdaad die naamgenoot opsie. By 'n bestelling kom twee tortilla's met sagte meel, elk gevul met bros gebakte Yslandse kabeljou, blaarslaai en pico de gallo, wat alles besprinkel is met gerasperde kaas.

67) Loteria Grill, Los Angeles: Carne Deshebrada

Met ses plekke rondom Los Angeles, Loteria Grill is 'n bietjie van 'n LA -instelling, en die een in Hollywood het die reputasie as die beste van die lot. Baie herhalende kliënte sal u aanmoedig om die taco -skottel te bestel, maar as ons net een variëteit moet kies, gaan ons saam met die carne deshebrada: gesnyde gerasperde beesvleis, koriander, guacamole, uie en salsa roja.

66) Essex, Seattle: Vis

Taco & Tiki Dinsdae om Essex het Seattleiete hulle is elke week tjoepstil terwyl hulle kla om die uitstekende tacos van sjef Ricardo Valdes in die hande te kry. Die lam- en hoenderweergawes kry baie lof, maar almal is dit eens dat die vis -taco's nie misgeloop moet word nie. Die meeltortillas word met die hand gemaak, en die vars vis word in die houtoond van Valdes gaargemaak. Die resultaat? Wenner wenner vis taco aandete.

65) Good 2 Go Taco, Dallas: "Paris Texas"

Ons dink een van Good 2 GoDie "Paris Texas" taco's is 'n maaltyd vir hulself, en net omdat hulle eiers bevat, beteken dit nie dat jy dit nie op enige tyd van die dag kan geniet nie (wel, ten minste tot 15:00, wanneer Good 2 Go sluit). Eerstens word spinasie oor 'n tortilla gelê wat in 'n plastiekmandjie met 'n vel tinfoelie geplaas is, en dan 'n gegrilde hangersteak, roereier en aartappels in blokkies gesny, wat dan bedek is met gerasperde kaas en dik laag verkoolde tamatie hollandaise (die deel van Parys).

64) Tacos Mex y Mariscos, Albuquerque: Al Pastor

U kan eenvoudig nie die waarde van Tacos Mex en Mariscos'$ 0,99 taco's, en dit help dat hulle ook baie outentiek is. Ons moedig u aan om op die spyskaart te kyk en iets buitengewoons te kies, soos cabeza (kop) of tripas (wat ingewande is, nie tripe nie), maar hul taco -taco sal beslis die minste avontuurlustige eter behaag. Die gebraaide varkvleis en gegrilde pynappel word in dubbellaag-tortillas gelaai en besprinkel met koriander en rou uie, wat u dan na die salsakroeg kan oorneem en met tradisionele speserye soos vurige tamatiesalsa, guacamole en pico de gallo kan versier.

63) Pinches Tacos, Los Angeles: Carne Asada

As hul webwerf verklaar, Los Angeles ' Knyp Tacos is 'Real Mexican Food by Real Mexicans', en hul spyskaart - dieselfde op al vyf plekke - is beslis eg. Hul carne asada taco is 'n gunsteling van toegewyde plaaslike kliënte - dit is eenvoudig geklee met koriander, groensous en rou wit ui.

62) Reyes Deli and Grocery, Brooklyn, N.Y .: Carnitas

Ligaya Mishan, rubriekskrywer van die “Hungry City” in die New York Times het baie gebrek gekry omdat hy 'n onderneming insluit wat ook Boar's Head -kalkoenpapier verkoop haar lys van noodsaaklike punte in die koerant se uitgawe gewy aan tacos. Wel, ons staan ​​saam met haar Reyes Deli en kruideniersware bedien 'n wonderlike carnitas -taco, versier met koriander, uie en salsa verde of roja, alles versier met die tradisionele skywe limoen. Die skare stem blykbaar ook saam met Mishan, aangesien die eetplek geëvalueer word #3 vir carnitas in die hele Brooklyn op Foursquare.

61) CaCao Mexicatessen, Los Angeles: Fish Taco de Ensenada

Buurman in die suide San Diego is geneig om erken te word as die mekka van vis taco's, maar L.A. het 'n paar uitstekende kenmerke van hierdie spesialiteit. Een uitstekende voorbeeld: die fish taco de Ensenada by CaCao Mexicatessen, wat 'n vars, handgemaakte koring tortilla bevat; Alesmith Nut Bruin gebraaide en gebraaide rooi snapper; kool; kalk aïoli; en pico de gallo. Diegene wat gluten bekommerd is of net 'n afkeer van gebraaide vis het, kan hulle vra om die snapper eerder te braai.

60) Bear Flag Fish Co., Newport Beach, Kalifornië: Basa

Mense staan ​​daagliks in die ry Newport Beach juweel vir seekos wat op elke manier bedien kan word: as sushi, in poke en ceviche, in slaaie, as burrito's, gebraai in toebroodjies, in sop en natuurlik in tacos. Gemaak met basa (soortgelyk aan baber) of 'n ander vis van u keuse, bedek met panko, gebraai en bedek met pico de gallo, vars kool en 'n warm kerriesous wat hulle Tommy -sous noem. Vis taco perfeksie.

59) Las Cuatro Milpas, San Diego: Gesnipperde varkvleis

Geleë in 'n beskeie Barrio Logan agterstraat, Las Cuatro Milpas bedien sedert 1933 'n paar van die beste taco's in San Diego. Bestel vooruit, gryp jou tafel in die middel en kyk hoe tortillas aan die agterkant gemaak word. Met die tortilla's wat op bestelling gebraai word, word hierdie knapperige taco's gevul met beesvleis, hoender of vark, maar kies vir die gerasperde varkvleis, bedek met blaarslaai en pittige, verkrummelde bokkaas. Die warm sous-wat gemaak word deur chili en speserye in varkvet te laat prut-is nie vir speserye nie, maar verslawend.

58) Ramona's, Gardena, Kalifornië: Gemaalde beesvleis en aartappel

Sedert 1947, Die van Ramona het 'n paar Mexikaanse voedselprodukte van hoogstaande gehalte geword, waaronder sommige wat in die kruidenierswinkel beskikbaar is. Die onderneming het ook vier restaurante in Suid-Kalifornië, en een van die lekkerste en eenvoudigste items op die spyskaart is die harde taco gevul met beesvleis en aartappel, bedek met blaarslaai, tamatie, kaas en warm sous. Dit is 'n ding van skoonheid en het gedien as 'n inspirasie vir die baie taco's van beesvleis wat daarna gekom het.

57) Básico, Charleston, S.C .: Karringmelk-gebraaide hoender

Geskryf as 'n hoeksteen van die opkomende distrik Mixson in Charleston, Básico Dit is bekend vir hul rustige, pragtige omgewing en kos-dit is 'n wonderlike plek vir die plaaslike bevolking om af te pers met eersteklas margaritas en klapper-mojito's. Ons stel voor dat u karringmelk-gebraaide hoender-taco's bestel saam met u skemerkelkie. Met koriander, ingelegde jicama, pittige aïoli en queso-fresco, is dit 'n goeie voorbeeld van Amerikaanse suid-Mexikaanse samesmelting wat presies gedoen is.

