In Brownsville, Texas, two Mexican restaurants are pushing the envelope of what a corn tortilla can envelop, and an award-winning cafe cooks barbacoa the old-fashioned way.
Taco shops are easier to find in rural Utah than Indian restaurants. The Tandoori Taqueria fuses both cuisines and it's doing brisk business in the middle of cowboy country.
Mike Sutter has eaten 1,300 tacos so far this year. And it's been tough: He tells NPR's Kelly McEvers about dealing with offbeat taquerias, getting thyroid cancer, and why it's good to have a quest.
Wes Avila is leading a new wave of LA chefs: children of immigrants, classically trained in French cuisine, who blur the lines between high and low. His acclaimed food truck now has a cookbook.
From the smoked marlin tacos of Baja California to the fried flower tacos of Chiapas, Mexico is home to endless interpretations of this essential dish. A new tome documents this vibrant taco cuisine.
Like the march of fire ants and juniper trees across Texas, a trio of hardy cuisines is edging out the state's gastro-diversity. Classic Lone Star dishes like Frito pie are becoming harder to find.