The Influence of Mexican Culture
Taco authenticity
By Tamaris Gonzalez
By Tamaris Gonzalez
Taco just used to mean some paper wrapped around gun powder, and was a common mining term in Mexican silver mines. Imagine sinking your teeth into that!
The first taco party was held in 1520 by Hernan Cortes. But soon thereafter, “taco” began referring to the corn (and later, flour) tortilla-wrapped food we know and love today. Around the 20th century, tacos began to diversify and spread to other parts of the world, especially the United States. From Mexico they were making their way to U.S. Carne asada tacos originated in Sonora; de cabeza in Sonora and Bajio; carnitas in Jalisco and Michoacan; suadero in Northern Mexico and Mexico City, fish tacos in Baja California; al pastor in Puebla. In 1905, the taco was first seen in the U.S. That’s when Mexican migrants started to come—working the mines and railroads and other such jobs. In the United States, Mexican food was seen as street food, lower-class food. It was associated with a group of women called the Chili Queens in San Antonio and with tamale pushcarts in Los Angeles. In 1947, the hard shell taco was first invented. In 1954, Glen Bell built Taco Tia and in 1962, Glen opened the first Taco Bell. Has the soft taco tortilla lost its authenticity in San Diego throughout the years? As a border city, San Diego has a lot of influence from Mexican culture. The most visible of this influence comes in the form of food, especially tacos. Being next to Tijuana, one would expect tacos to be similar to those you find in Tijuana. However, San Diego tacos represent a fusion of the Mexican style of meat and tortillas. Some places have the same tacos as the one in Tijuana but not all are original. For example, in San Diego you can order tacos “California-style,” which includes french fries. Which one would consider french fries to go with small flour tortillas filled with meat and hot salsa, but a California burrito. There is variety authenticity of tacos in San Diego for example some of them are sold at roving trucks, while others are sold in restaurants and even at a stand in the corners. A few of San Diego tacos are influenced by Mexican tacos from Tijuana, but the difference is that Tijuana tacos over there are tortillas, small, greasy, and full of joy which is meat, while the ones in San Diego are known as hard shells, big tortillas, and frozen meat. So, how authentic are tacos in San Diego? I interviewed my mom, who is from Acapulco, and I tried to get what she thought about San Diego tacos. She said that authentic Mexican home-made tacos are way better than any tacos. But If she had to choose between eating tacos in San Diego or Tijuana, she would prefer to make the journey across the border to get an original street taco. The percentage of finding an original street style taco in San Diego is low. I asked her what she thought of hard shell tacos, she said those aren't tacos. What we consider hard-shelled tacos here are considered quesadillas in Mexico. In several neighborhoods in San Diego you will see taco shop, but not in many would you see taco carts or trucks. It all depends in the neighborhood. In places like Barrio Logan or Sherman Heights, you can find many authentic tacos. But in other places like Ocean Beach or Mission Valley, you might find Mexican-inspired tacos. San Diego tacos will never be better then Tijuana street tacos, no matter how many taco shops open up in San Diego. Through out the years, tacos are changing by the generations, by the shops and by the environment. But one thing is to never forget what really is a taco. A taco is an essential part of Mexican culture, street tacos are a Mexican’s fast food. Whatever your definition of taco as a food may be, we can’t deny that the taco has had a long and transformative journey. From its start as paper-wrapped gunpowder to its humble beginnings in different regions of Mexico, to its journey across borders and oceans, one thing is clear: hard shell tacos are not tacos, they’re quesadillas! |