Celebrate the Taco!

Spicy Breakfast Tacos Spicy Breakfast Tacos. Photo: Lance Mellenbruch.

Celebrate the Taco!

Food & Drink

Celebrate the Taco!

It’s National Crunchy Taco Day, but we’re in a mood to celebrate a fuller spectrum of this favorite food. It’s rumored that the word taco was first used in Mexico in the 1700s. And while the food-truck craze may seem totally contemporary, Foodimentary reports that the first taco truck was established in New York City in 1966.

According to Smithsonian Magazine, tacos first showed up in the United States in the early 1900s. And for that, we can thank the “Chili Queens” in San Antonio. Here’s a roundup of some of our taco favorites, hard shell or not!

Vegan Walnut Tacos with Fresh Pico de Gallo

In this delicious demonstration, Carolyn Scott is joined by Kathy Patalsky to make these Raw Vegan Walnut Tacos with Fresh Pico de Gallo Salsa! These tacos are easy to make, with no heat required, and completely customizable.

Raw Vegan Walnut Tacos with Fresh Pico de Gallo by Carolyn Scott

These tacos are easy to make, with no heat required, and completely customizable. Recipe here.

Beer Battered Fish Tacos

Fish tacos are still trendy and lots of fun–a great party choice for Cinco de Mayo…or anytime.

Beer Battered Fish Tacos//Lance Mellenbruch

Fish tacos are still trendy and lots of fun–a great party choice for Cinco de Mayo…or anytime. Recipe here.

Flank Steak Street Tacos

Straight from The Food Channel kitchens, “street” tacos—small, portable and handheld—what’s not to like?

Flank Steak Street Tacos//Photo by Lance Mellenbruch

Straight from The Food Channel kitchens, “street” tacos—small, portable and handheld—what’s not to like? Recipe here.

Conchinita Pibil

Pork shoulder, rubbed with Achiote paste (crushed seeds from the Annetto tree), slow simmered (8 hours) in fresh lime, lemon,  and orange juice with cilantro and garlic.

Cochinita Pibil. Photo: Lance Mellenbruch.

Pork shoulder, rubbed with Achiote paste (crushed seeds from the Annetto tree), slow simmered (8 hours) in fresh lime, lemon,  and orange juice with cilantro and garlic. Recipe here.

Spicy Breakfast Tacos

Corn tortillas packed with spicy chorizo and scrambled eggs topped with a tomatillo salsa, Mexican cheese, ripe avocado, and cilantro.

Spicy Breakfast Tacos. Photo: Lance Mellenbruch.

Corn tortillas packed with spicy chorizo and scrambled eggs topped with a tomatillo salsa, Mexican cheese, ripe avocado, and cilantro. Recipe here.

This week, it’s taco Wednesday! Enjoy.

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19hr

Excerpted with permission from The Nightmare Before Dinner, ©2018 by Zach Neil. Race Point Publishing, an Imprint (…)

19hr

Excerpted with permission from The Nightmare Before Dinner, ©2018 by Zach Neil. Race Point Publishing, an Imprint (…)

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