You knew it was going to get to tacos eventually, right? It was only a matter of time.
We're living in Austin, where you can't swing a 12" chorizo chub without hitting a taco stand/truck/trailer. There are authentics (Porfirios, Rosita's Al Pastor), there are local favorites (Tacodeli, Torchy's) and there are chains (Taco Cabana, Taco Bueno). There are blogs devoted to them (http://tacojournalism.blogspot.com/).
I love them for different reasons. All of them. I can't choose between them. It's like asking a devoted parent who their favorite child is. I mean, we came from Seattle, where getting proper tacos was practically impossible unless you were driving out to Burien and following a lunch truck around, trying to convince the Mexican owner to whip you up something that wasn't on the menu of hamburgers, hot dogs and chicken sandwiches.
We construct tacos quite a bit at home. I say 'construct,' because you don't really make tacos. You assemble them out of the bits and pieces of love you have in the refrigerator, and then you smile and you eat them. It kind of goes tortilla, stuff, hot sauce.
This latest construction was more of an exercise in contrasting textures than anything else. And guess what? They rocked. Some might call these "stoner tacos," lazy little cousin of "stoner nachos," but we just call them good.
It goes flour tortilla, frijoles refritos, diced onion, Jalapeño Cheddar Crunchy Cheetos®, sour cream, cilantro, hot sauce, squeeze of lime juice.
By the way, in case you hadn't noticed, the "lowbrow" portion of the program just kicked off. Enjoy.
Those, my friend, are known as "Tour Cheetos" or "How to Spanish your own cornhole". I can't really seem to find them here in town, but that's probably for the best. Damn they are good on the road though. I shudder when I think about how easily I can absent-mindedly destroy a bag in one sitting, while washing it down with two 20 oz cans of energy drink all while piloting Horchata steadily down the road with sleeping band mates (and one certain sunburn prone foodie Seattle expat photographer) at a mid-tempo-indie-rockin' 57 mph. Great new blog. We miss you both!
Those look horribly delicious - delicious because, well, they'd be gone before you could look back from a momentary distraction; horribly so because, yea, I could see some of those ingredients coming back to haunt ya.
Going to have to try them though. I do love food made out of tortillas, stuff, and hot sauce!
Those, my friend, are known as "Tour Cheetos" or "How to Spanish your own cornhole". I can't really seem to find them here in town, but that's probably for the best. Damn they are good on the road though. I shudder when I think about how easily I can absent-mindedly destroy a bag in one sitting, while washing it down with two 20 oz cans of energy drink all while piloting Horchata steadily down the road with sleeping band mates (and one certain sunburn prone foodie Seattle expat photographer) at a mid-tempo-indie-rockin' 57 mph. Great new blog. We miss you both!
ReplyDeleteThose look horribly delicious - delicious because, well, they'd be gone before you could look back from a momentary distraction; horribly so because, yea, I could see some of those ingredients coming back to haunt ya.
ReplyDeleteGoing to have to try them though. I do love food made out of tortillas, stuff, and hot sauce!