The Immense Popularity of the Taco in America

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Written by: Amanda Csolak for Spice Station Silver Lake

“It’s Taco Tuesday!” is a popular phrase often heard amongst taco fans all across America. Whether you’re out at your local favorite Mexican restaurant, popping by your neighborhood taco food truck, or making them yourself at home, tacos have become a staple meal in many American homes. But just how did this tasty Mexican-influenced food make its way into our hearts? This article will discuss the history of the taco, its significance in American culture, and the many different ways a taco can be made. Plus as always, I’ll include a little recipe for you at the bottom to make some of the best tacos you’ve ever tasted with some surprise ingredients that will leave you wanting more. 

The History of the Taco

The taco that we all know and love today is quite different from the version natives in Mexico were eating long before it became the popular Tuesday night meal that it is today in the United States.

So where did one of America’s top favorite comfort foods come from? Let’s break down the history of what is arguably one of the best foods in existence.  

The exact origins of the taco begin with one ingredient, corn. Approximately around 3,000 BC, the Mexican people excavated the “Valle de Tehuac”, or Tehuacán Valley matorral, a xeric shrubland ecoregion located in Central Mexico, and then hybridized grasses to create the corn plant. Indigenous people of the time believed corn to be the seed of life. Corn was revered by the ancient civilizations for being a life-sustaining food, quite literally keeping them alive. 

Though there are no documented records that can trace back the exact history of the taco, historians can pinpoint the origin of the corn tortilla, a staple food item used to make a traditional Mexican taco. Without the corn tortilla, there would be no taco. 

The invention of the corn tortilla has been discovered to have originated around the mid-15th century. You see, in order to grind corn husks down to a fine corn flour, necessary to making corn tortillas, the corn kernels have to be nixtamalized, a treatment involving boiling and soaking corn with calcium hydroxide (“cal”). Historians can date the first evidence of nixtamalized corn back to a Mesoamerican civilization, the Olmec culture, meaning they likely made a basic corn flatbread or tortillas in their regular diets.

One of the first to enjoy a taco like food was, Moctezuma I, the second Aztec emperor of Mexico, who ruled from 1440-1469, was said to have used these corn tortillas to scoop and contain food that had been cooked using a hot stone preparation. 

The Evolution of the Taco

The taco has come a long way since its origin days. You can’t travel through any city without finding somewhere to eat a taco. They exist in every form, from beef tacos to fish tacos and even tacos with steak or pulled pork. There are even vegan options available in most restaurants and taco stands today. But in its origin days, the taco wasn’t as fancy or complex as it is today. The toppings most Americans think of, the lettuce, tomatoes and cheese, simply weren’t a part of the original taco. In fact, the taco as we know it today, is less than one-hundred years old.

Ancient Mesoamerican cultures filled their soft corn tortillas and stuffed them with fillings such as fish and cooked organ meat, which sounds less than appealing to most modern taco fans, but for the people of the time it was a staple meal that offered vital energy and nutrients. These people may have been the first to invent the taco, but they didn’t refer to it by that word. The word “taco” is actually quite a new word. 

The word “taco” traces back to the 19th century in the booming silver mines of Mexico. By this time, the taco was known as the food of the working class citizens, including the hard working silver miners who likely named the taco after an explosive. Experts believe the word initially referred to gunpowder that was wrapped in a piece of thin paper, this early form of dynamite was used to blow holes into the rock face and allow the miners to excavate the ore. With the similar appearance, its easy to see how the taco got its modern moniker. 

From there, tacos popularity spread throughout Mexico and Taquerias, a food cart or restaurant specializing in tacos and other Mexican meals, began appearing throughout the country. 

At the time, many Mexican railroad workers and miners, would travel to America for work, bringing their wives and families with them. Their wives often would bring food from their culture, like chili con carne and tacos, to the streets of Texas cities such as San Antonio, selling these tasty Mexican foods to Americans. These women, known as Chili Queens, are credited with the invention of the Tex-Mex cuisine. The creation of Tex-Mex led to the modern taco we all love today, with people adding ingredients found regionally such as ground beef, cheese, lettuce and tomato. 

Dissecting the Authentic Mexican Taco  

Places like Taco Bell may have popularized the hard-shell taco first created by Mexican-American taco stand owners, but the taco of today is nothing like the original. If you’re looking for a truly authentic Mexican taco you will want to make sure the taco consists of the following characteristics:

• Authentic Mexican tortillas are made using corn, rarely flour
• A true Mexican taco will never involve a hard shell tortilla
• Mexican tacos are commonly topped with cabbage, cilantro, and white onion
• Cheese and sour cream are not usually found on a Mexican taco
• Surprisingly, a traditional Mexican taco isn’t spicy
• An authentic, Mexican taco’s meat is marinated using spices like chilis, cumin, lime, oregano, and paprika, and is then sprinkled with salt and pepper after it is cooked.

Tacos in Mexico have some common roots, but with the vast and diverse cultural influences from all over the country, each region adds its own unique twist. From the fresh seafood tacos of Baja to the spicy pastor tacos of Mexico City, there’s a world of flavors to explore. So while there’s a shared taco heritage, don’t expect them to taste the same everywhere! Whether it’s the ingredients, the method of cooking, or the type of tortilla used, every region in Mexico offers its own delicious take on this beloved dish. So next time you’re munching on a taco, remember that it’s a bite of a rich and varied culinary tradition.

