Taco bout a weird kid
When I met my first taco at Taco Bell in the mid-1970s, the taco sauce came in packets like the kind used for jelly at diners. They were sturdier, easier to open and less likely to be handled at the point where the sauce was dispenced thanks to the foil-like cover. I mention this because I developed a habit of drinking the hot sauce after my two tacos were gone. If two seems like a small number, it is. But that’s all either mom or dad would spring for back then. So, after plucking every last bit of residual meat, lettuce and cheese, I routinely peeled back the top of the taco sauce containers and drained them.
Having watched my two children and a dozen nieces and nephews navigate their sixth year without ever endeavoring to drink chile-based sauce as if it were a Kool-Aid, retrospect tells me me that this was indeed the birth of my flavor profile. I literally couldn’t get enough chile, garlic, onion and tomato puree. That really hasn’t ended.
Thus, it’s time to unveil some of my taco recipes. Starting in February, I will release one taco recipe per month. They sometimes will be Gringo-style, but mostly authentic.
Tomorrow, we’ll get started with a simple chicken taco with green sauce.
Meantime, share your taco recipes right back, and we’ll try them out.
