Taco chefs compete for bragging rights
Fresno may not be the official taco capital of the U.S. (yet), but we do take tacos seriously. If you missed that time our minor league baseball team rebranded itself as the Fresno Tacos or bought the Taco emoji just so a certain fast-food chain couldn’t get their hands on it, you can just ask the Food Network or Alton Brown.
So this piece from The New York Times food editor Sam Sifton resonates, if for the simple fact it calls into question the one simple fact everyone should know about tacos – they don’t have hard shells.
Think on this: The Taco Truck Throwdown will have 30-plus trucks at this year’s event and not one will put out anything with a crunchy shell.
Ask for one and see the look you’ll get.
Sifton put together a rather poetic and beautifully written ode, for sure, leading with this description: “I ordered three-no-make-it-four hard-shell tacos with picadillo, guac and sour cream, yellow cheese and shredded lettuce. I dolloped hot sauce on the sour cream, red rivulets running down the white, and ate, perfectly content,” he writes.
Some people are content to eat at Mexican-themed restaurants, I guess, and hard shells probably do have their place on the plate.
Just don’t call them tacos.
The Fresno Grizzlies will call you out.