What would you do for a Choco Taco?

Continuing my Friday series on the origins of various food items, I was all ready to delve into the history of the Choco Taco, possibly the best ice cream-based mimicry of Mexican cuisine. Jason Cohen’s article for Eater does a great job capturing the unique, American mass-produced mystique of the Choco Taco.

Image: Esra Erol for Eater.

And now, this week, we learn that Klondike may have people do many things for its bars, but it won’t be standing by its tacos. The Choco Taco is discontinued!

As with so many things you don’t know you’ll miss ’til they’re gone, I now long to taste a Choco Taco. I haven’t had one in years. Were they good? No, I don’t think so. But they were okay. And let’s not forget the shape: a shape as the history article above points out is superior to the average cone as you get better distribution of ingredients in every mass-produced bite.

People are not taking this blow to faux tacos lightly. In fact, Chicagoans already have an option… and I’m guessing other cities will follow. Now all we need is a Choco Taco truck.

One response to “What would you do for a Choco Taco?

  1. Pingback: Wherefore Art Thou, Choco Taco? | Bjorn Munson

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