tacos

Fronteras Desk
1:58 pm
Fri January 3, 2014

Replay: All Things Taco

A bacon, egg, potato, and cheese taco.
Joey Palacios TPR News

Fronteras: Remember those hard-shelled, spicy ground beef tacos that populated American kitchens a few decades ago? That's not the taco of today. Today it's grilled fish, kosher beef, Korean barbeque and fried eggs. We’re talking all things taco: From the evolution of the taco and how breakfast tacos are a morning staple close to the heart in South Texas, to Kosher tacos and tacos in the Navajo Nation.

*This show is a replay of the August 23, 2013 episode of Fronteras.

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The Two-Way
4:53 pm
Tue December 3, 2013

'Mastermind' Behind Doritos Locos Tacos Dies At Age 41

Todd Mills and his daughter.
Team Todd

Originally published on Wed December 4, 2013 9:03 am

He had a great vision. And despite naysayers, he stuck to his guns and eventually saw a hard-shell taco splattered with neon-orange cheese dust become a staple in the country's fast-food scene.

Todd Mills, the inspiration behind Taco Bell's Doritos Locos Tacos, died of cancer Thanksgiving morning.

He was 41.

USA Today brought Mills' story to our attention today. And it's an extraordinary tale. The paper reports:

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Fronteras Desk
11:18 am
Fri August 30, 2013

Tensions Rising In Texas-Mexico Water Dispute

The Francisco I. Madero Dam outside Delicias, Chihuahua overflowed after four days of record rain in late July. This water will eventually flow downstream to the Rio Grande River.
Mónica Ortiz Uribe Fronteras

Fronteras: Farmers in South Texas are angry with Mexico, part of a water dispute that’s fueling tensions between the two nations. Dubbed the "anti-Arizona" bill, California’s TRUST Act is moving toward passage. A closer look at that train that derailed in Mexico. Also, the influence of Asian immigrants has brought new flavors to Las Vegas tacos.

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Fronteras Desk
11:34 am
Fri August 23, 2013

All Things Taco: Kosher Tacos, Breakfast Tacos & Navajo Tacos

A bacon, egg, potato, and cheese taco.
Joey Palacios TPR News

Fronteras: Remember those hard-shelled, spicy ground beef tacos that populated American kitchens a few decades ago? That's not the taco of today. Today it's grilled fish, kosher beef, Korean barbeque and fried eggs. We’re talking all things taco: From the evolution of the taco and how breakfast tacos are a morning staple close to the heart in South Texas, to Kosher tacos and tacos in the Navajo Nation.

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Texas Food
4:18 pm
Wed August 21, 2013

Kosher Taco Truck Tours Streets Of El Paso

Conversos y Tacos is a gourmet kosher taco truck touring the streets of El Paso this summer. (Courtesy of Peter Svarzbein)

Originally published on Wed August 21, 2013 4:36 pm

The Southwest border is a place where people and cultures collide and inevitably blend together.

For El Paso, Texas, artist Peter Svarzbein, it’s the perfect setting to introduce a food experiment that compliments his latest project.

He combined his experience as a Jew growing up on Mexico’s doorstep to create a new twist on an iconic dish.

From the Here & Now Contributors Network, Mónica Ortiz Uribe of Fronteras Desk has the story on the kosher taco.

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Texas Food
2:32 pm
Wed August 21, 2013

The San Antonio-Austin #TXtacowar

Taqueria Datapoint, an early morning favorite near the TPR offices.
David Martin Davies

It's a dirty job but somebody's got to do it--find out why breakfast tacos are the best here in our humble city of San Antonio. So I went to my go-to taco place: the original Blanco Cafe.

Right away I found mother-daughter duo Jo Mascorro and Hailey Saylor -- clearly taco connoisseurs -- who agreed that the Alamo City is the place for traditional breakfast treats.

"This is a regular pit stop, probably five or six times a week. I come in. I don't place an order, my food appears," Mascorro said with a smile.

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Food
3:32 pm
Mon August 19, 2013

Every Taco Tells A Story

A woman orders from the Datapoint Taqueria food truck in San Antonio.
David Martin Davies

 

Consider the taco. A corn or flour tortilla filled with something tasty. It’s a simple concept, but the possibilities are infinite. 

As Americans have taken to the taco, this culinary import has been adopted, adapted and transformed north of the border.

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