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12 crispy taco shells (store-bought or fry your own) 2 cups shredded cheddar, queso Menonita, or jack cheese 2 cups finely shredded iceberg lettuce 1 cup diced fresh tomato 2 avocados, sliced salsa of your choice  In a large, heavy-bottomed pot, heat the lard or oil over high heat. Once hot, add the ground meat and cook, stirring occasionally, until well browned, about 10 minutes. Add the salt, pepper, onion, cumin, oregano, chile, and cinnamon, and cook, stirring frequently, until the onion is tender and the spices are fragrant, about 4 more minutes. Add the canned tomatoes, potato, and 1 c...

A wild-hog country ham from Auburn, Alabama, chef David Bancroft. In at least one respect, it’s a pity we aren’t French. If we were, few would sneer, or snort, or wrinkle their noses and push back from the table when presented with a serving of rich, cognac-colored daube de sanglier. But place a crock of wild-hog stew on most American tables and that grating sound you hear might be chair legs scraping hardwood. That’s changing, and in ways that should delight hunters, cooks, and others who have embarked on this most postmodern of culinary journeys: the path to loving the wild hog. That...