Every day is taco ipsum tuesday. It’s raining tacos, from out of the sky, tacos, don’t even ask why. Does guac cost extra? You see, the refried beans are really just the adhesive necessary to apply the soft tortilla to the hard taco shell. Pico de gallo, on the side please. It’s taco time all the time. Tacos, again? This will be 5 times this week and it’s only Tuesday. It’s long been rumored that the chupacabra is really just a crazed man who’s local taco shop went out of business. BARBACOA!!
Every day is taco ipsum tuesday. It’s raining tacos, from out of the sky, tacos, don’t even ask why. Does guac cost extra? You see, the refried beans are really just the adhesive necessary to apply the soft tortilla to the hard taco shell. Pico de gallo, on the side please. It’s taco time all the time. Tacos, again? This will be 5 times this week and it’s only Tuesday. It’s long been rumored that the chupacabra is really just a crazed man who’s local taco shop went out of business. BARBACOA!!
Add in a few el Pastor with guac and diced onions. How bout a gosh darn quesadilla? You see, the refried beans are really just the adhesive necessary to apply the soft tortilla to the hard taco shell. TACOS!! Tacos Al pastor/De Adobada are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins. Ooh, with diced onions and a pinch of cilantro. Pico de gallo, on the side please. Does guac cost extra?