Trader Joes has ginger snaps that are made of actual foods, so you might want to give them a try.


And considering how easy it is to make tacos, there's no excuse for getting runs at the boarder.


Fearful? Don't be. Obtain meat, however you do that. Cook, drain, chop, drain again, freeze. Grate cheese, refrigerate. Ok, the prep is done. Any time you feel the taco madness coming, reach for your frozen chopped (or shredded) meat, you grated cheese, your veggies of choice, and now all you have to do is bake or fry a tortilla. Easiest way is to brush them lightly with oil, then drape them over wires of the top shelf (with a pan on the second shelf, in case any fall or drip - if they drip, you used WAAAAY TOO MUCH OIL!) . Keep the temperature as low as it goes, and plan to leave them there a while. Is this correct an authentic? Nope. That would involve putting the meat and cheese inside the tortillia, pinning it closed with a couple of toothpicks, deep frying them, then removing the toothpicks and adding the cold ingredients. A couple of drops of a good chiplotle sauce, and you'll never touch another things from Taco Hell.

My personal favorite(s):

Asiago and crab, with a light drizzle of any good heavy mexican sour cream, raw spinach, and a quartered cherry tomato.

Smoked chicken, caraway Havarti, avocado, raw spinach, a quartered cherry tomato, and upto eight drops of scotch bonnet juice.

Bacon, swiss cheese, romain lettuce, my own horseradish garlic mayo. I also like that burrito style, in a soft wheat tortillia that's been crisped on one side (I use that as the inside).

peanerbudder burritos are also good, if you include honey and/or jam and/or little chocolates.