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There's a really good piece in The New Yorker that should be must-reading for anyone in the food business, about how French tacos became "essential dining in the home of haute cuisine."

An excerpt:

"French tacos are tacos like chicken fingers are fingers. Which is to say, they are not tacos at all. First of all, through some mistranslation or misapprehension of its Mexican namesake, the French tacos is always plural, even when there’s only one, pronounced with a voiced 'S.'  Technically, the French tacos is a sandwich: a flour tortilla, slathered with condiments, piled with meat (usually halal) and other things (usually French fries), doused in cheese sauce, folded into a rectangular packet, and then toasted on a grill. 'In short, a rather successful marriage between panini, kebab, and burrito,' according to the municipal newsletter of Vaulx-en-Velin, a suburb of Lyon in which the French tacos may or may not have been born."

You can read the entire piece here.

KC's View:

If you're a grocer who is serious about being in the food business, I'd check out this piece and start experimenting … with the idea of getting into the French tacos business as a way of stressing innovation and differentiation.  Just test it out … you could sell them pre-made and ready to grill, or sell the ingredients with an instruction kit.

People are still eating at home more than ever, and this is a way to give something new, something different.

And then, having done that, start looking for the next French tacos.

I'm already plotting with my daughter how we're going to try to make our own French tacos.  At least until I can find my way to Paris.

(I never thought of the lyric … He went to Paris, looking for answers, to questions that bothered him so … as being about the search for a great French tacos.  But, c'est la vie.)