It’s National Taco Day! And I’m sorry guys and gals, I know you can have about anything in a taco shell these days (I even saw a taco filled with cooked cinnamon apples) but I’m a traditional girl and besides maybe a Dorito shell my ingredients are ground beef with taco seasoning, lettuce, tomato, onion and cheese. Maybe a dollop of salsa or sour cream.
Just be glad you didn’t eat tacos in 1520 in the lake region of the Valley of Mexico. They are tacos filled with small fish, such as acosiles and charales. The fish were replaced by small, live insects and ants in the states of Morelos and Guerrero, while locusts and snails were the favorite fillings in Puebla and Oaxaca.
Things did and didn’t change by the 1900’s ...what did change, meat was introducedn such as the Pork Taco made with the pigs snout, ears, jowls, kidneys and liver. 🤢
What didn’t change...Fish Tacos. People in the coastal areas of Mexico have been eating fish tacos for a long time. The history of fish tacos could seemly go back thousands of years to when indigenous North American peoples first wrapped the plentiful offshore catch into stone-ground-corn tortillas. The people of Ensenada say their port town is the fish taco’s true home, dating at least from the opening of the Ensenada mercado, in 1958.