This is hardly the entry that the first Cooking with William & Erica was, but it is a helpful tip nonetheless. When making ground beef tacos, I add fresh lime juice — lots of it — when I first add the beef. At least half a lime per pound of meat. It tenderizes the meat, which aids digestion. It also gives it a little tang.

Also use really lean meat, as it makes the process a lot less messy when it comes time to drain the fat, plus um, it’s healthier.

One last thing, tacos are almost certainly more enjoyable when eaten on the sundeck, 170 feet above street level, overlooking Washington.