(Photo: Romero y Azahar)
Bill Esparza is a food critic and taco scholar in Los Angeles. He says, “I’ve tried tacos in 27 states in Mexico, and every time I go to a new town I see something I’ve never heard of.” The vast variety of regional food traditions in Mexico offer more options that most Americans are familiar with. He’s narrowed his essential list of tacos down to 10.
Among those 10 is this temptation: the bone marrow taco. Esparza writes:
In the state of Nuevo Leon, one of Mexico’s steak capitals, you can get roasted marrow bones and a stack of tortillas for making your own tacos. These have become a trend at fine dining Mexican restaurants in Baja California and Mexico City, following in the footsteps of the great chefs of Monterrey, Nuevo León. If you’ve ever indulged in a hot tortilla slathered with a little butter, this is a whole other level of richness. The marrow gives it a concentrated flavor of seasoned, buttery beef. It’s a simple and powerful taste requiring a quality corn tortilla.
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