For as long as Chevy's has been a part of my life, their fajitas have been one of my favorite "make your own" taco eating experiences. Much to my chagrin, the flour-based nature of their tortillas (fresh off El Machino) has prohibited me from utilizing this mecca of Mexican fast food during my amazing year of tacos. What a remarkable change of events Christmas brought about when my flour-hating sister (AKA the "Corn Nazi") gifted me with a taco book containing the justification for the flour tortillas she so vehemently opposes. And I quote: "The Santa Fe school of tacos considers a taco to be any tasty filling on or in a flour or corn tortilla, crispy or soft." Oh how she seethed as I read these wonderful words of taco wisdom directly from the pages of the tome she herself had bestowed upon me. With flour now fully included in my taco equation, I no longer had to avoid Chevy's fresh mex in my attempt to consume a taco a day. I boldly strode through the door at Chevy's on Van Ness this afternoon with the full intention of ordering the tasty fajitas I had been denied throughout the first 117 days, but, as readers of TDT know, old habits (especially 117 day old habits) are hard to break. I found myself scouring the menu for something in a corn tortilla that would pass as a taco. To my great relief, I discovered just what I was looking for in the "traditional combinations" section of Chevy's extensive menu. After the enormous amount of fajita anticipation I had experienced since that magical literary moment on Christmas eve, I couldn't help but order a crunchy corn taco and enchilada combo. In spite of my new found taco knoweledge, the need for something encased in corn was too strong to ignore..
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