By Glenn Griffin

Almost every Tuesday, I get a hankering. For the hard-shell taco. For what I once thought was the most authentic of all Mexican meals. Whether it came from an El Paso box or across a Taco Bell counter.

Why, with decades of my tongue touching far more tasty and far more authentically Mexican soft-shell tacos, do I still have that longing? Tradition. A great tradition. Taco Tuesday at what many people consider to be San Miguel’s very best bar. Taco Tuesday at Hank’s.

But I’ve got news. There were eight of us at Hank’s for lunch last Tuesday. Not a one of us ordered a hard shell taco. Not a single one.

You see, Hank’s has made a change (and Hank doesn’t make a lot of changes). Same round high-tops. Same comfy stools. Same mellow music. Same gracious and efficient servers. But the camareras were bringing something different to the table. A little, laminated plastic card. With three other temptations below the traditional hard shell taco.

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