First it was burgers. Then pizza. Now, American chefs are obsessed with tacos. F&W offers an extraordinary taco tasting, from hot spots like a Pepto-pink truck in Los Angeles and a self-proclaimed "hillbilly dive" in Chicago.
Al Pastor Marinated pork that's cooked on a spit with pineapple, then thinly sliced and wrapped in a tortilla.
Carne Asada Marinated and roasted or grilled steak, eaten in a tortilla or on its own.
Asian Taco Most often features Korean or Chinese ingredients like tofu, sesame oil, ginger and kimchi.
Surprising Taco Toppings
Ready for a real adventure? We asked taco hounds to describe their most unusual toppings and experiences.
Bugs: At a Guadalajara stand, Pulitzer Prizewinning food critic Jonathan Gold ate grasshoppers; he had salivary glands there, too.
Jicama & More: Cooking teacher Lourdes Castro mixes jicama sticks with lime and cayenne; TV chef Daisy Martinez tops tacos with pomegranate seeds.
More Great Recipes:
Best New Tequilas
Tacos and tequila are a classic match, from the young blancos in margaritas to the smoky, aged reposados and añejos sipped straight. Here, four new choices.
Antiguo de Herradura Añejo ($30): Created by Herradura in 1924, this herbal, spicy tequila just became available in the U.S.
El Grado Blanco ($45): A crisp, fresh, hand-bottled tequila made by master tequilera Ana María Romero.
Charbay Blanco ($58): Napa Valley's Charbay Distillery is renowned for its artisanal vodkas; this clean, agave-peppery blanco, produced in Mexico, is its first tequila.
Maestro Dobel ($75): An exceptional, remarkably silky blend of reposado (aged in oak for up to 12 months) and añejo (aged 24 months).