Being an emblem of Mexican cuisine, the taco has been able to adapt to any setting and with different ingredients and especially palates.
On this occasion we will review five tacos that qualify the diversity of this dish and its preparation, which goes beyond just a stew in a folded tortilla, according to the meager description of the Royal Academy of the Spanish Language that does not make it justice to this national delicacy. The linguistic institution defines taco as: Rolled corn tortilla with some food inside, typical of Mexico.
As is common in such exquisite dishes, the history and its origin is debatable, although it is agreed that these are from Mazatlán, Sinaloa and that they were served to a governor.
Its ingredients include poblano chile and onion seasoned in butter with oil, seasoned with a delicate touch of salt, garlic and oregano to which are added the fried shrimp and cheese, to be served in a corn or flour tortilla.
flank steak taco
This represents one of the most popular cuts in Mexico, it is very easy to find it in the supermarket and in meat restaurants. José Inés Cantú was the one who introduced it to Mexico in the 70s.
He began to serve it in his restaurant called “El Regio” in the capital of Nuevo León, to keep the secret of the discovery he invented a name for the cut: arrachera. This word comes from the French word “arracher” and refers to the rope with which the saddle is tied to the horse’s belly. Today it is unthinkable not to find it in a taco shop.
These tacos originate from the state of Michoacán, although they have an important presence in practically all of central Mexico. Their relevance already exceeds the borders with the United States and today they can also be enjoyed north of the Rio Grande. They are advertised as Carnitas Style Michoacan. This pork is sanconched in fat from the same animal until it is just right. To keep their color, orange peels and a pebble or powder of “tequesquite” (a mineral similar to bicarbonate) are added.
The bridle is in the external part of the brisket, it is the fatty layer that covers a part of the cow’s belly. This cut is normally reduced fat. This is one of the favorites of any taco shop, although for less fat you ask for it, it will always have the flavor present.
Grasshoppers are a very unique source of protein, usually accompanied by a bed of guacamole or just avocado so that the crunchy consistency of these little insects contrasts. They are a flavor that probably not everyone enjoys but it is more due to a preconception of these little animals.