Taco

{{Short description|Mexican filled tortilla dish}} {{Other uses}} {{pp-semi|small=yes}} {{pp-move-indef}} {{Infobox food | name = Taco | image = File:001 Tacos de carnitas, carne asada y al pastor.jpg | caption = Three 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. | alternate_name = | place_of_origin = Mexico | region = | creator = | course = | type = Finger food | served = | main_ingredient = {{plainlist| * Tortilla * Protein source (animal or vegetable) }} | minor_ingredient = {{plainlist| * Vegetables * Cheese * Sauces }} | variations = | calories = | other = }}

A '''taco''' ({{IPAc-en|US|ˈ|t|ɑː|k|oʊ}}, {{IPAc-en|UK|ˈ|t|æ|k|əʊ}}, {{IPAc-es|lang|'|t|a|k|o}}) is a traditional Mexican dish 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, coriander, onion, tomatoes, and chiles.<ref>{{Cite journal |url=https://read.dukeupress.edu/hahr/article/94/1/153/10959/Planet-Taco-A-Global-History-of-Mexican-Food |access-date=2024-07-22 |journal=Hispanic American Historical Review |doi=10.1215/00182168-2390303 |title=Planet Taco: A Global History of Mexican Food |date=2014 |last1=Boyer |first1=Christopher R. |volume=94 |pages=153–154 |url-access=subscription }}</ref> Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.<ref>{{Cite book |last=Lemon |first=Robert |url=https://www.jstor.org/stable/10.5406/j.ctvh9w19c |title=The Taco Truck: How Mexican Street Food Is Transforming the American City |date=2019 |publisher=University of Illinois Press |isbn=978-0-252-04245-4 |doi=10.5406/j.ctvh9w19c|jstor=10.5406/j.ctvh9w19c }}</ref>

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.<ref name="smithsonian">{{cite magazine |url=http://www.smithsonianmag.com/arts-culture/Where-Did-the-Taco-Come-From.html |title=Where Did the Taco Come From? |magazine=Smithsonian Magazine |access-date=2012-05-16 |archive-date=2012-05-12 |archive-url=https://web.archive.org/web/20120512022734/http://www.smithsonianmag.com/arts-culture/Where-Did-the-Taco-Come-From.html |url-status=dead }}</ref><ref name=":1">{{Cite encyclopedia|title=Tacos|encyclopedia=Encyclopedia of Latino Culture: From Calaveras to Quinceaneras [3 Volumes]|publisher=Greenwood / ABC-CLIO|id=enc-lat-cult|date=2013|editor-last=Tatum|editor-first=Charles M.|series=Cultures of the American Mosaic|volume=1|pages=495–497}}</ref> ''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.''<ref name="DRAE">{{cite web|url=http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=taco|title=Definition: Taco|publisher=Real Academia Española|quote=Tortilla de maíz enrollada con algún alimento dentro, típica de México.|access-date=2008-06-13|archive-date=2012-06-16|archive-url=https://web.archive.org/web/20120616093710/http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=taco|url-status=live}}</ref> This meaning of the Spanish word "taco" is a Mexican innovation,<ref name=":1" /> 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."<ref name="DRAE"/> The etymological origin of this sense of the word is Germanic and has cognates in other European languages, including the French word {{Lang|fr|tache}} and the English word "tack".<ref>{{Cite encyclopedia|title=Taco|date=1887|encyclopedia=Diccionario general etimológico de la lengua española|url=https://archive.org/details/diccionariogener05echeuoft/page/n3/mode/1up?q=taco|last=de Echegaray|first=Eduardo|publication-place=Madrid|volume=5|page=481|language=Spanish|trans-title=Etymological Dictionary of the Spanish Language|type=Scanned book|format=}}</ref>

In Spain, the word "taco" can also be used in the context of Tacos de jamón: these are diced pieces of ham, or sometimes bits and shavings of ham leftover after a larger piece is sliced.<ref>Jesús Ventanas, ''El jamón Ibérico. De la dehesa al paladar.'', Ediciones Mundi-Prensa, 2006, p. 102.</ref> 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.<ref>Julio César, (2011), ''El gran libro de las tapas'', Ed. Grupo Salsa, 2011, p. 45.</ref><ref>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.</ref><ref>José Bello Gutiérrez, ''Jamón curado: Aspectos científicos y tecnológicos'', Editorial Díaz de Santos, 2012, p. 239.</ref>

