There's why I would never offer up a guest post, even if you were foolish enough to have me :)

Saw people actually eating at Sam's Kid in Fells tonight. I think I'll try Adela first, though.

The New York Times commenters are worse.

Thanks, Lissa! I really like, "were you toilet trained at gunpoint." I'm going to use that at a later date.

I had a carne asada and an al pastor taco at R&R today on the recommendation of a commenter on HowChow. The al pastor was great! The owner of R&R was very friendly and offered me a complimentary taste of some other offerings. I'll be back for more soon!

Yeah, I'm stealing that one, too, Heather. Of course, with my luck, I'll end up using that one on a date.

Can someone please tell me what the name of the style of taco is that is so prevalent around here? I keep ordering tacos and they come on two small corn tortillas, served flat with cilantro and onion on top.

I'm not saying I haven't seen this style of tacos in other parts of the country. I have. I assume it's a certain region of Mexico that prepares them this way. I've just been curious what the actual NAME of this taco style is. Is it called something like "Jalisco" or some other region or descriptor?

I come from Texas and most tacos there are made with homemade flour tortillas.

Speaking of which, is there a restaurant around Baltimore that makes their own flour tortillas? No matter if the restaurant has been cheap or expensive, authentic or fusion/modern, I keep getting served these awful, industrial flour tortillas, devoid of flavor and overprocessed. They are gummy and stick under your top teeth. Flour tortillas are supposed to be warm, irregular, dusted and maybe even a little transparent h in some places because of the lard.

The BEST tacos around here are at Fiesta Mexican on Rt 7 in Rosedale. The owner makes his own corn tortillas, the fillings are delicious and he accommodates vegetarians. And he's open 7 days a week!

We normally have decent comments around here, and I really don't mind that much when I get critical comments.

If anyone is thinking about writing guest posts, you shouldn't let the nastiness keep you from writing.

It's fun to be writing again. I wrote alot in college, but I more or less stopped after I graduated. My weekly guest post gives me the structure I need, which really means a deadline. If I don't have a deadline, I'd never get around to typing anything out.

Great tacos at the Tortilleria Sinaloa on Eastern Ave. near S. Broadway. They also make their own tortillas and sell them to Mexican restaurants all over town. Great soup (pizoli and menudo), as well. Tiny place though, with limited seating.

Sinaloa has great tacos, but they are corn tortillas. incunabulum is looking for tacos made with flour tortillas (which, frankly, I've never seen).

I've gotten tacos made with flour tortillas at El Salto in Brooklyn Park. I don't know if all of their tacos use flour tortillas, but the Tacos El Salto did. They had beef (I think), chorizo, and a wonderful salsa made from Chile D'Arbol.