ISTM Standards

All ISTM standards undergo rigorous peer review (we ask at least two people at the dinner table) before publication.

Article I

Taco Classification System

A

Soft Shell (Corn)

The artisanal choice. You probably also have opinions about mezcal.

B

Soft Shell (Flour)

For those who value structural flexibility over crunch.

C

Hard Shell (Traditional)

The classic. The legend. The one that cuts the roof of your mouth.

D

Double-Wrapped

When one tortilla simply won't contain your ambition.

E

Taco Bowl

Controversial. ISTM recognises but does not endorse.

X

Non-Standard

If it's not in a tortilla-based vessel, it's not a taco. See ISTM Advisory Notice 2024-07.

Article II

The FAM Protocol

Three pillars. Thirty points. One universal truth.

F

Flavour

10 Points Maximum

The depth and complexity of the profile. Judging whether the seasoning, heat, and acidity hit the receptors with the necessary impact. Not just "is it good?" but "is it memorable?"

A

Architexture

10 Points Maximum

A critical fusion of engineering and mouthfeel. Measures structural integrity of the vessel and the essential interplay of crunch versus yield. Did the tortilla survive to the last bite?

M

Marriage

10 Points Maximum

Evaluates the synergy of the components. Asks not just if the ingredients are good individually, but if they have united to create a sum greater than their parts.

Combined Assessment Yields

30 Points Total

Article III

Grading System

FAM scores mapped to official ISTM grades.

AAA

Transcendent

(27-30 pts)

This taco has achieved nirvana.

AA

Exceptional

(24-26 pts)

Would definitely order again.

A

Distinguished

(21-23 pts)

Meets all standards with distinction.

B

Acceptable

(15-20 pts)

Room for improvement in topping distribution.

C

Marginal

(10-14 pts)

Needs work. Consider consulting ISTM-012: Remedial Taco Assembly.

F

Failure

(Below 10 pts)

This is a salad in denial.

Article IV

Construction Specifications

Load-bearing angle: 15-45 degrees without catastrophic filling loss.

1

Shell / Tortilla

ISTM-001

Foundation layer. Must be warm. Non-negotiable.

2

Protein Layer

ISTM-007

Must cover minimum 80% of shell surface area.

3

Cheese Layer

ISTM-008

Applied while protein is hot for optimal melt coefficient.

4

Vegetable Layer

ISTM-009

Shredded, not chopped. This is a taco, not a cobb salad.

5

Salsa Application

ISTM-011

The three-dot method. Distributed for even coverage.

6

Topping Crown

ISTM-014

Sour cream, guac, final garnish. The capstone.

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