(Travel + Leisure) Robert Flicker recently experienced a conversion-of the tortilla-wrapped variety. "I'd been a believer that a truly great taco must be served in a dive and consist of chicken, beef, or pork," says the Nevada communications executive. But the taco appetizer at Mandalay Bay's Fleur-with tuna tartare, ponzu, serrano peppers, and an avocado cream-changed his mind.
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