Wagyu Taco
Highly marbled Japanese-strain beef seared fast and hot rather than griddled long, set warm into a fresh corn tortilla with a sparing acid finish, the carne asada frame rebuilt around premium fat.
El Taco de Autor y Fusión
Nashville Hot Chicken Taco
Nashville hot chicken, lacquered cayenne-red straight from the fryer, folded into a warm tortilla with cooling slaw and crema. Party Fowl puts it on a Nashville menu; the heat ladder tops out.
Korean Taco
Korean barbecue meat in a Mexican tortilla: sweet charred bulgogi or galbi metered by a soft tortilla and sharpened by kimchi and gochujang. Born on the Kogi truck in LA in 2008.
Korean-Mexican Taco
Korean barbecue meat on a small soft Mexican tortilla, dressed with kimchi, a gochujang salsa, and toasted sesame: the Los Angeles cross-cuisine build the Kogi BBQ truck pioneered in November 2008.
Kalbi Taco
Kalbi taco: short rib cross-cut through the bone, marinated in soy, sugar, and grated pear, then grilled fast and folded into a small corn tortilla with kimchi and lime.
Impossible/Beyond Taco
A taco built on a manufactured crumble, where Impossible leans on brewed soy leghemoglobin to brown like beef and Taco Bell tested whether anyone would notice the swap.
Cauliflower Taco
Roasted cauliflower taco; vegetarian option.
Bulgogi Taco
The bulgogi taco has a real birthday: Los Angeles, 2008, the Kogi truck, where chef Roy Choi turned Mark Manguera's Korean-barbecue-in-a-taco idea into short rib seared dark in a charred tortilla.
BBQ Brisket Taco
The BBQ brisket taco is an open hybrid: Central Texas post-oak smoked brisket, a cut no taqueria cooks, laid open on a warm flour tortilla and finished Mexican with onion, cilantro, salsa, and lime.