America’s regional tacos, from Cajun to crispy hardshell

Hosted by

Cajun tacos at EaDeaux's Cajun Cocina, aka a “taceaux.” Photo Credit: Robert Strickland

José R. Ralat is the Taco Editor of Texas Monthly. His coveted job is to eat as many tacos as he can get his hands on. He discusses different variations across the country, including versions of the dominant crispy taco. It’s all in his book “American Tacos.”

The cover of “American Tacos.” Photo courtesy of University of Texas Press



Evan Kleiman