THE STAPLE OF MEXICAN STREET
FOOD GETS STAR TREATMENT IN THE
SOUTH BAY'S CULINARY SCENE.
BY SUSAN HATHAWAY
FOOD TRENDS CAN BE FLEETING; think raw food, cupcakes,
molecular gastronomy and that rusty fondue set way in the back
of your grandmother’s cupboard. But some trends have such
broad appeal that they stick around, gather momentum and
move into the mainstream. Upscale tacos are now in that favored
spot, with this traditional Mexican street food having morphed
into an anything-goes movement in which all sorts of delicious
items are wrapped up—usually in a soft, heated corn tortilla
but not necessarily—and snarfed down by a delighted public.