Name: Reseña de Tacos por Huseyinakbiyik en Burritos | Sant Pere, Barcelona, España
Item: Tacos
Rating: 4
Author: Huseyinakbiyik

A warm corn tortilla the size of a palm, folded around a few spoonfuls of filling and finished with onion, cilantro, salsa and a squeeze of lime: that is a taco, and it is a format rather than a recipe, which is why Mexico has hundreds of them. The word is first recorded in the eighteenth-century silver mines, where a taco was a paper-wrapped charge of gunpowder, and the food took the name in the nineteenth century in Mexico City. The main families are tacos al pastor, pork marinated in chile and achiote and carved from a vertical spit, a Lebanese import turned Mexican in the 1960s; tacos de carne asada, grilled beef, in the north; tacos de canasta, steamed in a basket and sold from bicycles; tacos de guisado, stewed fillings from a row of clay pots; Baja fish tacos in beer batter; and the suadero, tripa and cabeza of the capital's night stands.

The tortilla decides half the taco. In most of Mexico it is corn, made from nixtamalised masa, pressed and cooked on a comal, and reheated on the same comal until soft and pliable with a few toasted spots; two are often stacked for a wet filling. Flour tortillas belong to the north and to Baja. Fillings are cooked separately and kept hot: al pastor shaved straight from the trompo with a sliver of the pineapple that sits on top, carne asada chopped on the board the moment it leaves the grill, guisados ladled from their pots, fish fried to order. Assembly is minimal and fast, a line of filling down the centre, white onion and cilantro chopped together, and the salsas, red and green at least, left to the eater. A taco is handed over open and eaten in two or three bites, standing.

Judge the tortilla first: it should be hot, soft and smell of corn, not stiff, cracked, cold or tasting of cardboard, and it should hold the filling to the last bite. The filling should be the dominant flavour and properly seasoned, juicy but not swimming; the taco should not drip through the bottom. Onion should be crisp, cilantro fresh, salsas made that day with real heat and acidity. Mark down pre-made hard shells, tortillas from a packet served cold, meat that has sat in a steam tray until grey, fillings padded with lettuce and shredded cheese in the Tex-Mex manner, and bottled lime juice. A taco overloaded to the point that it cannot be picked up is a plate, not a taco. Three tacos of one filling are the right order to judge a taquería; the test is whether the third is as good as the first.

Tacos

Spain

Burritos | Sant Pere

Taco çok severim ve gerçekten lezzetliydi özellikle sosları beğendim çok uyumluydu tekrar gidersem tekrar yiyeceğim tavsiye ederim

Reseña de Tacos por Huseyinakbiyik en Burritos | Sant Pere, Barcelona, España

Tacos

Burritos | Sant Pere

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