Category Archives: Photography

All About the Culture: Tremendous Tapas at Toro

On April 12, 2009, I ate at Toro for the first time. It was Easter, and my family was in South Boston, and my mom had seen it as we drove by. Six years later, and I have met and interviewed Chef Jamie Bissonnette, cooked with a chef who used to work at Toro, and eaten at Toro many, many more times.

Now, a confession: I haven’t actually eaten at Toro NYC (though I have been to the space), Chefs Jamie Bissonnette and Ken Oringer’s latest venture (an offshoot of the original Boston Toro). However, most of the dishes are similar, and I trust these two chefs enough to recommend the New York location. I trust Pete Wells, too, who reviewed Toro NYC for the New York Times and wrote “I can’t remember what we were eating at Toro, the new tapas restaurant in far western Chelsea, when one of the people at my table looked up in wonder….But I remember his smile and his question: ‘How can a place this big have food this good?’”

Wells is right. The food is damn good. When I talked to Bissonnette, he remarked that he thought “good art” (in terms of food) was if someone returned from Toro saying “Oh my god, the food at Toro was so good; I ate too much.”

What he didn’t know is that this has happened every time I’ve gone to Toro. Bissonnette and Oringer have a touch for these Spanish-inspired tapas that is just brilliant. The combinations of flavors showcased on Toro’s instagrams, both Boston and NY, are just brilliant: schnitzel with Serrano, idizabel, mustard, and pea greens. Whipped foie butter with tangerine and chestnut mostarda. The DTF.

Bissonnette also mentioned that a restaurant wasn’t just about the food; “It’s about the dining room, it’s about the culture.” Toro has drawn crowds from its opening night in New York, bringing a young, lively, hip group of eaters to the former Nabisco factory in Chelsea. And while it may be all about the culture, in his mind, it’s all about the food in mine.

I like to think I know a fair amount about food—and I do. But talking to Jamie Bissonnette, it became clear how much I have to learn. I left the Toro NYC space—which is gorgeous—feeling like I knew nothing about food. It wasn’t as if Chef Bissonnette had made me feel stupid; in fact, quite the opposite. However, the way he pulled extremely specific examples—at one point, he cited a “stew of chickpeas, chorizo, and blood sausage” as if that was everyone’s go-to example—from thin air showed a level of expertise with food I can only hope to achieve someday. And it is this expertise which allows him to create such incredible combinations of food, and hire chefs and cooks who will as well.

The food is also incredibly colorful and photogenic. Honestly, I don’t know how they do it. My mind is blown every time I eat there. Here are some of my favorites, all offered at Toro NYC:

Hamburguesas - Grass fed mini burgers with smoked tomato, aioli and pickled red onion
Hamburguesas – Grass fed mini burgers with smoked tomato, aioli and pickled red onion

Oh, these are so good. Small enough so that you don’t get tired. The aioli, tomato, and pickled onion are incredible complements.

Atun Crudo - Yellowfin tuna with white soy, spicy cucumbers, citrus and avocado
Atun Crudo – Yellowfin tuna with white soy, spicy cucumbers, citrus and avocado

Another classic. Sometimes the citrus is yuzu, sometimes it’s lemon, but it’s always good.

Tartar de Atun - Tuna tartare with stuff that we really like
Tartar de Atun – Tuna tartare with stuff that we really like

I can never tell exactly what the “stuff” is, but they’re right to like it.

Pato Con Albaricoque - Smoked duck drumettes with apricot mustard glaze
Pato Con Albaricoque – Smoked duck drumettes with apricot mustard glaze

Sweet, tender, duck-y (duck is my favorite poultry) these were just amazing.

Boquerones - Marinated‎ white anchovies in vinegar and olive oil
Boquerones – Marinated‎ white anchovies in vinegar and olive oil

I’m usually not even a fan of anchovies, so I’m not sure why we ordered these.

I am now a fan of anchovies. These were not fishy or bony, and the spices complemented the fish perfectly.

Patatas Bravas - Fried potatoes with aioli and spicy tomato sauce
Patatas Bravas – Fried potatoes with aioli and spicy tomato sauce

You can’t go wrong with fried potatoes, and even for fried potatoes these are really, really good.

Jamon de Pato - Aged duck ham
Jamon de Pato – Aged duck ham

I’ve never heard of duck ham. This is just plain great.

