Posted by Erin Zimmer, June 20, 2008 at 2:00 PM
The thrill of eating tacos for breakfast is similar to that of eating waffles for dinner: slightly rebellious and definitely not to be allowed all the time, but a good way to change things up. At the roadside stand Rosie's Tamale House in Bee Cave, Texas (near Austin), floury tortillas wrap up cheesy eggs, bacon pieces and fluffy potato slices—that's the trademark breakfast taco order.
Of course my eyes gravitated to the "Suicide Taco" which includes all of the above, plus chorizo. With contents overflowing, this one can barely fold into the typical taco posture, leaving you a second course of leftover innards. Breakfast tacos are only available here between 7 a.m. and 1 p.m., after which you will be restricted to regular tacos.
Rosie's Tamale House
13436 West Highway 71, Bee Cave, TX 78738 (map)
512 263-5245
Posted by Ed Levine, May 5, 2008 at 8:00 PM
My friend Robb Walsh knows taco trucks. He chronicled the taco trucks of Houston for his paper, the Houston Press. He also wrote a story for Gourmet on taco trucks across the country, but alas, it is not online. For some reason, though, the powers that be at Condé Nast did put up a little sidebar Walsh did on chefs and their thoughts on taco trucks. He talks to John Currence, Elizabeth Montes, and Gabriel Rucker.
Posted by Ed Levine, May 5, 2008 at 7:00 PM
Bill Addison sampled nearly 300 tacos and 100 burritos in an incredibly cool ten week-long quest for the best that the Bay Area offers. Do click through to his story because and admire with me the meticulous and thorough way he went about this Pancho Villian–sized task. I also admire his intestinal fortitude (literally). His favorite was the relatively unheralded Sancho's in Redwood City. Here's what Addison had to say about it:
Burritos and tacos are everything they should be at this diminutive storefront with expansion plans. Each element zings with freshness and quality. The bonus of well-made fish tacos, a rarity in the Bay Area, makes this a must-try. Super burrito: $6.55, Regular taco: $1.25
Sancho's
3205 Oak Knoll, Redwood City CA 94062 (near Canyon Road; map); 650-364-8226
Just in time for Cinco de Mayo, Julie Besonen hips us to a couple of Santa Barbara taquerias that sound awesome, including El Bajío for its "sensational seafood soups, fresh moles and well-seasoned, slow-roasted meats," and Los Arroyos, "famous for warm, freshly cut chips and creamy guacamole heaped in a molcajete."
Posted by Erin Zimmer, March 20, 2008 at 5:30 PM
In December, we brought you a Serious Eats Fish Taco crawl, but played special favoritism to Orange County. Commenters squealed when San Diego got no love. Herewith, a second chapter of the crawl, focusing on the San Diego county. This one especially goes out to observant Catholics, looking for more than just the local parish's fish fry on tomorrow's last Lenten Friday.
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Posted by Michael Nagrant, March 14, 2008 at 11:15 AM
There are at least a thousand taquerias in Chicago city proper, though only about ten of them actually sear their meat and season it properly. Still, ten is a pretty hefty number. Hell, growing up in the suburbs of Detroit, we didn’t even have one good taqueria, only a second rate Chi-Chi’s serving up enchiladas “Cancun” filled with fake crab meat and krill-sized shrimp. Faced with this gluttony of “local” options, I wondered why I was driving 40 miles to check out a suburban taqueria. But I try not to leave any stone unturned when it comes to food tips, and I'd heard from a good source that the folks at Bien Trucha were tearing it up.
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Posted by Erin Zimmer, December 28, 2007 at 2:15 PM
When in Rome, eat spaghetti, and when in SoCal, inhale the fish tacos. Outsiders may find the beachside tradition gross or confusing, but it’s home between two corn tortillas for locals. Staple components include: diced green cabbage, grilled or breaded white fish (usually Mahi Mahi) and fresh pico de gallo salsa. Within a five-mile radius of my childhood home, covering such beach towns as Laguna Beach, Dana Point, San Juan Capistrano and Laguna Niguel, the fish taco mecca rests. Whether kitschy Mexican restaurant or mini-mall taco chain, the drill is the same. Wrap 'em with foil and love.
Check out the SoCal stops and superlatives below, each with a unique twist on the fishy mainstay. For the record, this is the first "fish taco" mention on Serious Eats. We're making history, kids!
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Posted by Michael Nagrant, December 6, 2007 at 3:00 PM
Forget the taco trucks in Los Angeles and the green-chile spots in New Mexico, when it comes to finding the best regional Mexican dining outside of Mexico, Chicago ... is the best spot in America.
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The cookbook pimps are out in full force. As is the case every fall, publishers aiming to capitalize on the Christmas shopping season and the subsequent loosening of foodie purse strings, release a trove of culinary related tomes and celebrity driven cookbooks. The authors of said cookbooks get sent on book tours, drop in on big food cities, sign some of their wares, and, depending on their celebrity, get courted in various media outlets and at hot local dining spots. As such, authors return the hospitality by giving a shout out to their hosts and friend’s restaurants in whatever city they are visiting. According to the Chicago Tribune’s excellent food blog, The Stew:
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