Just in case you've struggled to find a outlet for your love of tacos, tell me about it..

Best taco's I've ever had were from a place called Cantina Laredo. They were chicken tacos al carbon. DELICIOUS.

Where is the fish?

Ugh. I forgot the fish! S0rry

I live in Taco country.

Cabrito or Lengua tacos can make my day with some pico de gallo and home made goat milk cheese.

Maybe some rice and guacamole thrown in on side.

I love bean, beef, and chicken tacos, but the best I ever had were seafood tacos.
The wife will not try bean tacos (best using refried beans in the place of the meat), but whe loves those seafood tacos even more than I do.

the real ones !
or the ? thing?" taco bell calls tacos

fast food versions do not count (come on man...)

Carnitas forever.

Fried mashed-potatoe tacos in fresh white corn flour tortillas, with a bit of guacamole, lettuce and a dash of salsa -preferably out of chiltepin with mulberries. Very Mexico, very country.

Nope. West Texas is not taco country. To get real tacos, you gotta go to Latin America.

Gee whiz and Golly. At least I post recipes and go into detail when I post.

Instead of just critique and discriminate.

Edit: West Texas is Latin America last time I walked out of my front door.

OK, point conceded. But tacos truly are different south of the border.

I don't use a recipe; just buy 'em from the ubiquitous vendors. Mostly just a real corn tortilla folded around whatever stuff the vendor wants to put inside. Good stuff.

They will definitely be white corn tortillas in most of Mexico. And these are not usually made from Masa Harina -which is a coarse corn flour. It gets used in emergencies. Usually there is a tortilla fabrica around the corner where they make them by grinding dry white corn while mixing with lime(mineral) and water. The original way to make them was from a sort of hominy. You boiled the corn with wood ashes(lye) which removes the hulls. The hominy is then mashed into dough.

Interestingly, the combination of proteins/amino acids in the corn is modified by the lye to from lysine -an extra protein which is not available in plain corn. So the tortillas are more nutritious.

On the political side, the sale of the corn to the tortillerias is controlled by one person. Relative of Carlos Salinas Gortari, the President who privatized much of the state-owned economy. The fellow, Carlos Slim, assured himself just one cent for each kilo of tortillas. 100 million Mexicans eat about 100 million kilos per day of tortillas. Carlos Slim is sometimes the richest man alive, when not second.