notes from the mexican kitchen

Taco Tuesday: Crunchy, Cheesy, 420 Tacos

TT420DropshadowHeyyy maannnnn,

It has come to my attention over the years that a good number of people think my mellow enthusiasm for stuff I taste or cook is a result of—I’ll just say it—a little weed. While those that know me find that a little hilarious, the truth is I never touch the stuff. Well, certainly not recently (remember, I came of age in the ‘60s). Besides, I’m a mezcal man.

Nevertheless I find the presumed connection between me and a little weed just hilarious enough to do a 420 edition of Taco Tuesday dedicated to some tacos worthy of late-night munchies.

First, we start with bacon. (I mean, obvious, right?)

Then, we’ll caramelize some onions in all of that beautiful bacon fat, which is then used to fry a big mess of diced potatoes. And since these tacos wouldn’t be complete without some gooey melted cheese, we’ll add just enough to blend with all that delicious crispy bacon and onion caramelized in bacon fat. (I’ll bet you’re thinking about a one-hitter, aren’t you?)

Oh, and there’s some healthy splashes of Mexican hot sauce. And a handful of crumbled chicharrón (hey, potato chips could work here, too) for some crunchy, salty goodness.

Ok, maybe not everyone who partakes craves indulgent eats, but trust me, you’re going to want to make these — “enhanced” state of consciousness or not. 

Servings: 4to 6


  • 1 small white onion, diced
  • 2 to 4ounces (2 to 4 thick strips) bacon, cut crosswise into 1/2-inch pieces
  • 2pounds red skinned potatoes, cut into 3/4-inch chunks (about 3 cups)
  • 1/4cup shredded melting cheese, like Jack cheese
  • Hot sauce
  • 1piece chicharrón


In a large (10-inch) skillet set over medium heat, cook the bacon and onions, stirring occasionally, until the bacon is crispy and the onions are golden, about 10 minutes.

Scoop the potatoes into a microwave-safe bowl and splash with a few tablespoons of water. Cover with plastic wrap, poke a few holes in the top and microwave at 100% for 3 minutes, until mostly cooked. Tip out the water and add the potatoes to the pan, raise the heat to medium-high until the potatoes begin to crisp, about 4 minutes. Sprinkle the skillet with cheese and hot sauce. 

Scoop the mixture into warm tortillas and top with chicharrón and more hot sauce.


  1. I’d skip the cheese and add sauteed mushrooms!
    Anyone confusing your unbounded enthusiasm for the munchies must have you confused with that travel guy, or it’s a SJW trying to smear you for supposed “cultural appropriation”. How absurd. Your decades of study, honest enthusiasm, and impeccable cooking have helped millions appreciate the nuances of another culture and develop a greater appreciation for Mexican food. Please keep it up.

  2. Wow, until you go to see a pig and what she or he goes through to get your bacon, you shouldn’t be eating it. It’s cruelty. Believe me, I loved bacon even ordering it on my veggie burger. But not now. I’m a total vegan and loving it. There are so many ways to cook without cruelty. It’s not only good for the animals and our bodies, it’s essential for the environment.

    Peace for all animals.

  3. Worshiped at Frontera Grill’s wall of tequila in Chicago on the first visit ever last night, and to be presented with today’s 420 Tacos – I’ve got a new religion. Thanks, #RickBayless

  4. And what’s wrong with cooking with cannabis? I am in California, we cook a lot with it! If Rick needs any for any future dishes, I will gladly provide him with any kind that he requests. Oh, I am a cancer patient.

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