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.<ref name="smithsonian" />

Indigenous origins are also proposed. One possibility is that the word derives from the Nahuatl word {{Lang|nah|tlahco}}, meaning "half" or "in the middle",<ref name="Karttunen" /> in the sense that food would be placed in the middle of a tortilla.<ref>[http://www.nexos.com.mx/?p=21200 Florilegio Verbal Náhuatl] {{Webarchive|url=https://web.archive.org/web/20170925072628/http://www.nexos.com.mx/?p=21200 |date=2017-09-25 }}, Nexos, Mar. 12, 2016</ref> Furthermore, dishes analogous to the taco were known to have existed in Pre-Columbian society—for example, the Nahuatl word {{Lang|nah|tlaxcalli}} (a type of corn tortilla).<ref name="Karttunen">{{cite book | title = An Analytical Dictionary of Nahuatl | author-first1= Frances E. |author-last1=Karttunen |author-link1=Frances Karttunen|publisher = University of Oklahoma Press |url = https://books.google.com/books?id=s4LURGT0h2AC | date = 1983 | isbn = 9780806124216 | access-date = 14 March 2016 }}</ref>

==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.<ref name=":2">{{Cite web |last=Friesen |first=Katy June |date=May 3, 2012 |title=Where Did the Taco Come From? |url=https://www.smithsonianmag.com/arts-culture/where-did-the-taco-come-from-81228162/ |url-status=live |archive-url=https://web.archive.org/web/20221124155012/https://www.smithsonianmag.com/arts-culture/where-did-the-taco-come-from-81228162/ |archive-date=2022-11-24 |access-date=2023-01-28 |website=Smithsonian Magazine |language=en}}</ref> 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.<ref name="History">{{cite web |archive-url=https://web.archive.org/web/20080502160526/http://www.iccjournal.biz/StudentScholars/Undergraduate/history_of_mexican_cuisine.htm|url=http://www.iccjournal.biz/StudentScholars/Undergraduate/history_of_mexican_cuisine.htm |title=History of Mexican Cuisine |access-date=30 January 2015 |publisher=Margaret Parker |url-status=usurped|archive-date = 2 May 2008}}</ref><ref name="History2">{{cite web |archive-url = https://web.archive.org/web/20070811132510/http://www.mexicanmercados.com/food/foodhist.htm | archive-date = 11 August 2007 |url=http://www.mexicanmercados.com/food/foodhist.htm |title=A Thumbnail History of Mexican Food |access-date= 30 January 2015 |url-status = usurped |publisher=Jim Conrad}}</ref> 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.<ref name=":2" />

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.<ref>{{cite book |last1=Carrillo |first1=Antonia |title=Nuevo y sencillo arte de cocina, reposteria y refrescos |date=1836 |publisher=Imprenta de Santiago Perez |location=Mexico |page=108 |url=https://books.google.com/books?id=XaZAAQAAMAAJ&q=Taco%20de%20tortilla |access-date=19 November 2023}}</ref> An early mention of the word taco comes from the novel ''El hombre de la situación'' (1861) by Mexican writer Manuel Payno:<ref>{{cite book |last1=Payno |first1=Manuel |title=El hombre de la situacion |date=1861 |publisher=Juan Abadiano |location=Mexico |page=147 |url=https://books.google.com/books?id=jD7sCvlFKNEC |access-date=19 November 2023}}</ref> {{quote|“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 disprove the claim that the first mention of the word "taco" in Mexico was in the same author's 1891 novel ''Los bandidos de Río Frío''.<ref>Yvonne [https://www.autostraddle.com/taco-tuesday-the-incomplete-history-of-tacos-305695/ "Taco Tuesday: The incomplete history of Tacos" ''Autostraddle'' (Sep. 3, 2015)] {{Webarchive|url=https://web.archive.org/web/20221124155012/https://www.autostraddle.com/taco-tuesday-the-incomplete-history-of-tacos-305695/ |date=2022-11-24 }} (Accessed Nov. 24, 2022)</ref>

