While you can usually find dried, whole chipotles in Mexican or Latin supermarkets, they are also widely available in cans, labeled chipotles en adobo, or chipotle peppers in adobo sauce. The adobo sauce usually consists of pureed tomatoes, onions, vinegar, a sweetener like sugar (or sometimes high fructose corn syrup), oil, garlic, and spices, among other things, depending on how it's made. Most importantly, chipotle in adobo is the smoky ingredient to take your tacos to the next level.
If you want a meal that brings huge flavor with hardly any effort, these Instant Pot Beef Brisket Tacos absolutely deliver. As the weather cools and schedules get busier, having a recipe that practically cooks itself feels like a lifesaver. The Instant Pot turns brisket into tender, juicy strands in a fraction of the time it would take in the oven or slow cooker. Even better, the result tastes like it simmered all day.
Out of the many different types of tacos that can be made and served, you won't soon grow tired of this easy meal idea. Some of the best taco recipes combine flavor and ease, and with a little out-of-the-box culinary creativity, your next taco night may be one to remember. Though you may not think of using pita bread to pack with your favorite taco ingredients, Costco's pillowy pitas may have you reimagining your meals and pushing tortillas to the side.
Los Angeles travelers can find a sleek hi-fi hideaway tucked behind the main facade of an Ojai massage parlor. Radio Roma, a new mezcal bar attached to adjacent taquería Taco Roma, takes influences from Mexico City, the Oaxaca region, and even the listening bars of Tokyo, Japan. Music floats from a vintage Klipsch sound system while tacos, like a lamb carnitas rendition with crispy edges, fly from the kitchen.
"You have to help me understand," a friend emailed recently. We'd run into each other at Dolores, the Bed-Stuy taqueria that routinely quotes two-to-four-hour waits. On weekends, it's hard to secure even the rickety garden chairs on the sidewalk for drinks, and it took me over an hour to find a spot at the bar wide enough to set a napkin. "Is this normal now? Is it a TikTok thing?" my friend wrote. "HELP!!!!"
It's a sunny Tuesday afternoon in May, and it could not be nicer in Santa Cruz: 73 degrees without a cloud in the sky. A gentle breeze rustles the city's palm trees. Teenagers yelp as they chug along the pavement on trick bikes, and parents lazily wander back from the beach, their sunburnt toddlers already sound asleep in their strollers. There's nothing I'd love more than to read my book by the ocean, but my growling stomach leads me through the robin's-egg blue doors of a building in the shadow of the boardwalk.
This beloved taqueria, led and owned by Chef Victor Villa, was put on the map for its tacos with a signature queso taco base, though the rest of its menu isn't half bad either. Ordering a taco with the queso taco base means you can expect the restaurant's handmade blue corn masa tortillas (here's the difference between masa and masa harina by the way) made from a crispy cheese skirt of Monterey Jack with toppings like crema, cotija cheese, onion, cilantro, and guacamole.
Sometimes the best meals come from unconventional pairings, and filling taco shells with Caesar salad ingredients can yield seriously delicious results. Just as Caesar salad fuses delightful components, these tacos bring together the fresh flavors of lettuce, dressing, and savory elements like bacon or anchovies for a unique and satisfying meal.
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