The Mexican equivalent of the English word sandwich is a taco. The maize or wheat tortilla is wrapped or folded over a filling, usually spicy beef, pork, or fish.

Consider the various varieties you may make using traditional meats or seafood, chicken, beans, cheese, and eggs for National Taco Day on October 4th. Remove the garnishes – salsa, cilantro, avocado, tomatoes, onions, and lettuce – and you have a dish with a lot of potentials.

History of the Taco:

The history of the taco is truly unknown for a cuisine that is so readily available. According to taco scholar Jeffrey M. Pilcher, the word taco comes from the 18th-century silver mines in Mexico, where taco refers to the small explosives workers used to remove the ore.

Paper was wrapped around explosives and inserted into holes drilled into the rock. In a Smithsonian.com piece, Pilcher explains, “When you think about it, a chicken taquito with a nice hot sauce is a lot like a stick of dynamite.” “The first references to the taco in any archive or dictionary date from the late 1800s. Tacos de minero, or miner’s tacos, are one of the first forms of tacos described. So the taco isn’t necessarily an age-old cultural manifestation; it’s also not a meal with a long history.”

Others suggest that tacos date back to the 16th century when the Spanish arrived in Mexico. According to anthropologists, evidence indicates that the Valley of Mexico’s lake region residents ate tacos stuffed with tiny fish. In the states of Morelos and Guerrero, small live insects and ants substituted the fish, while locusts and snails were popular fillings in Puebla and Oaxaca.

Taco Bell is credited with helping to popularize Mexican food in the United States. The fast-food restaurant company, founded in California in 1962, delivers a range of Tex-Mex dishes to more than two billion consumers in 5,800 locations across the United States.

Long before Taco Bell, the hard-shell taco was conceived, paving the way for their growth across North America. The U-shaped form was initially mentioned in Fabiola Cabeza de Vaca Gilbert’s cookbook in 1949. The mass manufacture of this product was aided by a mechanism that held the taco in its U-shape while it was deep-fried. Kits are already widely available. ​

Types of Taco:

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Tacos de Cabeza, the brain, tongue, eyes, and lips of a cow’s head, is one of the many classic taco variants. Crispy tripe tacos, shrimp tacos, Tacos dorados, or fried tacos are among the others. These tacos, known as flautas or taquitos because of their flute form, are filled with cooked and shredded chicken or beef and wrapped into a tube or flute shapes before being deep-fried until crispy.

The most popular type in Mexico is the taco al pastor, which translates to “shepherd’s taco.” It usually comprises spicy pork slivers chopped from a vertical spit over an open flame in flakes. Many eateries, particularly in the American Southwest, serve breakfast tacos. This stuffed fried corn or flour tortilla is topped with onions, salsa, and avocado before being wrapped and packed with various meat, eggs, or cheese. Anyone up for some huevos rancheros?

Ensenada, Mexico, is credited with inventing the fish taco, which several of the city’s eateries want to claim for themselves. The best location to try them is at one of the many little foods stands that line the streets surrounding Ensenada’s fish market, the Mercado Negro. Small pieces of battered, fried fish are served in warm maize or wheat tortilla.

Where Were the First Taco Trucks?

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One of the first taco trucks is thought to have started in New York when in 1966, two New York housewives operated an early version of the taco truck. Although the car did not have a full kitchen, it was available for catering.

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