When I went over spring break, I had one of the most beautiful dishes I’ve eaten in a while: Asado de Huesos; roasted bone marrow, served with oxtail marmalade and toast, with citruses and radishes. At Toro NYC they make this with beef cheek instead of oxtail.

Asado De Huesos - Roasted bone marrow with radish citrus salad and oxtail marmalade
Asado De Huesos – Roasted bone marrow with radish citrus salad and oxtail marmalade

That is just art, both visually and gustatorily.

Chef Bissonnette, Chef Oringer: I don’t know how you do it. But what I do know is this: at your restaurants, you make good art.




85 10th Ave; (212) 691-2360

Atmosphere: Open, casual, upbeat, young.

Sound Level: Loud.

Recommended Dishes: Hamburguesas, asado de huesos, patatas bravas

Price Range: $$

Hours: 5:30-11 Mon-Wed; 5:30-12 Thurs-Sat; closed Sunday

Reservations: OpenTable


Bann Korean Restaurant

This week I returned to one of my favorite Korean restaurants in NYC (excluding Flushing, of course) that is outside of Ktown, Bann Restaurant in 50th and 9th Ave.

For appetizer I had the pork buns, which consist of korean-style boiled pork marinated in a special spicy sauce and a type of raddish-kimchi in rice buns. For main entrees I had Yuk-hwai bibimbop and Galbi-Jjim.

First off, bibimbap at Mill is great when you cannot go off campus, but Bann truly has an AMAZING bibimbap. (Even though in Korea no one really goes out to a restaurant to order bibimbop). Yuk-hwai is raw beef thinly sliced like sashimi and usually marinated in sesame oil and sesame seeds.

Galbi-Jjim was also amazing, and it is one of my favorite dishes in Bann. Galbi is korean-style beef barbeque marinated in a sauce that usually consists of soy sauce and sugar. They cook it together with squash, and the combination of the two is perfection!

That said, Bann also has a lot of vegetarian/vegan options for Korean-food lovers, and I definitely recommend you leave Mill (even though I still love Mill during midterms and dreadful days stuck on campus) to try this place!


Why I’m obsessed with Chia Seeds and you should be too.

I eat Chia Seeds every day, and they have become such a staple in my diet, that I wanted to begin my CU Culinary Society adventure by sharing my experiences with them. In this article you will learn about the nutritional benefits of Chia Seeds, and how easily they can be incorporated into any diet!


Chia seeds are white or black when fully matured.
Chia seeds are white or black when fully matured.


The Benefits

High Protein Content

Chia seeds have a complete protein profile (meaning they contain all essential proteins) and are also very high in protein compared to other plant-based foods. Approximately 15% of their weight is made up of protein. This makes chia seeds a desirable protein source, especially for vegetarians.

High Fiber Content

For every 12 grams of carbohydrates in an ounce of chia seeds, 11 grams are fiber, which essentially makes it a low-carb food. Chia seeds also contain both soluble and insoluble fiber, unlike most foods, which only consist of insoluble fiber (which our bodies cannot decompose further). Fiber aids in digestion and also slows it down, which reduces blood sugar spikes, thus making chia seeds a great food for diabetics.

High in Omega-3 Fatty Acids

Most foods have much more Omega-6 than Omega-3, but Chia seeds have 3.5 times as much Omega-3 as Omega-6. Even people who regularly eat fish and eggs are Omega-3 deficient. Fish, eggs, milk, and meats all lack many valuable nutrients that they used to have including Omega-3. (This is due to the recent shift to feeding livestock grain rather than grass for the sake of convenience, speed and costs.) Note: The Omega-3s in Chia seeds are mostly ALA, which your body needs to convert into EPA and DHA, so if you consume Chia seeds for Omega-3 content, it is recommended to take a tablespoon of coconut oil with the Chia seeds.   This will help your body to more efficiently convert the ALA into EPA and DHA.

In addition to these benefits, chia seeds are also very high in antioxidants, calcium, manganese, magnesium, phosphorus, zinc, potassium and vitamins B1, B2, and B3.


How to incorporate Chia Seeds into your diet:

My favorite way to eat chia seeds is to have chia seed pudding for breakfast. (Because of their high fiber content, chia seeds have the ability to absorb up to 40 times their weight in liquid and form a gel-type texture when put in liquids.) Chia seed pudding is extremely convenient for me, because I make it the night before and it’s ready for me in the morning when I wake up! See the recipe below.

