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"American Classics VIII: Tacos" Tacos: DIY fried taco shell mold: July 8, 2010 () EA1407: 1408 "Fry Hard III: Fry, Tempura, Fry!" [42] Tempura: Deep fryer: October 7, 2010 () EA1408: 1409 "Oat Cuisine II" [43] Oats — October 14, 2010 () EA1409: 1410 "All Hallows Eats" Homemade candy: Food coloring: October 28, 2010 () EA1410
Among notable examples in the US are fast-food versions, which, unlike its Mexican namesake, are fried tortilla shells topped with multiple ingredients. A thicker tortilla shell and multiple toppings have more in common with Navajo frybread and the use of frybread as the basis for a taco than the traditional savory chalupa found in Mexico.
A hard-shell taco from a taqueria in Sacramento, CA. While many different versions of hard-shell tacos exist, the most common form of the hard-shell taco is served as a crisp-fried corn tortilla filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole. [2]
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On a slow day, Tito's serves about 3,000 to 5,000 crunchy tacos. On a busy day, they fry up around 8,000. Filled with shredded beef, iceberg lettuce and brimming with cheddar cheese, the tacos are ...
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