Finding Mexican [TAG28] in America

If you’re like me, you enjoy cooking and trying new foods, and if you haven’t yet tried an authentic mexican taco than I’ve got you covered. In order to make the best, you need the best ingredients and that includes the best spices. The absolute best place to find every spice you can imagine is right here at Spice Station Silverlake. Not only does Spice Station have everything you need for that authentic taco tuesday night, they have unique spices from all over the world that you simply won’t find anywhere else. 

Easy and Authentic Mexican Street Taco Recipe

Quick, easy and authentic carne asada street tacos topped with cotija cheese, onion, cilantro and fresh lime juice. Delicious!

Prep Time: 1 Hour and 15 minutes

Cook Time: 15 minutes

Total Time: 1 Hour and 30 minutes

Yields: 4 servings

Equipment You’ll Need: One medium sized and one large mixing bowl, a mortar and pestle for grinding dry spices, and a large skillet. 

Ingredients:

• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 2 tsp. Chili blend 7 powder or chili powder
• 1 tbsp. Cumin seeds, ground
• 1 tsp. dried Mexican oregano
• 1 ½ pounds skirt steak, cut into 1/2-inch pieces
• 12 mini corn tortillas, warmed
• ¾ cup diced white onion
• ½ cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

Instructions:

1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili blend 7 powder, cumin and oregano.
2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour, or up to 4 hours, turning the bag occasionally.
3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
4. Serve steak in tortillas, topped with onion, cilantro and lime.

Frequently Asked Questions

Can Thai food contain cumin?

Cumin is one the most common spices in Thai cooking. Combining cumin with ginger, garlic, coriander and other spices can create a variety of flavours that are characteristic for many Thai dishes.

Stir-fries are a popular use of cumin in Thai cooking. Cumin can be used in marinades, dressings, sauces, and other preparations. While cumin gives Thai food its distinctive flavour, other spices are also at play.

Unique flavours are added by fish sauce, garlic cloves, ginger, and chilli peppers. You can create Thai-inspired signature dishes by combining spices in different proportions.

Cumin is a key ingredient in Thai cuisine and can be found in many of the traditional Thai dishes. The complex flavours of cumin add a special flavor to Thai cuisine. Cumin can be used to add unique spices to many Thai dishes.

By adding spices such as cumin to their dishes, chefs can create delicious and unique flavours that capture the essence of Thai cooking. The answer is yes, cumin is an essential component of many Thai traditional dishes.

What are the Primary Flavours In Thai Cooking?

Thai cuisine includes several distinct regional cuisines. These include Northern Thai food, Central Thai food, Southern Thai food, Eastern Thai food, Western Thai food, and Northeastern Thai. Each region has its own unique flavour profile.

Thai food contains many flavors.

Thais love sweetness because it makes their dishes more delicious. Sweet ingredients such as palm sugar (gula melaka) and coconut milk play a significant role in Thai cuisine.

Thailand is also a popular place for sourness. Hot dishes are often paired with sour foods. This helps to balance the heat.

Thai food includes spicy food. Thai dishes often use spices such as chili pepper, galangal or ginger root.

What are the most common spices, condiments and seasonings that Thais use in their cuisine?

Thai cuisine is a combination of influences from all over Asia. Its roots lie in India and China, along with Southeast Asia.

Freshness, the essential ingredient of Thai cuisine, is key. It is easier to get the best flavour from ingredients if they are picked earlier and cooked quickly. This is why meat, fish, vegetables, fruits, herbs, nuts, seeds, and grains are often eaten raw and served hot.

Spices and sauces add complexity and fragrance to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. These are often used.

Statistics

• According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)

External Links

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• PubMed: Inflammation and Metabolism Acute - PubMed


• PubMed: Aging, inflammation, and the environment

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• Validation and development of Novel Lifestyle Inflammation Scores. - PMC


• PubMed: Molecular mechanisms of curcumins suppressing tumorigenesis, angiogenesis and metastasis. Focus on NF-kB pathway – PubMed

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• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin have 10 proven health benefits

How To

How to choose the right spices?

You need to be able to select the right herbs and spices to use in your cooking. There are hundreds to choose from, so where should you start when choosing the right ones for your pantry?

When choosing spices, there are three things you should consider: the flavour profile, shelf-life, and cost. There are many flavour profiles that can be used depending on how you cook meat, poultry, fish and vegetables as well as beans, grains, pastas, eggs, bread, cakes, and other foods. Once you've settled on a category, it's time to narrow down your choices.

Also, shelf lives can vary widely. Some spices last forever, while others expire quickly. Cayenne pepper has a long shelf life, while oregano is only good for two months. Price is another important factor. Spices are available in a range of prices, from $1 per tablespoon to more expensive than $100 per an ounce. This means you need to balance quality and price.

Also, consider whether organic or not organic ingredients. Organic products use fewer pesticides, chemicals, and other harmful substances than traditional alternatives. This makes them safer for you and the environment. You'll have to balance the benefits and costs of organic products.

Shopping online is the best way to ensure you pick the right spices for your kitchen. Online retailers offer comprehensive information about every product, including price, reviews, ratings, and ingredients.

Once you've narrowed your list, you can order directly from the retailer. After you have received your items, keep them safe in an airtight container away from heat or light.

Resources:

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