Tako Ten – Albuquerque, New Mexico
Gustavo Arellano, author of Taco USA: How Mexican Food Conquered America, wasn’t kidding when he quipped “The Taco Bell taco is dead. Long live the taco.” Boomers like me may not have grown up heading for the border, but we did grow up with the Taco Bell “taco template”–a crunchy hard-shell tortilla crammed with seasoned ground beef, chopped tomato, lettuce, a fistful of shredded yellow cheese and a large dollop of sour cream. We’ve long since joined enlightened millennials and generation Z diners in railing against what Chef Rick Bayless calls Taco Bell’s “near-laughable caricature” of authentic Mexican tacos. So just what are authentic Mexican tacos? Travel throughout the Land of Montezuma and whether you get your tacos from upscale…