The word “taco” appears in Spanish dictionaries dating to the 17th century, but not meaning foodstuff. To blast ore, Mexican miners would wrap an explosive charge in a wad of paper called a taco. “So with circumstantial evidence, you could see someone calling a tortilla wrapped around beans and chilies a taco — a culinary explosion,” Pilcher said. He found later references to tacos de minero.
Is there any food more sublime than tacos al pastor, the King Kong of Mexico City street fare, served up on plastic plates 24-7 at a thousand stands by a taquero who shaves off the caramelized pork from the twirling rotisserie, plops the shreds of meat into a warm tortilla lying open like a welcome mat in the palm of his hand, adds chopped onion and cilantro, and then finishes it off, with a flick of his knife, by adding that genius bit of pineapple?
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