Adios, Tacos y Burritos
Why, oh why, does Mexican food hate me?
And why do all Mexican food places in Oregon (the ones I've been to so far, anyway) seem to think that crispy taco shells can only be manufactured in huge factories and purchased in unnaturally folded, dry, tasteless form? Have they not heard of the process called frying? Unless the restaurant's name contains the words taco and bell in that order, premade taco shells should never be an ingredient in a taco. It takes all of 30 seconds (maybe less, depending on how hot your oil is) to fry a corn tortilla. Don't tell me you have time to re-fry the beans, and yet you just can't fry a tortilla. Seriously.
It pains me so, but I think I may have to give it up. I was willing to sacrifice my esophagus to the acid gods in exchange for the taste orgasm of spicy, beefy, cheesy deliciousness every once in a while, but if the food resembles cardboard, I no longer see the point. No more Mexican food for this guera until she crosses the border into Cali.
And why do all Mexican food places in Oregon (the ones I've been to so far, anyway) seem to think that crispy taco shells can only be manufactured in huge factories and purchased in unnaturally folded, dry, tasteless form? Have they not heard of the process called frying? Unless the restaurant's name contains the words taco and bell in that order, premade taco shells should never be an ingredient in a taco. It takes all of 30 seconds (maybe less, depending on how hot your oil is) to fry a corn tortilla. Don't tell me you have time to re-fry the beans, and yet you just can't fry a tortilla. Seriously.
It pains me so, but I think I may have to give it up. I was willing to sacrifice my esophagus to the acid gods in exchange for the taste orgasm of spicy, beefy, cheesy deliciousness every once in a while, but if the food resembles cardboard, I no longer see the point. No more Mexican food for this guera until she crosses the border into Cali.