Hard-shell tacos should need no defense from those who denounce the golden fried vessels classically filled with seasoned ground beef, yellow cheddar cheese, white sour cream, green iceberg lettuce and diced red tomato. Like colors of a flag, together they signify ingenuity and innocence.
But hard-shell tacos are not authentic, they say. And messy, they cry.
And we know who they are: taco intolerants.
Keeping in mind cultural identity and concerns of cultural appropriation, let us clarify that these tacos are as much of a food evolution as hot dogs and pizza.
The problem that taco intolerants have may be the execution and not the concept. Here they’ll cite Taco Bell, whose founder, Glen Bell, popularized crispy-shell tacos.
The original taco is the taco dorado, literally translated from Spanish as “golden taco.” Typically corn tortillas that are filled then fried, they are like the French toast of the taco world, transforming stale tortillas with culinary innovation and reducing food waste at the same time. You can find fast-food versions of this style at Jack in the Box and Burger King.