It should also be noted that term ''taco'' was regional, specifically from Mexico City and surrounding areas, and that other regional names existed. In Guanajuato, Guerrero, Michoacán, and San Luis Potosí, the terms used were ''burrito'' and ''burro''; while in Yucatán and Quintana Roo the term used was ''codzito'' (coçito).<ref>{{Cite book |last=Ramos y Duarte |first=Féliz |url=https://books.google.com/books?id=u2xQAAAAMAAJ&q=burrito |title=Diccionario de Mejicanismos |publisher=Imprenta de Eduardo Dublan |year=1895 |page=98}}</ref><ref>{{cite book |last1=Santamaría |first1=Francisco J. |title=Diccionario de Mejicanismos |date=1959 |publisher=Editorial Porrúa |location=Mexico City |page=158 |edition=Second |url=https://archive.org/details/diccionariodemej00sant/page/158/mode/2up?view=theater&q=Taco |access-date=23 April 2024}}</ref><ref>{{cite web |title=Burrito |url=https://dem.colmex.mx/Ver/burrito |website=Diccionario del Español de México. |publisher=Colegio de México |access-date=23 April 2024}}</ref> 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.

In 2024, El Califa de León in Mexico City became the first taco stand to win a Michelin star.<ref>{{Cite news |last=Graham |first=Thomas |date=2024-05-18 |title=Fans queue round the block as tiny Mexican taco stand wins Michelin star |url=https://www.theguardian.com/world/article/2024/may/18/fans-queue-round-the-block-as-tiny-mexican-taco-stand-wins-michelin-star |access-date=2024-07-03 |work=The Guardian |language=en-GB |issn=0261-3077}}</ref>

