Mexican tacos
Dinner 08/08/2019
UNESCO designated Mexican Gastronomy as Intangible Cultural Heritage of Humanity in 2010; We could spend our lives talking about the infinite variety of Mexican dishes where most of them represent ancestral community customs, prepared with ancient techniques, ritual practices and colorful key ingredients that give each dish a unique identity. It would not be fair to talk about our favorite dish, but we will talk about one of the most representative dishes of Mexican food, the most popular and versatile… tacos!
You can add any ingredient, the variety is endless, we can start from basic salt, going through different ingredients such as fish, shrimp, lobster, rays, crickets, ants, ant eggs, pork, goat, chicken, egg, lamb, goat, rabbit, deer and iguana. Alternatively, any part of an animal: eye, brain, cheek, tongue, ribs, skin, viscera, heart and marrow. Also, of course, vegetarians: avocado, cheese, poblano pepper, rice, beans, spinach, potatoes, mushrooms, nopales, as we said... the options are endless.
Mexico, of course, holds the Guinness record for the world's largest taco, made in 2015 in Guadalajara with 36,000 kilos of corn dough to make 44,000 tacos filled with cochinita pibil (pork); a 9,047 ft. (2,757 m.) line and 300 liters of sauce.
Eating a taco is truly an art, follow these steps, practice often and you will feel like a Mexican:
1) Hold the tortilla with your thumb, index and middle fingers by the edges, keeping the ring and pinky fingers facing up.
2) Gently lift it up, joining the fingerprints.
3) Tilt your head at a 45 degree angle.
4) Tilt your cue slightly forward in your mouth.
5) Take a small, quick bite of your taco.
Additional tips for eating tacos:
· Don't fill it too much; it will be more difficult to eat.
· When you are not eating, keep it in a horizontal position.
· Don't squeeze it, just keep it gentle, or you'll break it.
· Explore new flavors, adding any ingredient that is on the table (lemon, salt, sauce, cilantro, onion, pineapple, cactus, beans, cucumber, avocado, tomato...).
· Never close your eyes or use both hands when eating a Mexican taco.
What are Mexican tacos made of?
You can add any ingredient, the variety is endless, we can start from basic salt, going through different ingredients such as fish, shrimp, lobster, rays, crickets, ants, ant eggs, pork, goat, chicken, egg, lamb, goat, rabbit, deer and iguana. Alternatively, any part of an animal: eye, brain, cheek, tongue, ribs, skin, viscera, heart and marrow. Also, of course, vegetarians: avocado, cheese, poblano pepper, rice, beans, spinach, potatoes, mushrooms, nopales, as we said... the options are endless.
Mexico, of course, holds the Guinness record for the world's largest taco, made in 2015 in Guadalajara with 36,000 kilos of corn dough to make 44,000 tacos filled with cochinita pibil (pork); a 9,047 ft. (2,757 m.) line and 300 liters of sauce.
Eating a taco is truly an art, follow these steps, practice often and you will feel like a Mexican:
1) Hold the tortilla with your thumb, index and middle fingers by the edges, keeping the ring and pinky fingers facing up.
2) Gently lift it up, joining the fingerprints.
3) Tilt your head at a 45 degree angle.
4) Tilt your cue slightly forward in your mouth.
5) Take a small, quick bite of your taco.
Additional tips for eating tacos:
· Don't fill it too much; it will be more difficult to eat.
· When you are not eating, keep it in a horizontal position.
· Don't squeeze it, just keep it gentle, or you'll break it.
· Explore new flavors, adding any ingredient that is on the table (lemon, salt, sauce, cilantro, onion, pineapple, cactus, beans, cucumber, avocado, tomato...).
· Never close your eyes or use both hands when eating a Mexican taco.