What Makes a Good Taco?

What are yummy tacos in Seattle without what makes a real good one? Well that is all the toppings. A wedge of lime, different types of salsa, green tomatillo, a red spicy, a chipotle and of course the pickled carrots, jalapenos and onions. Fresh chopped cilantro, onions, cabbage, and fresh radishes. If you are searching for perfection and are trying to make this at home the right type of meat cut would be what it's called in Mexico arrachera. Here is flank steak, thinly sliced and maybe even a little marination with salt, and a little splash of dark beer to tenderize and give it that extra special flavor. If you like lots of flavor and all the toppings leave you thinking like there is something missing, finely chopped garlic when the salt is added really brings your palette that extra kick. If you are grilling the meat for a party, a good idea is to build a bar or some sort of buffet that way you can also make rancho beans which only need water and a little bit of salt. For those that need more the re-fried, is the best way. Corn oil, add beans and smash until you reach the consistency you want. Tacos are so easy and you can pretty much use anything now days. Fish, chicken, pork and even grilled veggies. Corn, flour, whole wheat and even other types of wraps as tortillas, there is even one Asian Restaurant that uses lettuce. Always use your hands to be able to enjoy if fully, because eating this gift from heaven with a fork takes all the magic out of it.