New favorite taco

I don’t know what keeps most taco stands from having amazing vegetarian options: it isn’t “authentic”, there’s no market for it, nobody wants a lame zucchini taco…whatever the reason is I usually call bullshit and pout.

Today I stumbled across the Cholita Linda stand at the Farmers Market. They had the usual no thanks offerings and when I saw the veggie option I initially scoffed at it as another pile of roasted veggies that I didn’t really want. But what was this? Fried tofu? Salsa roja? Two for seven dollars?! The line was very short but grew quite deep as we waited a brief moment to order. I started to feel bad for the neighboring stands: nobody wanted a calzone today. Everyone was already in the know about this amazing taco spot. I was about to become initiated on a bed of cabbage.

I watched my tofu get fried to order and killed the time by drinking watermelon juice in a cup. Moments later, to my shame, I had inhaled two folded friends and debated getting back in the now absurdly long line for two more.

I decided to try pickling for myself after being recently inspired by friends that have reported it as being "easy". The emotional high experienced while buying the oft-spied canning jars at Super Longs did not stop while buying the various spices or waiting two hours for the now sliced and salted cucumbers to work their kitchen magic.

The Kosher pickles will wait a few days while the other variety will most certainly wait three days in their cool brine steep cycle. Thanks Mr. Bittman for talking me through all of this.