Were they served in flour tortillas and wrapped up like a burrito? Or were they in corn tortillas, taco style? You usually have a choice of corn or flour, but flour seemed to be the default at the places I visited. A little clarification is in order here. In Texas, a taco is almost always a tortilla (corn or flour) wrapped around damned near anything. It's usually open on both ends, which can lead to salsa running down your arm. A burrito in Texas is usually a really big tortilla wrapped around the filling, but closed on both ends. A burrito is often served with a sauce on top, while a taco usually has the salsa inside. While flour is usually the default, most taquerias offer a choice of corn or flour. A really good taqueria serves tortillas made on premises, but flour tortillas are a lot easier to make than corn, which explains the default. A true Tex-mex aficionado, however, will always opt for corn tortillas if they are hechas en casa. Crispy tacos are available but are the choice of kids and people who don't know any better. Anything else in there besides salsa & sour cream? I don't recall sour cream, and salsa was do-it-yourself. Verily, sour cream is a California thing, and an abomination.
