First Bites

Miami's Tacos Lead a National Revolution

At this very moment, we are in the throes of a taco revolution. It's not a boom, as the New York Times so wrongly declared about chicken wings earlier this month. Neither tacos nor wings have experienced a decline in popularity.

But while the advances in wing cookery have remained mostly limited to sauces and accoutrements, the taco is seeing a renaissance. No longer does it remain at grab-and-go status. It has become something chefs treat with the same seriousness they would pâté en croûte.

See also: Tiny Taqueria Serves Miami's Most Authentic Carnitas

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Zachary Fagenson became the New Times Broward-Palm Beach restaurant critic in 2012 before taking up the post for Miami in 2014. He also works as a correspondent for Reuters.
Contact: Zachary Fagenson