Yes! Free tacos & great deals Today

Here is the list around NY and NJ

4_half star rating 86 reviews
367 Bloomfield Ave, Montclair, NJ

MOGO Korean Fusion Tacos
4 star rating 269 reviews
Korean, Tacos
632 Cookman Ave, Asbury Park, NJ

A Taco Affair
4_half star rating 100 reviews
Desserts, Tacos, Seafood
81 Main St, Little Falls, NJ

Mi Mariachi Taqueria
4_half star rating 183 reviews
213 Sip Ave, Jersey City, NJ

Fat Fish Taco
4 star rating 103 reviews
Mexican, Salad, Soup
291 Bloomfield Ave, Caldwell, NJ

Los Tacos No.1
75 9th Ave
New York, NY 10011
Phone number (212) 256-0343

Los Tacos No.1
5.0 star rating 176 reviews
$ Tacos
Theater District, Midtown West
229 W 43rd St
New York, NY 10036
Phone number (929) 226-6237

Taqueria Downtown
4.0 star rating 1370 reviews
$ Mexican, Bars
236 Grove St
Jersey City, NJ 07302
Phone number (201) 333-3220

4.5 star rating 146 reviews
$$ Mexican, Vegan, Bars
Lower East Side, Chinatown
162 E Broadway
New York, NY 10002
Phone number (646) 883-5453

4.5 star rating 1252 reviews
$ Burgers, Mexican
On the menu: Spicy Pork Tacos
83 Baxter St
New York, NY 10013
Phone number (212) 227-2802


Big Companies who have great deals today:

Taco Bell

Taco John’s

Margaritas Mexican Restaurant

California Tortilla

Jimboy’s Tacos

Tijuana Flats


How to make the  All American Beef Taco

Share this with your friends get together to celebrate!


Taco Potion #19:


Watch how to make this recipe.

Special equipment: heavy duty aluminum foil

Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.

Heat the oven to 250 degrees F.

Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.

Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.

Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.

Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.

Recipe courtesy of Alton Brown


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