The Times Likes Tacos Too

Photo from NYCnosh Flickr set

Mark Bittman has a nice piece on making tacos at home, and it doesn't involve Old El Paso or seasoned ground beef.

He aptly captures what I've been looking for in my recent taco craze: "It’s about the ingredients, as high quality and as fresh as possible."

I think he's a bit too disparaging about the state of east coast tacos, though even among my favorites, there is a huge chasm between the top and middle tiers. My advice for taco hunters, besides just going to the Slope's Tacos Nuevos Mexico or Tehuitzingo in Hell's Kitchen, is that taco quality is an inverse function of decor sophistication, a primary trait being the abundance of green neon lighting. But good tacos exist in New York as surely as the Mexican workforce.