With time, a Mexican dish has gone from hard labour sustenance to gourmet status, with pan-cultural allure.
In 21st century America, it is tough to imagine life without tacos. Tacos are on the menu at high-end restaurants and not-so-high-end restaurants and all sorts of restaurants in between.
But before tacos became present anywhere – and at a gourmet version with a margarita bar, if you are lucky – there was a time if Californians and Texans did not understand about folded tortillas and yummy fillings. In actuality, you can trace the history of tacos into a not-so-distant period when visionary Mexican people first started experimenting with tortillas wrapped around the classic Indian and, afterwards, peasant diet of rice, beans, vegetables and chili peppers; and later, following the conquest of Mexico, meat.
They may pre-date that the Europeans’ arrival in Central America – and fish tacos were the first form.
Del Castillo ended up getting the governor of Antigua Guatemala. However, there isn’t any record of whether or not he hired taco caterers for diplomatic amusement during his rule.
The actual word “taco” might have come later. SmithsonianMag.com, the online magazine of this venerated Smithsonian Institution, cautions that the real sources of tacos (the food) are muddy, but it seems the name is tied to the dynamite used in silver mines during the 1700s. Explosives wrapped in newspaper were used to blast rocks in the precious metal mines.
It stayed working class Raccoon Removal Cost food for a while to come, together with the European settlers eschewing it to get more continental fare. No worries -proud Mexican nationals embraced it as a part of the (non-European) Aztec heritage.
Around the 1880s, Mexican immigrants to Texas started selling tacos in Austin, first to festivalgoers and afterwards to tourists who were considering the tastes of Mexico with no worries of banditos south of the Rio Grande. The ingredients which were used evolved in the first half of the 20th century, based on agricultural and ethnic-origin aspects.
The food carts of Austin were replaced by restaurants and, finally, overshadowed with a non-Mexican called Glen Bell, the founder of Taco Bell restaurants. It is safe to say that millions of people ate their initial taco at Taco Bell. The series may use somewhat banal American components (e.g., iceberg lettuce), but tacos have always been versatile and adaptable to local tastes.
Now taco businesses offer catering at private parties and public events equally and serve a wide selection of tacos (and their cousin, the burritos) with a virtually infinite number of choices for fillings. And as tacos fed hungry employees long ago, the nutrition in tacos could be remarkable healthy and satiating to contemporary diners of any socioeconomic strata.
It’s tough to imaging that they won’t. Just so long as the flavor continues to burst with texture, taste and spice, tacos will likely be the favored fun food for generations to come.