56) Habanero Mexican Café, Austin: Barbacoa

skree/Joe T.

Die Ibarra -gesin het eers oopgemaak Habanero Mexikaanse kafee in Oos -Oregon, maar uiteindelik die operasie na Austin, en die stad se inwoners reken al meer as 10 jaar dat hulle gelukkig was. Barbacoa, wat Habanero besonder goed uitvoer, is gestoomde, gerasperde beesvleis, en dit is heerlik. Kom daar voor 15:00, en vra hulle om pico de gallo by jou taco te voeg.

55) Los Cinco Puntos, Los Angeles: Carnitas

Vleis is die fokus by Los Cinco Puntos, wat volgens hul webwerf, "Streef daarna om die veramerikaniseerde beeld van gemaalde taco's reg te stel deur 'n mengsel tradisionele Mexikaanse vleis te marineer, te braai en te braai." Ons dink dat hulle hul doel bereik, veral met hul carnitas -taco's, bedek met jalapeños en, vir nog 25 sent, met volmaakte dik guacamole.

54) Taquería Vallarta, San Francisco: Al Pastor

By hierdie geliefde Mission District taquería, meer as 'n dosyn vleis bly warm op 'n sirkelvormige ysterkomaal. As u 'n bestelling plaas, word dit vinnig skerp voordat u na 'n warm tortilla gaan (ook verhit op die kom), met u keuse van gegrilde of vars uie, gegrilde jalapeños, vars koriander en 'n skeut killer green salsa van u selfbedieningsbank. Kies vir die pynappelvleis al pastor, wat bros en in jou mond smelt.

53) Tacos Morelos, New York: Chorizo

Wat begin het as 'n beskeie straatkar in Queens het in 2013 verander in 'n vloot vragmotors en 'n onderneming in Lower East Side. Tacos Morelos is deur oop Mexikaanse kosliefhebbers met oop arms en dankbare uitroepe omhels dat die soektog na egte Mexikaanse kos in New York tot 'n einde gekom het. Hulle bied nie minder nie as 'n dosyn moontlike vulsels, maar ons stem na die chorizo ​​-taco: dit word bedien met koriander, guacamole en gekapte uie.

52) El Vez, Philadelphia: Gegrilde garnale Tacos al Carbon

Restaurateur Stephen Starr weet wat mense graag eet, en by Philadelphia'S El Vez hy bring uitstekende Mexikaanse kos na die honger massas. 'N Bestelling van die tacos al koolstof is genoeg om twee te voed, en die gegrilde garnale is die beste manier om te eet; dit is 'n meesterstuk. Tuisgemaakte meel tortillas word gevul met effens pittige en supergeurige garnale wat warm van die rooster af is, en u kan aanpas hoeveel poblano -peper, pico de gallo, guacamole en queso -fresco u wil byvoeg. Gelukkig het 'n tweede plek pas in New York geopen.

51) La Ranchera, Abilene, Texas: Lengua

skree/Rocio P.

Graciela Chavez en haar bemanning maak hul eie Mexikaanse gebak en meel- en koringtortilla's, bied al die Mexikaanse standaarde teen lae pryse (die ontbytburrito's van $ 1,35 het 'n getroue plaaslike aanhangsel) en bedien naweke klassieke menudo en caldo de res (beessop) . Geen wonder La Ranchera is die beste Mexikaanse restaurant in Wes -Texas genoem. Verbeter sommige van die (mielie) tortilla's met niks meer as 'n ruim porsie sagte, perfek gekruide beestong en 'n paar uie en koriander - die eenvoud self - met rys en boontjies aan die kant, en u is gereed, met verandering vir 'n bietjie tenner in jou sak.

50) Bakkery in die middestad, New York: Hoenderlem

Bedien die Lower East Side vir twintig jaar, Bakkery in die middestad geniet 'n kultusaanhang in die omgewing. Aanhangers noem die ontbyt-burrito's van die bakkery as van die beste in die stad (en dit is die hele dag beskikbaar), saam met hul croissants en horchata, wat albei daagliks tuis gemaak word. Hulle weet regtig hoe om vleis en pluimvee te behandel, en die beste voorbeeld van hul vaardigheid is hul hoendermol-taco's: gemarineerde hoender in mole poblano-sous, jackkaas, blaarslaai, tamaties, warm sous en suurroom, alles in 'n dubbelgerolde gerol witmielies tortilla in lae.

49) La Lagartija Taquería, Chicago: Garnale

Hierdie klein restaurant op 'n buitensporige plek bedien sommige van die beste taco's in Chicago. Die pastoor het groot lof gekry, maar die ware garnale -taco is hier opvallend. Die garnale kry 'n ligte beslag en braai sodat dit bros, sappig, sappig en glad nie vetterig word nie. Bedek met 'n romerige sous en in 'n tuisgemaakte tortilla ingesteek, kan hierdie taco jou net laat dink dat jy na Mexico City gestuur is.

48) La Nueva Fresh & Hot Tortilleria, Dallas: Guisado Verde

Die groen varkbredie, bekend as guisado verde, is die naam van die wild by hierdie klein tortilleria, wat oorheers word deur 'n reuse tortilla-masjien wat die temperatuur van die kamer tot grens-onmenslike vlakke verhoog. Maar dit sal die moeite werd wees sodra u u bestelling ontvang het, 'n bietjie pittige salsa bo-oor spat en teruggaan na u motor met lugversorging. Die tortillas is lig en sag, die varsste wat jy ooit sal hê, en die bredie is die uiteindelike trooskos.

47) Taco Boy, Charleston, S.C .: Carnitas Norteño

Hierdie prettige kantina op Folly Beach (met 'n tweede plek in die middestad) bedien 'n paar moordenaar margaritas en guacamole, en, soos die naam aandui, kundige bereide taco's. Hulle is beskikbaar in 17 variëteite, wat wissel van kimchi-beesvleis tot pastoor tot in Suidwes-gesnyde tuna, maar dit is die carnitas norteño wat nie van die wêreld af is nie. Dit word gemaak met u keuse van mielie- of meeltortilla, sagte stadig geroosterde varkvleis, poblano rajas en ancho chilesous.

46) Papalote Taco House, Austin: Cecina Taco

Tacos is nie verbasend nie die bestaansreg (razón de ser?) Van hierdie gewilde eetplek. Versies gevul met sampioene, hominy en epazote of met gebraaide avokado en swartbone is gewild onder plaaslike vegetariërs, maar ons hou van al die variasies wat op karnivore gemik is - veral die cecina taco. Cecina is gesoute, gedroogde beesvleis, 'n rustieke familielid van bresaola. Papalote's cecina taco voeg gebakte boontjies, gerasperde kool, queso fresco, crema (die dun Mexikaanse suurroom) en guajillo salsa by, en die resultaat is eenvoudig wonderlik.

