Taco Crawl - NYTimes.com The Aieee!!! taco is filled with a sautéed andouille sausage, onions and chiles, mixed with black beans and rice and topped by picante salsa, crema and scallions. It's from Taceaux Loceaux, a truck that serves a Cajun/Tex-Mex hybrid, including Maker's Mark-glazed pork-belly tacos. - CAMPBELL ROBERTSON A big sloppy cod taco, or one with smoked salmon, shrimp, catfish or fried oysters, is laced with cabbage and accompanied by a plastic cup of Negra Modelo at the Agua Verde Cafe. Out the back door are kayaks for rent, the perfect Northwest decompression at sunset. - KIRK JOHNSON Only in Texas can you stand at a barbecue-joint counter, ignore the pork spareribs and order a brisket taco. "I think it just goes to show how intertwined and how much of our identity comes from both Tex-Mex and barbecue," said Daniel Vaughn, the barbecue editor at Texas Monthly. - MANNY FERNANDEZ Marlin is tossed with mayonnaise, olive oil, molasses and capers spiked with rum, then stuffed into a flaky taco shell made of malanga, a root vegetable, at De Rodriguez Cuba in South Beach. - LIZETTE ALVAREZ Before tacos were gussied up with elaborate ingredients, there was the authentic taco served from loncheras parked outside factories and construction sites. In that tradition, people happily line up after 9 p.m. at the corner La Brea and Olympic for carne asada or tripas from the El Chato truck. - ADAM NAGOURNEY The fried chicken taco at Taqueria del Sol is not at all fancy, just crunchy strips of aggressively seasoned chicken breast, a smear of mayonnaise punched up with lime and jalapeño, and a little iceberg lettuce and tomato folded into a soft flour tortilla. - KIM SEVERSON Smoked carnitas slathered in sweet and tangy barbecue sauce, folded into a soft corn tortilla and topped with blistered onions and a fried pickle: It's the KC Q taco from Unforked in suburban Overland Park, Kan. Close your eyes and you may think you're holding a well-sauced rib. - JOHN ELIGON New England's signature crustacean has been clawing its way into lots of dishes, including mac and cheese and scrambled eggs. So why not tacos? At Lineage, succulent chunks of lobster are combined in a taco with cubes of mango, avocado mousse and a hint of jalapeño. - KATHARINE Q. SEELYE Fry bread is the crispy canvas for Indian tacos at Tocabe. Order it with shredded buffalo, add a scoop of Osage hominy salsa and a heap of searing green chiles, and you have the American West on a plate. - JACK HEALY Kogi BBQ started serving a cultural mash-up of pork, kimchi and tortillas five years ago, when few had ever heard of Korean tacos. The idea spread across the country, in large part thanks to social media, where thousands of followers track the barbecue taco trucks. - JENNIFER MEDINA Even gas stations serve up decent breakfast tacos, a hybrid of the all-American scrambled-egg breakfast and flour tortillas and salsa. At a Stripes convenience store, regular unleaded was recently $3.29 a gallon and a chorizo and egg breakfast taco, made by a woman behind the counter, is 99 cents. - MANNY FERNANDEZ The Iowa State Fair's taco competition is organized by Sam Auen, an Iowa native who created the bacon taco, after he tasted a grilled rib-eye steak and gave up his struggle to live as a vegan in the land of meat. His Tacopocalypse sells tacos out of tents at farmers" markets and other events. - JANE FRITSCH