A symphony of flavors, textures, and ingredients, Best Tacos In Houston embody a culinary culture. It reaches far beyond the borders and has become an integral part of global cuisine.
Discover the diverse origins and cultural influences that shaped this beloved dish. From traditional corn and flour tortillas to more adventurous options like enchiladas and taco pizza, we’ll explore the different ways in which this deceptively modest meal evolves into a culinary masterpiece.
Corn tortillas are the classic taco choice, made from masa harina. They are the traditional choice for Mexican cuisine and bring an authentic flavor to the dish. They are also easier to work with than their flour counterparts, which are often used in Tex-Mex cuisine.
Tortillas aren’t just food – they’re also a part of Mexico’s culture and traditions. In fact, they have been a part of Mexican cooking for hundreds, if not thousands, of years. So, whether you’re making a simple taco for dinner or want to take your burrito to the next level, it’s important to know the difference between corn and flour tortillas.
When making your own tortillas, you can choose from yellow, white, or blue corn, as well as various flour blends. Casa Bonita offers both flour and corn tortillas, including wheat-free options for those with celiac disease or other gluten-related disorders.
Tortillas should be heated briefly on an oiled griddle or skillet to make them pliable and foldable. It is important to heat them over medium-high heat and not to overcook them. When they are done, they should be puffed and lightly browned on the edges. To prevent them from falling apart when they are loaded with fillings, you can double up the tortillas by placing one on top of the other and heating them together. This will also help them maintain their shape when they are being eaten.
Flour Tortillas
The absence of corn gives flour tortillas a different texture and flavor. They are most popular in the north of Mexico where wheat grows easily, but they are also integral to Mexican–and Tex-Mex–cuisine. Centuries ago, your preference for corn or flour revealed where you were from and who you worshipped. Today, the choice is simply a matter of personal taste and dietary preference.
To make a flour tortilla, combine 1 cup (227g) of hot water with 1/4 cup (50g) vegetable oil or shortening in a large bowl and mix to form a shaggy dough. The oil prevents gluten from forming tight bonds, which would make the dough tough and chewy.
Add more water as needed to bring the dough together into a soft, elastic mass. Knead the dough gently (it doesn’t get as much kneading as bread dough, which requires a long rest to relax the gluten).
Divide the dough into golf ball-sized balls and, working with one at a time, roll it into a thin circle. Lightly flour your work surface if necessary, and use your hands to stretch the dough, turning it occasionally to prevent sticking. It’s important to use a gentle pressure when rolling to avoid creating holes in the tortilla. Cook the tortilla on a hot griddle or skillet until bubbly and golden, then flip it to cook the other side. Wrap each cooked tortilla in a cloth or towel to keep it warm while you make the remainder.
Fillings
The tortilla is just the beginning; the fillings truly make the taco. The culinary canvas that the taco provides offers a range of options to suit all tastes and cravings, from classic delights to imaginative creations with vegetarian and seafood ingredients. The variety of fillings reflects the diversity of Mexican cuisine, with influences from throughout Latin America and beyond.
The classics — taco al pastor and carnitas — showcase regional flavors that have been cherished for generations. The crisp crunch of these classic tacos is the perfect complement to juicy meats and vibrant vegetables, all seasoned with bold spices and fresh lime.
For adventurous foodies, these mouthwatering tacos are a great way to bring authentic Mexican flavor to your next party or gathering. For the ultimate in meaty goodness, try the savory and succulent picanha steak filling topped with a zesty chimichurri sauce, made from a blend of fresh parsley, garlic, olive oil, and tangy vinegar.
Tacos can be served with either soft or hard shells, depending on your preference. Some people like to enjoy a traditional soft taco, while others appreciate the satisfying crunch of the hard shell. Either way, there are plenty of options for fillings and toppings to ensure that your tacos will be delicious and memorable.
Toppings
A classic taco experience begins with a tortilla shell or soft wrapper as your blank canvas, followed by a symphony of toppings and condiments. The right combination of ingredients transforms these components into a delectable culinary experience.
Toppings can include refried beans, salsa made with tomatoes, onions, and cilantro, guacamole, pico de gallo, rice, and hot sauce for an authentic Mexican dining experience. Then there are the cheeses, which make a surprisingly large impact on a taco’s flavor and texture. Whether it’s crumbled Cotija, melted queso fresco, or the smooth richness of Monterey Jack, each variety of cheese brings a unique dimension to the dish.
The savory flavor of grilled corn is another staple. Sweet, crunchy, and complemented with the salty flavor of crumbled cotija cheese, roasted corn is delicious in a taco. You can also experiment with other vegetables, such as shredded cabbage and carrots for added crunch. Or, add a tangy zip of citrus with sliced jalapenos or pickled red onions.
A dollop of sour cream or yogurt can balance the heat of spicy peppers. And don’t forget the herbs and spices – chili powder, oregano, and garlic powder can take your food to the next level. Cilantro brings a fresh herbaceous flavor and is a favorite among many people. And, a squeeze of lime gives the final zing that every taco craves. Lastly, don’t forget the garnishes – French fried onions bring a delightful crunch, and scallions have a sharp, slightly pungent taste that elevates dips and salsas.
Origins
The origins of tacos are complex and diverse, reflecting the many cultural and culinary influences that have shaped this versatile dish. From ancient Mesoamerican recipes to today’s global kitchens, the evolution of tacos tells a story of adaptation, innovation and culinary fusion that spans centuries and continents.
The word taco is believed to come from the Nahuatl word tlahco, meaning half or in the middle, likely referring to the way that tortillas are folded to eat them. However, the term could also be a reference to the Mexican silver mines of the 18th century, where miners used pieces of paper that resembled tacos to wrap gunpowder to create small explosions and excavate ore.
Regardless of their exact origins, historians agree that tacos first emerged in Mexico long before the arrival of the Spanish conquistadors. They are linked to the nixtamal process of preparing corn to make masa, which was used for making tortillas and other dishes like tamales.
After the arrival of Mexican migrants in the United States, the taco began to evolve into its modern form. This is when it incorporated the ingredients and cooking techniques that were available to them, including meats like beef and chicken, and fresh vegetables such as lettuce, tomatoes and onions. It also adapted to the preferences of consumers, and the emergence of hard shells is one of the most notable examples of this evolution.
Culture
The taco is more than just a food—it’s a symbol of Mexican culture and identity. Its journey from humble origins to global prominence is a testament to the power of innovation, culture, and migration. Whether it’s a traditional street taco or a modern fusion creation, each bite encapsulates the flavors and stories of a vibrant culinary heritage.
The word “taco” derives from the Nahuatl word tlahco, which translates to half or in the middle. This reflects the way that the tortilla is folded to form the taco shape, and it’s this process that has given the dish its name. Tacos have also become a cultural touchstone, appearing in popular movies and television shows. From Homer Simpson’s love of Taco Tuesday to the passion for tacos displayed by Detective Jake Peralta in Brooklyn Nine-Nine, these references show how deeply ingrained the taco is in Mexican culture.
The taco’s unique structure and variety of fillings make it a perfect vessel for many different flavor combinations. From the savory beef and pork of a carne asada taco to the delicate flavor of fish or shellfish in a ceviche taco, there’s something for everyone. The soul of a great taco, however, lies in its toppings, which orchestrate a complex symphony of textures and flavors to elevate this simple food into a culinary masterpiece.
