Talk:Taco: Difference between revisions
imported>Bruce M. Tindall (→Why be normal? :-): new section) |
imported>Hayford Peirce (→Why be normal? :-): in Tucson, they have both, but I *think* the default is soft, at least in the *real* places) |
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I'm not absolutely sure I'd agree with the classification of the crunchy (non-soft) taco as the "normal" unmarked category. Here in San Diego, where people take their tacos, especially their fish tacos, seriously, you're unlikely to see a crunchy one unless it's specifically listed on the menu as a "rolled taco" (which implies fried and crunchy). In my former residence of Dallas, Texas, the same rolled and fried item isn't even called a taco but rather a "flauta." The only place in either city where you'll get a crunchy U-shaped one is at one of the plastic fast-food chains like Taco Bell. Sorry I can't speak to the practice in Mexico itself but I gather that it's the same -- "taco" without any modifiers is, I think, a soft taco. I could be wrong so I'm not changing the article, but maybe somebody more knowledgeable could look into this? [[User:Bruce M.Tindall|Bruce M.Tindall]] 20:14, 26 June 2008 (CDT) | I'm not absolutely sure I'd agree with the classification of the crunchy (non-soft) taco as the "normal" unmarked category. Here in San Diego, where people take their tacos, especially their fish tacos, seriously, you're unlikely to see a crunchy one unless it's specifically listed on the menu as a "rolled taco" (which implies fried and crunchy). In my former residence of Dallas, Texas, the same rolled and fried item isn't even called a taco but rather a "flauta." The only place in either city where you'll get a crunchy U-shaped one is at one of the plastic fast-food chains like Taco Bell. Sorry I can't speak to the practice in Mexico itself but I gather that it's the same -- "taco" without any modifiers is, I think, a soft taco. I could be wrong so I'm not changing the article, but maybe somebody more knowledgeable could look into this? [[User:Bruce M.Tindall|Bruce M.Tindall]] 20:14, 26 June 2008 (CDT) | ||
:I'm in Tucson, the capital of (excellent) Sonoran-type Mex. cooking. I think that most places here have menus that list both soft and crunchy. I'm an enchilada guy, not a taco man, and have only had tacos three or 4 times in 15 years -- my experience, on that limited basis (and going to *real Mex. places, not Taco Bells), is that if the menu doesn't specify crunchy (or hard or whatnot), you're gonna get a soft wrap. But I'm far from being an expert on this. The only knowledgeable people I know about Mex. food are also enchilada people.... [[User:Hayford Peirce|Hayford Peirce]] 20:21, 26 June 2008 (CDT) | |||
Latest revision as of 20:21, 26 June 2008
Why be normal? :-)
I'm not absolutely sure I'd agree with the classification of the crunchy (non-soft) taco as the "normal" unmarked category. Here in San Diego, where people take their tacos, especially their fish tacos, seriously, you're unlikely to see a crunchy one unless it's specifically listed on the menu as a "rolled taco" (which implies fried and crunchy). In my former residence of Dallas, Texas, the same rolled and fried item isn't even called a taco but rather a "flauta." The only place in either city where you'll get a crunchy U-shaped one is at one of the plastic fast-food chains like Taco Bell. Sorry I can't speak to the practice in Mexico itself but I gather that it's the same -- "taco" without any modifiers is, I think, a soft taco. I could be wrong so I'm not changing the article, but maybe somebody more knowledgeable could look into this? Bruce M.Tindall 20:14, 26 June 2008 (CDT)
- I'm in Tucson, the capital of (excellent) Sonoran-type Mex. cooking. I think that most places here have menus that list both soft and crunchy. I'm an enchilada guy, not a taco man, and have only had tacos three or 4 times in 15 years -- my experience, on that limited basis (and going to *real Mex. places, not Taco Bells), is that if the menu doesn't specify crunchy (or hard or whatnot), you're gonna get a soft wrap. But I'm far from being an expert on this. The only knowledgeable people I know about Mex. food are also enchilada people.... Hayford Peirce 20:21, 26 June 2008 (CDT)