Big Food Bucket List Season 2 Episode 26 Taco Walk on the Wild Side

In this episode of Big Food Bucket List season 2, episode 26 titled Taco Walk on the Wild Side, host John Catucci takes viewers on a mouth-watering journey to discover some of the most unique and mind-blowing taco creations across North America.

From a spicy Korean barbecue taco in Atlanta to a fried plantain and chorizo taco in Miami, this episode showcases a variety of creative and unconventional ingredients being used to put an exciting spin on a traditional Mexican dish.

First, Catucci visits a food truck in Austin, Texas to try their famous migas taco, which features scrambled eggs, tortilla chips, and salsa all wrapped up in a warm tortilla. He then heads to Atlanta to sample the Korean-style barbecue taco, which features marinated beef, spicy kimchi, and cilantro-lime sauce.

Later, Catucci heads to Charleston, South Carolina to try a uniquely Southern take on the taco - a fried chicken and collard greens taco. He also visits a taco truck in Miami to sample their fried plantain and chorizo taco, which is topped with cilantro and queso fresco.

Throughout the episode, Catucci speaks with chefs and restaurant owners about their inspiration behind these unconventional taco creations, as well as the challenges they face in introducing them to customers who may be more familiar with traditional taco fillings.

Whether you're a taco purist or someone looking to try something new, Taco Walk on the Wild Side is sure to satisfy your cravings and inspire you to think outside the box when it comes to taco toppings.