Here at Rider, we have an unofficial motto: “Ride to eat, eat to ride.” And I contend that the perfect road food is the taco. So I set out to find the perfect taco on a 2018 Triumph Bonneville Speedmaster. 
It’s “Triumph and the Taco.” We went on the search for the perfect taco aboard a 2018 Triumph Speedmaster. Photos by Kevin Wing.
That?s right, the lowly taco, eaten by indigenous peoples in what is now Mexico since long before the Spanish arrived, bastardized (and popularized by Taco Bell) into the hard-to-eat, crunchy, ground beef-, iceberg lettuce- and yellow cheese-filled version most Americans are familiar with.
What I?m after, however, is authentic Mexican street food: variations on a theme of meat, onions and cilantro served on a soft corn tortilla. Street tacos are small enough to stave off hunger without making you feel stuffed or sleepy, and you can grab one quickly and eat standing next to your bike. The best part is they?re packed with flavor?much more satisfying than a dry granola bar or greasy cheeseburger. On the hunt for the perfect example of the perfect road food: the taco. No two are the same, as evidenced by the seven samples I tasted on my Taco Trail ride (only six are shown). Top, left to right: Tender carnitas (pulled pork) in San Miguel; Deliciosos Tacos in Castroville has mastered the al pastor style invented by Lebanese immigrants to Mexico; carnitas rolled up tight in Cambria. Bottom, left to right: Garcia?s pork ...