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Taco Wire

Empellon-Tacos.jpgThe New York Times dining section goes deep into the world of tacos with a look at new-wave tacos, a profile of masa, a country-wide taco crawl, an investigation of the Nacho Dorito, and much much more. NYC chef Alex Stupak (Empellón Taqueria, Empellón Cocina) on fish tacos: "I don't even care where they come from ... They're just awesome." [NYT]
[Photo: Empellón Taqueria / Facebook]

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