Taquerias | The Dish

We talk about tacos and the restaurants that bring the mouthwatering cuisine to life. We meet the first-ever taco editor for Texas Monthly magazine, as well as the founder of one of the fastest-growing restaurants in the country, Tacombi. Watch these stories and more on "The Dish."

[gunnshell]

10 years ago this white boy walked into my local taqueria and decided to be adventurous and ordered a papa ranchera, barbacoa, chicharron, and a chilaquiles tacos and never looked back. Those are my favorites…for breakfast that is. I do wish they weren’t so tiny. I’m fairly certain I was a Mexican in my former life.

[Xylographer]

I love potato tacos, bean tacos, yah my wife is from Guanajuato

[kenbob]

I have a feeling we are all being spied on. I casually discussed a taco that I had made with a friend, and now I get this video in my feed. It's hardly the first time an obscure phone conversation has brought up a related video. Can't be coincidence.

[jmason]

Umm, this is cool but excellent Mexican/taqueria style restaurants have been in the big cities for like 10 or 20 years now. In California they have been here forever

[mrpato]

Oscar Hernandez eres de vista hermosa Michoacan? Yo soy de alli! Saludos desde talty Texas!

[DanielAllenGarcia]

Looks good but I don't even eat out or buy from vendors everything is to expensive, and some overpriced especially here in California Los Angeles

[GoldenEnergy]

Okay, I'm ready. Please provide me with a question, task, or statement.

[КампусСамбеквел]

Лартака сток бунданка рок 👍 фияркута бонза бугазотка тутка сияние бухта....

[КампусСамбеквел]

Фаска фукса фуска кастукта кустка фокта фикта..

[КампусСамбеквел]

Каркустка страктака барзактория бакраска бурструкт фиграния фидачкот..

[NN-bvlq]

The quality is going to start falling once they open world wide