45) Guisados, Los Angeles: Cochinita Pibil Taco

Los Angeles ' Guisados 'n noodsaaklikheid geword het Los Angeles taquería, alhoewel dit nog net 'n paar jaar oop was. Dit het tans drie plekke, maar die oorspronklike is in die hartjie van Boyle Heights en word bestuur deur drie generasies van die De La Torre -familie, en hierdie mense weet wat hulle doen, tot by die tuisgemaakte tortilla's. Die cochinita pibil is iets moois: varkskouer word oornag in 'n sitrus-swaar mengsel gemarineer en dan vir byna vier uur prut voordat dit gekerf word. Bedien met ingelegde uie, vars koriander en soveel habanero -salsa as wat u kan hanteer, dit is 'n ware meesterstuk.

44) Laredo Taqueria, Houston: Varkvleis in rooi sous

Moenie toelaat dat die lang tou hieroor staan ​​nie Houston se gunsteling jou afskrik; dit beweeg vinnig en die finale produk sal die moeite werd wees. As u 'n taco verwag met kaas, blaarslaai, uie en dies meer, verwag u dit nie. Die tacos by Laredo gaan oor die vleis, en dit is al wat jy kry. Kies die supergeurige en sagte varkvleis in rooi sous.

43) Mariscos El Pulpo, San Diego: Pulpo Ajillo

yelp/CCK

As die naam van die restaurant Spaans is vir "The Octopus Seafood", weet u dat die seekat wat daar bedien word, goed sal wees, en hierdie verborge-in-duidelike sig San Diego juweel is 'n wenner. Daar is drie seekatte -taco's op die spyskaart: een met die seekat gesout in knoffelbotter (mojo de ajo), een in 'n huis -chilisous (enchilada) en die derde in 'n knoffel- en ancho -chili -botter (ajillo). Gaan vir die ajillo; sagte stukke seekat word gesny in die lekkerste botter denkbaar, bedek met 'n besprenkeling koriander en ui. As u nie 'n fan van seekat was voordat u dit probeer het nie, sal u dit eers doen.

42) Empellón Taqueria, New York City: Beer-Braised Pork Tongue

Sjef Alex Stupak verhef die taco na nuwe, super-fynproewershoogtes toe hy oopmaak Empellón in 2011, en die Mexikaanse kombuis in New York was sedertdien nie dieselfde nie. Sy lekker eet-geïnspireerde skeppings hou die restaurant vol van oop tot naby, en sy taco's is anders as wat jy ooit gehad het. Neem byvoorbeeld die biergesmoorde varkvleis tong, wat u nie elke dag presies sien nie. Dit word gekap en bedek met chorizo, aartappels en 'n pittige chili de árbol -salsa. U dink miskien dat u nie 'n fan van tong is nie, maar dit is net omdat u nie Stupak's probeer het nie.

41) El Rey Del Taco, Atlanta: Cabeza

Etnies eet is volop op die Buford -snelweg, en hierdie 24-uur Mexikaanse diner stel nie teleur nie. Tortilla's wat op bestelling gemaak word, is gevul met eksotiese opsies, soos tong, vark en varkmaag, maar moenie bang wees vir die cabeza of beeswang wat smeltend sag is nie. Gekap en bedek met 'n paar koriander en ui (en geroosterde uie as u dit vra), is hierdie dinge kreun-opwindend.

40) Seviche, Louisville, Ky .: Mahi Mahi

Een van Louisville se beste restaurante, Sevichebedien ook die beste taco van die stad. Die mahi mahi in die taco by sjef Anthony Lamas se heiligdom vir Latynse kookkuns word gemarineer en gebraai voordat dit bedek word met aïoli, kool en koljander-gevlekte pico de gallo bo-op twee geroosterde mielie tortillas. U kan net sowel twee bestel as u gaan sit, want u wil nie ophou om dit te eet nie.

39) El Charrito, Riverside, Conn .: Carnitas

skree/Colin P.

Hierdie gemeenskap in die beroemde, elegante stad Greenwich is moontlik die laaste plek waar u sou verwag om regte Mexikaanse afhaalkos te vind. Maar by El Charrito, Carlos en Alex Terrón, wat ook 'n gewilde voedseltrok in die naburige (en meer Spaanse) Stamford bestuur, het 'n standaard van Mexikaanse kookkuns in die suidweste van Connecticut gebring, wat gewoonlik slegs in stedelike Texas of Kalifornië voorkom. Die groot verskeidenheid taco -vulsels wissel van hoender-, garnale- en pikante varkvleis tot varkoor, stert en beestong. Die karnitas -taco's is tipies: 'n paar lekker gestoomde mielietortillas met 'n strooi soet, bros varkvleis, fyngekapte uie en koriander, met lemmetjiesegmente aan die kant om alles oor te druk. Eenvoudig en perfek.

38) Ines Bakery, Brooklyn, N.Y .: Tinga

Brooklyn'N Sunset Park-omgewing is 'n goudmyn vir uiters outentieke Mexikaanse kos uit die boonste rakke (wenke: Maria s'n bedien een van die beste Mexikaanse brunches in die vyf stadsdele), en Ines Bakkery staan ​​uit as een van die heel beste. Verlede Februarie het hulle 'n vleiende profiel in die Village Voice, en vroeër vanjaar het hulle die eerste plek op Eater se lys van 28 Killer Taco Spots in New York. Bestel die hoender tinga: dit word bedek met koriander, uie, blaarslaai en kante van groen sous en jalapeños.

37) Tacolicious, San Francisco: Bistec Adobado

Hierdie juweel in San Francisco het drie plekke, en die sukses daarvan lê in vars bestanddele en 'n oog op egtheid. Hul bistec adobado is 'n kunswerk: Flank-steak kry 'n stewige drie-chili-adobo-marinade voordat dit tot medium-skaars gebraai word en op 'n vars tortilla gestapel word met 'n handvol ingelegde uie. 'N Taco van hierdie goed behoort meer as $ 3,95 te kos.

36) Joe's Bakery, Austin: Carne Guisada

Joe’s Bakery is in 1962 gestig en is sedertdien 'n bestemming vir Tex-Mex-ontbyt en middagete. Resepte word al generasies lank oorgedra, en die carne guisada is niks anders as onthullend nie. Varkboud (in teenstelling met tradisionele beesvleis) word stadig in tamatiesous met knoffel, komyn, sout en 'n bietjie meel gekook en in 'n tuisgemaakte meeltortilla opgehoop. Buig tot by die toonbank en ervaar 'n ware Austin -oorspronklike.

