The Mexicans often question tacos and their authenticity when they move to the Atlantic. This popped-up in a report on the process of preparing an authentic taco in the kitchen. However, a report is Seattlepi points out the fact that taco manufacturers with their marketing stunts lure busy consumers to the convenience of taco shells. Later on facts provide that they get the shock of their lives to find out poor quality, chipped-off texture of tacos and the latest one being claims of salsa and nacho flavor by El Paso failing for not standing up to flavor claims nor the texture.



Sparing authentic dishes is not in the profile of food industries, as they want to cater to convenient dining and ethnic flavors, which at the cost of consumer’s money and lack of discretion becomes the easiest way to earn bucks. However, El Paso can claim that it has created a twist on plain tortilla chips, yet it will fail to impress the Easterners who are disciplined about the taco they make. Tortilla shells get their flavors from the layers of stuffing and therefore these tamale makers should concentrate on maintaining the crispiness and texture of the chips.



Tortilla shell is not the place for playing marketing gimmicks, as every taco eater prefers a perfect taco stuffing rather than a confused chip for a shell. Tamales make tacos, what worth eating and therefore it is better to leave the authenticity of the chips impervious by not hindering with the purity of ingredients that demands freshness in lieu to bagged convenience.