Some of America’s top chefs are obsessing as never before over getting Mexican cooking right, and the taco is their primary proving ground. Here’s where to find some of the most legit iterations this side of Mexico City.
MAYBE IT WAS the Doritos Locos Taco that did it. Maybe that unholy alliance of ground beef, cheddar cheese and sour cream enveloped in a giant neon-orange Dorito shell was too much for chefs to bear. Whatever the cause, gastronomy’s top echelon has plunged into a state of intense taco-consciousness.