Andi Berlin eats her way through the menu at Taqueria Pico de Gallo on South Sixth Avenue. 

Polly Higgins / Arizona Daily Star

The idea took hold over beers in the Tap Room, when my friend looked across the booth and said to my face, "I bet you can't name 40 different tacos right now." 

I was staring at the Hotel Congress bar menu, so I asked for a pen and wrote down the first thing I saw. Number one: curried cauliflower tacos.   

The rest was easy. Shrimp tacos from Mariscos Chihuahua, carne seca from El Charro of course, fatty cabeza and lengua from Taqueria Pico de Gallo on South Sixth, the succulent charred octopus at Boca, the steamy lamb from the Mexicali truck by my work, Korean tacos, Chinese tacos, Peruvian tacos, Amish tacos (okay maybe not), the list goes on. 

All right, you get the point. Tucson isn't exactly a one-taco town. Everywhere you look, someone is putting something intriguing and altogether wonderful inside a tortilla. It's a perfect, most eclectic food. 

So let's celebrate it! For 100 (mostly consecutive) days over the summer, I put Tucson's tacos in the limelight. Every day, I profiled a different taco and the people who made it through photos, video and the written word. The journey took me high and low, to fancy short rib fusion tacos at upscale resorts to eating charred intestine off the side of the road. 

Now that it's over, check out what I learned about Tucson's food scene here. And get the taco map on your phone at

¡Buen provecho!  

You can find the Star's digital food writer Andi Berlin at a taqueria near you, taking tiny bites and furiously scribbling into an old notepad.