When it comes to food, I have been a disgruntled Pennisula dweller for some time. I was, thus, shocked and amazed to try Lulu's on the Alameda last month. Lulu's is a new taqueria run by a woman whose husband grew up in Mexico and whose partner is a Mexican woman. I was holding my breath for her because she is really nice. But my supportive patronage quickly became a flat out addiction. She makes tacos with a crisp shell. Not a baked shell. But a perfectly fried, not greasy, at all, crisp shell. Stuffed in the Alabanil, my favorite, is three kinds of meat, sour cream, parmesean, guacamole (i think you have to ask for this) and salsa. It is just plain devine. I grew up in southern california and when i was a kid this is the way tacos were made. i never had a soft shell taco till i moved to the bay area and now it seems they have taken over the world. I also notice that people seem addicted to the chopped salad and chile relleno burrito, but I can't get off the tacos. RUN, DON'T WALK, IF YOU MISS THESE TACOS, YOUR LIFE WON'T BE THE SAME.