"Janet B" > wrote in message
...
> On Tue, 20 Jan 2015 19:23:07 -0500, jmcquown >
> wrote:
>
>>On 1/20/2015 5:18 PM, sf wrote:
>>> On Tue, 20 Jan 2015 11:42:57 -0700, Janet B >
>>> wrote:
>>>
>>>> On Tue, 20 Jan 2015 09:53:05 -0500, jmcquown >
>>>> wrote:
>
> snip
>>>>
>>>> It's really simple. There are cloth tortilla warmers you put in the
>>>> MC. The tortillas come out hot, soft.
>>>> Janet US
>>>
>>> Except you'd end up with a soft taco, not a chalupa.
>>>
>>Who knows what exactly she's talking about? Even she can't describe it
>>to the point where we have any idea. Apparently they only exist as a
>>chalupa at one particular place somewhere in Washington.
>>
>>Jill
> My opinion is that the proprietor has used a flour tortilla as a cheap
> and labor saving method of producing what they call a chalupa. After
> all, starting with masa and then doing a double cooking with shaping
> and filling in between does use labor with not very much return.
> Janet US

What they call a chalupa here in WA, is a large flour tortilla, folded in
half. Every restaurant you order this at will serve you this except for
Taco Bell. If you want to call Taco Bell a restaurant.