It is said that Moctezuma was using the tortilla as a “spoon” to hold food, which were prepared on warm stones decorated with cochineal, beans and chile.
Delicious and historic, the taco is part of the diversity cultural and gastronomy of Mexico. Either of to the pastor (al pastor), carnitas, sausage, cochinita, barbecue, birria, roasted meat (carne asada), chicken, chili, nopal with cheese, chapulin, avocado, among others; the taco has an amazing variety that is for all lovers of the corn.
Although its origin is unknown for certain, is believed that the taco was born as the basis of a Olmec diet thanks to the first traces of nixtamalized maize.
In an interesting interview with Jeffrey M. Pilcher, researcher and Professor at the University of Minnesota, this makes a count of the findings it has collected about the history of the taco. In the last twenty years he has been devoted to the investigation of Mexican food and is about to publish the Overall Mexican food history book (edited by the University of Oxford). Some of the results of its investigations aim to interesting chapters, as some that we offered now.
Tacos and Moctezuma
It is said that Moctezuma was using the tortilla as a “spoon” to hold food, which were prepared on warm stones decorated with cochineal, beans and chile. While women used to send food, on tortillas, the men who worked long hours in the field could warm it up and eat it at the half time.
And for the arrival of caravels Spanish, according to Bernal Díaz del Castillo, the banquet organized by Hernán Cortés to his soldiers were based on dishes of pork with tortillas. Indeed, in History true of the conquest of the new Spain, Coyoacán was the first witness taquiza (an event when the food consumed tacos of course) in history. Since then, the taco became the base that was consumed in all areas of the Conquest.
It wasn’t until 1908, in Morelos, which the revolutionary era brought the rise of the armoured tacos: tortilla, a bed of rice and finally a stew of pork in green sauce, milanese pork, sausage, green mole sauce, potato with chorizo and more with inexplicable pleasure on the palate. It is said that they were born in Cuautla, Morelos, eventually reaching Cuernavaca.
Eventually, in 1950, during a crisis and shortage of jobs, residents of San Vicente Xiloxochita, in Tlaxcala, began selling the famous tacos of “canasta”.
In fact, this site became the capital of the taco of canasta; where dozens of taqueros (people that made tacos) are every morning with their bikes to get to its points of sale on the nearest municipalities.
Loaded from a basket, with almost 400 tacos, blue rubber cover and some jars of sauces red and green to sell to workers, students and employees who find them in their journey and take advantage of breakfast.
Even there are those who take trucks, loading bicycle, basket, bottles and rubber blue, to reach areas more removed as Mexico City, Puebla, and Hidalgo, they stay the week and return on weekends.
Tacos “Al Pastor”
Finally, in the City of Mexico, born tacos Al pastor – the undisputed adaptation of the Mexican palate Arabic shawarma-. In the Decade of the 60’s, during a great Lebanese migration to Mexico, attempted to recreate the foreign dish, however had to resort to marinate and change the type of meat according to the ingredients available in the city.
The tacos Al pastor, in fact, come of the gyros of Greece, the döner kebab of Turkey the shawarma of Lebanon. Who could say that you one of the most predominant dishes in Mexican culture had a common origin from the cuisine of the Ottoman Empire?
The taco, in its entirety, part of Mexican culture that provides, as well as food at a viable cost, a number of nutrients to the body. So, after reading this note, in the event that the saliva has flooded the Interior of the mouth, what better way to spend a day tasting this delicious dish in pre-Hispanic.