==Traditional variations== [[File:01 Tacos al Pastor.jpg|thumb|right|Tacos al pastor made with adobada meat]] * '''Tacos al pastor''' ("shepherd style"), '''tacos de adobada''', or '''tacos árabes''' ("arab tacos") 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 like shawarma.<ref name="MexStreetTaco-Origin"/><ref name="MexStreetTaco-Types"/> This variation has roots in Mexico's Lebanese immigrant population.<ref name="katyWatsonBBC">{{Cite web |last=Watson |first=Katy |date=2 September 2015 |title=Sharwarma: Taco al pastor's culinary ancestor |url=https://www.bbc.com/news/magazine-33993719 |access-date=4 August 2022 |website=BBC}}</ref><ref>{{cite book |first=David |last=Sterling |title= Yucatán: Recipes from a Culinary Expedition |year= 2014| isbn=978-0292735811 |pages= 333, 358–363|publisher=University of Texas Press }}</ref><ref>{{cite web |first=David |last=Sterling |title= The Lebanese Connection, Yucatan: A Culinary Expedition |url= http://los-dos.com/culinary-expedition/verarticulo.php?IdArticulo=258 |archive-url= https://web.archive.org/web/20160426091335/http://los-dos.com/culinary-expedition/verarticulo.php?IdArticulo=258 |archive-date=26 April 2016 |date=26 April 2016|access-date=12 July 2022 }}</ref> * '''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.<ref name="MexStreetTaco-Origin">{{cite web |url=http://www.mexconnect.com/mex_/recipes/puebla/kgtacos1.html |title=Wrap It Up: A Guide to Mexican Street Tacos (Part One of Two) |access-date=2008-07-07 |first=Karen Hursh |last=Graber |publisher=Mexico Connect |archive-date=2009-02-20 |archive-url=https://web.archive.org/web/20090220121536/http://www.mexconnect.com/mex_/recipes/puebla/kgtacos1.html |url-status=live }}</ref><ref name="MexStreetTaco-Types">{{cite web |url=http://www.mexconnect.com/mex_/recipes/puebla/kgtacos2.html |title=Wrap It Up: A Guide to Mexican Street Tacos Part II: Nighttime Tacos |access-date=2008-07-07 |first=Karen Hursh |last=Graber |publisher=Mexico Connect |archive-date=2009-03-01 |archive-url=https://web.archive.org/web/20090301035818/http://www.mexconnect.com/mex_/recipes/puebla/kgtacos2.html |url-status=live }}</ref> * '''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.<ref name="MexStreetTaco-Origin"/><ref name="MexStreetTaco-Types"/> * '''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.<ref name="MexStreetTaco-Origin"/><ref name="MexStreetTaco-Types"/><ref name="Shrimp Tacos">{{cite web |url=http://www.mexconnect.com/articles/3447-shrimp-and-nopal-tacos-tacos-de-camaron-y-nopalitos |title=Tacos de camaron y nopalitos |access-date=2009-08-14 |first=Karen Hursh |last=Graber |publisher=Mexico Connect |archive-date=2009-08-09 |archive-url=https://web.archive.org/web/20090809133534/http://www.mexconnect.com/articles/3447-shrimp-and-nopal-tacos-tacos-de-camaron-y-nopalitos |url-status=live }}</ref> * '''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<ref name="Buche">{{cite web |url=http://www.burritoblog.com/2006/04/buche_yummy_pig.html |title=The Burrito Blog&nbsp;— Buche |access-date=2008-07-26 |first=Jonah |last=Feld |year=2006 |archive-date=2008-05-26 |archive-url=https://web.archive.org/web/20080526045244/http://www.burritoblog.com/2006/04/buche_yummy_pig.html |url-status=live }}</ref>).<ref name="MexStreetTaco-Origin"/><ref name="MexStreetTaco-Types"/> * '''Tacos de lengua''' (beef tongue tacos),<ref>{{cite book|last=Bourdain|first=Anthony|author-link=Anthony Bourdain|title=Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook|url=https://books.google.com/books?id=gcGggJOrmDAC&pg=PA85|date=7 June 2010|publisher=A&C Black|isbn=978-1-4088-0914-3|page=85}}</ref> 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."<ref>{{cite book|last=Herrera-Sobek|first=Maria|title=Celebrating Latino Folklore: An Encyclopedia of Cultural Traditions &#91;3 volumes&#93;|url=https://books.google.com/books?id=lY-tY62V1FIC&pg=PA697|date=16 July 2012|publisher=ABC-CLIO|isbn=978-0-313-34340-7|pages=697}}</ref> [[File:Tacos de Pescado.jpg|thumb|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.<ref name="MexStreetTaco-Origin"/><ref name="MexStreetTaco-Types"/> * '''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.<ref name="MexStreetTaco-Origin"/><ref name="MexStreetTaco-Types"/> * '''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.<ref name="MexStreetTaco-Origin"/><ref name="TacosSudadosRecipe">{{cite web |url=http://cocina-mexico.com/ingles/menu/typical_food/20.html |title=Tacos Sudados (Mexican recipe) |access-date=2008-07-09 |publisher=Mexican Cuisine |archive-date=2011-07-08 |archive-url=https://web.archive.org/web/20110708172018/http://cocina-mexico.com/ingles/menu/typical_food/20.html |url-status=live }}</ref> *'''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.<ref>{{Citation | author = José R. Ralat | title = Birria Is the Greatest Threat to Taco Culture—and Its Savior| newspaper = Texas Monthly | page = | date = 8 July 2022 | url = https://www.texasmonthly.com/food/birria-tacos-tex-mexplainer/ |archive-url= https://web.archive.org/web/20220710193438/https://www.texasmonthly.com/food/birria-tacos-tex-mexplainer/ |archive-date= 10 July 2022 |access-date= 5 December 2023}}</ref><ref>{{Citation | author = Luke Tsai| title = The Bay Area's Hottest Taco Trend Comes Courtesy of LA, Tijuana, and Instagram | newspaper = Eater San Francisco | page = | date = 21 November 2019 | url = https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram | archiveurl = https://web.archive.org/web/20200710183652/https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram | archivedate = 10 July 2020 |access-date= 7 December 2023}}</ref>

