Taco rice, taco rice

I eat it every day and night

Fills my belly oh so nice(ly)

Yummy taco rice

I just made that up right now, because that’s how much I love this dish. I grew up with taco stack-ups. If we had chips or rice and no tortillas then my family spread rice on our plates, piled the taco ingredients on top, and went to town on that business. When my mother would ask me what special dinner I wanted for my birthday, I think I said taco stack-ups nearly every year.

Only in Japan have I ever heard stack-ups called taco rice. Many of the foreigners I meet have never heard of it before coming to Japan, so I’m afraid that the incorrect claim that stack-ups originated in Okinawa will spread to gaikoku. I will do my part to prevent this or perish in the attempt.

The taco stack-ups recipe is as follows: Everything you would put inside your taco, place instead on a bed of warm white rice. Attack it with a fork.

Sour cream is ridiculously expensive in Japan. One 90ml container (that’s a little smaller than a jar of baby food) costs about 240 yen, which currently equals 3.12 USD. It’s also very thick, almost to the consistency of cream cheese spread. In order to make it last I’ve been mixing it with plain yogurt at a 1:2 ratio. I can buy three times the amount of plain yogurt at about half the price, and I’m already eating it with a little brown sugar and a banana for breakfast. Count the wins in there. Hint: 2

I’ve been eating taco stack-ups for the last two weeks because it’s just that good. After I upload the pictures, I’m going to go buy more tomatoes and avacado. And then. Oh, and then…