35) Bakkery in New York, New York: Vis

gil/seank

Elke Dinsdag en Vrydag kan u die vis -taco's as die daaglikse spesiale kry by Bakkery in New York in ManhattanSe NoMad -woonbuurt. Die Koreaanse egpaar wat die eetkamer op die tweede verdieping besit, praat vlot Spaans met kliënte wat dit verkies 'n hablaar español, en bied 'n uiteenlopende spyskaart met bykomende Mexikaanse kos. Die hoender quesadilla is 'n skare, maar die absolute gunsteling is die vis -taco, met stukkies gekapte en gebraaide vis, koriander, uie, groen sous en dun skywe avokado.

34) Taco Taco Cafe, San Antonio: Puffy Taco met Picadillo

Puffy tacos, 'n lekkerny uit San Antonio, kan soms taai en vetterig wees, maar die een by Taco Taco is lig, lugtig en byna buite die wêreld goed. In 'n klein, beskeie gebou maak hulle al hul tortilla's van nuuts af, maar as jy een ding hier probeer, gaan vir die puffy taco met picadillo, of pittige beesvleis. Die beesvleis word gemeng met 'n mengsel van geurmiddels en word stadig gekook met uie, tamaties en 'n bietjie aartappel. Die mengsel word bedek met 'n skeut warm sous en 'n bietjie blaarslaai en tamaties, en u kan huis toe gaan met die wete dat u 'n wonderlike puffy taco geëet het. Maak net seker dat u ontbyt of middagete besoek: hulle is slegs oop tot 14:00. daagliks.

33) Pinche Taquería, Denver: Varkensbuik “Agridulce”

Pinche Taquería was oorspronklik 'n taco -vragmotor, en die naam van die winkel maak nog steeds 'n bietjie straatgesindheid: "Pinche" is nie geskik om op 'n gesinswebwerf te vertaal nie (dit is iets wat u sou sê as u deur uiterste emosie geraak word). Aangesien Pinche Taquería se varkbuik "Agridulce" goed is, kan u ook emosioneel ontroer word. Die sjef Kevin Morrison het 'n moderne draai gegee aan die Mexikaanse straatkos, met 'n soet-en-suur-gebraaide varkpens met gekonfijte knoffel, kool en koljanderblaarslaai, en 'n genuanseerde braaisous om ekstra geur en vog by te voeg.

32) Bob's Taco Station, Rosenberg, Texas: Barbacoa

In die wêreld van Tex-Mex, Bob's Taco -stasie, wat sedert 1991 in familiebesit is, is een van die grootstes van alle tye. En as die gelukbringer 'n glimlaggende taco met 'n harde dop is, wat trots 'n ander taco vashou terwyl hy 'n sombrero en kaktus-versierde cowboystewels dra, weet u dat u op die regte plek gekom het. Bob's is bekend vir sy varkvleis tamales, ontbytborde en tortillasop, maar die tacos, bedien in tuisgemaakte meel tortillas, is die ware aanspraak op roem. Daar is klassieke ontbyt -taco's saam met tong, carne guisada en barbacoa, ryk, vleisagtig en bedek met koriander en uie op aanvraag.

31) Supermercado Chicago, Atlanta: Carne Asada

Die omgewing net buite Atlanta, veral naby Buford Highway, is vol Mexikaanse kruideniersware wat uitstekende taquerías verberg. Supermercado Chicago is een van die beste voorbeelde wat u kan vind, aangesien die onstuimige kamertjie aan die agterkant 'n paar heerlike taco's bedien. As u gedurende die naweek gaan, sal u 'n veel groter spyskaart ervaar, maar gedurende die week gaan dit oor die tacos. Dit is veral die carne asada-tacos wat probeer: die vleis is smaaklik, diep gaar en perfek as dit gemeng word met een van die handvol varsgemaakte salsa's wat aan die kant is. Kyk gerus na die tortilla -masjien: mieliepitte word in wese gemaal en in masa verander, en uiteindelik in vars tortilla's op bestelling.

30) Frontera Grill, Chicago: Arabes

Almal weet dat Rick Bayless, die man agter ChicagoIs bekend Frontera Grill, is 'n geleerde in Mexikaanse kos, en ons waardeer sy pogings om ons oor die regte ding te leer. Maar wat vir die huidige doeleindes belangriker is, is dat hy ook 'n baie goeie kok is, wat in staat is om geregte te maak wat ons telkens na sy restaurante laat terugkeer. Soos sy tacos arabes, Arabiese tacos-'n heerlike kombinasie van geroosterde, gesnyde swartpeper varkskouer; chipotle salsa; komkommer; en jocoque, wat gespanne Mexikaanse jogurt geïnspireer is deur Libanese jogurt, net soos die gebraaide vleis geïnspireer is deur Libanese shawarma. In Mexiko word tacos arabes dikwels bedien in 'n stukkie gevoude pitabrood, maar hier vul die vulsel uit perfekte koring tortillas.

29) Tehuitzingo, New York: Suadero

Loop tot agter in 'n gemiddelde bodega in die bruisende West Side-woonbuurt Hell's Kitchen, en u bevind u in 'n taco -paradys. Miguel Fuentes, wat in 2001 geopen is, Tehuitzingo het bekend geword vir sy taco's van hoë gehalte, met opsies vir meer avontuurlustige eters soos tong, varkvleis, varkvel en varkore, sowel as klassieke soos carne enchilada, hoender, chorizo, bokbarboa en Van Eric Ripert gunsteling, carnitas. Ons paneel kundiges spoor ons aan om die suadero, wat gebraaide beesvleis tussen die maag en die been gesny is, te probeer, in 'n mielietortilla opgehoop en bedek met koriander, uie en u keuse van groen of rooi salsa.

28) El Parasol, Santa Fe, N.M .: Gekapte beesvleis

Sedert 1958, El Parasol Hy bedien tradisionele Mexikaanse klassieke sowel as Amerikaanse vleis, soos hamburgers, worsbroodjies en chili-kaas-patat. Slegs drie tacosoorte is beskikbaar (hoender, beesvleis en gerasperde beesvleis), maar wat is dit: die dop word gebraai en kraak, en die opvallende gesnyde beesvleis word gekook totdat dit uitmekaar val en dan met 'n sous gemeng word dit is 'n lank bewaarde geheim. Bedek met guacamole of salsa, is dit 'n knapperige, stewige, Tex-Mex (New-Mex-Mex?) Klassieke.

27) Big Star, Chicago: Al Pastor

Wicker Park's Groot ster, van Chicago die superster-sjef Paul Kahan (van die Amerikaanse bekendheid) en die chef de cuisine Cary Taylor, kombineer Mexikaanse straatkos met 'n toeterige atmosfeer, en die resultate is fenomenaal. Die spyskaart is klein, maar briljant: ses taco's (plus 'walking-taco' op basis van mieliespaadjies), queso fundido, skyfies en guacamole en $ 3 whisky-skote om alles af te was, alles voorberei met die kundige presisie van wêreldgehalte sjef. Die taco al pastor is die eerste item op die spyskaart en die een wat bestel kan word: Varkskouer word op die spit gebraai en op bestelling gesny, en bedien met gegrilde pynappel, gebraaide ui en koriander. Dit is rokerig, klein genoeg om (meer as) 'n paar te eet, en ongelooflik lekker, veral na 'n paar Big Star Margaritas. Miskien moet u toustaan ​​om in te gaan, maar u sal bly wees dat u dit gedoen het.