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. thumb|right|Greek taco with feta cheese <gallery class="center" widths="220" heights="180"> File:Carnitas.jpg|Tacos made with a carnitas filling File:Tacos.jpg|Grilled shrimp taco File:Tacos de suadero.jpg|Tacos de suadero (grey) and chorizo (red) being prepared at a taco stand File:Barbacoa taco.jpg|Barbacoa tacos File:Taco al pastor-1.jpg|Taco al pastor with guacamole File:A variety of tacos from Chilangos Mexican Grill in Plantation, Florida.jpg|A variety of tacos, including quesabirria, suadero, chorizo and carnitas. </gallery>

==Non-traditional variations== ===Hard-shell tacos=== {{Main|Hard-shell taco}}

The hard-shell or crispy taco is a tradition that developed in the United States. 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.<ref name="AmericanTaco">{{cite news|url=http://www.latimes.com/features/magazine/west/la-tm-tacobell12mar19,0,3787670.story|title=Taco Bell Nation|last=Gilb|first=Dagoberto|date=2006-03-19|work=Los Angeles Times|access-date=2008-07-24|archive-date=2008-09-19|archive-url=https://web.archive.org/web/20080919054635/http://www.latimes.com/features/magazine/west/la-tm-tacobell12mar19,0,3787670.story|url-status=live}}</ref> 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 {{Lang|es|tacos dorados}} ("golden tacos") in Spanish,<ref name=":0">{{Cite web|url=https://melmagazine.com/en-us/story/an-oral-history-of-hard-shell-tacos|title=An Oral History of Hard-Shell Tacos|date=2019-10-10|website=MEL Magazine|language=en-US|access-date=2019-10-16|archive-date=2019-10-16|archive-url=https://web.archive.org/web/20191016061710/https://melmagazine.com/en-us/story/an-oral-history-of-hard-shell-tacos|url-status=live}}</ref> a name that they share with taquitos.

Various sources credit different individuals with the invention of the hard-shell taco, but all of those credited seem to have been reproducing a dish that already existed.<ref name=":0" /> Beginning from the early part of the twentieth century, various types of tacos became popular in the US, especially in Texas and California but also elsewhere.<ref name="HistoryA">{{cite web |url=http://food.oregonstate.edu/ref/culture/mexico_smith.html |title=Tacos, Enchilidas and Refried Beans: The Invention of Mexican-American Cookery |access-date=2008-07-14 |publisher=Oregon State University |archive-url = https://web.archive.org/web/20070718154326/http://food.oregonstate.edu/ref/culture/mexico_smith.html |archive-date = 2007-07-18}}</ref> By the late 1930s, 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.<ref name=":0" /> The first US-published cookbook to provide a recipe for a hard-shell taco was ''The Good Life: New Mexican food'' by Fabiola Cabeza de Baca Gilbert, published in Santa Fe, New Mexico in 1949.<ref name="Freedman">{{cite book|url=https://books.google.com/books?id=0NSkexpQVDgC&q=THE+GOOD+LIFE%3B+NEW+MEXICAN+FOOD+Fabiola+Cabeza+de+Vaca+Gilbert&pg=PA152|title=Human food uses: a cross-cultural, comprehensive annotated bibliography|last=Freedman|first=Robert L.|publisher=Greenwood Press|year=1981|isbn=0-313-22901-5|location=Westport, CT|page=152|access-date=27 December 2011|archive-date=12 January 2023|archive-url=https://web.archive.org/web/20230112041821/https://books.google.com/books?id=0NSkexpQVDgC&q=THE+GOOD+LIFE%3B+NEW+MEXICAN+FOOD+Fabiola+Cabeza+de+Vaca+Gilbert&pg=PA152|url-status=live}}</ref>

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'' at the Mitla Cafe, owned by Lucia and Salvador Rodriguez, across the street from another of Bell's restaurants.<ref name=":0" /> Over the next few years, Bell owned and operated a number of restaurants in southern California including four called El Taco.<ref name="company">{{cite web|url=http://www.tacobell.com/company/|title=Company Information|date=August 9, 2011|publisher=Taco Bell|url-status=live|archive-url=https://web.archive.org/web/20110812223309/http://www.tacobell.com/company|archive-date=August 12, 2011|access-date=August 16, 2011}}</ref> The tacos sold at Bell's restaurants were many Anglo Americans' first introduction to Mexican food.<ref name=":0" /> Bell sold the El Taco restaurants to his partner and built the first Taco Bell in Downey in 1962. Two years later he began selling franchises, and by 1967 had 100 locations.<ref name="company" />

