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History of Tortillas and Tacos
Source of Recipe
Internet
List of Ingredients
Tortilla - The mainstay of the Mexica diet was, and still is, the tortilla, made from corn. The tradition continues today with little change. The kernels are cooked with lime to remove the husk and then ground on a stone slab with a grinding stone. The dough is formed into little round balls and then patted out by hand into thin round cakes or wrapped in a corn husk, the tamale, to then fill and eat. The versatillity of the tortilla as a wrapper in endless. They are used for tacos and enchiladas, among native Mexicans, tortillas are commonly used as eating utensils, as a plate as in a tostada, and much more. In the United States the tortilla is no longer seen as just an ethnic bread. This is partially due to the increase of the Hispanic population.
In northern Mexico and much of the United States, tortilla means the flour version. Flour tortillas are the foundation of Mexican border cooking and a relatively recent import. Their popularity was driven by the low cost of inferior grades of flour provided to border markets and by their ability to keep and ship well.
3000 B.C. - Excavations in the valley of “Valle de Tehuacán”, in the state of Puebla, revealed the use, for more than seven thousand years, of the basic cereal by excellence of the Mesoamerican diet, a little wild cob that along with roots and fruit was a complement for hunting. According to Agustín Gaytán, chef and Mexican cuisine historian, in a Greeley Tribune newspaper article:
Sometime about 3000 B.C., people of the Sierra Madre mountains in Mexico hybridized wild grasses to produce large, nutritious kernels we know as corn. Mexican anthropologist and maize historian Arturo Warman credits the development of corn with the rise of Mesoamerican civilizations such as the Mayans and the Aztecs, which were advanced in art, architecture, math and astronomy. The significance of corn was not lost on indigenous cultures that viewed it as a foundation of humanity. It is revered as the seed of life. According to legend, human beings were made of corn by the Gods."
By the time Spaniards reached the shores of what is now Mexico in the 1400s, indigenous Mesoamericans had a sophisticated and flavorful cuisine based on native fruits, game, cultivated beans and corn and domesticated turkeys.
1519 - When Hernán Cortés (1485-1547), also known as Hernando Cortez, and his conquistadores arrived in the New World on April 22, 1519, they discovered that the inhabitants (Aztecs Mexicas) made flat corn breads. The native Nahuatl name for these was tlaxcalli. The Spanish gave them the name tortilla. In Cortés' 1920 second letter to King Charles V of Spain, he describes the public markets and the selling of maize or Indian corn:
This city has many public squares, in which are situated the markets and other places for buying and selling. . . where are daily assembled more than sixty thousand souls, engaged in buying and selling; and where are found all kinds of merchandise that the world affords, embracing the necessaries of life, as for instance articles of food. . . maize or Indian corn, in the grain and in the form of bread, preferred in the grain for its flavor to that of the other islands and terra-firma.
1529 - In the monumental manuscript books, General History of the Things of New Spain (Historia general de las cosas de Nueva Espana), by the Franciscan friar Bernardino de Sahagun (1450-1590), it is known that the Aztec diet was based on corn and tortillas, tamales and plenty of chilies in many varieties. Considered one of the fathers of culinary history. He compiled and translated testimonies of his culinary informants from the native language Nahuatl into Spanish. His work is the most complete record of Aztec foods and eating habits.
Sahagun was sent to New Spain (Mexico) to compile, in the Aztec language, a compendium of all things relating to the native history and custom that might be useful in the labor of Christianizing the Indians. The work thus undertaken occupied some seven years, in collaboration with the best native authorities, and was expanded into a history and description of the Aztec people and civilization in twelve manuscript books, together with a grammar (Arte) and dictionary of the language.
1940s - In the 1940s and ‘50s, one of the first widespread uses of small scale gas engines and electric motors was to power wet grain grinders for making masa. A hand press or hand patting were used to form the masa into tortillas.
1960s - Early tortillas took hours to make but by the 1960s, small-scale tortilla-making machines could churn out hot, steaming tortillas every two seconds.
