Evaluation This information is from Smithsonian Magazine which is a Pro Science

Evaluation this information is from smithsonian

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connection to the original. Evaluation This information is from Smithsonian Magazine which is a Pro Science and credible source according to Media Bias/Fact Check. Although there isn’t much information on the Author of this article, the publication is creditable and does extensive research on the material they produce for the public. Jeffrey Pilcher who provided the history of Mexican Food is a leading figure and professor in the scholarly field of food history, according to The University of Toronto. I believe that this article will help me with evaluating the distance decay of the taco. Source #2 Citation (in APA format) Swerdloff, A., (December 22, 2017), A History of Taco Bell’s Failed Attempts to Open Locations in Mexico, Munchies Food By Vice, Retrieved from (- attempts-to-open-locations-in-mexico-fastfoodweek2017) American Public University System May 2018
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GEOG101 - Introduction to Geography Summary This article from Vice Media explains how Taco Bell has attempted multiple times to open its chain of Americanized tacos in Mexico City.
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  • Summer '15
  • Mexican cuisine, Tortilla

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