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Tacos are dynamite!

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Daikon View Drop Down
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    Posted: 15 May 2012 at 12:51
Here's an interesting piece on the history of tacos.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 May 2012 at 17:35
great article - pilcher might be on to something, since pretty much everything he says makes pretty good sense. 
 
i've read accounts about tortillas filled with meat that the aztecs used, but as far as actual tacos go, in the modern sense of the word, this evolution was a good read. as i recall, the "rise of the pizza" in american culture was similar.  
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 15 May 2012 at 18:23
Why is it that we have, tacos, pizza, and burgers.. Perfectly good "peasant" & or street food. But it took some "money hungry A hole" to completely F it up.  Had good food, but now we have McDonalds, Wendy's, Taco Bell & Pizza Hut, Domino's, Papa JohnsCensored. Damn I hate chain restaurants!!!!

Ok, Rant overSmile "Breathe in/ breathe out.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 May 2012 at 19:29
Don't hold back, Darko. Tell us how you really feel. Approve
 
I know it was rhetorical. But the answer to your question is, because people (millions of people, in fact) want them.
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Daikon View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 15 May 2012 at 23:42
Tacos Ten Ways from Rick Bayless
  1. Classic Ensenada Fish Tacos -- Tacos de Pescado "Clasicos de Ensenada"
  2. Grilled Pork Tacos, Pastor Style -- Tacos al Pastor
  3. Seared Steak Tacos with Cactus Paddles -- Tacos de Bistec con Nopales
  4. Soft Taco Filling: Creamy Chicken and Greens with Roasted Poblano -- Pollo a la Crema con Quelites, Chile Poblano Asado
  5. Soft Taco Filling: Potatoes and Green Chiles -- Papas con Rajas
  6. Soft Taco Filling: Seared Duck -- Pato Doradito para Taquear, Estilo MP
  7. Soft Taco Filling: Shrimp with Lime Dressing and Crunchy Vegetables -- Camarones a la Vinagreta
  8. Soft Taco Filling: Stewed Mushrooms with Onions and Garlic -- Hongos Guisados
  9. Soft Taco Filling: Tuna in Jalapeño Escabeche -- Atun en Escabeche de Chile Jalapeño
  10. Tacos of Garden Greens in Green Garlic Mojo -- Taco de Quelites con Mojo de Ajo Verde
  11. Tacos al Glen Bell
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MTMan Quote  Post ReplyReply Direct Link To This Post Posted: 16 May 2012 at 20:51
I belive Rick Bayless to be the best chief in America, He has a great deal of knowledge when it comes to food parings and herbs and spices, he uses just the right amount so the flavors complement the food and not overwhelm it. I wish he was my cook!! I could eat his food morning, noon, and night. I will be making his fish tocos for dinner this Saturday, My sons 22 b.d. and he always wants Mexican for dinner on that day.
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Daikon View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2012 at 14:26
Taco USA -- How Mexican food became more American than apple pie

With due respect to my fellow lefty professors, they’re full of beans. I’m not claiming equal worth for all American interpretations of Mexican food; Taco Bell has always made me retch, and Mexican food in central Kentucky tastes like …well, Mexican food in central Kentucky. But when culinary anthropologists like Bayless and Diana Kennedy make a big show out of protecting “authentic’ Mexican food from the onslaught of commercialized glop, they are being both paternalistic and ahistorical.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2012 at 16:37
Interesting quote D!  I need to ask; is that how you feel?

From my experience of Rick Bayless, it seems to me that he is very in tune with authentic Mexican food, although there may be some liberties taken in his restaurants.
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Daikon View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2012 at 20:00
Actually, I think Arellano is being a little unfair to Bayless.  Rick Bayless is not some protector of an ossified notion of "authentic" Mexican food.  He's got a great deal of respect for traditional preparations and presentations of Mexican food, but he also does a lot of experimentation, re-interpretation, and innovative presentation of Mexican food into a high-end, fine dining context.  Arellano does have a point that there can also be interesting innovations at the low end among street food vendors and the like, but I don't find either labeling of Bayless as anti-change or anti-street-food to be accurate.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2012 at 20:29
Very good points. I agree with you 100%
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