Anatomy of a Perfect Taco

Dear Mexican Restaurants (particularly those in Lawrence, Kansas),

Photo #1 – Taco – Side View

Tacos are not meant to be served in pre-fabricated corn shells as is the case in every Mexican restaurant in Lawrence, Kansas and across the country for that matter. A perfect taco starts with a handmade corn tortilla filled with cooked/seasoned meat (beef, chicken, pork), sealed with toothpicks (note the toothpick holes in photo #1), and deep fried to crispy golden goodness. Shredded beef is the preferred meat filling, but ground beef will suffice in most cases if seasoned well.

After frying, the toothpicks are removed from the piping hot taco shell and cheese, fresh lettuce, and tomato are stuffed inside. The best tacos I ever ate were in California, prepared like this, with thin slices of fresh avocado added (guacamole can be substituted) before serving. There should only be enough room for some fresh, homemade salsa before the first bite is taken. The shell should be crisp enough so that you get the signature taco crunch as you take a bite, yet soft enough so that it does not fall apart as you inhale, I mean eat, the entire taco.

Taco – Top View

These tacos are from Rancho Grande Cantina in Parkville, Missouri and are as close to perfect as I have found in the Midwest (minus the requisite tomato and avocado). Take note amigos and LET’S STAMP OUT PRE-FAB TACO SHELLS IN OUR LIFETIME!

Key Words: taco, tacos, shell, tortilla, corn, meat, beef, recipe, menu, beef, pork, chicken, cheese, lettuce, tomato, pico di gallo, avocado, guacamole, CombatCritic, TravelValue

Drifter’s Is No IN AND OUT … And That’s OK!

When compared to California’s In and Out Burger, a staple since my childhood growing up in L.A., you are bound to come-up short. My son, an In and Out novice, insisted on getting dinner from Drifter’s on Super Bowl Eve, saying “they have the best burgers in The Springs, similar to In and Out” and boy I was glad he did!

With such a basic menu it is easy to see how they excel with simple, fresh ingredients, quality ground beef, and reasonable prices. Where they diverge from In and Out is in their consistency and presentation. Every In and Out hamburger looks identical to the last with fresh lettuce and thick, red tomato on a fresh, toasted bun wrapped in their classic white, red, and yellow sandwich paper. Each of the three burgers we ordered at Drifter’s looked completely different than the others even though the ingredients were roughly the same. The makings were fresh and the food tasty, but they just do not have the process down as their California cousin has done so well for over 50 years.

The French fries were good and hot with just a little too much salt and just a bit too thin for my taste. The hamburgers were good and greasy as they should be with sautéed onions, melted American cheese, lettuce, and tomato. The only thing missing was pickle and bacon, which I understand is not an option at Drifter’s (bacon that is) … TOO BAD!

My recommendation is to FORGET IN AND OUT and focus on what Drifter’s does well and that is producing a quality burger and fries at a reasonable price. You are not In and Out, you never will be, so create and embrace your own identity … DRIFTER”S HAMBURGERS!

CombatCritic Gives Drifter’s Hamburgers 8 Bombs Out of 10 for BURGER VALUE … Bombs Are Good!

Key Words: Drifter’s Hamburgers, Drifter’s, hamburger, burger, fries, cheese, lettuce, tomato, milk, shake, eat, food, 80907, Colorado Springs, CO, Colorado, CombatCritic, TravelValue, value, travel, combat