Food historians date the taco back to at least 18th century Mexico,
when little fish were wrapped in tortillas for a quick meal. Over the decades, the taco evolved, gaining traction all over Mexico, where different regions had their own takes and styles on the concept.
By the 20th century, the taco was gaining ground in the United States, and by the mid-century, tacos made with ground beef, cheddar cheese, iceberg lettuce and tomatoes in crispy shells were mainstream. This was partly due to the popularity, low cost and accessibility of those foods in America at the time.
For many years, this American form of the taco was standard. But as both home cooks and chefs became interested in expanding their palates, exploring regional and authentic cuisine, the Taco Bell version of a taco was no longer the only taco in play.
Twenty years ago, Tulsans raved about the great breakfast tacos or street tacos they had at out-of-town food trucks or restaurants. But today, those options are all right here. Sometimes we think we have to travel for the good stuff when we don’t realize it’s just a few miles away.
These are some of my favorites: