How to Find the Perfect Tacos
Though he’s front Chicago, food writer David Tamarkin’s tips likely apply to any taco-seeker in any city around the US. Here are five questions to ask when you are appraising a taco place.
1. How many people are in the restaurant?
The more people in the restaurant, the higher turnover of tables—which means ingredients don’t sit in the freezer for weeks. The fresher the food, the better.
2. Where do the tortillas come from?
If the restaurant makes its own tortillas “that’s a sign [staff] works hard to do something right.” This work ethic likely extends to everything else the kitchen does.
3. What are the tortillas made of?
Because of their flavor, corn tortillas, declares David, are the only true option—and they should be warm and fresh as possible.
4. Can you see the kitchen?
If he can see the kitchen, David finds it “reassuring . . . you can see what they’re doing . . . from beginning to end.”
5. Do the tacos embody these three traits?
A good taco should have “texture, acid, and coolness.” In a traditional taco, these are added by, respectively, onions, lime, and cilantro—and should not overpower the flavor of the protein.