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Middle-School Tacos

by Sam Sifton cooking

Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine.

Tacos With Spicy Tofu, Tomatoes and Chard

by Martha Rose Shulman cooking

In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes.

How to Make Tacos Dorados

by Annie Petito 30/5/18 AMERICA'S TEST KITCHEN

Maybe it’s nostalgia—the first bite that cracks the shell, sending orange grease down your wrist. Or perhaps it’s the satisfying combination of spiced meat, creamy cheese, and cool, crisp lettuce that makes hard-shell tacos so popular. Either way, Americans have an enduring love for this lunchroom and dinnertime staple.

A Comprehensive Guide to the Most Popular American Taco Styles

[https://www.seriouseats.com/american-taco-styles-guide-8696700 by JOSE R. RALAT 30/12/24 Serious eats

Everyone's abuelita prepares “real” Mexican food.

This is the Abuelita Principle, a term I coined to describe an argument I often hear when debating the legitimacy of certain Mexican foods. It points to a fallacy of authenticity that simultaneously informs and undermines the dynamic culinary culture that we know as “Mexican food.”

Let's Make Something Together

by WES AVILA 23/2/17 bon appetit

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Bistec a la Yucateca Tacos (Yucatán Steak Tacos)

by Alex Henry 9/9/24 cooking

When Alex Henry reworked a classic dish from his childhood for his first restaurant, Sureste Mexican, a food hall spot in St. Louis, he also happened to engineer an exuberantly flavorful and smart steak taco for home cooks. Bistec a la Yucateca is a common main dish in the Yucátan peninsula often made with skirt or flank steak, but Mr. Henry uses its citrusy, earthy marinade on thinly sliced ribeye for tacos. 

How To Make Easy Ground Beef Tacos

by Ashley Moore 6/3/20 AMERICA'S TEST KITCHEN

I’ve been known to use a prefab packet of taco seasoning in a pinch, but there’s something disappointing about the resulting tacos. There are flavors I like but also a lingering dullness. I challenged myself to do better, to create a quick, weeknight-friendly ground beef taco filling using fresher ingredients but without creating more work.

Mexico City Tacos

by MILK STREET 29/10/22

Milk Street travels to Mexico City in search of tacos. Back in the kitchen, Chris uses what we learned to demonstrate succulent and complex Dutch Oven Beef Birria Tacos. Milk Street Cook Rayna Jhaveri then shows us how to make Fresh Tomatillo and Serrano Chili Salsa, a bright and tangy condiment. We conclude with Milk Street Cook Josh Mamaclay preparing easy, yet flavorful, Ancho-Spiced Pork and Potato Tacos.

Let's Make Something Together

by EMMA LAPERRUQUE 18/5/24 bon appetit

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Let's Make Something Together

by ERIKA OWEN 16/2/18 bon appetit

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Tacos: for Vegetarians and Non-Vegetarians

by Dreamer in Ontario Food

"This is the way I prepare tacos when cooking for my meat eating DH and my vegetarian DD. Sometimes this is served with taco shells and sometimes with flour tortillas."

Baja-Style Cauliflower Tacos

by AMERICA'S TEST KITCHEN

A true Baja California experience requires sunny, breezy patios and a plate of tacos. We aimed to re-create the feel of a Baja-style fish taco in our home kitchen, instead bringing veggies to the forefront. We thought that battered cauliflower bites, drizzled with a cool and creamy vegan sauce, were the perfect vegan stand-in for the fish. We wanted to avoid the mess of deep-frying, so we cut the cauliflower into large florets and roasted them. To boost their flavor, we dunked the pieces in canned coconut milk seasoned with garlic and spices and then rolled them in a mixture of panko bread crumbs and shredded coconut.

Cooking

by SHILPA USKOKOVIC 20/10/21 bon appetit

We’re here to help make mealtime more delicious, memorable, and achievable—with expert advice from our Test Kitchen, grocery store taste tests, editor-curated recipe collections, reader-favorite series like Feel-Good Food Plan and Fourth Trimester, and more.

Couscous Tacos

by BeccaB3c Food

"From a vegetarian cookbook of mine. I love Couscous (KOOS-koos)- it is a quick-cooking grain made from ground semolina in the shape of very tiny beads, so it is a cool change from regular pasta! Also, I suppose you can use soft shell tacos shells, not just hard shell."

Baja-Style Grilled Tempeh Tacos

by Eat your vegetables Food

"From the Veganomicon. I add lots of hot sauce to this (both in the lime creme and the tempeh marinade). It's very pretty with shredded purple cabbage, but you can substitute with lettuce if you'd prefer."