Good Food
America’s regional tacos, from Cajun to crispy hardshell
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.
By Evan Kleiman • • 8m ListenJosé 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 full episode
5 of 7
Cajun cooking, tacos, salmon- 0:00Louisiana native Melissa Martin on the shrinking bayou and Cajun cuisine
- 12:00How dairy restaurants proliferated — then disappeared
- 20:01Beloved restaurant Noriega Hotel shuts down after 89 years in Bakersfield
- 26:50Why Jonathan Gold loved visiting Noriega Hotel
- 32:13America’s regional tacos, from Cajun to crispy hardshellYou’re reading this
- 40:32Street vending in LA was finally decriminalized, then COVID-19 hit
- 48:42Forecasting salmon season on the West Coast
The full episode
5 of 7Cajun cooking, tacos, salmon- 0:00Louisiana native Melissa Martin on the shrinking bayou and Cajun cuisine
- 12:00How dairy restaurants proliferated — then disappeared
- 20:01Beloved restaurant Noriega Hotel shuts down after 89 years in Bakersfield
- 26:50Why Jonathan Gold loved visiting Noriega Hotel
- 32:13America’s regional tacos, from Cajun to crispy hardshellYou’re reading this
- 40:32Street vending in LA was finally decriminalized, then COVID-19 hit
- 48:42Forecasting salmon season on the West Coast