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 • • 1 min readJosé 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.
The full episode
6 of 6
White bread, sandwiches, masa, tacos- 0:00A brief social history of white bread
- 10:46The greatest thing since sliced bread? The grilled cheese sandwich
- 16:33Nothing upsetting about these sandwich riffs
- 29:15What goes into an ‘Evan Kleiman’ or ‘Ira Glass’ sandwich at LA’s Wax Paper?
- 37:38Modern masa: the foundation of every good corn tortilla
- 47:27America’s regional tacos, from Cajun to crispy hardshellYou’re reading this
The full episode
6 of 6White bread, sandwiches, masa, tacos- 0:00A brief social history of white bread
- 10:46The greatest thing since sliced bread? The grilled cheese sandwich
- 16:33Nothing upsetting about these sandwich riffs
- 29:15What goes into an ‘Evan Kleiman’ or ‘Ira Glass’ sandwich at LA’s Wax Paper?
- 37:38Modern masa: the foundation of every good corn tortilla
- 47:27America’s regional tacos, from Cajun to crispy hardshellYou’re reading this