TACO TIME

                          

So let's talk tacos the unofficial national dish of Mexico which are as varied as they are delicious and can be found on practically every street corner. However, they are not made with hard Dorito-like shells and are rarely topped with shredded lettuce no matter what the Taco Bells worldwide would have you believe.

                    

The taco predates the arrival of the Spanish in Mexico. 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. Writing at the time of the Spanish conquistadors, Bernal Dias del Castillo documented the first taco feast enjoyed by Europeans was a meal which Hernan Cortez, the conqueror of Mexico, arranged for his captains in Coyoacan which is now known for its cobblestone streets, colonial architecture, and the bright-blue Museum of Frida Kahlo showcasing her life and work.   

Check out the virtual tour of Frida's blue house at: 

https://www.museofridakahlo.org.mx/en/the-blue-house/virtual-tour/

 

                                        Hernan Cortez, the Spanish conqueror of Mexico 

                  

Before we get into the nitty gritty, let’s lay out the basics that every Mexican food lover should know. Authentic Mexican tacos in their most common form are served up with lightly, but deliciously greasy corn tortillas as their staple base, and then loaded with the meats and fillings of your choice before being topped off with cebollita and cilantro (diced onion and cilantro) and a whole host of spicy sauces, frijoles (beans), and a healthy squeeze of lime. To eat a taco you need confidence, a big mouth, and a solid grip.

Delicious and historic the taco forms part of the cultural and gastronomic diversity of Mexico. Whether it be a taco al pastor, carnitas, longaniza, cochinita, barbacoa, birria, carne asada, chicken, chile, nopal with cheese, grasshoppers, or many other options, the taco has an incredible variety that suits all kinds of tastes and it is a heaven for those who can’t tolerate gluten.  Almost everything in Mexico starts with corn. Although its origin is unknown, it is believed that the taco was born as the basis of an Olmec diet thanks to the first traces of nixtamalized corn.

Nixtamalization is a process for the preparation of maize in which the corn is soaked and cooked in an alkaline solution, usually limewater, washed, and then hulled. Nixtamal can be ground to produce the dough known as masa from which tortillas, tamales, tlacoyos, etc. are made or it can be left whole and boiled again to produce the puffed up boiled corn used in posole. Nixtamalization was invented in ancient Mesoamerica, now Mexico and central America, over 3500 years ago. 

 Being introduced to fish tacos in Ensenada is one fond memory.

Seafood tacos which are our favorite are perhaps one of the greatest culinary legacies the Mexican Pacific Coast has blessed us with. Typically made from breaded white fish these tacos are served up in traditional corn tortillas before being topped with lettuce (they are one of the only exceptions to the no-lettuce taco rule), spicy mayonnaise, and something else which is a well-kept secret.  

                        

Pico de Gallo, also called salsa fresco or salsa cruda, is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, Serrano peppers, with salt, cumin, lime juice, and cilantro. And the above photograph is a representation of this marvelous concoction. 

                             

Introducing our daughter to fish tacos in Ensenada way way back when!   

            

                              

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 including lettuce or cabbage, pico de gallo, avocado, and a sour cream or a citrus/mayonnaise sauce all of which are placed on top of a corn or flour tortilla. The above photo was taken many years ago at our very, very favorite fish taco stand  which is still thriving.  

               

                               

Another regional taco is the birria taco which is popular in Jalisco, the state of its origin. A slow-cooked goat (or lamb) stew, birria is commonly loaded onto a tortilla and enjoyed for breakfast.  Having said that, one of our favorite taco stands in Puerto Vallarta serves up birria tacos irregardless of the time of day and eating a taco on the street is always a good thing.  

                               

Tacos de carnitas (deep-fried pork) are also a common option in the state of Jalisco where Puerto Vallarta is located and many would say they make for one of the best authentic taco fillings.  The above image of locals and taxi drivers lined up for tacos of carnitas in a nearby outlying area of Puerto Vallarta I believe is a good indication for yummy tacos!  

                                  

Waiting in line for a birria (goat) taco with the locals in Old Town Puerto Vallarta is worth the wait since I believe they know what's best from practical experience and the street ambiance can't be beat!  

 

Tacos de cabeza (head), the lengua (tongue), or the labios (lips) are very traditional.  I think I will pass, but maybe I should give it a try since I am a firm believer that locals usually know best. 

                            

So what are street tacos? Mexican street tacos are smaller tacos typically served on corn tortillas. They are small in size making it easier for a “street traveler” to enjoy a quick meal on the go. The filling is served on two small corn tortillas so that they don't rip or tear when piled high with toppings. This is one popular local taco stand which is always doing a brisk business.

Authentic tacos are only topped with fresh cilantro leaves and finely diced white onions. Then comes the meat itself. You'll find Mexican tacos filled with marinated meat like flank steak. The marinade usually contains oregano, ground black pepper, cumin, paprika, lime juice, and chilies.

Enjoying goat tacos in Old Town, Puerto Vallarta is a family affair. Yum, yum!

And if memory serves me correctly, this is a breaded fish taco to die for!

This street taco stand in Old Town is always packed.  Word certainly gets around!  

Traditional Mexican tacos are called street tacos. They are typically served on corn tortillas and are stuffed with meat. Traditional toppings include onions, cilantro, and salsa. There is no lettuce, tomatoes, or cheese in traditional street tacos. Those toppings have been added so that they more closely resemble the tacos that most North Americans are familiar with. 

                              

Sharing made-to-order fish tacos and a fresh all-natural fruit drink with our family is a ritual which never grows old. 

I sincerely appreciate your joining me and our family for some of our favorite fish tacos in the world. 

                                                           Until next time saludos! Laura 

And a special thanks to Marisma Fish Tacos which never disappoint!