Taco Rice

**Overview** At its simplest, taco rice puts seasoned meat, lettuce, tomato and cheese over white rice. The town of Kin credits Matsuzō Gibo of Parlor Senri with creating the dish in 1984 to give customers an affordable, filling meal. Today the same format is served by cafés and steak houses, with versions such as omutaco, which adds egg. For a first order, the cheese-and-vegetable combination gives you the contrast between warm seasoned meat and cool, crisp toppings. **Key metrics** - First served at Parlor Senri: 1984 - Parlor Senri closed: 2015 - Taco rice, Jack’s listed price: ¥600 **Pros** - One plate covers rice, meat and vegetables. - The dish has a specific, documented Okinawan origin. - Classic and egg-topped versions make for a clear comparison. **Cons** - Some menus sell cheese and vegetables as extras. - Portions vary enough that a second order may be too much. - Salsa strength depends on the shop. **Best for** Choose it for a quick lunch, especially on a first trip through Kin or with people who enjoy familiar taco flavors. **Things to watch out for** Check the actual toppings listed on the menu. The dishes called taco rice and taco rice with cheese and vegetables can differ.