However, this belief does a disservice to those states that have adopted the flour tortilla as an integral part of their regional cuisine. Flour was introduced to the Americas by European conquerors, and thus flour tortillas are not Pre-Hispanic. In the writings of Hernan Cortez, when he arrived at Coyoacán-a small village on the outskirts of what was then called Tenochitlan, now in the heart of Mexico City-Cortez was served pigs meat wrapped in corn tortillas. There is an element of truth to this perspective. There is a common belief that traditional tacos are made with corn tortillas, and that flour tortillas are somehow a type of Westernization. This is the first discussion that must take place-not in Mexico, but when dealing with American expats. They would carve out a hollow hole in the rock face, and then they would slide a rolled-up paper stuffed with dynamite called a taco into the hole to detonate the rock face and excavate the ore beneath_._ If this theory were true, I would not be surprised (knowing the Mexican culture) if the taco were then a pun-a double entendre in as much of the rolling of dynamite in paper as with the oh-so-common explosive gastronomical effects. One likely theory is that calling the word taco dates to the 18th Century from miners in the Silver Mines of Central Mexico. Though tortillas are a Pre-Hispanic invention with archaeological evidence of their existence dating back at least to 500 C.E., wrapping meat in a tortilla has not always been called a taco.
#Red iguana machacha tostadas free#
I welcome constructive discussion so as to better this guide, so please feel free to comment with your own taco experiences, or the unique taco native to your region-and I will make it a point to add it to the Taco Index. I have tried to remain objective throughout my research however I have attempted to add my own experience to this guide. I grew up in Mexico City and I now live in the state of Morelos.
I collect traditional salsa recipes from Mexico as well as the American Southwest, and I can say with some modicum of certainty that the salsa is as important to the taco as the cut of meat- perhaps even more so. Often one type of meat is fried at one stand, while another stand braises the same meat across the street with radically different results.
I must preface before we begin, there are no absolutes in the world of tacos. Therefore-though this is perhaps the most challenging endeavor I have ever attempted-I have decided to write an Expats Guide to Street Tacos in Mexico. I am also a Mexican cook who is enthralled by Mexican cuisine-especially Mexican street tacos. Growing up in Mexico City, my friends would take me to tacos stands throughout a night of social engagements and as the night would pass, we would find ourselves eating progressively cheaper and stranger tacos with incrementally spicier salsas to cover up exponentially lower quality meats, until we were basically eating pigeons and rats at dawn. Tacos have been a passion of mine for decades.
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