Beautiful, beautiful tacos. Just thinking about them has my mouth watering.

For me, personally, the first glorious image that comes to mind is a three-count order of Al Pastor tacos. Tender pork marinated in a sweet, tangy pineapple sauce, topped with fresh cilantro and raw red onions, all piled into warm corn tortillas. Yum.

How about the new craze around Birria tacos? It isn’t a fad for me. Beef, lamb or goat slow-cooked in adobo, prepared with garlic, cumin and a wide array of other spices, topped with cilantro and onion and placed in crunchy red shells. I can’t get enough.