America’s regional tacos, from Cajun to crispy hardshell

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The regional taco at EaDeaux's Cajun Cocina is affectionately dubbed a “taceaux.” Photo by 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. This history and guide is “American Tacos.”

Before he compiled a list of regional tacos for his book, “American Tacos,” José R. Ralat’s “Taco Trail” column ran in Dallas Observer. Courtesy of University of Texas Press.

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Evan Kleiman