“What is a taco, anyway?” muses Rick over an upscale lobster taco at his white tablecloth restaurant, Topolobampo. “Is it crispy or soft? Grilled or griddled? Street food or taquería fare? Fast food or fine dining?” The answer is, “all of the above … and a whole lot more.” And to prove it, Rick heads to Mexico City, for a non-stop taco trek. It starts at Fishmart, a neighborhood seafood restaurant in trendy Condesa with the lobster tacos that inspired Rick’s Topolobampo version – succulent chunks of grilled lobster and black beans, wrapped in a warm corn tortilla. Following his nose, and the smell of smoldering charcoal and sizzling meat, Rick moves on to explore some taquerías – one renowned for its char-grilled tacos al carbon and another for pork tacos al pastor, made on a revolving vertical grill, gyros-style. Here too, it’s all about simplicity: a few perfect mouthfuls of mind-blowing meat and super fresh tortilla.