New Orleans now offers a soulful culinary phenomenon that's more often seen on the streets of New York City or Los Angeles: taco trucks.

Residents of New Orleans have embraced the mobile taquerias' offerings, including al pastor and pork tacos. Some even go for the more exotic cow's head and tongue varieties, both of which are some of my favorites. Even though the public has warmed up to a type of restaurant little known before an influx of Latinos came to the state seeking reconstruction work, Jefferson Parish officials have recently banned the trucks. The new law gave vendors only 10 days to set up restrooms and washing stations. I've certainly wished for both of these amenities after wolfing down a few tacos de carnitas on the streets of Jackson Heights, Queens. But it's simply not going to happen. It should be pointed out that if my fair city banned the taco trucks, there's a fair chance that I'd soon find myself living in L.A.

But back to the story at hand. Jeff Parish pols raised concerns that the mobile kitchens are unsanitary, even though state health officials found nothing wrong. As the article I read pointed out, the taco trucks are embroiled in a food fight of sorts. To be sure, racisim also plays a role in the ban, but so does a concern that the cuisine of Puebla threatens the historic foodways of the Big Easy. New Orleans City Council President Oliver Thomas recently asked, "How do the tacos help gumbo?"

The burning question for me is something more along the lines of, "How soon can I get me a boudin noir taco?