Video: Australian Aghast That L.A. Chef Uses Soft Tortillas For His Tacos
Relations between the U.S. and Australia have always been friendly, save for some minor friction. Those ties were nearly severed this week, however, when an Australian news reporter questioned a L.A. chef about his use of soft tacos.
Reporters Sarah Harris and Jessica Rowe from Australia's Studio 10 paid a visit with Guerrilla Tacos, the famed taco truck that has climbed the hallowed halls of Jonathan Gold's "101 Best Restaurants." Chef Wes Avila, in the true spirit of Guerrilla Tacos, decided to make something unique for his Australian guests. This taco was to include Australian lamb meatballs, jasmine rice, mint, avocado, feta cheese, and sweet potato. The one ingredient that made Harris stop in her tracks?
"A bit of a controversy at the moment," said Harris. "Soft. Shell. Tortillas? Really?" She then hinted at a preference for hard shell tacos.
"This is the way we do it in Los Angeles," said Avila.
"Is that the proper way to do it?" said Harris, seemingly still unconvinced.
Avila then provides a crash course in Tacos 101 by saying, "Soft shell is more traditional. The crunchy stuff is more of a Tex-Mex thing."
Rowe then abruptly changed the subject, either because she wanted to have those tacos ready pronto, or because she wanted to prevent World War III. "That's so good!" Rowe exclaimed when she took a bite of the finished product. The video cut out before Harris could sample her taco, leaving us to ponder the fates of both nations.