Ôáãï ­ ×éëéðåäéá›From Wikipedia, the free encyclopedia› TacoThree varieties of taco›(clockwise from left): carnitas,›carne asada, and al pastor. As is›traditional, they are garnished›simply with cilantro (fresh›coriander) and chopped onion, and›served with lime on the side for›seasoning according to the diner's›taste.›TypeFinger foodPlace of›originMexicoMain ingredients -›Tortilla›- Protein (animal or vegetable)›Ingredients generally used -›Vegetables›- Cheese›- Sauces›- Media: Taco›A **taco** (, , Spanish: \[ˈtako\])›is a traditional Mexican food›consisting of a small hand-sized›corn- or wheat-based tortilla topped›with a filling. The tortilla is then›folded around the filling and eaten›by hand. A taco can be made with a›variety of fillings, including beef,›pork, chicken, seafood, beans,›vegetables, and cheese, and garnished›with various condiments, such as›salsa, guacamole, or sour cream, and›vegetables, such as lettuce, onion,›tomatoes, and chiles. Tacos are a›common form of antojitos, or Mexican›street food, which have spread around›the world.›Tacos can be contrasted with similar›foods such as burritos, which are›often much larger and rolled rather›than folded; taquitos, which are›rolled and fried; or›chalupas/tostadas, in which the›tortilla is fried before filling.›Etymology›---------›The origins of the taco are not›precisely known, and etymologies for›the culinary usage of the word are›generally theoretical.\[1\]\[2\]›*Taco* in the sense of a typical›Mexican dish comprising a maize›tortilla folded around food is just›one of the meanings connoted by the›word, according to the Real Academia›Española, publisher of *Diccionario›de la Lengua Española.*\[3\] This›meaning of the Spanish word "taco" is›a Mexican innovation,\[2\] but the›word "taco" is used in other contexts›to mean "wedge; wad, plug; billiard›cue; blowpipe; ramrod; short, stocky›person; \[or\] short, thick piece of›wood."\[3\] The etymological origin›of this sense of the word is Germanic›and has cognates in other European›languages, including the French word›*tache* and the English word›"tack".\[4\]›In Spain, the word "taco" can also be›used in the context of *tacos de›jamón \[es\]*: these are diced›pieces of ham, or sometimes bits and›shavings of ham leftover after a›larger piece is sliced.\[5\] They can›be served on their own as tapas or›street food, or can be added to other›dishes such as salmorejo, omelettes,›stews, empanadas, or *melón con›jamón \[es\]*.\[6\]\[7\]\[8\]›According to one etymological theory,›the culinary origin of the term›"taco" in Mexico can be traced to its›employment, among Mexican silver›miners, as a term signifying "plug."›The miners used explosive charges in›plug form, consisting of a paper›wrapper and gunpowder filling.\[1\]›Indigenous origins are also proposed.›One possibility is that the word›derives from the Nahuatl word›*tlahco*, meaning "half" or "in the›middle",\[9\] in the sense that food›would be placed in the middle of a›tortilla.\[10\] Furthermore, dishes›analogous to the taco were known to›have existed in Pre-Columbian›society—for example, the Nahuatl›word *tlaxcalli* (a type of corn›tortilla).\[9\]›History›-------›There is significant debate about the›origins of the taco in Mexico, with›some arguing that the taco predates›the arrival of the Spanish in Mexico,›since there is anthropological›evidence that the indigenous people›living in the lake region of the›Valley of Mexico traditionally ate›tacos filled with small fish.\[11\]›Writing at the time of the Spanish›conquistadors, Bernal Díaz del›Castillo documented the first taco›feast enjoyed by Europeans, a meal›which Hernán Cortés arranged for›his captains in›Coyoacán.\[12\]\[13\] Others argue›that the advent of the taco is much›more recent, with one of the more›popular theories being that the taco›was invented by silver miners in the›18th century,\[14\]›One of the oldest mentions of the›term *taco* comes from an 1836›cookbook —*Nuevo y sencillo arte de›cocina, reposteria y refrescos*— by›Antonia Carrillo; in a recipe for a›rolled pork loin (lomo de cerdo›enrollado), she instructs the readers›to roll the loin like they would a›"*taco de tortilla*" or tortilla›taco.