0_Wizard
I love tacos. It's a traditional Mexican dish with a corn or wheat tortilla folded or rolled and filled with something.
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling.
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Taco
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, chili pepper, avocado, guacamole, cilantro (coriander), tomatoes, onions, and lettuce. The origins of the taco are not precisely known, and etymologies for the culinary usage of the word are generally theoretical. According to the Real Academia Española, publisher of "Diccionario de la Lengua Española", the word "taco" describes a typical Mexican dish of a maize tortilla folded around food.
Mexican street food
Mexican street food, called "antojitos" (literally "little cravings"), is prepared by street vendors and at small traditional markets in that country. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles，fajita and tortas, as well as fresh fruit, vegetables, beverages and soups (menudo, pozole and pancita). Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and "Forbes" named Mexico City as one of the foremost cities on the world in which to eat on the street.
Wheat tortilla
A flour tortilla (, ; or wheat tortilla to differentiate it from other uses of the word "tortilla", which in Spanish means "small "torta"", or "small cake") is a type of soft, thin flatbread made from finely ground wheat flour from Mexico. The wheat flour tortilla was originally derived from the corn tortilla, a bread of maize which predates the arrival of Europeans to the Americas. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas. In Spanish the word "tortilla", without qualification, has different meanings in different regions. In Spain it is an omelette; in Mexico and Central America it is a corn tortilla; and in many other places a flour tortilla.
Mexican cuisine
Mexican cuisine began 9,000 years ago, 7,000 BCE, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn nixtamalization, and establishing their foodways. Successive waves of other Mesoamerican groups, including the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, and Purépecha, brought with them their own cooking methods. The Mexica establishment of the Aztec Empire created a multi-ethnic society where many different foodways became infused. The staples are native foods, such as corn, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, chocolate, vanilla, agave, turkey, sweet potato, cactus, and chili pepper.
Corn tortilla
In North America and Central America, a tortilla is a type of thin, unleavened flatbread, made from finely ground maize (corn). In Guatemala and Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize (or black maize). A similar bread from South America, called "arepa" (though "arepas" are typically much thicker than tortillas), predates the arrival of Europeans to America, and was called "tortilla" by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to South America).
Burrito
A burrito (, ) is a dish in Mexican and Tex-Mex cuisine that consists of a large wheat tortilla with various fillings. It is wrapped into a closed-ended cylinder, in contrast to a taco, where the tortilla is simply folded around the fillings. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself when wrapped. A wet burrito is covered in sauce and therefore cannot be picked up. In Mexico, meat and refried beans are frequently the only fillings. In the United States, however, burrito fillings may include a combination of ingredients such as Mexican-style rice or plain rice, boiled beans or refried beans, lettuce, salsa, meat, guacamole, cheese, sour cream and various vegetables.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
1_Apprentice
I lovee them as well, they are so delicious you have to try them with some mexican salsa and you will be stuned
0_Wizard
I will have to try that. I love mine with beef and cheese, but they can also be made with pork, chicken, seafood, and vegetables.
A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing for great versatility and variety.
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Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Field ration
A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life. Such meals also prove invaluable for disaster relief operations, where large stocks of these can be ferried and distributed easily, and provide basic nutritional support to victims before kitchens can be set up to produce fresh food.
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
1_Apprentice
that is so interesting, could you tell me more about the history of tacos?
0_Wizard
The origins aren't really known and etymologies for the culinary usage of the word taco are mostly theoretical.
The origins of the taco are not precisely known, and etymologies for the culinary usage of the word are generally theoretical.
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Taco
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, chili pepper, avocado, guacamole, cilantro (coriander), tomatoes, onions, and lettuce. The origins of the taco are not precisely known, and etymologies for the culinary usage of the word are generally theoretical. According to the Real Academia Española, publisher of "Diccionario de la Lengua Española", the word "taco" describes a typical Mexican dish of a maize tortilla folded around food.
Taco Bell
Taco Bell is an American chain of fast food restaurants based out of Irvine, California and a subsidiary of Yum! Brands, Inc. The restaurants serve a variety of Tex-Mex foods that include tacos, burritos, quesadillas, nachos, novelty and specialty items, and a variety of "value menu" items. , Taco Bell serves more than 2 billion customers each year at 7,000 restaurants, more than 80 percent of which are owned and operated by independent franchisees and licensees. Taco Bell was founded by Glen Bell, who first opened a hot dog stand called Bell's Drive-In in San Bernardino, California in 1946 when he was 23 years old.
Del Taco
Del Taco is an American fast food restaurant chain which specializes in American-style Mexican cuisine as well as American foods such as burgers, fries, and shakes. Del Taco is led by CEO John D. Cappasola, Jr., and is headquartered in Lake Forest, California. The first Del Taco restaurant was opened by Ed Hackbarth and David Jameson in Yermo, California, on September 16, 1964. On the first day of business, Del Taco made $169. Success of the first restaurant led to two in Barstow, one in Needles, and a fifth restaurant in Corona (the first Del Taco with a drive-through window). Dick Naugle, who installed the kitchen equipment in the Corona store, was impressed by the design and joined Hackbarth and Jameson in the fledgling business.
Taco stand
A taco stand or taqueria is a food stall, food cart or restaurant that specializes in tacos and other Mexican dishes. The food is typically prepared quickly and tends to be inexpensive. Many various ingredients may be used, and various taco styles may be served. Taco stands are an integral part of Mexican street food. Tacos became a part of traditional Mexican cuisine in the early 20th Century, beginning in Mexico City, as what had been a miner's snack began to be sold on street corners in the city. Shops selling tacos have since proliferated throughout Mexico and other areas with a heavy Mexican culinary and cultural influence, including much of the Western United States and most other larger American cities.
Taco Cabana
Taco Cabana is an American fast casual restaurant chain specializing in Mexican cuisine. A wholly owned subsidiary of Fiesta Restaurant Group, Inc, it is headquartered in San Antonio, Texas. As of September 2014 Taco Cabana had 166 locations throughout Texas, Oklahoma and New Mexico. Most Taco Cabana restaurants have a drive-thru and many are open 24 hours a day. For most of the chain's history all locations were painted in the company's signature pink. Taco Cabana is known for its interior, semi-enclosed and patio dining areas. Most menu items are handmade daily on site in open display cooking areas including fajitas on an open-flame grill and tortillas made in-house.
Etymologiae
Etymologiae (Latin for "The Etymologies"), also known as the Origines ("Origins") and usually abbreviated Orig., is an etymological encyclopedia compiled by Isidore of Seville (c. 560–636) towards the end of his life. Isidore was encouraged to write the book by his friend Braulio, Bishop of Saragossa. "The Etymologies" summarized and organized a wealth of knowledge from hundreds of classical sources; three of its books are derived largely from Pliny the Elder's "Natural History". Isidore acknowledges Pliny, but not his other principal sources, namely Cassiodorus, Servius and Solinus. The work contains whatever Isidore, an influential Christian bishop, thought worth keeping.
Etymology
Etymology () is the study of the history of words, their origins, and how their form and meaning have changed over time. By extension, the term "the etymology (of a word)" means the origin of the particular word. For a language such as Greek with a long written history, etymologists make use of texts in these languages and texts about the languages to gather knowledge about how words were used during earlier periods of their history and when they entered the languages in question. Etymologists also apply the methods of comparative linguistics to reconstruct information about languages that are too old for any direct information to be available.
1_Apprentice
wow you seem to know a lot about tacos, to you consume a lot of them?