As regular readers know, I love a good taco. In fact, I even have a formula for delicious homemade tacos. One of the essential components of a great taco is something crispy and crunchy.
The Central American, lightly fermented cabbage slaw called curtido fits the bill perfectly, and has all the benefits of other fermented cabbage condiments like sauerkraut or kimchi. In El Salvador, this curtido is often served with puffy, cheese filled corn tortillas called pupusa. I think it’s great with everything. But especially tacos.