After living in Los Angeles for six years I became somewhat of a taco expert. After growing up eating the “Americanized” version of the Taco, I spent years trying out authentic Mexican tacos at restaurants, street carts and in friends’ kitchens.
I learned that well-seasoned meat and warmed flour tortillas were the basic building blocks for a sensational taco AND that your choice in garnish needs to be specific and the flavors should compliment each other well.
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