Growing up in a small town in Georgia, the closest thing I had to authentic Mexican cuisine was Taco Bell. Although still good, I had no idea how much I was missing out on the variety of street tacos. Before having an authentic taco for the first time, I thought they were limited to a basic tortilla topped with processed ground beef and cheese. Little did I know the combinations and goodness of street tacos. While still delicious, it wasn’t until I began working at a local Mexican restaurant at 16 that I learned about the making of street tacos with a soft and warm, slightly sweet corn tortilla filled with either chicken, steak, birria, lengua, pork, or beef.
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