{"id":12428,"date":"2019-04-11T09:00:47","date_gmt":"2019-04-11T13:00:47","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=12428"},"modified":"2019-04-06T06:12:32","modified_gmt":"2019-04-06T10:12:32","slug":"should-mexican-tacos-be-crispy","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/should-mexican-tacos-be-crispy\/","title":{"rendered":"Should Mexican Tacos Be Crispy?"},"content":{"rendered":"

One of the most frequent questions I get asked is what is typical Mexican food. The question might seem very easy to answer, but is complex. In my opinion, there are two answers: tacos or mole. Mole is perhaps one of the best representations of the complexities and tradition surrounding Mexican food. However, tacos seem to be a more diplomatic and well-known answer, not to mention true. In this post, I want to expand on the varieties of Mexican tacos with delicious vocabulary for your next visit to Mexico (or your local Mexican restaurant)!<\/p>\n

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personal photograph<\/p><\/div>\n

What is a taco and which tortilla should it have?<\/h3>\n

A taco is simply a corn or flour tortilla (maiz o harina) filled with something. Because we love\u00a0picante<\/em> or\u00a0spicy, we usually add some type of sauce, a squirt of lime and voila! Buen provecho!<\/em><\/p>\n

You are probably more familiar with the tacos with tortilla de harina<\/em> because these are basically the ones Tex-Mex food adopted. However, flour tortillas are actually just as authentic as maiz.\u00a0<\/em>The northern states in Mexico\u00a0enjoy flour tortillas with their food, traditionally because it wasn’t possible to grow\u00a0maiz\u00a0<\/em>in these areas because of the extremely warm summers. Flour was a lot easier to store and preserve.<\/p>\n

The central and southern parts of the country eat their tacos with\u00a0tortillas de maiz<\/em> and these can be all sorts of colors depending on the type of\u00a0maiz\u00a0<\/em>used. Beige or a very light yellow are the most common but you can also have blue tortillas which taste exactly the same.<\/p>\n

When it comes to tortillas, there are somethings you should keep in mind. Like all things food-related, homemade tortillas are the best, in the case of tortillas, handmade or\u00a0hechas a mano<\/em> means that they will be more delicious, thicker and softer. You should also know that there is an inside and an outside to a tortilla. The side of the tortilla that is smooth goes on the outside. Last but not least, any taco with a crispy shell is not really Mexican, but rather Tex-Mex. This doesn’t mean it is better or worse, simply a different style!<\/p>\n

\u00bfDe qu\u00e9 quiere sus tacos?<\/h3>\n

I recently saw a meme that asked which type of taco you would be willing to give up forever. While I don’t think I like all types (tacos de sesos<\/em> or cow brains and tacos de <\/em>machito <\/em>or bull’s penis is not really my thing), I do find the question very hard! I am originally from Mexico city and\u00a0tacos al pastor\u00a0<\/em>are definitely one of\u00a0mis favoritos.\u00a0<\/em>These were inspired by the Turkish kebab. It is a tall rotating spit with layers upon layers of pork seasoned with\u00a0achiote <\/em>and peppers. Once the meat is cooked, the\u00a0taquero<\/em> slices it up, sprinkles some\u00a0cilantro, cebolla<\/em> and a slice of\u00a0pi\u00f1a.\u00a0<\/em><\/p>\n

I am also a fan of\u00a0tacos de fajita<\/em> from the north of Mexico. F<\/em>ajita\u00a0<\/em>is the cut known as beef skirt, grilled and then sliced. You can also have the chicken version of this which is basically\u00a0pechuga de pollo\u00a0<\/em>or chicken breast. This taco is served on a flour tortilla with a squirt of lime, grilled onions and\u00a0guacamole!<\/em><\/p>\n

The following video is with Chef Oropeza, a popular TV chef in Mexico. He teaches you how to make tacos de chicharr\u00f3n prensado<\/em> and a vegan version for those of you looking for a healthier option.<\/p>\n