What makes a great taco? Two pale corn tortillas, rendered warm and glove-soft by a visit to the griddle. A generous heap of meat that has texture and character—whether pork, beef, goat, sausage, chicken, or variety meats like ear and tripe. Then a fistful of minced raw onion and chopped cilantro, thrown on top as the meat is folded into the double tortilla. This Mexican masterpiece begs to be dressed from the line of condiments that every serious taco fabricator displays: red and green sauces of varying degrees of hotness, canned jalapeños, sliced red radishes, lime wedges, and, sometimes, guacamole thinned to the consistency... More >>>