Anything put into taco form is better than it is in its original form. I have already explained how ice cream in taco form is better. I’m pretty sure I would love “According to Jim” reruns if you put them into taco form. Do not underestimate the transformative power of taco form. I’m not the first to discover this, of course. Toronto is just starting to pick up the taco developments that have been sweeping the rest of North America, particularly L.A.: Korean tacos, Japanese tacos, Chinese tacos, Kosher Tacos and, inevitably, the Baco, a bacon taco with the shell made out of bacon. I’m taken by that last one. Not because of its use of bacon* but because it’s rejected the tortilla. And while reading J. Kenji Lopez-Alt’s recent post on Serious Eats about making your own (sort of) Naan, I had a bit of a revelation: why not make smaller, thinner naan that could take the place of the tortilla. Fill it with chunks of Lopez-Alt’s (sort of) Tandoori chicken. Top with raita and chutney. Presto: Indian food in taco form. Automatically better than Indian food in regular form. Even without trying them. By the time I’d figured this all out, it was far too late to make dough and marinate chicken and besides, I’m too lazy for all that. Much easier to write about it and foist it onto someone else to make. I’m just in it for the tacos. *I’d say I’m tired of all the extreme baconing going on, but the bacon backlash, at this point, is almost trendier than “bacon on everything” was in the first place. Almost. Ideas Free to a Good Home is a clearinghouse of ideas we’re too lazy to develop ourselves.