For my chia seed pudding, I use ¼ cup chia seeds with 1 ½ cups of some sort of milk. I usually use soymilk, but sometimes use almond milk, coconut milk, or some combination of the three. Pictured here, I combine them in a bowl because I am making this on a Friday night, but I often make it in in Tupperware, because I can just cap it (instead of wrapping with saran wrap) and then bring it with me to my morning classes.


This variation is made with coconut milk, hence the chunks of coconut meat.
This variation is made with coconut milk, hence the chunks of coconut meat.


Tip: Make sure you put the milk in the bowl first, and then add the chia seeds and mix immediately(!) so that they don’t clump. I have let them sit before mixing before, and de-clumping is an annoying and somewhat time-consuming process.

The simple steps:

  1. Combine ¼ cup chia seeds with 1 ½ cups milk and (optional) sweetener.
  2. Mix well
  3. Mix one more time before going to bed (at least 10-15 minutes later)
  4. Wrap or cover and keep in the fridge overnight
  5. Wake up to a nutritious and yummy breakfast!
Vanilla Chia Seed Pudding


Here are some chia seed pudding variations that I enjoy:

Vanilla (cinnamon) chia seed pudding:

  1. 1 ½ cup soymilk
  2. ¼ cup chia seeds
  3. 1 teaspoon vanilla extract
  4. (cinnamon)
  5. 1 tablespoon agave nectar or maple syrup

Chocolate hazelnut chia seed pudding:

  1. 1 ½ cup soymilk
  2. ¼ cup chia seeds
  3. 1 tablespoon Nutella
  4. 1 tablespoon cacao powder

Coconut chia seed pudding:

  1. 1 cup coconut milk
  2. ½ cup soymilk
  3. ¼ cup chia seeds
  4. 1 tablespoon agave nectar or maple syrup

I also sometimes top my pudding with fruits and nuts in the morning before consuming (strawberry and sliced almonds on vanilla pudding and mango slices on coconut are two of my favorites!)

Coconut Chia Seed Pudding with Mango
Coconut Chia Seed Pudding with Mango


Chia seeds can also be easily incorporated into your diet in other ways! You can sprinkle them on top of oatmeal, cereal, or yogurt, add them to your smoothie or pre-workout drink, or bake them into anything! I also often add them to salads.

I hope that after reading this article, you can start incorporating chia seeds into your diet. Please comment and let me know about your chia-seed adventures and maybe some new variations on chia seed pudding that you discover!

Purely Food Porn: Dos Caminos Meatpacking

(Disclaimer: this is not a review entry but a photo-dining experience)
Last week I went to Dos Caminos in Meatpacking for NYC Restaurant Week.

Having only been there for a quick bite simply for guac and chips (or fajitas), it was my first time getting the “full meal” experience at the restaurant.

I had their Prix-Fixe lunch menu with Chicken Tortilla Soup, Chile Rubbed Brisket Taquitos, and Torta de Chocolate & Caramelo. My friend ordered the same appetizer with Grilled Organic Salmon Tostada and Tres Leches Cake. And of course, we ordered guac and chips: the Shrimp. Chorizo & Roasted Tomato.

This is not a review entry, but I would say that although the dining service was great, I would not go back to dine for a full-meal experience. Perhaps I have a different taste for Mexican food, as I’ve been and dined in Mexico and lived in Texas for a few years and had Mexican food there, but the food was not that special compared to other Mexican restaurants around New York or in other big cities. Of course, the reasons for it might be that the restaurant caters to American consumer’s general taste for food, and that the ingredients they use could be and probably is not all from Mexico, which could account for a subtle taste difference.

That is not to say that all the food I had: appetizers, entrees, and dessert, were not good. They were tasty and cooked perfectly, and I finished every bite that was on the plate. After all, the place was pretty full, the vibe that the restaurant’s interior created was great (like most big Meatpacking restaurants/bars), and people seemed happy about their orders. Clearly Dos Caminos is doing something right. My only big disappointment was their Tres Leches cake. I don’t know if it was just that day, or if they simply have a different recipe, but the cake was really hard and barely wet, making the cake less flavorful than what I had expected.

I would definitely go back for their guacamole though. I must say. The big bite of shrimp, roasted tomato, guac, salsa verde, and toasted tortilla chip, were on fleek.

