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  1. #126
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    Quote Originally Posted by TBS View Post
    That is such a great book to help understand norteño culture. I read it when I first got to NM and I buy copies for legal immigrants all the time.

    Here in Santa Fe, the best (soft corn) tacos, imo, are at the Taco Fundación on N Guadalupe.
    Click image for larger version. 

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    And I guess that I just don't know

  2. #127
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    Quote Originally Posted by TBS View Post
    Not beef. Buffalo, from Stangel Bison Ranch, Enterprise OR
    https://stangelbisonranch.com/who-we-are

    And skaredshtles things are tough here in the West. We make do with what we can find
    What you made looks delicious.

    But it is not a taco.

    There is *nothing* wrong with that. At all.

    Credit where credit is due:

    I Ski Bandini Mountain said it early on: "A taco made with a flour tortilla is just an open face burrito."

    He's right, and there's nothing wrong with an open face burrito.

  3. #128
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    Quote Originally Posted by skaredshtles View Post
    There is nothing wrong with good flour tortillas.

    You just CANNOT make a taco with them.

    NTTAWWT.
    Fuuuuuuck yuuuuuuuuuu.

  4. #129
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    Quote Originally Posted by flowing alpy View Post
    not the cooking part that’s for sure
    That's hawt.

  5. #130
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    Carly and Sam seem to prefer hard tacos...



    However, when hosting spaghetti taco night at my abode, I offer both hard and soft and corn and flour tortillas, not to mention the tortillas infused with sun-dried tomatoes, kale, and flax, because, well, California...
    "Man, we killin' elephants in the back yard..."

    http://www.blizzardsportusa.com/

  6. #131
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    Kewl, never had bison tongue.

    So a big pissed off beef.
    watch out for snakes

  7. #132
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    I think Mt Everest should have a taco vending machine at the top.

    For that celebratory taco at the top of the wurld selfie.ex
    watch out for snakes

  8. #133
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    Quote Originally Posted by Meadow Skipper View Post
    Here in Santa Fe, the best (soft corn) tacos, imo, are at the Taco Fundación on N Guadalupe.
    Click image for larger version. 

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    That place can't possibly be any good - the owner is Brian Knox, not a Mexican

    Seriously, please go there and get a goat taco. Take photos and tell us how the meat was seasoned. I have a cabra leg in the freezer that needs cooking. Yer invited to dinner
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  9. #134
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    Quote Originally Posted by Meadow Skipper View Post
    That is such a great book to help understand norteño culture. I read it when I first got to NM and I buy copies for legal immigrants all the time.

    Here in Santa Fe, the best (soft corn) tacos, imo, are at the Taco Fundación on N Guadalupe.
    Click image for larger version. 

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ID:	284731
    Hokey moley!

    Do they do flights of tacos?

    Heaven on erf.
    watch out for snakes

  10. #135
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    Quote Originally Posted by Meadow Skipper View Post
    <snip>
    Here in Santa Fe, the best (soft corn) tacos, imo, are at the Taco Fundación on N Guadalupe.
    Click image for larger version. 

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    This menu speaks to me...

  11. #136
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    Quote Originally Posted by Meadow Skipper View Post
    That is such a great book to help understand norteño culture. I read it when I first got to NM and I buy copies for legal immigrants all the time.

    Here in Santa Fe, the best (soft corn) tacos, imo, are at the Taco Fundación on N Guadalupe.
    Click image for larger version. 

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    Who doesn't like a pink taco (menu)?
    "fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
    "She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin

  12. #137
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    slc
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    Quote Originally Posted by Meadow Skipper View Post
    That is such a great book to help understand norteño culture. I read it when I first got to NM and I buy copies for legal immigrants all the time.

    Here in Santa Fe, the best (soft corn) tacos, imo, are at the Taco Fundación on N Guadalupe.
    Click image for larger version. 

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ID:	284731
    That's a damn fine menu right there.

  13. #138
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    Quote Originally Posted by SB View Post
    I think Mt Everest should have a taco vending machine at the top.

    For that celebratory taco at the top of the wurld selfie.ex
    A lot of my people are climbing mountains now so I think good Dim sum would be the big hit
    Lee Lau - xxx-er is the laziest Asian canuck I know

  14. #139
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    Quote Originally Posted by TBS View Post
    Attachment 284728
    Attachment 284727

    tacos de lengua de búfalo ahumado
    And yes, I had to use flour tortillas for first go-round because by the time the tongue was smoked I realized the corn tortillas were dried out and stores w/in 20 miles were closed
    Well done with what was on hand. Every once in a while you have to skip the corn tortillas!
    You know, you can swear on this site. Fuck, shit bitch. See?

  15. #140
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    Quote Originally Posted by TBS View Post
    That place can't possibly be any good - the owner is Brian Knox, not a Mexican
    Man, you sure know your way around here. Knox is getting to be something of a culinary fixture here. Currently he also has the Shake Foundation which is just as good as his taco joint. Great stuff there.

