FRIDAY FOOD THING
It’s no secret I love making tacos. Tacos are one of the few food preparations in which creativity is both acceptable and boundless. Beef, chicken pork, fish, and — yes, even marinated grilled lamb are all fair game, as are tomatoes, onions, peppers, sprouting things of all kinds, myriad cheeses and sauces. You name it. Mix it up and have at it. But whatever stuffing concoctions are invented, whichever way you fuss with the filling, it all comes down to the taco WRAPPER.
For a long while my preference has been soft tacos over the shell variety, mainly because soft tacos are easier to manage, less messy, store better without going stale, and are easier to eat. Hard shells tend to break, crumble, and fall over when being filled, and they are tough to keep crisp once they’ve been opened.
And then one day Old El Paso came out with their “Stand ‘N Stuff” taco shells. Stand ‘N Stuff shells are not perfect, but they sure do facilitate a more user-friendly approach to filling them up without the shell(s) falling over again and again like dominoes — a trade-off feature, however, seeing as how the added bottom-width makes it a tad more difficult to bite without cracking the shell.
To be fair, I have since discovered a profusion of regular, NON-Stand ‘N Stuff taco shell-stuffing racks which pretty much reduces this post to yet another “infinitesimally unimportant pit stop” from the get go.