Below in the last two photos are the details of the menu for both NY Restaurant Week and their regular Guac selections.

Dos Caminos nyrw
Dos Caminos nyrw
Dos Caminos nyrw
Dos Caminos nyrw
Dos Caminos nyrw
Dos Caminos nyrw
Dos Caminos nyrw
Dos Caminos nyrw
Dos Caminos nyrw
Dos Caminos nyrw
Dos Caminos nyrw
Dos Caminos nyrw

[caption id="attachment_11696" align="aligncenter" width="500"]Dos Caminos nyrw Dos Caminos nyrw


Dos Caminos nyrw
Dos Caminos nyrw

NYC Restaurant Week: Butter

In honor of NYC Restaurant Week, the first visit I made was a Contemporary American dining called Butter in Midtown, NYC. Their prix-fixe menu had three choices each for Appetizer and Entrée, and two for Dessert. I had the Butternut Squash Soup with Popcorns, Ravioli with Pesto Sauce, and Chocolate Torte with Mocha Ice-cream. They also had two choices of butter for their bread, the classic, and some form of herb-butter. Overall the service and the dining, for the prix-fixe price, was great! Now time to go on the elliptical (while making my next Restaurant Week reservation through OpenTable.)

Butter Restaurant-NYC Restaurant Week

Butter Restaurant-NYC Restaurant Week

Butter Restaurant-NYC Restaurant Week

Butter Restaurant-NYC Restaurant Week

Butter Restaurant-NYC Restaurant Week

Butter Restaurant-NYC Restaurant Week

Butter Restaurant-NYC Restaurant Week

Butter Restaurant-NYC Restaurant Week



Sweet OnionSchnitz Fries BambergFor a new twist on the traditional schnitzel, try the sandwiches at Schitz. Originally a stand at Smorgasburg, Schnitz, run by brother and sister Yoni and Donna Erlich, opened up its first brick and mortar location earlier this year. When I visited, I tried the Bamberg and the Sweet Onion Sandwiches along with a side of Schnitz Fries. The chicken was juicy inside and perfectly crunchy outside – a true balance of textures. Each sandwich is topped with house made pickled vegetables which can also be bought by the jar. With eight different sandwiches including chicken, pork belly, pork loin, shrimp, and butternut squash and corn, Schnitz is sure to have the schnitzel to fill any craving.

Mockingbird Bistro

Lucky for me, Houston Restaurant Week this year happened to begin right before my birthday. I decided on Mockingbird Bistro as a little treat for several reasons: it had been on my list of restaurants to try for a while; it offered a three-course lunch prix fixe menu for HRW; and the lunch prix fixe was almost identical to the dinner prix fixe, making for a great deal at $25 less. I ordered the Salmon Tartare, Petite Cab Strip Steak, and Ricotta Cheesecake, while my boyfriend got the M-Bistro Caesar Salad, Chicken, and Cool Flourless Chocolate Cake.

Salmon Tartare
Salmon Tartare
M-Bistro Caesar Salad
M-Bistro Caesar Salad
Petite Cab Strip Steak
Petite Cab Strip Steak
Ricotta Cheesecake
Ricotta Cheesecake
Cool Flourless Chocolate Cake
Cool Flourless Chocolate Cake

10 Tacos in 24 Hours

As anyone following me on Tumblr/Facebook/Twitter knows, my boyfriend and I recently went on a quest to try 10 tacos in 24 hours. I’ve never been one to turn down a taco and how better to spend a day than trekking across town, trying all the places on my list? Make no mistake – 10 tacos is a lot, even for someone who easily eats six to nine every week. I am proud to say we were successful and managed to hit up ten different taco spots in Houston in one day.  Here’s how that day went.

9:30 a.m. // 0h00  Tacos Tierra Caliente

We start out the morning at Inversion Coffee, hoping to see Breakfast Burritos Anonymous outside. When the parking lot turns up empty of food trucks, we duck inside Inversion for coffee before heading to my go-to taco spot : Tacos Tierra Caliente to try their new breakfast menu.


While the stripped down look of their trailer may look suspicious to the uninitiated, Tacos Tierra Caliente consistently serves up some of the best street tacos I’ve ever had. Each breakfast taco consists of eggs and a choice of chorizo, ham, or potatoes. The potatoes were well seasoned and the chorizo wasn’t too greasy or dry. Overall, these are solidly good breakfast tacos with an unbeatable price of only $1 each.

