Author Topic: Taco maddness regional to exotic  (Read 1220 times)

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Offline hayshaker

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Taco maddness regional to exotic
« on: December 24, 2017, 11:00:17 AM »
lately i've been rolling some ideas around involving tacos.
here are some things i've come up with.
bbq belt tacos
pulled pork with slaw or local bbq sauce
cole slaw and fries.
can also be done with spam or chicken fried or bbq'ed
then sliced thin. beef for those west of nawlins.
then there's exotic.
hawaiian
pordagee sausage tacos with lomolomi salsa
rice and mac salad.
spam with pineapple/mangoe salsa
and of course rice and mac salad.

kahlua pulled pork with papaya/mangoe salsa
and yes rice and mac salad. it's a hawaiian thing.lol

korean cause hawaii has many cultures
kalbi ribs minus bones of course
with kimchee salsa or green papaya salsa
rice and mac salad.
beef teriaki with cucumber salsa vietnamese or thai style
rice and chicken laulau or mac salad
thai style peanut chicken satay with cucumber salsa
rice and green papaya salad and spring rolls.
 india
tandoori chicken with cucumber yogurtsauce
rice and what ever you want.
anyhow these are some things i've come up with,

Online Mannlicher

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Re: Taco maddness regional to exotic
« Reply #1 on: December 24, 2017, 02:12:03 PM »
they all sound pretty good   :)

Offline Old Philosopher

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Re: Taco maddness regional to exotic
« Reply #2 on: December 24, 2017, 03:16:54 PM »
Good timing!  Burning (no pun intended) question regarding tacos.  When is a taco not a taco?

Regardless of what is used to fill the tortilla, we're having a family crisis over this.

One school says it's only a taco if it's served in a toasted tortilla, appropriately folded to accept all the goodies and eaten sideways (resulting the the infamous 'taco-neck' syndrome).

The other argument is that 'soft tacos' are legitimate, but that they must only be folded, and not rolled.  Once rolled and tucked they become 'burritos'.

What say the Experts?
I only do what the voices in my wife's head tell her to tell me to do.

Offline wsdstan

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Re: Taco maddness regional to exotic
« Reply #3 on: December 24, 2017, 05:08:46 PM »
Having lived in New Mexico and Colorado and eaten Mexican food all of my life when mentioning tacos it is a hard shell folded once.  Allowance is made for a soft shell taco but only if, as you stated, it is folded a single time. 

Any soft tortilla rolled up or folded over more than once is a burrito.  There are no hard shell burritos.
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Offline PetrifiedWood

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Re: Taco maddness regional to exotic
« Reply #4 on: December 24, 2017, 05:34:02 PM »
My favorite are fish tacos with pico, shredded cabbage, fried fish filet (any quality fish will do), and a good sauce made with mayo, minced jalapeno, chipotle powder, a tiny bit of cumin and a little ranch dressing mix on soft corn tortillas.

Offline Old Philosopher

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Re: Taco maddness regional to exotic
« Reply #5 on: December 24, 2017, 10:45:20 PM »
Having lived in New Mexico and Colorado and eaten Mexican food all of my life when mentioning tacos it is a hard shell folded once.  Allowance is made for a soft shell taco but only if, as you stated, it is folded a single time. 

Any soft tortilla rolled up or folded over more than once is a burrito.  There are no hard shell burritos.

My favorite are fish tacos with pico, shredded cabbage, fried fish filet (any quality fish will do), and a good sauce made with mayo, minced jalapeno, chipotle powder, a tiny bit of cumin and a little ranch dressing mix on soft corn tortillas.

We avoid controversy now by calling anything in a soft flour tortilla a "roll-up". Hahaha 
Store-bought fish sticks baked in the oven and 'rolled up' in tortillas with coleslaw.
Fried potatoes with any kind of diced meat, scrambled eggs and hot sauce of choice.

2nd choice when it comes to tortillas is good ol' quesadillas, loaded with anything in the fridge that ain't nailed down.
I only do what the voices in my wife's head tell her to tell me to do.

Offline hayshaker

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Re: Taco maddness regional to exotic
« Reply #6 on: December 25, 2017, 04:28:05 AM »
last night i had moroccan style bbq chicken tacos
whew i had to have extra rice to tame the chilies in my mouth,lol
next time i'll make some horchata to drink down

Offline wolfy

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Re: Taco maddness regional to exotic
« Reply #7 on: December 25, 2017, 07:32:11 AM »
I LOVE that Morrocan flatbread......remi nds me of sourdough, in a way. :shrug:
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Offline Old Philosopher

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Re: Taco maddness regional to exotic
« Reply #8 on: December 25, 2017, 08:28:38 AM »
last night i had moroccan style bbq chicken tacos
whew i had to have extra rice to tame the chilies in my mouth,lol
next time i'll make some horchata to drink down

"Moroccan tacos".... Now there's a cross-culture experience I won't be able to un-think. ;)

I LOVE that Morrocan flatbread......remi nds me of sourdough, in a way. :shrug:

We found a recipe (you can Google) for "Julie's Flatbread" that is now our favorite pizza crust.
I only do what the voices in my wife's head tell her to tell me to do.

Offline hayshaker

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Re: Taco maddness regional to exotic
« Reply #9 on: December 25, 2017, 09:32:33 AM »
i make nan a flatbread from India recipie is pretty much the same thruout the middle east and N,Africa.

Offline Pete Bog

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Re: Taco maddness regional to exotic
« Reply #10 on: December 25, 2017, 05:14:13 PM »
I can hardly spell burrito, so I'm certainly not an expert. New Mexico has a state question "Red or Green?" If you've been through there you know what I mean.  They make good stuff down there. But, in Rolla North Dakota is a little convenience store that deep fries their burritos. Now it's a hard shell burrito and tastes excellent. I try to hit town around noon so I get 'em when they're fresh and hot. I know it's not traditional, but it is good. :drool:

Offline hayshaker

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Re: Taco maddness regional to exotic
« Reply #11 on: December 26, 2017, 10:36:02 AM »
well today it will be simple shrimp tacos corn tortillas and refried beans rice
salad. nuttin fancy the salsa will be mangoe pico de gallo.

Offline PetrifiedWood

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Re: Taco maddness regional to exotic
« Reply #12 on: December 26, 2017, 02:49:21 PM »
i make nan a flatbread from India recipie is pretty much the same thruout the middle east and N,Africa.

Yeah I think the naan is pretty much the same as a Mediterranean pita bread, at least from my rural Utah perspective. I have had both with hummus and it's about the same. Nice with feta cheese crumbles and kalamata olives.

Offline hayshaker

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Re: Taco maddness regional to exotic
« Reply #13 on: December 29, 2017, 04:42:25 PM »
well just pulled out some of the portagee sausage i made not long ago.
will have portagee sausage tacos rice coleslaw for supper.