    Seriously, please go there and get a goat taco. Take photos and tell us how the meat was seasoned. I have a cabra leg in the freezer that needs cooking. Yer invited to dinner
    I’ll see if I can’t do that.
    And I guess that I just don't know

  16. #141
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    Quote Originally Posted by skaredshtles View Post
    What you made looks delicious.

    But it is not a taco.

    There is *nothing* wrong with that. At all.

    Credit where credit is due:

    I Ski Bandini Mountain said it early on: "A taco made with a flour tortilla is just an open face burrito."

    He's right, and there's nothing wrong with an open face burrito.
    Again, I argue that by definition burritos require beans. A soft flour tortilla "taco" (whether wrapped or folded) without beans will never be a "burrito."

  17. #142
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    No love for the puffy?

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  18. #143
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    Quote Originally Posted by mud View Post
    No love for the puffy?

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    I was wondering whether to bring up the Indian/Navajo taco. Popular in the southwest, the ‘shell’ is frybread. Some of the purists here should confront the Indians selling these and straighten them out:
    Click image for larger version. 

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    And I guess that I just don't know

  19. #144
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    Quote Originally Posted by TBS View Post
    Geeze, go off line for a few hours and come back to a trainwreck of ignorance

    SkiDog, I'm guessing you aren't a pendejo racist IRL, just ignorant about New Mexico. There's an incredibly rich culture there dating back 1000 years, and towns like Santa Fe & Taos were major trading centers while the Jamestown colony was hanging on to survival by a thread

    Here's a book you may find interesting
    Attachment 284724
    https://www.amazon.com/Enchantment-E.../dp/0826308201

    Then take a trip to the Sangres to experience the place for yourself. Follow Meadow Skipper's advice - go to Petaca or Trujas, pick out someone with brown skin and ask to see their immigration papers. After they kick your ass and tell you their ancestors were deeded land by the King of Spain, explain to them why they couldn't possibly make a decent tortilla. Report back with photos & video.
    I've been to New Mexico and I don't think I ever said anything about their heritage again I mistook "new" as meaning the new generation of actual mexicans was referring to themselves as Spanish. Just misunderstood totally. To be clear it's obvious not all Spanish speakers are mexicans. Y'all think my name's Donald? WTF?

    Sent from my Pixel 2 using TGR Forums mobile app
    http://www.firsttracksonline.com

    I wish i could be like SkiFishBum

  20. #145
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    May 2007
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    Quote Originally Posted by TBS View Post
    That place can't possibly be any good - the owner is Brian Knox, not a Mexican

    Seriously, please go there and get a goat taco. Take photos and tell us how the meat was seasoned. I have a cabra leg in the freezer that needs cooking. Yer invited to dinner
    Who's the chef?

    Sent from my Pixel 2 using TGR Forums mobile app
    http://www.firsttracksonline.com

    I wish i could be like SkiFishBum

  21. #146
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    Quote Originally Posted by Skidog View Post
    Who's the chef?
    Brian Knox.
    And I guess that I just don't know

  22. #147
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    Quote Originally Posted by Meadow Skipper View Post
    Brian Knox.
    No no no you misunderstood. Who's the chef....?

    Sent from my Pixel 2 using TGR Forums mobile app
    http://www.firsttracksonline.com

    I wish i could be like SkiFishBum

  23. #148
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    Quote Originally Posted by Meadow Skipper View Post
    I was wondering whether to bring up the Indian/Navajo taco. Popular in the southwest, the ‘shell’ is frybread. Some of the purists here should confront the Indians selling these and straighten them out:
    Click image for larger version. 

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    Mmmmm, great minds think alike. Way back when I was stuck in Raton for a month I regularly gorged on these at some hole in the wall diner - owned by apaches IIRC. Fry bread, some crappy slow cooked cut of cow, smothered in green chiles with a little cotija sprinkled on top.
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  24. #149
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    ^^^ Raton? That’s some tough duty. Glad there was food you liked.

    Here’s some Taco Fundación porn. The goat is top left. Pretty simple, the meat is ground, slow cooked in red chile sauce, then put in the shell with some corn kernels and the cilantro sauce. The front staff wouldn’t give me details or let me talk to the kitchen. Very delicious.
    Click image for larger version. 

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    Quote Originally Posted by Skidog View Post
    No no no you misunderstood. Who's the chef....?
    I guess I still misunderstand. B. Knox is the owner and also the chef:
    https://www.santafenewmexican.com/pa...bdde45f61.html
    And I guess that I just don't know

  25. #150
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    Quote Originally Posted by TBS View Post
    Mmmmm, great minds think alike. Way back when I was stuck in Raton for a month I regularly gorged on these at some hole in the wall diner - owned by apaches IIRC. Fry bread, some crappy slow cooked cut of cow, smothered in green chiles with a little cotija sprinkled on top.
    looks ^^ like bannock, I duno if i would want all that stuff on my bannock

    a local indigenous guy will make Bannock and bring it around the bar just before dinner time to sell so he can afford to buy beer
    Lee Lau - xxx-er is the laziest Asian canuck I know

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