There have been several posts here with threads discussing the definition of an “authentic” Taco.
IMO, this is the real deal:
Tacos come in all sizes, shapes and forms depending upon where in Mexico you are or the person serving you is from. But they are essentially a totrtilla wrapped around a bit of filling and a snack to tide you over until your next meal. Nothing more, nothing less
If you are in North County SD I would say Los Tacos for pretty authentic street Tacos. South of North SD …sorry gas is too expensive right now.:)
Love me some Cabeza Tacos
2183 Vista Way Ste B9, Oceanside, CA 92054
“Authentic” is such a peculiar word and concept. I’d love to hear more about what that word means to you, and why you find this kind of taco is authentic in a way, that isn’t for, say, a ground beef Taco Bell taco, a queso-taco from Tijuana, or an Ensenada fish taco or Gobernador aren’t.
I’d love to hear more about it from everyone here — “authentic” is thrown around a lot, though typically on this board with Mexican and certain types of Japanese food, not so much with other cuisines such as pan-Asian fusion cuisine, “molecular gastronomy”, farm-to-table, or American diner food. Come to think of it, Mexican cuisine as we know it in San Diego isn’t much older (maybe even it’s younger) than American diner cuisine, how come authenticity seems to matter at the taco truck, but not at Toby’s 19th Hole (breaded calamari, totally noveau!).
The best AUTHENTIC tacos I have ever eaten were from a semi-street vendor in Fontana California. I drove for a trucking company that had a yard there and he would come everyday with fresh ingredients and make burritos and tacos on a gas grill he kept at the yard. You would get three tacos for $1.50 and they were FANTASTIC! I would always get the chicken tacos which he made from boneless skinless chicken breast which he sliced and marinated overnight in lime juice, Cilantro, and a touch of Tequila. he would grill it then chop it and put it on flat grilled 3-1/2 inch corn tortillas with a little shredded lettuce and homemade pico de gaillo. IT WAS HEAVEN!! All of us drivers went into a mob rage when we found out that someone anonymously tipped off the health department and had him shut down, although NO ONE had EVER gotten sick from his food!
Asking what an authentic taco is is like asking what an authentic sandwich is. Get a tortilla. Put some stuff in it. There, you have a taco. There’s no requirement that there be two tortillas, or even that they be corn, and there’s certainly no requirement that you add cilantro, onions, or even salsa. A tu gusto!
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