Taco

Barbacoa tacos

Taco (food)

Hard-shell taco, made with a prefabricated shell

Adobada meat for tacos al pastor, carved to order

A taco is a traditional Mexican dish consisting of a corn or wheat tortilla folded or rolled around a filling. Tacos can be made with a plethora of fillings including beef, pork, chicken, seafood, vegetables, and cheese, showcasing their versatility and diverse flavor profiles. Often consumed without utensils, a taco's richness is further enhanced with garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions, and lettuce.

Etymology

The word "taco" is derived from the traditional Mexican dish of a maize tortilla wrapped around food, as defined by the Real Academia Española, the publisher of Diccionario de la Lengua Española. Historically, the term taco also referred to a "plug" or "wad" used to fill a hole. This etymology suggests a possible connection between the food item and miners who might have applied explosive charges in plug form consisting of a paper wrapper and gunpowder filling.

History

The taco has historical roots that predate the European arrival in Mexico. Anthropological evidence suggests that indigenous people in the Valley of Mexico's lake region consumed tacos filled with small fish. The first documented taco feast in European writings comes from Bernal Díaz del Castillo, who wrote about a meal that Hernán Cortés organized for his captains in Coyoacán. However, it remains a subject of speculation why the Spanish termed this indigenous food "taco".

Traditional Tacos

There exists a wide range of traditional taco varieties, including:

• Tacos de Asador: These include carne asada tacos, tacos de tripita, and chorizo asado. Typically, they are served on two overlapped small tortillas and garnished with items like guacamole, salsa, onions, and cilantro. The mulita is another variant prepared on the grill, sandwiching meat between two tortillas with Oaxaca style cheese.
• Tacos de Cabeza: These tacos involve the use of a steaming plate to cook parts of a cow's head. The different components can be cabeza (head muscles), sesos (brains), lengua (tongue), cachete (cheeks), trompa (lips), and ojo (eye).
• Tacos de Cazo: For these tacos, a metal bowl filled with lard is used for deep-frying meats like tripa, suadero, carnitas, and buche.
• Tacos sudados: Soft tortillas filled with a spicy meat mixture are placed in a basket covered with cloth to trap steam, softening the tacos.
• Tacos Al pastor/De Adobada: Comprising thin pork steaks seasoned with adobo seasoning, skewered, and cooked on a vertical rotisserie.
• Tacos dorados: Tortillas filled with pre-cooked shredded meats, rolled, and deep-fried until crisp. Also known as flautas or taquitos.
• Tacos de pescado and Tacos de camarones: Originating from Baja California, these are filled with grilled or fried fish and shrimp respectively, along with various toppings.

United States and Canada

Over the course of the 20th century, various taco styles have gained popularity in the United States and Canada.

• 
  Grilled shrimp taco
• 
  Tacos de suadero (grey) and chorizo (red)
• A puffy taco
  A puffy taco
• A frybread taco
  A frybread taco

• Hard-shell tacos: This U-shaped version became common and is often sold by restaurants and fast-food chains. They were first described in English in a 1914 cookbook.
• Soft-shell tacos: Traditionally referring to softer corn tortillas, the term now also includes wheat flour tortillas filled with the same ingredients as hard tacos.
• Crispy tacos: A variant found predominantly in California, these feature corn tortillas that are fried or deep-fried. Fillings can range from ground beef to steak or pork.
• Puffy tacos, taco kits, breakfast tacos, and tacodillas: The puffy taco, popular since at least 1978, involves frying uncooked corn tortillas. Taco kits are also available for home preparation, offering a convenient method for taco enjoyment. Breakfast tacos, common in Tex-Mex cuisine, are filled with meat, eggs, or cheese. The tacodilla contains melted cheese between two tortillas, resembling a quesadilla.
• Indian tacos: Served in parts of the American West and Midwest, these use frybread instead of tortillas. They are a common offering at gatherings and pow-wows.

See Also

• Mexican cuisine
• Tortilla
• Guacamole
• Salsa
• Tostada (tortilla)
• Burrito

References

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