New York wakes up to the taco possibilities

An influx of Mexican immigrants plus a growing interest in Mexico's cuisine by chefs from other parts of the world has spurred a wave of taco innovation at New York City eateries. The offerings include a wide range of flavors and incorporate different styles, but restaurateurs face challenges in satisfying taco lovers in a sit-down restaurant environment, where certain expectations are set in terms of presentation, writes Pete Wells.

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