Why Mexicans Eat Tacos

Although there’s no single date or inventor of the taco, its evolution throughout history has made it a symbol of Mexican gastronomy.

Pre-Hispanic cultures already consumed corn tortillas, which served as a base to hold other foods. It is believed that Moctezuma used tortillas as a kind of “spoon” to eat. Later, with the arrival of the Spaniards, new ingredients such as pork, beef, and chicken were incorporated, which enriched the variety of tacos.

Among the reasons that could be considered as an answer to why Mexicans eat tacos are:

• Tradition and cultural identity: Eating tacos is a way of connecting with the history and culture of the country.
• Flavor and variety: The variety of ingredients, from al pastor, carnitas, or barbacoa meats, to salsas, vegetables, and toppings, make tacos a diverse and flavorful culinary experience.
• Practicality: Tacos are a quick meal, easy to prepare and eat. They adapt to any occasion, from a casual meal on the street to a family gathering.
• Low cost: Tacos are usually an economical and accessible option for most of the population. They can be found in street stalls, taquerias, restaurants, and can even be prepared at home.
• Social gathering: Eating tacos is a social activity par excellence. Sharing tacos with friends and family is a way to socialize and enjoy the company of loved ones.

What a Traditional Taco is Like

A traditional Mexican taco, in its essence, is a simple but delicious combination of ingredients that complement each other perfectly.

Imagine a warm, soft, handmade corn tortilla. On it, a stew is placed, which can be meat, such as carnitas, barbacoa, or al pastor; or else, of some other ingredient such as beans, potatoes, or eggs.

This stew is crowned with a combination of fresh elements that provide flavor and texture: finely chopped onion, chopped fresh cilantro, and a few drops of lime to give it an acidic touch.

Finally, and no less important, the salsa is added. It can be red or green, mild or spicy, it depends on the taste of each person! The salsa provides the final touch of flavor and spice that characterizes tacos.

Corn Tortilla Tacos vs. Flour Tortilla Tacos

Both tortillas have their place in the world of tacos, but the choice depends a lot on personal taste and the type of taco you want to enjoy. Here are some key differences:

Corn Tortillas

• Flavor: They have a more rustic and authentic flavor, with a touch of toasted corn that complements traditional stews very well.
• Texture: They are thinner and more flexible, which allows them to be easily folded without breaking. They can be found in different thicknesses and sizes.
• Nutrition: Generally, they are lower in calories and fat, in addition to being a good source of fiber.
• Use: They are ideal for al pastor tacos, carnitas, barbacoa, stews, and most classic Mexican tacos.

Flour Tortillas

• Flavor: They have a more neutral and mild flavor, which does not compete with the ingredients of the filling.
• Texture: They are thicker and more resistant, which makes them perfect for tacos with a lot of filling or with juicy ingredients.
• Nutrition: They tend to have more calories and fat than corn tortillas, because they are made with lard or oil.
• Use: They are used in tacos from northern Mexico, such as carne asada tacos, burritos, and quesadillas. They are also popular for “gringas”, which are a kind of quesadilla with a flour tortilla.

If you are looking for an authentic experience, choose corn tortillas for your tacos; if you prefer more resistance for abundant fillings, flour tortillas are ideal.

What are the Most Popular Tacos in Mexico?

In Mexico, there is an immense variety of tacos, among the most common are:

• Tacos al pastor: Probably the king of tacos. They are prepared with marinated pork, cooked on a vertical spit and served on corn tortillas with cilantro, onion, and pineapple. Don’t forget the salsa!
• Tacos de carnitas: Originally from Michoacán, these tacos are made with pork fried in its own fat until crispy and golden brown. They are accompanied by cilantro, onion, salsa, and sometimes guacamole.
• Tacos de barbacoa: Barbacoa is a traditional method of cooking meat (lamb, goat, or beef) in an underground oven. Barbacoa tacos are served with consommé, cilantro, onion, and salsa.
• Tacos de canasta: Also known as “sweaty tacos”, they are prepared with different stews (potato, chicharrón, beans, adobo) and kept warm in a basket covered with cloth. They are ideal for a quick breakfast.
• Tacos de guisado: There are endless stews for tacos, from mole, chicharrón in green sauce, chicken tinga, to rajas con crema. Each taqueria has its specialties!
• Tacos de bistec: Simply delicious, they are made with beef steak grilled or charcoal-grilled, and served with onion, cilantro, and salsa.
• Tacos de suadero: Suadero is a cut of beef that is soft and juicy, ideal for tacos. It is cooked on a griddle and accompanied by cilantro, onion, and salsa.
• Tacos de tripa: For the more adventurous, tripe tacos (beef intestine) are a crispy and flavorful delight. They are usually served with onion, cilantro, and green sauce.
• Tacos de cabeza: These tacos are prepared with different parts of the beef head, such as cheek, tongue, eye, brains. Each part has a unique flavor and texture.

Taco Bell in Mexico

Although Taco Bell is a fast food chain inspired by Mexican food, there are currently no Taco Bell restaurants in Mexico!

It seems ironic, right? But there have been some attempts to bring the franchise to the country:

• 1992: Taco Bell opened its first restaurant in Mexico City, but closed shortly after. It seems that Mexicans were not attracted to its “Americanized” fast food style, which did not closely resemble the tacos they knew and loved.
• 2007: There was a second attempt with a new branch, but history repeated itself. It failed to compete with the authentic Mexican food found on every corner.

Some believe that Taco Bell’s failure in Mexico is due to the fact that:

• Mexicans have a high standard for tacos: They are accustomed to the freshness, variety, and flavor of traditional tacos, and Taco Bell’s versions did not meet their expectations.
• The competition is fierce: In Mexico, there are a large number of taquerias, street stalls, and restaurants that offer authentic and delicious tacos at very affordable prices.
• Cultural differences: The concept of “Americanized” fast food does not fit entirely with Mexican culture, where food is a social and family experience.

Although Taco Bell has not been successful in Mexico, it remains a popular chain in other countries, especially in the United States. Perhaps in the future, with a different strategy, they can conquer the Mexican palate. But for now, authentic tacos continue to reign in the country.