Well, it’s Fiesta time in Santa Barbara. For those of you who are unfamiliar with this annual festival, it’s also called Old Spanish Days and it started in 1924 as a celebration of the Spanish way of life that the town’s settlers had once enjoyed. At this time of year, I try really hard not to dwell on the conquistadors and missionaries who came and enslaved the Chumash Indians to build this beautiful city. Instead, I focus on things that matter. Like the tacos.
I work just one block from the epicenter of all Fiesta activity, De La Guerra Plaza, where they set up the grandstand for flamenco dance troupes and local bands. Surrounding the stage are booths manned by local restaurants and nonprofit organizations, selling all kinds of food and beverages. It’s almost impossible not to walk over and get carnitas tacos every 5 minutes day. But it got me thinking…does anyone ever use bacon in their tacos? Besides Taco Bell, I mean.
So I went searching. I wasn’t surprised that I wasn’t the first to think of this…I don’t think I’ve EVER been first with a bacon idea. I found that at SXSW you could get a plain taco with bacon for the meat. Boo! Boring! I was looking for something more interesting, so I was thrilled to find that over at Bacon Today they one-upped the idea entirely and made a bacon taco shell! Using the ever popular and highly versatile bacon mat, they shaped and baked a shell for filling with eggs and other breakfast goodies. You can find step-by-step instructions at SnarkyBytes. I’m definitely going to have to try this soon.
And speaking of totally non-traditional uses of bacon in ethnic cuisine, check out this recipe for a bacon cheeseburger egg roll. Naseem and I were both pretty grossed out when we heard about it, but then when we saw the photo, it didn’t seem like such a terrible idea. I mean, it’s not the kind of thing I’d tell my husband about? But some night when he’s out of town…look out egg roll wraps. I’m bringing the love, American style.