26) Hugo's Tacos, Los Angeles: Carnitas

Die geliefde Hugo’s het drie plekke in Los Angeles, en die agtergrond is interessant. Meksikaans-geïnspireerde personeelmaaltye in die Italiaanse restaurant van Hugo was geneig om so gewild te wees dat die eienaars die idee gehad het om 'n restaurant uit te brei en volledig toegewy aan Mexikaanse spesialiteite in Studio City. Met die oog op die natuurlike en organiese, kan Hugo se bestelsisteem agteruit kom: Kies jou vulsel (hoender; biefstuk; gegrilde vis; carnitas; al pastor; 'n mengsel van courgette, mielies en boontjies; of soja chorizo), kies u salsa (pico de gallo, jalapeño en tomatillo, salsa cruda, heuning chipotle, salsa negra, salsa habanero of salsa arbol) en kies of u 'n harde of sagte dop taco wil hê. Gaan saam met die carnitas, saam met die habanero -salsa as u goed is met speserye. Die gerasperde, glinsterende varkvleis is ryk en smaakvol, met baie bruin rande, en die salsa is 'n perfekte aanvulling.

25) Dora's Deli, Walla Walla, Wash .: Groentetaco

foursquare/Tye D

Dora se Deli het twee plekke in Walla Walla, waarvan een agter in 'n aas-en-pak-winkel met die naam Worm Ranch is. Alhoewel dit die mees onaangename restaurantnaam in die geskiedenis is, moet u nie ontsteld wees nie. Dora se groentetacos is skynbaar eenvoudig, maar ongetwyfeld heerlik. Mielietortillas, tuisgemaak, is gevul met blaarslaai, tamatie, ui, koriander, gerasperde mozzarella, rys, boontjies, avokado en warm of medium salsa. Die bestanddele speel so goed saam dat dit selfs vleisliefhebbers pouse sal gee. Ons weet nie hoe hulle dit doen nie, maar Dora's het die vegetariese taco vasgespyker.

24) Ray's Drive Inn, San Antonio: Carne Guisada Puffy Taco

Met meer goed op die mure en vloere as 'n T.G.I. Vrydae (insluitend 'n 1924 Model-T-vragmotor), 'n wonderlike opgewonde jukebox en 'n atmosfeer wat 'n funky roadhouse meer aandui as 'n stedelike Tex-Mex-plek, Van Ray - wat in 1965 geopen is - uitstekende weergawes van die plaaslike standaarde, saam met worsbroodjies, hamburgers en visbroodjies. Dit is egter veral bekend vir sy opgeblase tacos, wat nie by Ray's uitgevind is nie, maar moontlik eers hier genoem is. Hulle is lig, skerp en smaakvol, en die smeltende sagte carne guisada (gestoofde beesvleis) is perfek gekruid en glad nie vetterig nie.

23) Mary en Tito's Café, Albuquerque, N.M .: Carne Adovada

foursquare/Michael S

Die carne adovada by die bekroonde James Beard-toekenning Mary & Tito’s Café in Albuquerque is niks minder as legendaries nie, en is dit al dekades lank (sedert 1963, om presies te wees). Die geheim van daardie sukses? Twee woorde: rooi chili. Die vurige sous, wat eenvoudig gemaak is van gemaalde, gedroogde chilipeper, sout en knoffel, pas alles van eiers tot chili rellenos, maar die carne adovada, sappig en sag gemarineer en stadig gebakte varkvleis, is die beste manier om te kies. As 'n wonderlike taco perfeksie in al sy elemente vereis, is die carne adovada by Mary en Tito's, opgehoopte in 'n vars mielie-tortilla, onteenseglik van wêreldgehalte.

22) La Condesa, Austin: Arábicos

Hierdie "moderne Mexikaanse" restaurant doen dinge op sy eie manier: daar is 'n seeforel-ceviche met pynappel-aji-sorbet, 'n gebraaide blomkool "steak" met chipotle-rosyntjiepuree en chile de árbol-vinaigrette, en 'n klomp krap-tostada met onder meer groen mango en pomelo, so Dit is ook nie verbasend dat die taco's nie standaard is nie. Byvoorbeeld, die Arabiese tacos, wat hoë punte kry vir oorspronklikheid en geurintensiteit, kombineer gesnyde wildsvleis met ingelegde komkommer, chipotle harissa, venkel stuifmeeljogurt en koriander, toegedraai in 'n tortilla gemaak-in beslis nie-Arabiese styl-met spek vet. Nie klassiek Mexikaans of Tex-Mex nie, hierdie ding is eenvoudig goed.

21) Matt's Famous El Rancho, Austin: Al Carbón

Sedert 1952 'n Mexikaanse restaurant vir Austiniste, Die van Matt, which advertises itself as having the "Best Mexican Food in the World — Always Good," is a big place with a big menu. Dishes like the smoked duck enchiladas, the grilled shrimp with bean and cheese flautas, and even the chicken-fried steak ("cowboy-style" with chili) have their loyal fans, but the tacos are terrific. The al carbón version offers grilled beef tenderloin pieces wrapped in flour tortillas, with guacamole, rice, beans, chile con queso, and pico de gallo on the side, adding up to a serious meal.

20) Los Tacos No. 1, New York City: Adobada

Met Los Tacos nr. 1 setting up in the Chelsea Market, there’s only one thing to say to taco-crazy New Yorkers eager to assert that they now have one of America’s best tacos: You're right. Los Tacos No. 1 serves a taco so good that you could dare anyone to taste it blindfolded against their supposed favorite and make money betting on the outcome. Not that the proprietors here are unfamiliar with real tacos: Los Tacos is a collaboration between three close friends from Tijuana and Brawley, California. You really can’t go wrong with the adobo or pollo tacos here, but the winner is the red chile-marinated pork: —the adobada. Moist. Salted. Geurig. Soet maar nie vervelig nie. Proper moisture and an accurately delivered tortilla. There are expertly prepared salsas. Dress it yourself. You’ll shut up because your mouth will be full and you will be happy.

19) ABC Cocina, New York City: Short Rib

ABC Cocina is a partnership between ABC Carpet & Home and Michelin-starred chef Jean-Georges Vongerichten that highlights both the chef’s and the store’s commitment to conscious sourcing, and th which means that these are some really tasty high-end tacos. Available only on the dinner menu, these tacos consist of tortillas filled with glazed short rib, frizzled onion, and habanero relish. They’re so good that they’re the subject of about 10 percent of the tips about the eatery on Foursquare.

18) Tacomiendo, Los Angeles: Potato

At the no-frills, order-at-the-counter Tacomiendo, where you'll hear much more Spanish than English spoken, the tortillas are homemade, the prices are reasonable, and the tacos are big. Burritos are a favorite here, but the tacos get high marks, too. If you don't mind carbo-loading, the unusual potato taco — potato chunks and cheese in a crispy shell — is memorable.