\[15\]›Another mention of the word taco›comes from the novel —*El hombre de›la situación* (1861)— by Mexican›writer Manuel Payno:\[16\]›> "They surrounded the father's bed,›and he, putting a pillow on his legs,›which served as a table, began to›give the example, and a pleasant›gathering was formed, which was›completed by the mother, who always›entered last, waving with one hand›(from right to left) a large cup of›white atole, while with the other,›she carried right to her mouth, a›tortilla taco filled with a spread of›red chile.› These instances predate the theory›that the first mention of the word›"taco" in Mexico was in the 1891›novel Los bandidos de Río Frío by›Manuel Payno.\[17\]›It should also be noted that the term›*taco* was regional, specifically›from Mexico City and surrounding›areas, and that other regional names›existed for the dish. In Guanajuato,›Guerrero, Michoacán, and San Luis›Potosí, the term used was *burrito*,›while in Yucatán and Quintana Roo›the term used was *codzito*›(coçito).\[18\]\[19\]\[20\] Due to›the cultural influence of Mexico›City, the term *taco* became the›default, and terms like *burrito* and›*codzito*, either became forgotten or›evolved to mean something different›in modern times.›Traditional variations›----------------------›There are many traditional varieties›of tacos:›Tacos al pastor made with adobada›meat - **Tacos al pastor** ("shepherd›style") or **tacos de adobada** are›made of thin pork steaks seasoned›with adobo seasoning, then skewered›and overlapped on one another on a›vertical rotisserie cooked and›flame-broiled as it›spins.\[21\]\[22\]›- **Tacos de asador** ("spit" or›"grill" tacos) may be composed of any›of the following: *carne asada›tacos*; ***tacos de tripita***›("tripe tacos"), grilled until crisp;›and, *chorizo asado* (traditional›Spanish-style sausage). Each type is›served on two overlapped small›tortillas and sometimes garnished›with guacamole, salsa, onions, and›cilantro (coriander leaf). Also,›prepared on the grill is a sandwiched›taco called *mulita* ("little mule")›made with meat served between two›tortillas and garnished with Oaxaca›style cheese. *Mulita* is used to›describe these types of sandwiched›tacos in the Northern States of›Mexico while they are known as›*gringas* in the Mexican south and›are prepared using wheat flour›tortillas. Tacos may also be served›with salsa.\[21\]\[22\]›- **Tacos de cabeza** ("head tacos"),›in which there is a flat punctured›metal plate from which steam emerges›to cook the head of the cow. These›include: *Cabeza*, a serving of the›muscles of the head; *Sesos*›("brains"); *Lengua* ("tongue");›*Cachete* ("cheeks"); *Trompa*›("lips"); and, *Ojo* ("eye").›Tortillas for these tacos are warmed›on the same steaming plate for a›different consistency. These tacos›are typically served in pairs, and›also include salsa, onion, and›cilantro (coriander leaf) with›occasional use of›guacamole.\[21\]\[22\]›- **Tacos de camarones** ("shrimp›tacos") also originated in Baja›California in Mexico. Grilled or›fried shrimp are used, usually with›the same accompaniments as fish›tacos: lettuce or cabbage, pico de›gallo, avocado and a sour cream or›citrus/mayonnaise sauce, all placed›on top of a corn or flour›tortilla.\[21\]\[22\]\[23\]›- **Tacos de cazo** (literally›"bucket tacos") for which a metal›bowl filled with lard is typically›used as a deep-fryer. Meats for these›types of tacos typically include›*Tripa* ("tripe", usually from a pig›instead of a cow, and can also refer›to the intestines); *Suadero* (tender›beef cuts), *Carnitas* and *Buche*›(literally, *"crop"*, as in *bird's›crop*; or the esophagus of any›animal\[24\]).\[21\]\[22\]›- **Tacos de lengua** (beef tongue›tacos),\[25\] which are cooked in›water with onions, garlic, and bay›leaves for several hours until tender›and soft, then sliced and sautéed in›a small amount of oil. "It is said›that unless a taquería offers tacos›de lengua, it is not a real›taquería."