[music playing]
 Hi.
What's your name?
 Sarah.
 Sarah, we're talking
today about tacos,
in particular, hard tacos.
You ever had this problem
when you eat a hard taco,
you're holding the taco
vertically, you fill it,
you go to eat it, you turn it on
it's side, what often happens?
 It all falls out.
 Everything comes out.
 Everything comes out.
 It all falls out.
 It all falls out.
I couldn't have said
it better myself.
I'm at No.
7 Restaurant in Brooklyn
with Chef Tyler Kord.
He is also the man behind No.
7 sub and a cookbook
called, "Broccoli."
Hey, Tyler.
 How you doing?
 Now, the hard tacos,
they shatter, as we know.
One of those common solutions
is the double-decker taco.
Wrap the hard taco
in a soft taco
and fuse them together
with some, often
refried beans or melted cheese.
Now, you're famous for
your double-decker broccoli
tacos, which take a
pretty different approach.
Tell me about it.
 Instead of refried beans, we
use a black bean humus to hold
the tortillas together,
which is still beans,
but it adds kind of a nicer
garlicky-lemony sweetness.
 I actually dreamed up a
little something here myself,
Tyler, which is sort of
a Thai-style situation.
We got pulled
chicken, scallions,
and then I use a peanut
butter and sesame
oil combination is my fusion.
What do you think of that?
 That sounds weird.
 [chuckle]
What's weird about it?
- I don't know.
It sounds great.
Let's try it.
[laughter]
 So either approach--
either situation--
I think you're talking
about two tacos
here that are shatterproof.
All right, Tyler, next issue
is you filled the hard taco
vertically, you turn it
on its side to eat it,
stuff falls out.
You have a solution
for this with your
double-decker broccoli taco.
I want you to show it to me.
I'm going to follow along using
traditional taco ingredients.
 Sure.
 All right.
 I discovered early on
that while it looks really
pretty to have everything
sprinkled on top,
it isn't so functional.
So we put the feta
cheese on the bottom.
 All right.
Cheese first.
 And then our broccoli, which
is kind of the main filling
sandwich's it in.
It's a little more wet.
It's a little more heavy.
 And I'm putting shredded
cheese, onions, and tomatoes
down in the bottom.
And I'm going to put
the ground beef on top.
And I think you're right
that it's going to help
hold things in place here.
 I think it's going to
solve that problem for you.
 This is what it
looks like here.
Let's see how it stands
up to the bite test.
This is an upside down
method with the meat on top
of the fillings to add
pressure and liquid
to keep the lettuce, the cheese,
and whatnot inside the taco.
Got that?
- Yes, I do.
 All right.
Give it a shot.
 It works.
It didn't fall all over me.
 I don't see
nothing slipping out.
 No spilling.
It's good.
I didn't get so
much meat, though.
 That is a valid
concern, Hilary.
I'm glad you pointed that out.
The structural
integrity is impeccable,
but the issue is
that because this
was all vegetables and cheese,
my first bite from the corner
had no meat in it.
All right.
So I am cooling off your
technique here, Tyler.
I know them's fighting words.
But I think I got a better idea.
Try this on.
I'm going to mix all
the taco ingredients
together into a bowl before
putting them into the taco.
That way, nothing will
fall out and I'll get all
the ingredients in each bite.
What do you think?
- I don't know.
It just sounds boring to me.
Once you've mixed
everything together
and you put it in
there, then every bite
is exactly the same,
which I realize
is what you're going for.
But that sounds
like a bummer to me.
 It seems to me,
Tyler, that we've
stumbling into a classic
debate, a timeless one.
The debate between bite
consistency and bite variety.
Do you want every
bite of your taco
to have all the
ingredients or do
you want some bites
to be heavy on beef
and some bites to
be heavy on cheese.
I want all my bites to
have all the ingredients.
Because, to me, taco--
it's a cohesive experience.
I respect your
philosophy, Tyler.
But I want you to
take one bite of this.
Do you want it from the side?
Do you want it from the top?
Take it from anywhere.
- [chuckle]
 Because they're all
going to have everything.
You don't need to over think it.
- All right.
That's fair.
It's good.
I'm not going to change
the way I make tacos.
But nice work.
- All right.
Fair enough.
Well, Tyler Kord,
double-decker broccoli
tacos-- you want the recipe?
You can get it right
now at cookingchanneltv
.com/youreeatingitwrong.
Tyler, I didn't
change your mind.
But I'm going to go see if
I can change some others.
 Now, this one, we've mixed all
the fillings together for you.
 Oh, wow.
 What was that?
 I said, oh, wow.
 That's the correct reaction.
 Very good.
 Much better.
More cheese.
More meat.
 It's a well-rounded bite.
I feel like I got everything.
 Alonzo, I noticed that you're
wearing a reflective vest.
Am I correct in
guessing that you
work in the construction field?
- Right.
Exactly.
 So tell me, I would like
you to evaluate this taco.
How is it constructed?
 Well-constructed.
