What do you get when you Americanize Mexican food so much that you have to use a bastardized Italian term to describe it? Mexican Pizza at Taco Bell, that's what.
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James Norton edits the Upper Midwestern food journal Heavy Table. He's also the coauthor of a book on Wisconsin's master cheesemakers. Follow CHOW on Twitter, and become a fan on Facebook.
A Whiff of Luxury in Taco Bell Shrimp Tacos
Cooking sea robin?
August 2014 COTM - Diana Henry Month: Food from Plenty
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