\[26\]›Two fish tacos in Bonita, California›- **Tacos de pescado** ("fish tacos")›originated in Baja California in›Mexico, where they consist of grilled›or fried fish, lettuce or cabbage,›pico de gallo, and a sour cream or›citrus/mayonnaise sauce, all placed›on top of a corn or flour tortilla.›In the United States, they were first›popularized by the Rubio's fast-food›chain, and remain most popular in›California, Colorado, and Washington.›In California, they are often found›at street vendors, and a regional›variation is to serve them with›cabbage and coleslaw dressing on›top.\[21\]\[22\]›- **Tacos dorados** (fried tacos;›literally, "golden tacos") called›***flauta*s** ("flute", because of›the shape), or taquitos, for which›the tortillas are filled with›pre-cooked shredded chicken, beef or›*barbacoa*, rolled into an elongated›cylinder and deep-fried until crisp.›They are sometimes cooked in a›microwave oven or›broiled.\[21\]\[22\]›- **Tacos sudados** ("sweaty tacos")›are made by filling soft tortillas›with a spicy meat mixture, then›placing them in a basket covered with›cloth. The covering keeps the tacos›warm and traps steam ("sweat") which›softens them.\[21\]\[27\]›- **Tacos de birria** (stewed meat›tacos) are made with goat or beef›roasted or stewed with spices and›typically served with the broth from›cooking the meat as a dipping sauce.›Originating in the Mexican state of›Jalisco, birria was mentioned in a›1925 Article in the *El Paso Herald*.›The taqueria, *El Remedio* in San›Antonio, began offering birria de res›tacos in their current form in Texas›in 2018. Offerings by taco stands in›California and across the Southwest›United States began occurring at›about the same time.\[28\]\[29\]›As an accompaniment to tacos, many›taco stands will serve whole or›sliced red radishes, lime slices,›salt, pickled or grilled chilis (hot›peppers), and occasionally cucumber›slices, or grilled cambray onions.›- Tacos made with a carnitas filling›- ›- Tacos de suadero (grey) and chorizo›(red) being prepared at a taco stand›- ›- Taco al pastor with guacamole›Non-traditional variations›--------------------------› Èáòä­óèåìì ôáãïó›The hard-shell or crispy taco is a›tradition that developed in the›United States. The most common type›of taco in the US is the hard-shell,›U-shaped version, first described in›a cookbook in 1949.\[30\] This type›of taco is typically served as a›crisp-fried corn tortilla filled with›seasoned ground beef, cheese,›lettuce, and sometimes tomato, onion,›salsa, sour cream, and avocado or›guacamole.\[31\] Such tacos are sold›by restaurants and by fast food›chains, while kits are readily›available in most supermarkets. Hard›shell tacos are sometimes known as›*tacos dorados* ("golden tacos") in›Spanish,\[32\] a name that they share›with taquitos.›Various sources credit different›individuals with the invention of the›hard-shell taco, but some form of the›dish likely predates all of›them.\[32\] Beginning from the early›part of the twentieth century,›various types of tacos became popular›in the country, especially in Texas›and California but also›elsewhere.\[33\] By the late 1930s,›companies like Ashley Mexican Food›and Absolute Mexican Foods were›selling appliances and ingredients›for cooking hard shell tacos, and the›first patents for hard-shell taco›cooking appliances were filed in the›1940s.\[32\]›In the mid-1950s, Glen Bell opened›Taco Tia, and began selling a›simplified version of the tacos being›sold by Mexican restaurants in San›Bernardino, particularly the *tacos›dorados* being sold at the Mitla›Cafe, owned by Lucia and Salvador›Rodriguez across the street from›another of Bell's restaurants.\[32\]›Over the next few years, Bell owned›and operated a number of restaurants›in southern California including four›called El Taco.\[34\] The tacos sold›at Bell's restaurants were many Anglo›Americans' first introduction to›Mexican food.