I've had authentic tacos all over Mexico, I'll take Taco Bell over any of that crap any day. You know what's even better? 'Mexican' restaurants in California, I miss those burritos. Or Tex-Mex in El Paso
Well said Willie. I do NOT want or put a bunch of goop on my tacos. taqueria style all the way! But this is not a real taco. Just a few grilled onions, a little cilantro maybe, and maybe some sweated or roasted poblano slices and they're good to go. Anything else is TexMex or American Mexican food. These pre-marinated/pre-seasoned meats are a pretty good substitution but I do not care for any chicken taco.
Dang sure don't use sour cream or the mystery meat Taco Hell uses.
[This message has been edited by maryjane (edited 10-04-2020).]
I use the little strips of beef that are meant for fajitas.
I love a good fresh pico de gallo. I make one for sea food using poblanos and cucumbers. But my favorite hot sauce is Louisiana Brand. I am never without a bottle.
I use the little strips of beef that are meant for fajitas.
I love a good fresh pico de gallo. I make one for sea food using poblanos and cucumbers. But my favorite hot sauce is Louisiana Brand. I am never without a bottle.