Go ahead and make my Cinco de Mayo.
And Chipotle Mexican Grill did just that by introducing soft corn tacos. Previously, only hard (i.e. fried) corn or soft flour tortillas were being used to make tacos — so very un-Mexican. This glaring deficit was the sole complaint I had about the high quality chain where carefully sourced ingredients (local and organic when possible) are routinely used.
So, there I was, about to order lunch at the Chipotle in Deer Park, when I beheld a sign proclaiming the advent of the soft corn taco. All I could think was: yay!
Since tacos come three to an order, I got one filled with spicy dark meat chicken, another with barbacoa (spicy shredded beef braised with chipotle) and the third with carnitas (highly seasoned seared and braised pork). It doesn't take that much to make me happy; just near-perfection. And that's where Chipotle seems to be heading in the fast food sphere.
There are Chipotle Mexican Grill locations in Hicksville, Farmingdale, Deer Park, Huntington Station, Uniondale and Carle Place.
Newsday photo of my three soft corn tacos/Joan Reminick