Big Food Bucket List Season 3 Episode 2 Taco Chance on Me

In this episode of Big Food Bucket List, host John Catucci takes us on a journey to explore some of the best taco spots in America. From traditional street tacos to innovative fusion varieties, John leaves no stone unturned in his quest for the ultimate taco experience.

The episode begins in Los Angeles, where John meets with Chef Eduardo Ruiz at his Mexican restaurant, Corazón y Miel. Eduardo prepares his famous birria tacos, which are made with slow-cooked beef in a flavorful broth and topped with melty cheese and crunchy onions. John can't get enough of these delicious tacos, and he even tries his hand at making them himself.

Next, John travels to Austin, Texas, to visit the Veracruz All Natural food truck. Here, he samples the migas breakfast taco, which is a local favorite made with scrambled eggs, crispy tortilla chips, and spicy salsa. John is blown away by the flavors and freshness of this classic breakfast dish.

In Denver, Colorado, John meets with the owners of the Comida food truck, Rayme Rossello and Shannon Mandolesi. Comida specializes in creative, modern Mexican cuisine, and John gets to try their famous fried avocado taco, which is loaded with guacamole and served with a side of spicy salsa. He also tries their Elote, a grilled Mexican street corn that's served with lime, cotija cheese, and a variety of flavorful toppings.

John's next stop is in Phoenix, Arizona, where he visits the Tacos Chiwas restaurant. Here, he samples their carne asada and adobada tacos, which are made with marinated meats and paired with tangy salsa. John also tries their signature hibiscus agua fresca, which is a refreshing drink made with dried hibiscus flowers and sweetened with sugar.

In New Orleans, Louisiana, John visits chef Isaac Toups at his restaurant, Toups' Meatery. Here, he tries the grilled Gulf shrimp taco, which is topped with a tangy remoulade sauce and served with a side of pickled vegetables. John also tries Isaac's famous boudin sausage, which is a Cajun specialty made with ground pork, rice, and spices.

Finally, John travels to Portland, Oregon, to visit the Papi Chulo food truck. Here, he tries their chicken tinga tacos, which are made with tender shredded chicken and served with fresh lime and avocado salsa. John also samples their tasty churros, which are crispy on the outside and soft on the inside.

Throughout the episode, John is impressed by the diversity and creativity of the taco offerings he encounters. From traditional Mexican street tacos to unique fusion varieties, John discovers that there's no one "right" way to make a taco. Instead, he learns that the key to a great taco is fresh ingredients, bold flavors, and a little bit of love.

Overall, Taco Chance on Me is a fun and flavorful episode that's sure to leave viewers craving some delicious Mexican cuisine. Whether you're a die-hard taco fan or just love exploring new foods, this episode is a must-watch for any foodie.