10 TACO TIPS
great tacos BY M.C.
Tacos are a wildly popular comfort food around the world. The taco, as most people know it, evolved from ancient Mexican recipes blended with modern influences. Before tacos were widely eaten in North America, native Mexicans enjoyed a version that was very different from the taco of today. T acos are believed to have orig- inated in Mexico long before Spanish explorers arrived in the area. Early tacos were said to be freshly made using soft corn tortillas and filled with fish and cooked organs, according to Twisted Taco. There wasn’t much fanfare to these tacos, since they didn’t include any lettuce, cheese, toma- toes or sour cream. Early tacos likely weren’t even called tacos. The word originated from Mexican silver miners in the 18th century who ate the food, and it was considered a meal of the working class.
Tacos are an authentic Mexican dish that have stood the test of time and become a wildly popular food across the globe.
HERE ARE 10 TACO TIPS TO HELP ANYONE MASTER THIS POPULAR DISH:
1. Use high-quality fresh tortillas. You even can try making your own fresh tortillas from masa. 2. Heating the taco shells slightly will make them more pliable. Just don’t overcook or they can become crunchy. 3. Tacos shouldn’t be made from the hard pre-formed shells found in stores. Authentic tacos are made from soft flour (North Mexico) or corn (Central and South Mexico) tortillas. 4. When selecting meats for the tacos, authentic Mexican tacos typically feature meats that are cooked in a cast iron skillet, in the oven or on the grill, says The Taco Guy Catering. Popular choices are usually carnitas (braised pork), chorizo, skirt steak and tacos al pastor (marinated pork). Birria, which is a Mexican stew made from goat meat (or beef or lamb), is another popular filling.
5. Tacos should offer a burst of texture and flavour. Toppings help make tacos special. Traditional options include pico de gallo, cilantro, diced onion, radish and pickled onions. 6. Fish tacos were made popular in California and other regions with access to fresh seafood. Fish tacos are best made with firm white bone - less fish. 7. When planning tacos that are filled with heavy, wet ingredients, consid- er stacking two tortillas per taco for strength. 8. Fillings should be cut into small even-sized chunks for balanced bites. 9. Popular spice choices for tacos include cumin, chili powder, garlic powder, oregano, onion powder and paprika. 10. A squeeze of fresh lime juice will cut through the richness of tacos and make them even more delicious.
44 | SPRING 2026 | SAVOUR MANITOBA
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