Taco

It’s a cliché that bacon makes everything better, but in the case of these carnitas, it’s definitely true.

Kumail Nanjiani, the star of The Big Sick, on tacos, biryani, and his crippling Cronut problem.

Three words: bacon-fat tortillas.

Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.

A drive through Baja is filled with tacos, hotels, and views more beautiful than you could imagine

The best fish tacos live in Baja, Mexico. Trust us, we ate a lot of them.

These dinners are done in 30 minutes or less.

King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.

This one’s a taco unicorn.

The magic happens with the filling seeps into the crispy crevices.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

Let's just say that there aren't too many salads in here.

An easy jarred spice blend to taco-fy anything.

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.

Where to find all of the hard-shelled tacos (and none of the salads) in Los Angeles

We are living in a boom time for tacos, as evidenced by these three new standouts in Dallas, Philly, and San Francisco.

When you smell these cooking, it's impossible to sleep in.

You can freeze AVOCADO?! What is this madness?

Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

Celebrate the beauty of slow-cooked, crispy-edged, meltingly rich carnitas.

It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.

All that's left to do now is secure some A+ tortillas.

The crowd-pleasing cuisine is crossing state lines, this time with house-made tortillas, top-shelf tequila, and queso that's just as gooey as you remember.

When it comes to homemade tacos, Alex Stupak and Jordana Rothman say anything goes. Just promise you'll make your own tortillas.