The best taco bowls are made by immigrants who resent a rich prick calling them rapists.

[procon]

7. That looks anemic.

First, you won't find a anything called a Taco Bowl at a genuine Mexican restaurant in California, just plenty of deliciously spicy food made with fresh ingredients, and its cheap eats, too! If I want a Taco Salad Bowl I can make my own at home, or go to restaurant that has the gringo version of Mexican food... and they're yuuuge! You have to use the big 10" or 12" flour tortillas and bake them in special fluted pans until light and crispy, not those little tortillas that look like they've been deep fried in old, dirty oil that made them hard and dark brown.

The salad filling should be mounded higher than the sides of the tortillas shell, loaded of shredded lettuce, taco or fajita meat, chopped tomatoes, cilantro, sliced avocados, sliced green onions, maybe some roasted corn or chili peppers, lots of shredded Mexican cheese, and som black olives. I serve it with Crema Salvadoreña - a salty sour cream, fresh Pico de Gallo Salsa and guacamole on the side.

Nom, nom!