12:45 p.m. // 3h15  Tacos La Bala #2


Our second stop of the day was going to be TacoKeto, but we were sad to find the truck closed for vacation when we arrived. Instead, we headed out to Tacos La Bala, a spot serving up street tacos similar to the ones at Tacos Tierra Caliente but with the added plus of an air-conditioned building. When I saw chicharrón on the menu, I decided to try it for the first time (at least in taco form). The chicharrón had an orange color, much like that of al pastor, and with a similar sweetness. It had the warmth and gelatinous tenderness of beef tendon, one of my favorite dishes. This is definitely a serious contender for my favorite taco of the day. Mitch got the barbacoa, which I remember as tender and smoky, but a tad less flavorful than the barbacoa at Tacos Tierra Caliente, in my opinion.

1:40 p.m. // 4h10  100% Taquito


100% Taquito may have been the biggest surprise of the day. With its nondescript, typical strip-mall storefront, I never expected the lively interior that greeted us. The restaurant is decorated like a Mexican street, with fake little storefronts set up along the walls and a vintage Volkswagen Beetle parked in the “streets.” The counter itself is actually a food truck set up inside the restaurant. We ordered Tacos de Tinga, or their “Spicy Chipotle Brisket” tacos. The meat was mildly spicy, with a smokiness reminiscent of ranch style beans, but in a good way. The tacos were light on onions and too heavy on the cilantro in comparison. Overall, 100% Taquito was much better than I expected given its outside appearance, but if you’re looking for authentic street tacos, there are far more actual taco spots in the city that aren’t as blatantly catering to “gringos.” 100% Taquito is like the kitschy cousin of taco trucks that you can bring your suburban parents to (proof being the group of waspy teens in white tennis outfits seated at the table next to us).

2:30 p.m. // 5h00  El Rey Taqueriaimage

With our fourth stop of the day, I can already feel myself starting to slow down. El Rey Taqueria, with its Cuban fare, serves as a nice change in pace from the Mexican street tacos we’ve been eating so far. The Cuban Taco comes with beef fajita and black beans, topped with plantains and sour cream. I’m not a big fan of either black beans or sour cream, so the fact that I enjoy this taco as much as I do is a testament to how good El Rey truly is. The plantains are perfectly ripe, soft and sweet, avoiding the bland starchiness one can often encounter with fried plantains. After finishing up Taco no. 4, Mitch and I took our first break of the day, a visit to the nearby Hiram Butler Gallery.

6:00 p.m. // 8h30  El Taconazo Veracruz



Our fifth stop was supposed to be at Taqueria La Macro (famous for their trompo), but we found it closed when we arrived – a huge disappointment since al pastor is probably my favorite of all taco meats. So, when we got to El Taconazo, I already had trompo on my mind. The red color of the meat looked just like the char siu (叉燒) of my childhood. Cilantro and onion came on the side, along with a little container of avocado green sauce. The meat was tender, with a taste surprisingly similar to Maggi sauce. The star of the show was definitely the green sauce – that alone made the trip to El Taconazo worth it.

6:50 p.m. // 9h20  The Original Ninfa’s on Navigation


I’ve lived in Houston all my life but surprisingly this was the first time I had ever been to The Original Ninfa’s on Navigation. Famous for inventing the green sauce found in Tex-Mex restaurants throughout Houston, Ninfa’s is the definition of an institution. We ordered a Tejas Combo, which came with beef fajitas, a beef taco, and a cheese enchilada. The fajita was perfectly seasoned and smoky, with sweet, caramelized onions. The taco was a hard-shell taco with ground beef, lettuce, cheese, and tomatoes. The only times I’ve ever had hard-shell tacos were in school cafeterias growing up, so I must admit I was expecting the worst. This, however, was by far the best one I’ve ever had. The ground beef was nothing like the tasteless mush I had before. I might have even enjoyed the taco if not for the five other ones I’d already had that day. For me, a hard-shell, ground beef taco will never be as good as any soft-shell taco, but this was the best one can get. We also ordered a couple aguas frescas (pineapple and watermelon), which were deliciously fruity, although a tad too sweet. While perfect after hours of tacos, they quickly filled us up, leaving us incredibly full.

