The Oberlin Review

The Epicurean: Procuring the Perfect Taco

Matt Segall, Column

February 13, 2015

This week we’re taking a break from snowy Ohio to explore California’s epicurean landscape.   The success of personalities like Guy Fieri, who touts outrageous dishes including deep-fried meatball subs and bacon and ham– topped cheeseburgers, seems to suggest an upward trend in overindulgent food pairings. However, as popular as Guy and his bleached soul patch are, most people I know couldn’t stomach the dishes he promotes. I have hope that epicurean simplicity will re-emerge. The prevalence of taquerias supports the notion that a few simple ingredients can go a long way. Even Chipotle, the fast food spin on a typical Californian taqueria, has grown rapidly in popularity over the past decade. This sugges...

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