Taco (tah-KOH) - In Mexico, the word taco is a generic term like the English word sandwich. A taco is simply a tortilla wrapped around a filling. Like a sandwich, the fillling can be made with almost anything and prepared in many different ways (anything that can be rolled inside a tortilla becomes a taco). The contents of a taco can vary according to the geographical region you are eating them. The taco can be eaten as an entree or snack. They are made with soft corn or fried corn tortillas folded over.
1520 -Bernal Diaz del Castillo (1496-1584), a Spanish soldier who came with Hernán Cortés to the New World, wrote an intriguing and detailed chronicles called A True History of the Conquest of New Spain. He also chronicled the lavish feasts that were held. From the article by Sophie Avernin called Tackling the taco: A guide to the art of taco eating:
The first “taco bash” in the history of New Spain was documented by none other than Bernal Diaz del Castillo. Hernan Cortes organized this memorable banquet in Coyoacan for his captains, with pigs brought all the way from Cuba. It would, however, be a mistake to think that Cortes invented the taco, since anthropologists have discovered evidence that inhabitants of the lake region of the Valley of Mexico ate 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 favorite fillings in Puebla and Oaxaca.
1914 - The first-known English-language taco recipes appeared in California cookbooks beginning in 1914. Bertha Haffner-Ginger, in her cookbook California Mexican-Spanish Cook Book said tacos were:
"made by putting chopped cooked beef and chili sauce in a tortilla made of meal and flour; folded, edges sealed together with egg; fried in deep fat, chile sauce served over it."
1929 - Pauline Wiley-Kleemann in here cookbook Ramona's Spanish-Mexican Cookery, featured six taco and tacquito recipes. These included recipes for Gorditos that came from Santa Nita or Xochimilco, Pork Tacos composed of snout, ears, jowls, kidneys, and liver, Cream Cheese Tacos, Egg Tacos, Mexican Tacos, and Tacquitos
Taqueria or taco trucks are found throught the West and Southwest of the United States. There are two kinds of taco trucks; traveling trucks that cruise around neighborhoods and business areas, and non-cruising trucks parked permanently in lots.
There are many types of tacos served in Mexico and the United States. The following are the most popular ones served in the United States:
Taco al Pastor - The most popular taco in Mexico. The name means "shepherd's-style taco." Here the main ingredient is spiced pork, which is cut, in slivers, from a loaf of meat standing on a vertical spit in front of an open flame. These tacos are a Mexican adaptation of the spit-grilled meat brought by immigrants from Lebanon.
Breakfast Tacos - Breakfast tacos or burritos are available at many restaurants across the Southwest (especially New Mexico and Texas). It is a fried corn or flour tortilla that is rolled and stuffed with a mixture of seasoned meat, eggs, or cheese, and other ingredients such as onions and salsa. Much like sandwiches, these tacos can be as simple or complex as imagination allows. They are served for breakfast, lunch, or dinner, and they have gone mainstream to meet demands.
Fish Tacos - Ensenada, Mexico claims to be the birth place of the fish taco, and they are advertised at restaurants throughout the city where many claim that their taco is the original. The best place to sample them is at any of the small food stands that line the streets around the Mercado Negro, Ensenada’s incredible fish market. The fish tacos served are simply small pieces of batter-coated, fried fish in a hot corn or wheat tortilla.
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.
The people of San Diego, California, have been hooked on fish tacos since 1983. In fact, fish tacos are the fast-food signature dish of San Diego: they're cheap to buy and fast to make. Fish tacos were popularized in the United States by Ralph Rubio, who first tasted them while on spring break in Baja, Mexico. According to the story he tells, there was one Baja vendor he especially liked, a man named Carlos, who ran a hole-in-the-wall taco stand with a 10-foot counter and a few stools. Carlos fried fish to order and put it on a warm tortilla. Customers added their own condiments. Rubio tried to persuade Carlos to move to San Diego, but Carlos was happy where he was and would not budge. He did agree, however, to share his recipe, which Rubio scrawled on a piece of paper pulled from his wallet. Several years later, Rubio opened his own restuarnat in San Diego, called Rubio's - Home of the Fish Taco. Today, fish tacos are legendary and are sole throughout San Diego and the Southwest.
Recipe
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