There are two kinds of food I recommend to others—good food, in the critical sense, and tasty food. Tremont 647 is a bit of the former and a lot of the latter. More

Note: I got to visit the Taco Bell headquarters in Irvine, California, this week, hence all of this impressive knowledge. "It is true. I am back." First introduced last September, the Volcano Taco appeared on Taco Bell's menu for only three months. Whether it was the red crunchy taco shell (just the normal one with artificial dyes) or the spicy orange goop (which goes by "Lava Sauce") or the limited-time-only appeal, people were into it. Really into it. When it disappeared from menus, Facebook groups formed with folks acting like it was the fast-food apocalypse--even worse than when the Crazy Gordita Crunch left us. Thankfully, all the members of "I Refuse to Go to Taco Bell Until They Bring Back... More

There are movers and shakers in the food world that don't always get proper praise. The person carving baby carrots from the giant orange hunks that grow in the ground. The fro-yo nozzle engineer. And the great mind behind the giant taco salad, perhaps the only "salad" that may set you back 12,000 calories. I didn't realize this was a Bud Light commercial until the very end—it made me want a pound of guacamole, beans, and shredded cheese (and a few lettuce slivers, sure) more than a beer. The video, after the jump.... More

Chicago has an authentic taqueria on almost every corner, and at least half of those are authentically bad. But, with so many good options left over, the last thing you’d ever do is go snooping around sport bars and brewpubs for a good taco. And, I guess it’s true, I wasn’t looking for good tacos in those places, but in the course of my regular eating, err research, I’ve come across two extraordinarily good tacos. The first is the fish taco at Goose Island Clybourn, the flagship restaurant of Chicago’s local super-brewery. As of last year, the state of the fish taco in Chicago was so miserable, that Tribune scribe, and its current Cheeseburger Bureau Chief, Kevin Pang, launched a... More

Most people in the U.S. think of Cinco de Mayo as a great excuse to break out the chips and salsa and drink a bunch of Coronas or margaritas. It's a common misconception that Cinco de Mayo is Mexican Independence Day. In fact, the real Mexican Independence Day falls on September 16; the 5th of May isn't even a Mexican federal holiday. Cinco de Mayo actually commemorates the Battle of Puebla, in which an outnumbered Mexican Army defeated the French Army in an unlikely victory in 1862. That's enough history, let's move on to the tacos. Tacos are quintessential Mexican street food, sold from roadside stands, and they are meant to be eaten on the go and out of hand.... More

Eat Drink & Be Merry Dylan of Eat Drink & Be Merry has a great food porn-laden guide to nine taco stands/tables in Los Angeles along with his recommendations at each stand. And for those unlearned in the language of tacos and Spanish, Dylan shares diagrams and descriptions of popular taco meats. Related A Typical Day on the Kogi BBQ Taco Truck Los Angeles Taco Trucks Saved (For Now)... More

Tacos de pescado. When I want a fish taco, this is where I go. It's an hour's drive from where I live, and I have to rustle up a couple of burly guy friends (no going solo because the area's pretty sketchy and I'm chicken), but this is where I go. Mariscos Sinaloa. In four years of seeking out fish tacos, I've not found a better one than that served up by the folks at Mariscos Sinaloa. Plump, lightly battered, and deliciously moist morsels of fish are served up on a griddled tortilla, adorned with tomatoes, red onions, and jalapeño. Ceviche de pescado. On top of that, they do a mean fish ceviche. Firm to the bite with plenty... More

19-year-old Zachary Moir is charged with assulting his mom with a taco after she unplugged his X-Box when he refused to come to the kitchen for dinner. [via Gizmodo]... More