Everyone’s got an opinion, and it seems like more often than not, when it comes to tacos, there are some definite hot takes.
Tacos of Texas host Mando Rayo sure does, and he talked to a few others who wanted to share their top taco thoughts. Listen to the interview in the player above or read a breakdown below.
Hot take #1: Salsa should be spicy
It’s something that may go without saying for most, but Rayo says he’s been seeing more praise for texture and aroma while neglecting the heat factor.
“Like most Mexicans say, ‘no pica means si pica.’ So for me, salsa has to be spicy,” Rayo said.
Hot take #2: The most underrated taco?
Many Texans have their favorite go-tos, but Ramen del Barrio chef Chris Krinsky has one filling in particular in mind.
“The most underrated taco is a soft tripas taco,” he said. “Just no crisp on it. Gushy. It’s meaty. It feels like pate and custard in your mouth.”
Tripas are, of course, intestines that are usually boiled and fried when served.
Rayo said most agree that the tripas should be served crispy or even a mix of crispy and soft, but Krinsky’s version had some scratching their heads.
“Most everybody was like, man, what are you talking about? Who’s going to eat soft-boiled tripas?,” Rayo said.
Hot take #3: Salsa should be free
Here’s a salsa-centric take that could go without saying for most, but the state of the economy may have prompted San Antonio activist Juany Torres to make note of a troubling trend.
“Salsa should be free. I think in San Antonio, you can find salsa at every taqueria and you can have as much as you want, as little as you want. You can add it at your gusto. And here in Austin, they charge you for every little, tiny bucket,” Torres said.
Rayo noted that economic trends and rising food prices have led to some restaurants moving to charge for salsa, but said Torres’ take was met with support from some fellow consumers.
Hot take #4: Is ground beef as bland as you think?
Austinite Brandon Boone of the group Where Y’all At Though? had this take:
“I’m just a traditional guy when it comes to tacos. I just like the ground beef, the cheese, tomato, lettuce, and I like to run it like that — whether it’s on a soft taco, flour. That’s like my go-to.”
Rayo said the praise for a taco that many may associate with Taco Bell or just general blandness elicited some strong reactions — so much so that Rayo had to come to Boone’s defense.
“I was like, most of the time if you go to a Mexican restaurant or a Tex-Mex place, if you order ground beef tacos, you’re eating picadillo,” Rayo said. “And so that’s why I’m like, what are you guys talking about? You know, if you’re down with the ground beef tacos, you’re probably eating picadillo.”
Hot take #5: Birria is overrated
This last take came from close to home: audio wizard Rene Chavez from Texas Standard’s home station KUT/X Studios in Austin.
“I think quesabirria tacos are overrated, overhyped,” Chavez said. “It’s style over substance, to me. So I think a lot of places are prioritizing the pornographic cheese pull — you know, for the Instagram reel or TikTok. And I think they kind of let the quality of the beef slip a little bit.”
Rayo said Chavez’s take highlighted birria’s status as a victim of its own popularity.
“Like in as a soup as a caldo — OK. As a stew — yes. But yeah, the whole thing about the red tacos all over the internet … It’s been trending for the last 10 years,” Rayo said.
