I love a crispy taco, but there's only so much a restaurant can do with one. Taco Cabana's are every bit as good as other higher-end Tex Mex joints. The way to really have great ones is to do them at home. Make your own pico de gallo, add your favorite taco mix to beef (or make your own spice blend), etc. Frying your own corn tortillas makes all the difference. Done well, they are crispy and chewy at the same time and due to that, they don't crumble all over your plate when you eat them. Defiitely worth trying out. (I do these one at a time so I can watch them. I also hold the shell open on both sides when I do this. It only takes 1 minute or so per shell) As far as Burritos go, why did they all go so hard on rice a couple decades ago? Rice was never a part of burritos until these big ass burrito places like Chipotle, Freebirds, Uberrito, etc. started doing it and now everyone joined in. It is just a cheap filler to make it look like such a good bargain. It isn't. No rice for me on my burrito!
Anything Mexican, Tex-Mex, or New Mexican with good seasoning, good and fresh salsa, and good cheese is a winner. Still, I like the discreetness of tacos. Burritos are too big and too everything these days. However, the real question is not tacos vs burritos vs enchiladas. The real question is what is your ultimate combo plate? Not your favorite at the local restaurant, but the one you would create if you could. Being a man of simple tastes, here's mine: 1 shredded beef enchilada 1 cheese enchilada 1 carne asada taco 1 chile relleno 2 chicken flautas rice beans chips with salsa and queso iced tea (at least 32 oz.)
You're gonna have to tell us about the: shredded beef carne asada chili relleno chicken for the flautas
Is this a haven’t been asleep yet 5:50am post or a woke up early 5:50am post? freebirds burritos with BBQ sauce are awesome. Haven’t had one in years and may need to grab one for lunch.
First time in a few years for me. Picked up from the one on Shepherd. Solid but I’m still full. Back to the thread, I prefer tacos as you get more variety