<gallery class="center" caption="" widths="220px" heights="180px"> File:NCI Visuals Food Taco.jpg|A hard-shell taco, made with a prefabricated shell

File:Taco ingredients.jpg|Common ingredients for North American hard-shell tacos

File:Picture of crispy taco from taqueria in sacramento, ca.jpg|A crispy taco from a Sacramento, California, taquería </gallery>

===Soft-shell tacos=== [[File:Tacos at restaurant Chalupa.jpg|thumb|Three soft-shell tacos with beef filling at a restaurant in Helsinki, Finland]] Traditionally, soft-shelled tacos are made using corn tortillas 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 that context, ''soft tacos'' are tacos made with wheat flour tortillas and filled with the same ingredients as a hard taco.<ref name="BigOven">{{cite web |url=http://www.bigoven.com/14723-(Homemade-Fresh)-Chorizo-Soft-Tacos-recipe.html |title=Homemade Chorizo Soft Tacos (recipe) |access-date=2008-07-09 |publisher=BigOven.com |archive-date=2009-06-18 |archive-url=https://web.archive.org/web/20090618214310/http://www.bigoven.com/14723-(Homemade-Fresh)-Chorizo-Soft-Tacos-recipe.html |url-status=live }}</ref>{{clear}}

===Breakfast taco=== thumb|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.<ref name="BreakfastTaco">{{cite web |url=http://whatscookingamerica.net/Eggs/BreakfastTaco.htm |title=Breakfast Tacos |access-date=2008-07-09 |first=Linda |last=Stradley |publisher=What's Cooking America |archive-date=2008-06-11 |archive-url=https://web.archive.org/web/20080611133114/http://whatscookingamerica.net/Eggs/BreakfastTaco.htm |url-status=live }}</ref> Some have claimed that Austin, Texas, is the home of the breakfast taco.<ref>[http://austin.eater.com/2016/2/19/11060078/breakfast-taco-austin-history How Austin Became the Home of the Crucial Breakfast Taco] {{Webarchive|url=https://web.archive.org/web/20160317145814/http://austin.eater.com/2016/2/19/11060078/breakfast-taco-austin-history |date=2016-03-17 }}, Eater Austin, Feb. 19, 2016,</ref> 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'{{-"}}.<ref>{{Citation | last = Arrellano | first = Gustavo | title = Who Invented Breakfast Tacos? Not Austin - and People Should STFU About It | newspaper = OC Weekly | date = 23 February 2016 | url = http://www.ocweekly.com/restaurants/who-invented-breakfast-tacos-not-austin-and-people-should-stfu-about-it-6992058 | access-date = 14 March 2016 | archive-date = 10 March 2016 | archive-url = https://web.archive.org/web/20160310033522/http://www.ocweekly.com/restaurants/who-invented-breakfast-tacos-not-austin-and-people-should-stfu-about-it-6992058 | url-status = live }}</ref>

===Indian taco=== 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.<ref name="FryBread">{{cite web |url=http://www.whatscookingamerica.net/History/NavajoFryBread.htm |title=Navajo Fry Bread and Indian Tacos: History and Recipes of Navajo Fry Bread and Indian Tacos |access-date=3 January 2014 |publisher=Linda Stradley |archive-date=25 December 2013 |archive-url=https://web.archive.org/web/20131225050427/http://whatscookingamerica.net/History/NavajoFryBread.htm |url-status=live }}</ref><ref name="Indian_taco">{{Cite web |url=http://www.2theadvocate.com/news/suburban/40494777.html |title=Hundreds attend powwow |access-date=3 January 2014 |publisher=Louisiana Broadcasting LLC and Capital City Press LLC |archive-url=https://web.archive.org/web/20090304182126/http://www.2theadvocate.com/news/suburban/40494777.html |archive-date = 4 March 2009}}</ref>

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.<ref name = smithsonianmag>{{cite web | url = http://www.smithsonianmag.com/people-places/frybread.html | title = Frybread | access-date = 2012-01-20 | last = Miller | first = Jen | work = Smithsonian.com | archive-date = 2013-12-02 | archive-url = https://web.archive.org/web/20131202172556/http://www.smithsonianmag.com/people-places/frybread.html | url-status = dead }}</ref>