17) Chico's Tacos, El Paso: Chico's Taco

The best way to explain how Chico’s serves one of America’s best tacos is to say how improbably bad this small chain and its fare appear at first. Signs outside the drab, unimpressive buildings give no indication of its signature dish: three rolled "tacos" containing ground beef covered in finely shredded cheese, all soaked in translucent red "salsa" in a white cardboard boat and topped with jalapeño salsa. Take the cheese, which is so finely shredded you could swear you see powder. Maar iets gebeur met die eerste hap. The "flautas" are crunchy, but soaked in the salsa, the crispness begins to give. En hoewel dit meer soos 'n dun sous is, is daar 'n verbasend goeie geur. The heat of the broth melts the cheese, turning it into a soupy mess of flavor punched up by the heat of the jalapeño sauce. There's a hot, dip-with-every-bite experience, and no need for plastic utensils. You pick one up, bite, dip, and bite again until they're gone and you're left with a quarter-inch of cheese and sauce that begs drinking.

16) Kogi, Los Angeles: Korean Short-Rib

"Thanksgiving of 2008, Kogi BBQ had first rolled out as the little Korean-taco-truck-that-could, peddling $2 Korean barbecue tacos on the streets of LA. Little did they know that within… months, they would become an icon of LA street food. Kogi set off a flavor bomb that would shake up the foundations of the industry so that street food would never be looked at the same way." That’s from Kogi’s site. What’s the saying? It ain’t bragging if it’s true? Chef Roy Choi’s truck snagged the No. 1 spot on our most recent ranking of the 101 Best Food Trucks in America, but Choi also operates two stands, one within the Alibi Room and another at LAX. Our very favorite menu item is the short-rib taco. The meat is simmered in a mixture of apple and orange juices, carrots, chestnuts, garlic, ginger, shiitake mushrooms, soy sauce, and yellow onions — among other ingredients — which all lends the ribs a complex flavor that will leaving you wanting more.

15) Henry’s Puffy Tacos & Cantina, San Antonio

Henry's may not be able to verify their authorship of the term “puffy tacos,” but they do claim to be the “home of the original ‘Puffy Tacos’ in San Antonio since 1978.” Whether they invented the genre and the name (Ray’s Drive Inn claims the latter honor) or not, Henry’s is an iconic spot for San Antonio’s signature dish (one that has since spread significantly beyond San Antone to Dallas and Austin). Henry (who actually grew up in California) is retired, but his legacy continues at the family’s friendly, eponymous strip mall restaurant run by his sons Rick, Robert, and Jaime and their sister Imelda Lopez-Sanchez. The famed tortillas are made in-house and fried so that they puff out, creating a fun way to eat what otherwise is a relatively conventional Tex-Mex taco. The puffy tortilla shell is filled with the meat of your choice (spicy beef fajita is the most popular), then topped with shredded iceberg lettuce, grated cheese, sour cream, and guacamole. With truly great puffy tacos, the shell shatters a little, adding textural variation to each bite, and that’s exactly what happens here.

14) Tortilleria Nixtamal, Queens, N.Y.: Carnitas

Located a couple of blocks from Queens’ Flushing Meadows Corona Park, Tortilleria Nixtamal isn’t just a restaurant, it’s a tortilla factory. Opened in 2008, it quickly developed a reputation as one of New York’s premier taco spots, and with good reason: just about everything they offer is astoundingly delicious. Tortillas are made from non-GMO corn, with no additives or preservatives, and meat comes from Franco’s, a local butcher. While the lamb barbacoa and homemade chorizo are certainly delicious, you won’t want to leave without trying the carnitas. Chunks of pork are slow-cooked for more than two hours in lard, and then simply topped with onion, cilantro, and a little hot sauce. It’s taco perfection.

13) Mi Tierra, San Antonio: Carnitas Michoacán

Locals and visitors alike fill this big, boisterous, absolutely dependable Tex-Mex restaurant and bakery — bedecked with Christmas lights and open 24 hours a day — for fajita platters, enchiladas, quesadillas, and more (including first-rate menudo for breakfast), but the flour-tortilla tacos are possibly the best in town — especially the ones filled with carnitas Michoacán: perfectly fried pieces of pork marinated in orange juice and spices, and presented with guacamole, pico de gallo, and beans.

12) La Super-Rica, Santa Barbara, Calif.: Tri-Tip

The fresh flavors and simple but perfect presentations at this casual, counter-service Santa Barbara landmark, known as Julia Child's favorite Mexican restaurant, continue to draw long lines of hungry customers. Though the vegetable tamales, cheese-stuffed pasilla chiles, chorizo quesadillas, and the like have strong followings, it's hard to beat La Super-Rica's exquisitely minimalist tri-tip tacos: grilled tri-tip (from the bottom of the sirloin) — the defining beef cut on California's Central Coast — heaped atop made-from-scratch corn tortillas (you can watch them being patted by hand through a window into the kitchen). Feel free to add pico de gallo or other condiments from the oft-refreshed salsa bar.

11) Tacos La Vaquita, Durham, N.C.: Barbacoa

Since the turn of the millennium, Durham has experienced a boom in the size of its Hispanic community, and helping to give the city’s new residents a taste of home is Tacos La Vaquita. There’s a whole lot to love about their menu, but make sure to order the barbacoa taco. It’s composed of flavored beef with chopped onions, cilantro, radish, and green or red sauce, all rolled into a handmade corn tortilla.

10) Mexicali Taco & Co., Los Angeles: Chorizo

Mexicali Taco was founded by two friends, Esdras Ochoa and Javier Fregoso, in 2009, and quickly made a name for itself as one of the best taco stands in the already crowded Los Angeles Mexican food scene. Two years later, they opened a brick-and-mortar location. The tacos here don’t play around: They’re big and full of meat, so go for the Mexicali taco, which is a flour or corn tortilla stuffed with your choice of meat. We suggest opting for the chorizo. We promise you won’t be disappointed by this authentic Baja-style taco.

9) Birrieria Zaragoza, Chicago: Birria Tatemada

By Chicago’s family-run Birrieria Zaragoza, goat is the name of the game. Namely, the roasted goat taco, or birria tatemada, based on a recipe that’s more than 100 years old. The goat is steamed for around five hours, then rubbed with an ancho chile-based red mole sauce before being roasted and served on house-made corn tortillas with fresh condiments, including onion, cilantro, red salsa, and roasted chiles. You can request any part of the goat you like, but we suggest you go with the pistola, or shank. It’s juicy, tender, and full of flavor, a bite worth seeking out if you’re even a passing fan of falling-off-the-bone meat. And who isn’t?

