The New York Times has a fascinating article about the history of Mexican-American fast food, which has its roots in California's Inland Empire. With the help of Gustavo Arellano, author of "Taco USA," we learn how a few Mexican foods -- salsa, tacos, chili, tequila -- managed to slip into the American mainstream, and why Taco Bell is so enormously popular today. Read HERE. (And yes, I've tried the Doritos Locos taco and it was delicious!)
1 comment:
I have been saying to anyone who will listen that the Doritos Locos taco is the finest achievement in food since the invention of the French pastry, and one of mankind's greatest advancements since the harnessing of electricity.
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