I was raised on tacos made from a kit and the dirt-cheap version from Taco Bell--what some dismiss as "gringo" tacos. It was only as a teenager that I discovered authentic ones made with corn tortillas and filled with carnitas, lengua, carne asada, and barbacoa.
It's important to respect tradition, and don't get me wrong; I love an al pastor taco from a truck. But experimentation can yield awesome results. I'm talking about a new kind of gringo taco, stuffed with fried chicken, smoked brisket, Korean-style BBQ pork belly, or fried oysters. I'm a big fan of these multi-cultural tacos found at stylized, upscale spots like Pinche Taqueria in Denver, Tacolicious in San Francisco, Lone Star Taco Bar in Boston, and Good 2 Go Taco in Dallas.
And get this: Along with their out-there fillings, many of these spots use--gasp!--flour tortillas in addition to those made with the more traditional corn masa. Hey, just because I appreciate authentic tacos doesn't mean I can't enjoy a few stuffed with lamb and couscous. --Andrew Knowlton