<gallery class="center" caption="" widths="220px" heights="160px"> File:Puffy taco.jpg|A puffy taco File:Frybread pop-up - November 2023 - Sarah Stierch 04.jpg|A frybread taco File:Huna Fish Taco.jpg|A fish taco on frybread </gallery>

===Puffy tacos, taco kits, and tacodillas=== Since at least the late 1930s, a variation called the "'''puffy taco'''" has been popular in the Lower Rio Grande Valley and the surrounding area. Henry's Puffy Tacos, opened by Henry Lopez in San Antonio, Texas, popularized the variation,<ref name="j941">{{cite web | last=Ralat | first=José R. | title=The Delicate History of the Puffy Taco | website=Texas Monthly | date=2020-03-18 | url=https://www.texasmonthly.com/food/the-delicate-history-of-the-puffy-taco/ | access-date=2025-05-03}}</ref> in which uncooked corn tortillas (flattened balls of masa dough<ref name="Saveur Tortilla Recipe">{{cite magazine |url=http://www.saveur.com/food/classic-recipes/corn-tortillas--51762.html |title=Homemade Corn Tortillas (recipe from ''Saveur'') |access-date=2008-11-10 |magazine=Saveur |year=2003 |url-status=dead |archive-url=https://web.archive.org/web/20080829172957/http://www.saveur.com/food/classic-recipes/corn-tortillas--51762.html |archive-date=2008-08-29 }}</ref>) are quickly fried in hot oil until they expand and become "puffy".<ref name=TexasCooking>{{cite web|last=Lankford|first=Randy|title=Henry's Puffy Tacos – San Antonio|url=http://www.texascooking.com/features/sept2005_henrys_tacos.htm|work=TexasCooking.com|publisher=Mesquite Management, Inc.|access-date=26 December 2011|archive-date=25 January 2012|archive-url=https://web.archive.org/web/20120125085355/http://www.texascooking.com/features/sept2005_henrys_tacos.htm|url-status=live}}</ref><ref name="Saveur Recipe">{{cite magazine |url=http://www.saveur.com/article/food/Puffy-Tacos |title=Puffy Tacos (recipe from ''Saveur'') |access-date=2008-07-26 |magazine=Saveur |year=2003 |url-status=dead |archive-url=https://web.archive.org/web/20080907064859/http://www.saveur.com/article/Food/Puffy-Tacos |archive-date=2008-09-07 }}</ref> 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.<ref name="Arturo’s">{{cite web |url=http://www.laweekly.com/2008-07-24/eat-drink/the-air-in-there/ |title=Getting Stuffed at Arturo's Puffy Taco |access-date=2011-08-14 |first=Jonathan |last=Gold |work=LA Weekly |publisher=LA Weekly LP |date=2008-07-23 |archive-date=2013-12-24 |archive-url=https://web.archive.org/web/20131224114335/http://www.laweekly.com/2008-07-24/eat-drink/the-air-in-there/ |url-status=live }}</ref><ref name="PuffyAustin">{{cite news |first=Barbara |last=Chisholm |title=The Puffy Taco Invasion |url=http://www.austinchronicle.com/gyrobase/Issue/story?oid=oid:208403 |work=The Austin Chronicle |volume=23 |issue=35 |date=2004-04-30 |access-date=2011-08-14 |publisher=Austin Chronicle Corp |archive-date=2007-04-07 |archive-url=https://web.archive.org/web/20070407160303/http://www.austinchronicle.com/gyrobase/Issue/story?oid=oid%3A208403 |url-status=live }}</ref> Henry's continues to thrive, managed by the family's second generation.<ref name=TexasCooking/>