8:30 p.m. // 11h00  Laredo Taqueria


By the time we reached Laredo Taqueria, the both of us were pretty full from Ninfa’s. One thing on the menu did catch my eye, however – a nopales cactus taco. Neither of us had ever had cactus before. (At least beyond a prickly pear cactus lemonade). When the taco arrived, our first reactions were of surprise. Although I knew cactus itself is green, my immediate thoughts were of the fruit on prickly pear cactus, so I was oddly expecting something pink. The cactus was cut in strips and similar in color to green beans, although the texture wasn’t nearly as mushy, rather closer to okra. It tasted tart, almost as if it were pickled. The tortilla itself was lined with a layer of refried beans, which helped to tame the sourness. While the nopales was an interesting experience, I can’t help but think my opinion may have been impacted by how full I felt after Ninfa’s. Despite that, the taco was good enough to warrant a second trip to Laredo Taqueria in the near future.

1:15 a.m. // 15h45  Spanish Flowers


After Laredo Taqueria, Mitch and I headed to Mango’s Cafe to catch the Told Slant/Crying show (shout out to two amazing bands!!) and for a much needed break from tacos. As we left Mango’s fairly late in the night, the number of restaurants still open began to become extremely limited, especially as it was a Wednesday night. Luckily, Spanish Flowers is open 24 hours. The only problem, however, was that Spanish Flowers is a better restaurant for entire fajita platters and similar large dishes. As we were still full, we had to settle for the only taco-related dish that came in a single serving, a beef fajita tostada (but only after a debate as to whether or not a tostada still qualified as a taco). The fried tortilla was covered with a layer of refried beans and the tostada was topped with lettuce, tomato, onion, radish, and avocado. While there was far more lettuce than I would have liked, the beef fajita itself was extremely well seasoned. Given the amount of vegetables, this felt more like a fajita salad than a taco, but the meat itself was very good. I would expect their fajita platters to be far better, as the tostada seemed to be one of the less popular dishes.

2:40 a.m. // 17h10  Taco Bellimage

The night is late and we are extremely full. The tacos are close to winning. With our other late-night spots all closed since it wasn’t the weekend, we decided to throw in the fast-food favorite, Taco Bell. After driving out to the closest Taco Bell, we found the location had closed early – eerie and slightly Twilight Zone-esque with all the lights on and several cars parked outside. Desperate to keep on track on our taco venture, we drove to another location. I hadn’t been to Taco Bell in at least five years and if I was going to eat a trashy taco, I would go all the way. I got the Nacho Cheese Doritos Locos Taco and Mitch ordered a Cheesy Gordita Crunch (my second choice). The actual Doritos Locos Taco itself was a genius idea in my mind. As mentioned earlier, I’m not a fan of hard-shell tacos but I love Doritos so this was the best a hard-shell taco could get. The ground beef itself was average, nowhere near Ninfa’s level. My biggest critique of these tacos would have to be the fact that it’s impossible to get both ground beef and lettuce in one bite. You’d think that decades of taco making would have solved that problem. As for the Cheesy Gordita Crunch, the cheese was far too heavy after a day of non-stop eating. On any other day, I would have loved the soft tortilla and the cheese, but today, it was too much. I finished my taco, enjoying the lettuce and tolerating the beef. Mitch, on the other hand, only made it through 3/4 before calling quits.

8:40 a.m. // 23h10  Breakfast Burritos Anonymous


23 hours after we began our journey in Inversion’s parking lot, we had come full circle – this time with Breakfast Burritos Anonymous outside. Even after a night of rest, I still hadn’t gained my appetite back. While I could feel my stomach growling a little, my mind repelled the idea. We split a sausage breakfast taco which came with eggs, cheese, and a choice of salsa. The eggs were incredibly fluffy and the salsa was amazing. I don’t know if it was because the end of our taco challenge was finally here or because it was that good, but this was one of the best breakfast tacos I had ever had. The only problem I found with it was that at $2.50 for one taco, this was by far one of the most expensive tacos on our tour. And for that price, I would much rather eat a regular taco than a breakfast one. If you’re ever in the mood for breakfast though, BBA is pretty impressive.

After 24 hours of tacos, I report that a non-stop taco tour of Houston takes its toll on even the greatest of taco lovers. I definitely hit a low with the ground beef in that Taco Bell taco and there was a point when I thought I couldn’t finish the challenge. The sense of victory I felt at BBA, however, made that 2:00 a.m. drive to Taco Bell worth it. Who else can claim to have finished 10 tacos in 24 hours?