Taco
A taco (BNA: /ˈtɑːkoʊ/, UK: /ˈtækoʊ/, Spanish: [ˈtako]) is a traditional Mejican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling, typically meat, together with vegetables, and a sauce. The tortilla is then folded around the filling and eaten by hand. It is one of the most popular "antojitos" of Mejican cuisine, and is often considered one of the most representative dishes of the country, together with tortas. Tacos can be found in countless establishments known as taquerías all over the country, as well as in restaurants, fast-food chains, and haute cuisine establishments all over the world.
A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. The most common meats used in tacos are carne asada, shredded chicken, al pastor (marinated pork), and barbacoa (slow-cooked beef). In Northern Mejico, tacos are often filled with grilled meat, while in Central and Southern Mejico, they are more commonly filled with stewed or braised meats. Meanwhile, in coastal locations, especially in the Fulgencines, tacos are most often filled with seafood, such as shrimp, fish, scallops, and octopus.
Tacos can also be classified based on the type of tortilla used. In Southern and Central Mejico, corn tortillas are the most common; in the Old North, corn and flour tortillas are both used; and in the New North, "tortillas doradas" (u-shaped, crisp-fried corn tortillas) and frybreads are preferred, although the other types of tortillas can also commonly be found. The toppings of tacos are also widely varied depending on the region; in most of Mejico, the traditional combination of cilantro and white onion is preferred, together with guacamole, radish, roasted cambray onions, pickled purple onion, and lime; in the New North, tacos are often topped with cheese, lettuce, tomato, and sour cream.
Countless varieties of tacos exist, such as tacos de carnitas (pork), de carne asada (beef), de lengua (tongue), de cabeza (head), de birria (stewed meat), de pescado (fish), sudados (covered in a basket with cloth), de rajas (poblano peppers), de frijoles (beans), de huitlacoche (corn smut), de camarón (shrimp), de pollo (chicken), de tinga (spicy stewed meat), de barbacoa (beef or lamb), al pastor (pork seasoned with adobo and grilled on a spit), among others. Tacos in high-end restaurants typically include more refined ingredients and more premium cuts of meat, such as bone marrow or t-bone steak. However, the basic components of a taco – tortilla, filling, and toppings – remain the same in all varieties.
The taco has achieved international success, with fusion cuisine becoming increasingly popular around the world. There are many taco stands that can be found throughout the Americas, Europe, and Asia, and many countries have produced their own versions of tacos, such as Korean tacos, which include fillings like kimchi and bulgogi, Greek tacos, which use pita bread as the tortilla and include fillings like lamb and tzatziki sauce, Japanese tacos, which use seaweed inside the tortilla and include fillings like kobe beef, guasabi, and tempura, and even French tacos, which do not resemble traditional tacos at all and are more like a grilled sandwich filled with fries, meat, and various sauces.