What do you picture when you hear “taco salad”? The first image might be a deep-fried taco shell bowl filled with lettuce and your standard Tex-Mex fare. I picture something from my college days, more akin to nachos than salad: an inverted lidded plate filled with tortilla chips, lettuce, the protein of my choice, shredded cheese, sour cream and whatever toppings I wanted at the time. It was absolutely gigantic, a beloved off-menu offering (as far as I and my friends in my group chat can recall) from one of the dining options when we were in school about two decades ago.

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