"Somewhere in Baja, in a place whose name I do not care to remember, a gentleman lived not long ago, one of those who has a lance and ancient shield on a shelf and keeps a skinny nag and a greyhound for racing. An occasional stew, beef more than lamb, hash most nights, eggs and abstinence on Saturdays, tortillas on Fridays, sometimes chicken as a treat on Sundays--these consumed three-fourths of his income. His name, though greatly argued over by those who have heard tales of his doings, was either Ticotreme or Talotome, but this does not matter very much in our telling for our story is about his adventures in El Norte where he is known only as Juan Frederico Don de la Tacotimé--the man that invented Mexi-Fries."
The mothership, just waiting for the faithful
From this week's review of Taco Time. Yes, Taco Time.Now, before all you foodies out there get your undies in a twist over my wasting valuable review space talking about a chain of fast-food Mexican restaurants, tell me something: Who do you think serves more people in a single day in the Seattle area, Ethan Stowell or Taco Time? Who operates more restaurants, Tom Douglas or Taco Time Northwest?
Taco Time is a Pacific Northwest original, a chain of fast-food taco shops that actually got its start before Glen Bell bought his first chihuahua and founded the first Taco Bell, with a history that stretches back to the 1950s and the days when Ron Fraedrick used to blend his spices in an old cement mixer. It is a place where the food is not nearly as bad as it probably should be; where, occasionally, it is exactly what you want--hot and crisp and greasy and delivered in a big bag through a drive-up window. And also, Taco Time serves
tater tots Mexi-Fries, and I am wholly in favor of the fried potato in all its varied forms.
So check out this week's quixotic tale of Juan Frederico Don de la Tacotimé's quest to bring tacos and Mexi-Fries to the starving college students of Oregon when it hits the stands and the internets tomorrow.