The end result is worth every ounce of effort.
| |  | | You've Never Had Tacos Quite Like This Before | | | Tacos are about fun. We can agree on this, no? So then why do I take them so seriously? I am that weirdo who asks how the tortillas are made before I'll order. Then I stare at the menu for an uncomfortable-for-everyone-else long time like it's my last meal, like we don't already know I want the carnitas. Or do I want al pastor? Or both? Nopales?
Ask me what my favorite taco is and I'll tell you it's the one I haven't tried, yet, especially after reading Jose Ralat's history American Tacos. But I will also confess to you in hushed tones that I cannot watch Taco Chronicles on Netflix because it makes me sad that I am not eating all of those tacos.
For the past five years or so, birria tacos de res have been all the rage in the U.S., and lucky for us, we got Mexican culinarian Ubish Yaren to whip us up our own birria tacos recipe. (He says "the best taco is the one you are eating now.") Personally, I am feeling called to try his cheesy quesabirria version. Messy? Por supuesto, my friends.
Or should I bring back the fragrant aromas of my grandparents' home with barbacoa? Imagine molten piles of chipotle-spiced brisket with a tinge of apple cider tartness, the perfect taco filling. Bring on the diced onions and lime! If the weekend is as hot as they're saying I'll welcome using the slow cooker for that feast.
To go with, I've got a big, ripe watermelon chilling in my fridge right now waiting to become watermelon margaritas—and maybe also frosty paletas. But after all that serious taco consideration maybe what I really need is something silly, like these cereal ice cream sandwiches.
- Adriana Velez
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