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mexican food

I debate burrito construction and the LA/SF rivalry with MaxFun's Jesse Thorn and Good Food's Evan Kleiman. Plus Matt Yglesias compares Chipotle burritos to iPhones.

When he joined us for an episode of The Sporkful a few weeks ago, "Weird Al" Yankovic shared a revolutionary tip for burrito improvement.

Is a burrito better when its ingredients are mixed up before being rolled in the tortilla? What's the best way to eat the end cap? And if any flour tortilla shape were possible, what would be ideal?

In Sporkful 151 Dan interviews the curators of a new food exhibit at the Museum of Natural History and finds out what dinosaur eggs tasted like, how Jane Austen liked her ice cream, and so much more.

My trip to Tucson and Phoenix, Arizona was way too short, but still filled with fantastic food, a mix of old favorites revisited and tasty new discoveries. Tacos book-ended the Tucson visit, from El Guero Canelo, a taco truck that

Make your inbox more delicious!



Get The Sporkful newsletter and you'll never miss a podcast, video, or recipe.



Our newsletter goes out every week or two. We'll never share your email address.

We've recent explored Persian Tacos, so Irish Nachos seems like a logical next step. Greg, an Eater from Michigan, loads toppings atop a base of tortilla chips and jalapeno-flavored kettle-cooked potato chips. He says the potato chips worked so well

See the full gallery on Posterous This email came to us from Ronnie in California, a new listener who's getting caught up on past episodes. He recently listened to our French Fry Toppings show, and had this to say: I felt really let