Taco
Traditional Mexican dish of folded tortilla with fillings.
A taco is a traditional Mexican dish: a small, hand-sized tortilla made from corn or wheat, folded around a filling and eaten by hand. Fillings can include beef, pork, chicken, seafood, beans, vegetables, or cheese, and are often topped with condiments like salsa, guacamole, or sour cream, and vegetables such as lettuce, coriander, onion, tomatoes, and chiles. Tacos are a common type of antojitos, or Mexican street food, and have spread worldwide. They differ from similar foods: burritos are larger and rolled, taquitos are rolled and fried, and chalupas or tostadas involve frying the tortilla before filling.
The word "taco" has several meanings in Spanish, including wedge, plug, or billiard cue, but its use for this dish is a Mexican innovation. Its precise origin is unknown. One theory traces it to Mexican silver miners, who used "taco" to mean a plug—an explosive charge wrapped in paper. Another theory suggests it comes from the Nahuatl word *tlahco*, meaning "half" or "in the middle," referring to food placed in the middle of a tortilla. Dishes like tacos existed in Pre-Columbian times; the Nahuatl word *tlaxcalli* referred to a type of corn tortilla. In Spain, "taco" can also mean diced ham pieces, served as tapas or added to dishes like salmorejo or omelettes.
The taco’s history is debated. Some argue it predates the Spanish arrival, citing anthropological evidence that indigenous people in the Valley of Mexico ate tacos filled with small fish. Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, arranged by Hernán Cortés in Coyoacán. Others believe the taco was invented by 18th-century silver miners. An 1836 cookbook by Antonia Carrillo includes a recipe for rolled pork loin, instructing readers to roll it like a "taco de tortilla." An 1861 novel by Manuel Payno mentions a "tortilla taco" filled with red chile spread, disproving claims that the first mention was in his 1891 novel. The term "taco" was originally regional to Mexico City; other areas used "burrito" or "burro" (Guanajuato, Guerrero, Michoacán, San Luis Potosí) and "codzito" (Yucatán, Quintana Roo). Over time, "taco" became the default term. In 2024, El Califa de León in Mexico City became the first taco stand to earn a Michelin star.
Traditional variations include tacos al pastor (or tacos árabes), made from thin pork steaks seasoned with adobo, stacked on a vertical rotisserie and flame-broiled like shawarma—a style rooted in Mexico’s Lebanese community. Tacos de asador include carne asada, grilled tripe (tripita), or chorizo asado, served on two small overlapping tortillas, often with guacamole, salsa, onions, and cilantro. A grilled sandwich-style taco called mulita (northern Mexico) or gringa (southern Mexico) uses meat between two tortillas with Oaxaca cheese. Tacos de cabeza are head tacos.
- field
- Culinary
- nationality
- Mexican
- known_for
- Traditional Mexican dish of folded tortilla with various fillings
Quick Facts
- Place Of Origin
- Mexico
- Main Ingredient
- Tortilla / Protein source (animal or vegetable)
- Minor Ingredient
- Vegetables / Cheese / Sauces
Facts from the source article.
Lore & Background
The origins of the taco are not precisely known, and etymologies for the culinary usage of the word are generally theoretical. According to one etymological theory, the culinary origin of the term 'taco' in Mexico can be traced to its employment among Mexican silver miners as a term signifying 'plug.' Indigenous origins are also proposed, with one possibility that the word derives from the Nahuatl word tlahco, meaning 'half' or 'in the middle.' There is significant debate about the origins of the taco in Mexico, with some arguing that the taco predates the arrival of the Spanish in Mexico, since there is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Others argue that the advent of the taco is much more recent, with one of the more popular theories being that the taco was invented by silver miners in the 18th century. The term taco was regional, specifically from Mexico City and surrounding areas, and other regional names existed, but 'burrito' historically refers to a distinct dish, not a synonym for taco, and 'codzito' refers to a specific pork dish, not a general taco synonym. Due to the cultural influence of Mexico City, the term taco became the default.
Reader's Guide
The taco is a significant element of Mexican cuisine and street food culture, with traditional variations including tacos al pastor, tacos de asador, tacos de cabeza, tacos de camarones, tacos de cazo, tacos de lengua, tacos de pescado, tacos dorados, tacos sudados, and tacos de birria. These variations reflect regional ingredients and cooking methods, such as the vertical rotisserie for tacos al pastor, which has roots in Mexico's Lebanese immigrant population, or the grilled and fried seafood tacos originating in Baja California. The taco's legacy extends beyond Mexico, as it has spread around the world and been adapted in various regions, such as the United States where fish tacos were first popularized by the Rubio's fast-food chain. The taco's history and evolution continue to be subjects of debate, but its role as a versatile and widely enjoyed food is well established.
Did You Know?
- The word 'taco' in Mexico may derive from Nahuatl tlahco, meaning 'half' or 'in the middle'.
- Tacos al pastor have roots in Mexico's Lebanese immigrant population.
Frequently Asked Questions
What is a taco?
A taco is a small, hand-held Mexican dish made by folding a corn- or wheat-based tortilla around a chosen filling. It is one of the most recognizable items in traditional Mexican cuisine.
Where do tacos originate from?
Tacos come from Mexico, where they are a staple of everyday cooking and street-side eating. They are classified as antojitos, the broad category of Mexican street foods.
How is a taco meant to be eaten?
You hold the folded tortilla in one hand and bite into it, making it a fully hand-held, no-utensil meal. The small, palm-sized portion is designed to be consumed in a few bites.
What fillings go in a taco?
There is no single required filling; the tortilla can be folded around anything from grilled meats and beans to seafood or vegetables. This flexibility is what makes the taco format so versatile across Mexican regional cooking.
Why have tacos spread so far beyond Mexico?
Their simple construction—just a tortilla, a filling, and your hands—makes them easy to prepare and share in any setting. As Mexican street food gained global popularity, the taco became one of its most exported and widely imitated dishes.
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