8) Tito's Tacos, Culver City, Calif.: Tito's Taco with Cheese

Hierdie Los Angeles Westside institution is famous for its plump burritos (like one with chili con carne and refried beans that people dream about), but for good old American-style tacos — the kind purists scorn — it's hard to beat this place. The beef is long-cooked and shredded, not ground. The shredded Cheddar is tart, and the julienned iceberg is crisp and cool. It’s nothing short of hard-shell taco perfection.

7) Mariscos German, San Diego: Fish

Mariscos German’s version is the quintessential San Diego fried fish taco: generous in size and filled with grated cabbage and fresh, battered pieces of fish fried to golden brown perfection, topped with a creamy sauce. If you’re really hungry, order the Baha Trio — one fried fish taco, one marlin taco, and one shrimp taco — and wash it all down with a cheap can of beer or some coconut juice sipped right out of the coconut.

6) El Real Tex-Mex Café, Houston: Chicken Puffy Taco

Located inside a restored theater in Houston’s Montrose neighborhood, El Real serves Tex-Mex classics like chili con carne, nachos, and Frito pie (Tex-Mex and Texas food authority Robb Walsh is a partner here), but we recommend you head directly for the San Antonio Puffy Taco Plate with smoked chicken. The deep-fried and puffed-up shell gets a smear of refried beans, then the smoked chicken (smoked whole before being shredded) is liberally applied. Lettuce and tomato come on top; it’s a taco you’re not likely to forget any time soon.

5) Torchy’s Tacos, Various Texas Locations: Trailer Park Taco

By Torchy’s, which has locations throughout Texas (centered in Austin, Dallas, and Houston), owner Michael Rypka has created tortilla-bound concoctions that are nothing short of devilish, and made fresh every day. There’s the Brush Fire (Jamaican jerk chicken, grilled jalapeños, and mango), the Dirty Sanchez (scrambled eggs with fried poblano chile, guacamole, escabeche carrots, and shredded cheese) and The Republican (grilled jalapeño sausage with shredded cheese and pico de gallo), but the wildest and most delicious creation on the menu is the Trailer Park, a massive battered and fried hunk of chicken breast, topped with sautéed green chiles, lettuce, pico de gallo, and shredded mixed cheese on a flour tortilla from El Milagro, topped with poblano sauce. If you prefer to "get it trashy," they’ll remove the lettuce and replace it with cheese sauce. And who needs lettuce when cheese sauce is an option?

4) The Shed, Santa Fe, N.M.: Chicken with Green Chile

Santa Fe loves the green chiles from Hatch, down in the southern part of New Mexico, and their nearly supernatural ability to pair perfectly with just about any type of food you can think of. By The Shed, in business since 1953, the chiles are grown especially for the restaurant and brought in fresh daily, then processed on-site. One of the best applications of this spicy green sauce that you’ll find in the city is on the restaurant’s taco plate: two fresh blue corn tortillas with baked chicken topped with green chile, Cheddar cheese, onion, lettuce, and tomato. The chicken is perfectly cooked, but the chile is the real star of the show (as is the stellar posole that comes with it).

3) La Paz, Maxwell Street Market, Chicago: "Quesadilla"

Regardless of the fact that the Maxwell Street Market isn’t in its original location, it’s pretty cool to think that the birthplace of the "Maxwell Street Polish" is now the home to some of Chicago’s, and America’s, best Mexican food, if only on Sundays from 7 a.m. to 3 p.m. Die La Paz stand on Desplaines between Roosevelt and Polk streets in the South Loop is just one of the many tarp-covered makeshift stands that draws lines for hours, but few can argue that it isn’t one of, if not the best. Homemade tortillas are pressed and topped with all the classics, from barbacoa to carne asada, huitlacoche, al pastor, and squash blossoms. Those tortillas, covered with your meat of choice, chopped onions, cilantro, and the super-hot salsa verde on dollar-store-tablecloth-draped folding tables, leave you completely satisfied. You’ll have little room to try anything from Rubi’s, Manolo's, and Tacos D.F. — all exemplary in their own right, but not quite as amazing as this unassuming stand.

2) La Taqueria, San Francisco: Carnitas Taco

When it comes to leaders of a culinary genre, there are few restaurants in America with greater gravitas for their respective focus than San Francisco'S La Taqueria has for tacos. That gives it, and its tacos (carnitas among them, quite arguably the best), quite a heavy reputation to live up to. La Taqueria, just one of the Mission’s many casual Mexican joints, does Mexican the way they should be done: fresh. As if the amazing rice-free burritos weren’t enough (you’d never notice its absence), there are the tacos. To prepare the carnitas, chef/owner Miguel Jara slow-cooks chunks of pork shoulder in cauldrons of bubbling lard until tender, then roasts it until it’s crispy. When it's tucked into a double layer of corn tortillas and topped with pinto beans, onions, and pico de gallo (and cheese and avocado if you choose).

1) Tacodeli, Austin: El Conquistador

Austin without Tacodeli, which has five locations around the city, just wouldn’t be the same. Their made-from-scratch sauces are works of art, and their most popular taco, El Conquistador, is a perfect showcase for the house chile pasilla sauce. Mixed in with shredded, slow-roasted pork shoulder topped with avocado, cilantro, and onion, all wrapped in a fresh flour tortilla, it's the star of a taco you’ll be dreaming about. Go for lunch — all Tacodeli locations are only open until 3 p.m.


Here are some of the places that offer the tastiest tacos in America:

El Green-Go’s

The taco food truck has the best tacos to offer in Alaska. It has managed to establish a unique reputation because it uses locally sourced ingredients. If you want to get the taste of what Alaska has to offer, you must try El Green Go’s tacos. Their menu has several vegetarian and vegan options.

The best taco on their menu is the salmon taco. Its flavor is a little different from other taquerias. The ingredients used in it are fresh and it makes it one of the best in the U.S.

Green Ghost Tacos

It is the best taco place in Jackson, Mississippi because it focuses a lot on quality. It is a family-owned restaurant and they make their corn tortillas, so they are always fresh and crispy. They offer their tacos with delicious slow-cooked sauces that enhance the taco flavor. The carnitas tacos are the best taco on their menu.

Tacos El Bronco

New York does not have a very good reputation when it comes to Mexican food. But there are some great taco places in the city. One of the best taco places in New York is Tacos El Bronco.

It offers delicious and authentic Mexican flavors. The best taco on their menu is the Cabeza. It is the veal head.

It may sound strange but you will find it surprisingly delicious. The veal meat is slowly and is extremely tender. The flavor is even elevated with the use of salsa verde and cilantro.

¿Por Qué No?

The restaurant is in Portland Oregon and the ingredients it uses are all locally sourced. Their menu has several delicious vegetarian and vegan options.

When you get a chance to try their food, make sure you try the chorizo taco because it is the best and made using a family recipe.

White Duck Taco Shop

Asheville, North Carolina is known for amazing and different food. The best thing about their menu is that there is always something new and fresh to try because they rotate their menu.

The fusion restaurant guarantees exciting flavors. You can try tacos with flavorsome ingredients such as Bangkok shrimp.