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.<ref name="OLP Taco Kit">{{cite web |url=http://www.ciao.co.uk/Old_El_Paso_Taco_Dinner_Kit__5314334 |title=Old El Paso Taco Dinner Kit |access-date=2008-07-08 |publisher=Ciao! Shopping Intelligence&nbsp;— UK (blog) |archive-url=https://web.archive.org/web/20080614022018/http://www.ciao.co.uk/Old_El_Paso_Taco_Dinner_Kit__5314334 |archive-date=2008-06-14 |url-status=dead }}</ref><ref name="Ortega Taco Kit">{{cite web |url=http://www.ortega.com/products/taco-meal-kits |title=Ortega Taco Kits |access-date=2014-03-04 |publisher=B&G Foods |archive-date=2018-08-17 |archive-url=https://web.archive.org/web/20180817002204/http://www.ortega.com/products/taco-meal-kits |url-status=dead }}</ref>

The tacodilla contains melted cheese in between the two folded tortillas, thus resembling a quesadilla.<ref name="Tacodilla">{{cite web|url=http://honestfare.com/green-tomato-and-corn-tacodillas/|title=Green tomato and corn tacodillas|date=June 1, 2010|work=Honest Fare|access-date=13 November 2010|archive-date=8 August 2020|archive-url=https://web.archive.org/web/20200808234039/http://honestfare.com/green-tomato-and-corn-tacodillas/|url-status=live}}</ref>

=== Black tacos === Black tacos, also known as Black people tacos, are tacos made with traditionally African-American ingredients. Found in multiple cities across the United States, Black tacos originated out of the historical closeness between Black and Latino neighborhoods. The fillings can include meats like oxtail, ground turkey, fried chicken, or pork chops, or vegetarian fillings such as black-eyed peas or sweet potatoes. While traditional Mexican tacos often rely on a sauce for flavoring, Black tacos place more emphasis on the seasoning of the filling. These seasonings often draw more influence from African-American cuisine than Mexican cuisine; as Taylor Mason, owner of Taylor's Tacos in Chicago, notes, "[Tacos] are not traditionally Black, but our preparation is Black: slow-cooked with cayenne and garlic powder, not oregano and chilies…. We braise our meats instead of searing them."<ref>{{Cite web |last=Lasseter |first=Mary Beth |date=2022-07-15 |title=Black Tacos {{!}} Southern Foodways Alliance - Southern Foodways Alliance |url=https://www.southernfoodways.org/black-tacos/ |access-date=2026-05-30 |language=en-US}}</ref><ref>{{Cite web |last=Washington |first=Aaricka |date=2024-06-14 |title=Tacos Made The Black Angeleno Way |url=https://laist.com/news/food/tacos-made-the-black-angeleno-way |access-date=2026-05-30 |website=LAist |language=en}}</ref>

==See also== {{portal|Food|Mexico}} {{Div col|colwidth=22em}} * Arepa * Banh xeo * Birria taco * Burrito * Choco Taco * Fajita * French tacos * Gyros * Korean taco * Pupusas * Taco rice * Taco salad * Taco soup * Tacos de canasta * Tlayuda * Tostada * Tunnbröd {{div col end}}

==References== {{reflist}}

==Bibliography== * {{cite book |last=Arellano |first=Gustavo |year=2012 |title=Taco USA: How Mexican Food Conquered America |publisher=Scribner |location=New York |isbn=978-1-4391-4861-7 }} * {{cite book |first1=Déborah |last1=Holtz |first2=Juan Carlos |last2=Mena |year=2012 |title=La Tacopedia: Enciclopedia del Taco |publisher=Trilce Ediciones |isbn=978-607-7663-35-5 |language=es}} * {{cite book |last=Pilcher |first=Jeffrey M. |title=Planet Taco: A Global History of Mexican Food |year=2012 |publisher=Oxford University Press |location=New York |isbn=978-0-19-974006-2 }}

==External links== {{sisterlinks|taco|c=no|b=no|cookbook=yes}}

{{Mexican cuisine}} {{Street food}} {{Authority control}}

Category:Tortilla-based dishes Category:Mexican cuisine Category:Mesoamerican cuisine Category:Cuisine of the Southwestern United States Category:Belizean cuisine Category:Pre-Columbian Native American cuisine Category:Post-Columbian Native American cuisine Category:Fast food Category:Cuisine of New Mexico Category:Mexican Spanish Category:Street food Category:Tex-Mex cuisine Category:Mexican-American cuisine Category:Street food in Mexico Category:Taco