1/10 A Taco Thread: Thanks for the follows. Why am I messing with tacos? It& #39;s simple. The taco scene in the Tampa Bay area is lackluster. When I moved to L.A., I quickly immersed myself in all things tacos. Stands are everywhere.

2/10 One thing jumped out as I walked up and down Spring Street in downtown L.A. The production caterers all used the same charcoal, and it produced a distinct smell. I started asking questions and found that the mesquite charcoal came from Mexico. It was nothing like I had used.

3/10 I learned my favorite taco stands used the charcoal. I watched and took lots of photos. I found carnicerias where the meat was sold. It’s marinated in a distinct blend of seasonings. I bought the products to make tacos at home. I became hooked.

4/10 What is a Tijuana-style taco? "If done right, you will recognize them from the scent: flame-grilled meat and smoldering mesquite with a whiff of warm masa,” according to LA Magazine.

5/10 From the L.A. Times: The “tacos are most obviously demarcated by a giant finishing dollop of guacamole...and meats grilled over mesquite charcoal and handmade tortillas that come off the griddle just seconds before they’re stuffed and handed over to be eaten.”

6/10 The essential part of the tacos, though, is the heat source, says LAist. They should be cooked over mesquite wood, burning as close to the meat as possible so that the protein chars quickly and is imbued with a smoky flavor...Tijuana-style tacos are like pornography."

7/10 f you order con todo, the taco will come with meat, onions, cilantro and a pile of guacamole salsa and nothing else.

8/10 When we decided to leave L.A., I purchased the commercial equipment and 100 40-pound bags of charcoal to bring back to Florida, including seasoning and other essentials. Family and friends agreed the tacos have a distinct taste, especially with the fresh made tortillas.

9/10 Here we are today. My journalism career ends in 4 days. I’m ecstatic to start a new career Monday. ( I took all the photos in this thread.)

10/10 When the virus clears, my stand will sell Tijuana-style tacos w/ carne asada, chicken, chorizo and mushrooms. I found a meat supplier where I can buy in bulk. I’ve been practicing to slice the meat razor thin. I’ll have the proper licenses. I won’t disappoint. https://abs.twimg.com/emoji/v2/... draggable="false" alt="🌮" title="Taco" aria-label="Emoji: Taco">https://abs.twimg.com/emoji/v2/... draggable="false" alt="🌮" title="Taco" aria-label="Emoji: Taco">https://abs.twimg.com/emoji/v2/... draggable="false" alt="🌮" title="Taco" aria-label="Emoji: Taco">