The Traveling Kitchen

The Traveling Kitchen in Louisville, Kentucky had amazing Asian and Mexican fusion to offer. You need to check their Instagram to know their weekly location. The food truck has been serving heavenly tacos in Louisville for years.

They have a delicious menu and it is hard to pick a favorite. But if there is one flavor you must try, it is the Korean Beef or Bulgogi tacos. Bulgogi is one of the tastiest Korean dishes and when you put it in a taco, it is a perfect combination.

Tacodeli

The Tacodeli in Austin, Texas has the most delicious tacos in America. Their tacos are layered with flavor. They are filled with slowly-cooked meat that is stewed with a lot of spices and chilies.

The extra ingredients such as cilantro, salsa, and Queso Fresco elevate the flavor of the tacos even further.

Johnny Sánchez

If you want to enjoy the best food in the U.S. you must go to New Orleans and it does not disappoint when comes to tacos. Johnny Sanchez has the tastiest tacos you can get. The place was opened by the celebrity chef Aaron Sanchez.

He blends NoLa culinary with his Mexican heritage and is creative with his ingredients. There are a lot of fish tacos on their menu but the catfish tacos are a must-try.

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Best Tacos in America

Robert Flicker recently experienced a conversion&mdashof the tortilla-wrapped variety. &ldquoI&rsquod been a believer that a truly great taco must be served in a dive and consist of chicken, beef, or pork,&rdquo says the Nevada communications executive.

But the taco appetizer at Mandalay Bay&rsquos Fleur&mdashwith tuna tartare, ponzu, serrano peppers, and an avocado cream&mdashchanged his mind. &ldquoIt elevated the taco,&rdquo he praises, &ldquointo the realm of fine-dining legitimacy.&rdquo

For comfort-foodies who embrace the nuances of grass-fed burgers and artisan donuts, the taco is finding a new picante status. Even high-end gourmands are on board: chef René Redzepi of Copenhagen&rsquos award-laden Noma recently tweeted his enthusiasm for the distinctly non-high-end, Queens-based Tacos Morelos.

When we looked around the nation for the best tacos, we focused primarily on taquerias where the hand-held delicacy gets top billing&mdashand we still found more style and variety than could fit in any one Tuesday.

Many purist taquerias give thoughtful renditions of classic Mexican street tacos like the al die predikant (spit-grilled pork), carnitas (braised pork), or barbacoa (which can refer to beef, lamb, or goat) others offer more exotic twists. In Arizona, you can find a Peking duck taco paired with fried Brie, while an East Nashville mainstay turns out a sweet-potato-and-quinoa version. And a few beloved holdouts still go hard-line with the hard shells, topped with good ol&rsquo shredded iceberg.

&ldquoA great taco presents a blend of textures and flavors that merge with a tortilla,&rdquo says StreetGourmetLA and Los Angeles magazine food blogger Bill Esparza. &ldquoIt must become a stew once you take the first bite.&rdquo

Here&rsquos where to chow down on America&rsquos best tacos from that first bite to the messy last, every day of the week.


2. Nico's Mexican Food, San Diego

Rocketing to #2 for their first appearance on our burrito rankings, Nico’s California burrito was ranked #1 by eight San Diego surfers polled by Thrillist in August, and now here they are. The burritos are the perfect size — not too large and unwieldy but still big enough to not to leave you hungry — and there’s carne asada, French fries, cheese, guacamole, lettuce, and tomato rolled all together inside.


Del Taco

Entrepreneur Franchise 500 Rank: 265

Initial investment: $859,700 to $2,016,500

Initial franchise fee: $35,000

New units in 2016: -3 units (-0.5 percent)

Del Taco is a good combination of established and small. On one hand, it's been franchising for 50 years. On the other hand, there were just 555 units at the start of 2017 -- 303 company-owned restaurants and 253 U.S. franchises. That means there is still plenty of opportunities available. Right now, Del Taco is looking to expand mostly in midwestern and western states like Illinois, Ohio and California.


What's a fair without some deep fried candy bars? Deep fried Snickers secure their spot at number three because ingenious combo of melted chocolate, gooey caramel, and crunchy peanuts blend and that deep fried dough. If you have not yet blessed your taste buds with this delicious treat, I highly recommend you start looking for the nearest fair.

Another standout vendor at the Minnesota State Fair is The Blue Barn, a restaurant that prides itself in taking fair food up another level. One of their most renowned items is their Fried Chicken in a Waffle Cone which they top with their house-made gravy. It's the kind of unique combo that you can only find at a state fair. If you're looking for savory, look no farther.


Los Angeles
For cheap tacos, go no further than Tacos Baja in East L.A. While the regular menu boasts plenty of inexpensive deals (tacos range from $1.99 to $3.25 each), on Wednesdays fish tacos are only 99 cents.

You'll find a ton of taco spots in L.A., and each one's got a story. Entertain yourself with personal tales from actor, restauranteur, and former prisoner (!) Danny Trejo in his cookbook, Trejo's Taco's: Recipes and Stories From L.A. Hundreds of 5-star reviews suggest the 'Breaking Bad' bad guy is a mean cook, as well.


With the end of the semester creeping around the corner, chances are you’re a broke college student (you don’t have to deny it). Carneceria La Siete should be your next meal with only $1 tacos. Don’t let the price fool you — their mouth-watering carnitas are fried on the grill for the perfect slight crispiness. Three tacos, $3 dinner anyone?

Featured in Food Network Magazine for their soft-shell crab tacos, this taco joint on wheels is worth the hype. Locally owned, Holy Molé is constantly owned so the only way to ensure that you can get your taco fix in is to follow them on twitter @HolyMoleTruck to find their current location. Kinda like a treasure hunt but the prize is a taco, not gold.


After Dark Dash

Pimp reflective gear, but slap on your Garmin, too: PR-hungry runners come to this timed 5K lit by the downtown lights of cities like San Diego and Denver. Crush it, then enjoy brews and deejayed music. AfterDarkDash.com

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10 elevated comfort-food recipes

Sure, great chefs can make the most insane stuff that mere mortals would never attempt in their kitchen. And we love them for it. But what gets our motors running late at night is not some fancy-ass culinary concoction, but rather some down-and-dirty, elbows-on-the-table chow. So we asked some top gun chefs to tell us what they like to eat at night and, more importantly, what sorts of elevated comfort food classics turn them on.

What you&rsquoll find on the following pages is chicken reimagined&mdashin fried chicken and wing versions. And check out what happens when street food classics like nachos and tacos get simple ingredient makeovers. Appetizer standards such as poppers, tots, nuggets and fried calamari also take on new life when a clever chef gets inspired. And while grilled cheese sandwiches and ice cream don&rsquot need tweaking to remain good, an extra pinch of creativity or a dash of whimsy can certainly make them great.


Kyk die video: Ribolov sa sklopivom vršom - Fishing with foldable fish (Mei 2022).