Thank you, Del Taco, for putting salt on our fries for us. Thank you, Del Taco, for crinkle-cutting our fries. If only everybody realized how simply spuds can be elevated to heavenly, unforgettable status: a few mere shakes of sodium chloride, a perfect-every-time browning technique (something that we think is helped by the fries' zigzag shape, though we have no scientific data to back that up). Del Taco fries possess more bite and pizzazz than any potato (fast-food or high-end) has a right to; ketchup is rendered unnecessary and a total afterthought. Even completely blotto at 3 a.m., we can taste the difference of Del Taco fries.