Okay, taco talk. First off, I want to say that I have zero interest in hearing from Anglos who believe they have somehow become enlightened by virtue of discovering all by themselves the "best" taco in town, served up from a roach coach. I despise machaca, shredded beef, pork, fish, tofu, ad nauseum, in anything. Here is the one and only taco I want: Ojeda's in Dallas, TX. The crunchy shell is the lightest, most fragile I've ever seen. It breaks up on the first bite, which is why you place lighter than air chips below to catch the fallout. The beef? Again, a thing of wonder. Really, really wet, without a trace of grease. I do not know how they do this. A chef friend suspects they put really finely chopped potato in the mix. Could be. I can put away several of these without effect. I think there's some black pepper in there, too. Also, there's no tomato, no cheese, just some VERY slightly wilted lettuce. Here's what I order: #5, Beef Taco (I ask for 2), Beef Enchilada (with a fantastic chili gravy, brown, not red), and Soft Cheese Taco (an item only Texans will recognize). NO BEANS. NO RICE.
It's interesting to me that (finally), someone referenced a couple of West Coast establishments, Don Antonio's and The Talpa. I asked Dabney Coleman (the actor) where he goes for Mexican, and he replied with no hesitation "The Talpa." I think there should maybe be a Roadfood split between East Coast and West. What do I care about a hash house in Sheboygan? But, I like reading the new recipe page, I don't care if the item came from upstate New York. Pictures are a definite plus.
Now, I must confess that I like J in the B tacos as much as anyone else. Worst Taco ever? Anything with shredded beef.
-Scott Lindgren, Los Angeles the Damned