These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.
Keep this 20-minute taco recipe featuring pan-seared fish fillets, a lime-infused slaw, and a creamy, spicy sauce in your back pocket for busy weeknights.
Georgia-based, California-born, Mexico-rooted chef Maricela Vega can sum up her complicated identity in one dish: the fried oyster mushroom tacos she serves at Atlanta’s 8Arm.
Join Rick Martinez as he makes Tacos Placeros. This time we're stepping out of the Test Kitchen as Rick takes us to Queens to find the best Tacos Placeros in New York City. Tacos Placeros are giant plate-size tacos that have a little bit of everything in them, depending on what's available! They can include various meats, but these particular tacos feature deep-fried, stuffed chiles rellenos.
Check out our feature 'Taco Nation' here: https://weightloss-tricks.today/story/taco-nation%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-67b4669460d6af1e0ba3c8f9">
“We currently work with 15 different cuts of pork…but we also specialize in the not common parts of the pork, like the uterus, the tongue, the snout.” Today, Bon Appétit spends a day on the line with Chef Giovanni Cervantes, co-owner of Carnitas Ramirez in NYC. This taqueria has mastered the art of pork tacos, finding ways to use a whole pig, from nose to tail.
Los Tacos No. 1 just opened a new location close to the Bon Appétit offices and we've reached peak hysteria. These tacos are good. Really good. So good, in fact, that we sent Alex Delany to go try one bite of every item on Los Taco No. 1's menu. And Rick Martinez went along with him for good measure.
Wes Avila, chef and owner of Guerrilla Tacos in Los Angeles, is riffing on a classic American "Taco Tuesday" with his own inventive, Mexico-by-way-of-LA taco called the "Pocho."
Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 34 of "It's Alive." He's joined by chef and host Matty Matheson (Muchies, Viceland) to make some delicious halibut fish tacos. With tortillas from scratch, fish from Alaska, and accents from New Jersey and Toronto, this episode has it all.