\[32\] Bell sold the El›Tacos to his partner and built the›first Taco Bell in Downey in 1962.›Kermit Becky, a former Los Angeles›police officer, bought the first Taco›Bell franchise from Glen Bell in›1964,\[34\] and located it in›Torrance. The company grew rapidly,›and by 1967, the 100th restaurant›opened at 400 South Brookhurst in›Anaheim. In 1968, its first franchise›location east of the Mississippi›River opened in Springfield,›Ohio.\[35\]›- A hard-shell taco, made with a›prefabricated shell›- Common ingredients for North›American hard-shell tacos›- A crispy taco from a Sacramento,›California, taquería› Óïæô­óèåìì ôáãïó›Three soft-shell tacos with beef›filling at a restaurant in Helsinki,›FinlandTraditionally, soft-shelled›tacos referred to corn tortillas that›were cooked to a softer state than a›hard taco - usually by grilling or›steaming. More recently, the term has›come to include flour-tortilla-based›tacos mostly from large manufacturers›and restaurant chains. In this›context, *soft tacos* are tacos made›with wheat flour tortillas and filled›with the same ingredients as a hard›taco.\[36\]› Âòåáëæáóô ôáãï›Typical breakfast taco with eggs,›sausage and salsa The breakfast taco,›found in Tex-Mex cuisine, is a soft›corn or flour tortilla filled with›meat, eggs, or cheese, which can also›contain other ingredients.\[37\] Some›have claimed that Austin, Texas, is›the home of the breakfast taco.\[38\]›However, food writer and *OC Weekly*›editor Gustavo Arellano responded›that such a statement reflects a›common trend of "whitewashed"›foodways reporting, noting that›predominantly Hispanic San Antonio,›Texas, "never had to brag about its›breakfast taco love—folks there›just call it 'breakfast'".\[39\]› Éîäéáî ôáãï›Indian tacos, or *Navajo tacos*, are›made using frybread instead of›tortillas. They are commonly eaten at›pow-wows, festivals, and other›gatherings by and for indigenous›people in the United States and›Canada.\[40\]\[41\]›This kind of taco is not known to›have been present before the arrival›of Europeans in what is now the›Southwestern United States. Navajo›tradition indicates that frybread›came into use in the 1860s when the›government forced the tribe to›relocate from their homeland in›Arizona in a journey known as the›Long Walk of the Navajo. It was made›from ingredients given to them by the›government to supplement their diet›since the region could not support›growing the agricultural commodities›that had been previously used.\[42\]›- A puffy taco›- ›- A fish taco on frybread› Ðõææù ôáãïó¬ ôáãï ëéôó¬ áîä›tacodillas›Since at least 1978, a variation›called the "**puffy taco**" has been›popular. Henry's Puffy Tacos, opened›by Henry Lopez in San Antonio, Texas,›claims to have invented the›variation, in which uncooked corn›tortillas (flattened balls of masa›dough\[43\]) are quickly fried in hot›oil until they expand and become›"puffy".\[44\]\[45\] Fillings are›similar to hard-shell versions.›Restaurants offering this style of›taco have since appeared in other›Texas cities, as well as in›California, where Henry's brother,›Arturo Lopez, opened Arturo's Puffy›Taco in Whittier, not long after›Henry's opened.\[46\]\[47\] Henry's›continues to thrive, managed by the›family's second generation.\[44\]›Kits are available at grocery and›convenience stores and usually›consist of taco shells (corn›tortillas already fried in a›U-shape), seasoning mix and taco›sauce. Commercial vendors for the›home market also market soft taco›kits with tortillas instead of taco›shells.\[48\]\[49\]›The tacodilla contains melted cheese›in between the two folded tortillas,›thus resembling a quesadilla.\[50\]›See also›--------›References›----------›1. ^ ***a*** ***b*** "Where Did the›Taco Come From?". *Smithsonian›Magazine*. Archived from the original›on 2012-05-12. Retrieved 2012-05-16.›2. ^ ***a*** ***b*** Tatum, Charles›M., ed. (2013). "Tacos".›*Encyclopedia of Latino Culture: From›Calaveras to Quinceaneras \[3›Volumes\]*. Cultures of the American›Mosaic. Vol. 1. Greenwood / ABC-CLIO.