Eh, gourmet. The barbacoa I made in a crock pot off a chuck roast what was on sale at Dillons. I grew the cilantro, tomatoes, and habaneros. The the cabbage was sitting in the fridge leftover from some coleslaw and apparently last much longer than lettuce. And the picked onions, I pickled my own onion and always have a jar in the fridge, not sure why you wouldn't. The queso fresco I did go out and buy special, but that's because that crap goes bad hella fast. Slicing into strips was actually an attempt to make the rest of it last long enough for the leftovers. But I'll suffer being named a gourmand, if that's what we're doing in this blue collar taco thread.
