Tacos, tacos, tacos, and more tacos!

We did a blog post a few weeks back on quesadillas. We are sort of following up with that post and extending it to talk about tacos. How many of the 85 billion tortillas consumed per year are in taco sales alone? Well, let's see. In 2012, Americans ate 4.5 billion tacos. That is enough tacos, if placed end to end, to measure 490,000 miles. That would be the equivalent of one trip to the moon and back. That adds up to 775 million pounds, which is the weight of two Empire State buildings.      Yikes!!!    That's a lot of tacos!!!

America has a love affair with tacos. The love affair has a very humble beginning.  The first recorded mention of the word taco was in 1905. This is when Mexican migrants started to come to the U.S. to work in mines and on the railroads. Mexican food was considered street food, food for the lower classes. But when the railroads started bringing tourists to places like San Antonio, they were very interested in seeing the Alamo, not to mention their culinary interest in tacos and other Mexican delights.

The origin of the taco begins with a story of the word itself.  Taco described the little charges that were set off in the silver mines of Mexico.  Taco means "plug" or "wad," such as what would be used to fill a hole in a mine wall.  These charges were pieces of paper that they would wrap around gunpowder. The first historical reference to the taco was late in the 19th century. This taco was called tacos de minero, or the minor's taco.

Traditional tacos have their own variations.**  For example:

• Tacos de Asador (spit or grill tacos) - grilled until crisp.  
• Tacos de Cabeza (head tacos) - made from the steam head of a cow, including the brains, tongue, cheeks, etc.
• Tacos de Caz0 - made with meat deep fried in lard.
• Tacos sudados (sweaty tacos) - soft tortillas with a spicy meat, placed in a basket covered with a cloth that traps the steam (sweat) which softens them.
• Tacos Al pastor/de Abobada (sheperd style) - made of thin port steaks seasoned with adobo seasoning then flame broiled.
• Tacos dorados (golden tacos) - also called flautas because of the "flute" shape, deep fried until crisp.
• Tacos de pescado (fish tacos) - made with grilled or fried fish, lettuce pico de gallo, sour cream or citrus mayo sauce.
• Tacos de camarones (shrimp tacos) - much like fish tacos only with grilled shrimp.

**accompaniments to tacos traditional include whole or sliced red radishes, lime slices, salt,  and pickled or grill hot chili peppers.

Maybe the taco doesn't have the long history of some Mexican dishes, but there is no denying is importance in the economy of the American culture. 4.5 billion sold is nothing to sneeze at.

In fact, now a days, there are many alternatives to the whole taco experience.

There are:

Hard shell tacos - in the early 1900's the hard shell taco was most common.  They are crisp fried corn tortillas filled with seasoned ground beef, cheese, lettuce, onions, salsa, sour cream and guacamole.  The first patent for the device to mass produce the U-shape crisp shell was issued to Juvenico Maldonado in 1950.  (U.S. Patent No. 2,507.305)

Hard Shell Tacos

Soft shell tacos - traditionally, as we know, this shell was a corn tortilla cooked to a soft state by grilling or steaming.  These days flour tortillas are more commonly used and manufactured to keep up with demand.  The fillings are common to the hard shell tacos.

Soft Shell Tacos

Crispy Tacos - is mostly a California variation where corn tortillas are fried or deep fried. The meat filling can be anything from ground beef to steak to chicken and pork.  This is topped with jack and/or cheddar cheese, lettuce and tomato with salsa on top.  Avocado and sour cream may be added.

Crispy Tacos

Puffy Tacos - uncooked corn tortillas are quickly fried in hot oil until they expand and become puffy.  Fillings are similar to hard shell tacos.

Puffy Tacos

Indian Tacos - also known as Navajo tacos, are made using frybread instead of tortillas. Invented in the 1860's they are commonly served at pow-wows, festivals, and other gatherings.

Indian Tacos

As with all foods that find their way across the country and across the world, tacos also have transformed and morphed through their travels.  Today you can build tacos with anything you like.  You are only limited by your imagination and tastes in options.

Today we are making our very own version of fish tacos.  More specifically these tacos have salmon and cucumber sauce.  The combination is excellent, refreshing and easy to make.

Salmon tacos with rice and grilled avocados

What you need:

Soft Shelled Tacos

1 lb Grilled Salmon

Cucumber Sauces

3 Peeled and Sliced cucumbers

1/2 Cup Sliced Red Onion

3/4 Cup Creme Fraiche

3 T Fresh Dill Chopped

Salt & Pepper

What you need to do:

Grill your salmon. Careful not to over cook your salmon.   If it is dry you have over cooked buy a few minutes.   Break apart the salmon and place on the taco shell.

Make Cucumber Sauce:

Thinly slice cucumbers and red onion.  Place in bowl and season with salt to pull the water out of the veggies for about an hour.  Drain in colander until no more water comes out, this could take a bit of time.  Place veggies in a bowl, add creme fraiche, dill and salt and pepper to taste.

Place cucumber sauce on top of salmon.

Serve with some of your favorite sides.  This dish is served with Mexican rice and grilled avocados.

Now that it is summer time and the weather is hot and the grills are fired up, come up with your own combination of tasty ingredients to build your own tacos.  Make iced tea, margaritas, sangria, or cerveza and enjoy!

Now go out and make something good.