›pp. 495-497. enc-lat-cult.›3. ^ ***a*** ***b*** "Definition:›Taco". Real Academia Española.›Archived from the original on›2012-06-16. Retrieved 2008-06-13.›Tortilla de maíz enrollada con›algún alimento dentro, típica de›México.›4. **^** de Echegaray, Eduardo›(1887). "Taco" \[Etymological›Dictionary of the Spanish Language\].›*Diccionario general etimológico de›la lengua española* (Scanned book)›(in Spanish). Vol. 5. Madrid. p.›481.{{cite encyclopedia}}: CS1 maint:›location missing publisher (link)›5. **^** Jesús Ventanas, *El jamón›Ibérico. De la dehesa al paladar.*,›Ediciones Mundi-Prensa, 2006, p. 102.›6. **^** Julio César, (2011), *El›gran libro de las tapas*, Ed. Grupo›Salsa, 2011, p. 45.›7. **^** Jesús Ventanas,›*Tecnología del jamón Ibérico: de›los sistemas tradicionales a la›explotación del aroma y del sabor,*›1st ed., Ediciones Mundi-Prensa,›2001, p. 193.›8. **^** José Bello Gutiérrez,›*Jamón curado: Aspectos científicos›y tecnológicos*, Editorial Díaz de›Santos, 2012, p. 239.›9. ^ ***a*** ***b*** Frances E.›Karttunen (1983). *An Analytical›Dictionary of Nahuatl*. University of›Oklahoma Press. ISBN 9780806124216.›Retrieved 14 March 2016.›10. **^** Florilegio Verbal Náhuatl›Archived 2017-09-25 at the Wayback›Machine, Nexos, Mar. 12, 2016›11. **^** Magazine, Smithsonian.›"Where Did the Taco Come From?".›*Smithsonian Magazine*. Archived from›the original on 2022-11-24. Retrieved›2023-01-28.›12. **^** "History of Mexican›Cuisine". Margaret Parker. Archived›from the original on 2 May 2008.›Retrieved 30 January 2015.›13. **^** "A Thumbnail History of›Mexican Food". Jim Conrad. Archived›from the original on 11 August 2007.›Retrieved 30 January 2015.›14. **^** Friesen, Katy June "Where›did the Taco come from?"›*Smithsonian* (May 3, 2012) Archived›November 24, 2022, at the Wayback›Machine (Accessed Nov. 24, 2022)›15. **^** Carrillo, Antonia (1836).›*Nuevo y sencillo arte de cocina,›reposteria y refrescos*. Mexico:›Imprenta de Santiago Perez. p. 108.›Retrieved 19 November 2023.›16. **^** Payno, Manuel (1861). *El›hombre de la situacion*. Mexico: Juan›Abadiano. p. 147. 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Ralat (8 July›2022), "Birria Is the Greatest Threat›to Taco Culture—and Its Savior",›*Texas Monthly*, archived from the›original on 10 July 2022, retrieved 5›December 2023›29. **^** Luke Tsai (21 November›2019), "The Bay Area's Hottest Taco›Trend Comes Courtesy of LA, Tijuana,›and Instagram", *Eater San›Francisco*, archived from the›original on 10 July 2020, retrieved 7›December 2023›30. **^** Freedman, Robert L. (1981).›*Human food uses: a cross-cultural,›comprehensive annotated›bibliography*. Westport, CT:›Greenwood Press. p. 152. ISBN›0-313-22901-5. Archived from the›original on 12 January 2023.›Retrieved 27 December 2011.›31. **^** Gilb, Dagoberto›(2006-03-19). "Taco Bell Nation".›*Los Angeles Times*. Archived from›the original on 2008-09-19. Retrieved›2008-07-24.›32. ^ ***a*** ***b*** ***c*** ***d***›***e*** "An Oral History of›Hard-Shell Tacos". *MEL Magazine*.›2019-10-10. Archived from the›original on 2019-10-16. Retrieved›2019-10-16.›33. **^** "Tacos, Enchilidas and›Refried Beans: The Invention of›Mexican-American Cookery". Oregon›State University. Archived from the›original on 2007-07-18. Retrieved›2008-07-14.›34. ^ ***a*** ***b*** "Company›Information". Taco Bell. August 9,›2011. Archived from the original on›August 12, 2011. Retrieved August 16,›2011.›35. **^** Wedell, Katie (August 3,›2015). "Local restaurateur remembered›as 'Mayor of Main Street'".›*Springfield News-Sun*. Cox Media›Group. Archived from the original on›August 17, 2016. Retrieved August 2,›2016.›36. **^** "Homemade Chorizo Soft›Tacos (recipe)". BigOven.com.›Archived from the original on›2009-06-18. Retrieved 2008-07-09.›37. **^** Stradley, Linda. "Breakfast›Tacos". What's Cooking America.›Archived from the original on›2008-06-11. 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