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Tacos anyone? – Mexico Celebrated National Taco Day!

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Who doesn’t love  Tacos?

The word taco describes a typical Mexican dish of a maize tortilla folded around food. According to one of the etymological theory estates that the word derives from the Nahuatl word “tlahco”, meaning “half” or “in the middle,” in the sense that food would be placed in the middle of a tortilla. Also, the Náhuatl word for the corn tortilla (an indigenous Pre-Columbian invention) is “tlaxcalli”.

A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa or chili pepper, avocado or guacamole, cilantro (coriander), tomatoes, onions, and lettuce.

Tacos are an everyday culinary tradition in Mexico, but this dish is so popular throughout the world that it has its own day in our calendar, marking March 31st as National Taco Day.

Today we share with you the traditional varieties of tacos in Mexico, definitely there are tacos for every taste:

  • Tacos de Asada (grilled beef tacos) composed of beef  grilled over an open fire, served on two overlapping small tortillas and garnished with guacamole, salsa, onions, and cilantro.
  • Tacos de Carnitas, literally “little meats”, is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three or four hours and the result is very tender and juicy meat, which is then typically served over corn tortillas and garnished with salsa and onions.
  • Tacos de Canasta (“basket” tacos) made with soft tortillas filled with a spicy meat mixture, then placed in a basket and covered with cloth, that keeps them warm and traps steam which softens them.
  • Tacos Al Pastor (“shepherd style”) made of thinly sliced pork strips that have been seasoned with adobo seasoning. The pork is  skewered like Greek lamb for a gyro  on a vertical rotisserie cooked and flame-broiled as it spins. Served over corn tortillas and garnished with guacamole, salsas, onions and cilantro.
  • Tacos Dorados (fried tacos)also  known as  flautas (“flutes”). The tortillas are filled with pre-cooked shredded chicken, rolled into an elongated cylinder and deep-fried until crisp. Served with sliced lettuce, cream, salsa and cheese.
  • Tacos de Pescado (“fish tacos”) they consist of grilled or battered fish filet, lettuce or cabbage, pico de gallo, and  sour cream or mayonnaise sauce, all placed on top of a corn or flour tortilla.