Who Serves Seattle’s Best Tacos?
No one knows when the first taco was created. But the tradition of putting meat and veggies into a corn or flour tortilla has lived for thousands of years. The beautiful thing about a taco is that anyone can make one. But the precarious thing about a taco is that not everyone can make them well. I grew up in Princeton, N.J., eating tacos with hard yellow shells. My mother, bless her heart, would cut up lettuce and tomatoes and add them to a four-quadrant plastic platter with shredded cheddar and grocery-store-packet-seasoned beef she made on the stovetop. I loved them. But I also realized there was another world out there with perfectly blended sauces and meat that echoed with flavor.