At an event prepared by Taco Cabana in San Antonio, Texas, serial speed-eating champion Miki Sudo took on some soft shelled taco filled with beans and cheese. Scientists may have just solved 900 year ...

National Taco Day 2025 is today, Oct. 7, with Taco Tuesday deals, freebies, and $1 tacos at popular fast-food chains like Chipotle and Taco Bell. Bubbakoo's, Moe's, Margaritas Mexican Restaurant, ...

In case you've faced some hurdles solving the clue, One might be in a hard or soft shell, we've got the answer for you. Crossword puzzles offer a fantastic opportunity to engage your mind, enjoy ...

Taco Bell is known for so many wacky innovations that it might be hard to remember what they started with. Taco Bell’s tacos are still, some would argue, the heart and soul of the menu. But with a ...

Mexican-style fast-food restaurants cover just about every inch of this country. Taco Bell has over 8,000 locations alone — in most cases, it’s easy to grab some fast-food tacos. But nearly all of ...

The fleeting soft-shell crab season is here again and Charleston's chefs are yearning to wow their patrons with different renditions of the sought-after crustacean. Soft-shell season comes around ...

Taco Bell is not nor has it ever been authentic Mexican food; it is categorically TexMex. While zesty and fiery, a Flamin' Hot Cool Ranch Doritos Locos taco not only shows that Taco Bell doesn't know ...

The version that once thrived at the midcentury fast food stands of Los Angeles is now a regional treasure. By Tejal Rao Tejal Rao is a critic at large, in Los Angeles. Bar A Tí is a serious taqueria: ...

Taco Bell has revived a fan-favorite item for a limited time only. The Taco Bell Double Decker Taco returned to the menu Thursday and will remain until nearly the end of October. It's last day back on ...

You may not see hard shell tacos in Mexican restaurants much, because they were invented in the U.S. — specifically in San Bernardino, California, in in 1937 by Lucia and Salvador Rodriguez — but that ...

They typically start to appear in restaurants in the springtime — fried on sandwiches, pressed into tacos, rolled tight into sushi. Many chefs are eager to get them in stock to be proudly rattled off ...