October 4th is National Taco Day

October 4th is National Taco Day

Paul October 4, 2019

Taco Fun Facts

taco fun facts

 

While the word “taco” literally translates to “plug” or “wad” a small hole, it also translates to “light lunch” in Mexican Spanish.

  • Tacos predate the Europeans in Mexico and were discovered to be the food of choice by the indigenous folk in the Valley of Mexico. Obviously the Spanish wanted to stake their claim on such fine fare, and dubbed them “tacos.”
  • Taco Bell started as Bell’s Hamburgers and Hot Dogs in San Bernardino, CA back in 1950 by Glen W. Bell Jr.. Bell’s Hamburgers and Hot Dogs began as a hamburger stand selling fast foods such as burgers, hot dogs, fries, and shakes. Then, taking advantage that his stand was located in a Hispanic neighborhood, Bell started selling crispy-hard-shell tacos at 19 cents each.
  • October 3rd is National Taco Day.
  • Ensenada, Mexico is said to be the birth place of the fish taco.
  • Taco Bell uses at least 600,000 cows’ worth of beef per year. According to Taco Bell’s own website, they serve an average of 295 million pounds of ground beef every year.
  • A “Taquería” is a Spanish word meaning taco shop. Originally, the term “taqueria” was used to refer to street vendors, although the term has come to be used more generally to refer to any sort of establishment which serves authentic Mexican food.
  • One of the first taco trucks is thought to have started in New York when in 1966 two New York housewives operated an early version of the taco truck. Although the truck did not have a full kitchen, it was available for catering.

Facts, recipe and pictures courtesy of

Recipe

Authentic Carne Asada Taco Recipe

The traditional taco truck has been cruising around California streets well for over 40 years. Most have menus with various styles of tacos, but in most cases, their best sellers have been their authentic carne asada tacos. Because we know many start up food trucks build their concepts around Mexican cuisine we wanted to share an easy to make authentic carne asada taco recipe to try at home or in your food truck test kitchen.

Serves 4

Ingredients:

  • 3/4 lb Flank Steak – marinated
  • 8 Corn Tortillas
  • 1/4 Cup Cotija Cheese
  • 1 Medium White Onion – chopped
  • 1/8 Cup Fresh Cilantro – chopped
  • 1 Lime

Marinade Ingredients

  • 5 Cloves garlic – minced
  • 1 Cup Fresh Cilantro (leaves and stems) – chopped
  • 1 Jalapeño pepper, seeded and minced
  • 2 Limes – freshly squeezed
  • 1 Orange – freshly squeezed
  • 2 Tablespoons white vinegar
  • 1/2 Cup olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt

Instructions:

  1. Place flank steak in a flat baking dish. In a medium bowl, whisk together vinegar, garlic, jalapeño, lime juice, orange juice, and olive oil. Season with salt, black pepper, cumin and cilantro. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 4 to 8 hours.
  2. While waiting for carne asada to marinate, in 4 separate bowls, Grate cheese, chop white onion, cilantro, and quarter 1 lime. Set aside to use as topping for the tacos.
  3. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
  4. Warm the tortillas in a skillet or on cooktop for about a minute on each side to make them pliable.
  5. Arrange two sets of two layers of tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion and cilantro. Add as much cheese as you like. Garnish with lime wedges, and serve.

Please Note: You can use this easy carne asada taco recipe to create other Mexican cuisine for your menu such as a carne asada burrito.

Print this recipe off in Adobe Acrobat – Authentic Carne Asada Taco Recipe – Mobile Cuisine

Make sure to visit

for information on food trucks, recipes and a wealth of other information

 

 

Leave a Reply