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We Now Know Why Authentic Tacos Are Different Than U.S. Tacos
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- Опубліковано 16 сер 2024
- A crunchy taco shell, stuffed with ground meat, lettuce, tomato and cheese…. delicious, but is it a real taco? Authentic Mexican cuisine might disagree when it comes to getting a true and honest taco experience. And while food is meant to continually evolve and take on local influences, sometimes it's time to get back to basics and explore the origins of what you're eating.
But even in the birthplace of the taco, there are countless variations of the iconic food. Watch here to find out the surprising things that go into a real taco, because we now know why authentic tacos are different than U.S. tacos.
#Tacos #Food #Authentic
Corn tortillas | 0:00
Homemade salsa | 1:38
Guacamole | 2:39
Cheese is rare | 4:02
Few toppings | 4:49
No ground beef | 7:01
Pig | 7:54
Corn fungus | 9:09
Bugs | 10:34
Read Full Article: www.mashed.com...
Do you enjoy U.S. tacos or will you only stick with authentic?
US tacos aren't tacos. They're mierda.
Haven't been able to visit since 2019, but authentic. My BFF is a Matamoros native. We used to visit and stay w/family for about 1 week (for my safety). Definately not resort circumstances or American traveler friendly but the people, hospitality and food were wonderful. They also make the best pancakes!
My kitchen, my rules.
diffinitly authentic !
tacos are tacos, you cannot turn down a taco no matter its shape size or color
Nothing better than gringos lecturing about “authentic” “Mexican” “tacos”. Mexican tacos are so different depending of the region, availability of ingredients and appetite. That said, we really don’t use hard shell tacos, but you don’t have to use some ingredient or avoid other to name that a taco. Just put food inside a hot tortilla (corn or flour) and you have a taco.
that's right. anything can be a taco
@@bluemesquita1603 Less something like chicken
Bro pressed about tacos 💀
They are talking about tacos from taquerias in mexico's center, the civilian versiin of thw tortilla is used in tacos de guisado, or to dip in soup, can even be turned in to flautas or to fed our pigs when we ran out of mutilated children meat.
Literally, just came back from Morelia and Hidalgo areas of Michoacán. The two tortilla with just seasoned meat, two toppings (pico or cilantro & white onion), red or green fresh made sauce is what actually happens.
I just came back from Tijuana last month and had a similar taco. They’re definitely serious tacos and gotta admit they are better than American tacos.
That's the typical taco truck taco in LA. LA or San Diego will get you ones every bit as good as Mexico. The Tijuana Style Tacos are making a big push right now.
Never been there, when I'm visiting California and Arizona I know exactly where i can the two tortilla with seasoned protein. Especially the Tamale wrapped in banana leaf I forgot the name but it's by far my favorite type of Tamale. I get those in the really bad part of Oakland when I'm visiting San Francisco. I can't tell the streets but can drive you there. There's even videos online telling how rough this neighborhood is. I was told to be careful. It wasn't that bad at least for me. I wouldn't want to nbe a blonde white lady that'd for sure. Lol
@@hughgevainey3181 there are places you never can go too..
I lived in Chula Vista for 8 years and even had a mexican girlfriend. Let me tell you, I love both traditional and authentic mexican food, and also just as much, americanized version of anything mexican. It is simply subjective. I will still have my taco bell and del taco and every other americanized franchised hispanice fooc anytime anyday. I don't give a fuck what Diana Kennedy says.
Agreed 💯
because i should really take all my advice on whats "authentic" mexican food from an elderly british woman and not the guys at my local mexican taqueria.
exactamente!
She supposes that the Aztec somehow made exactly only that and since they had no salt or citrus, that those things are "not authentic".😄
Lady , the country of Mexico is easily 400 years old , I don't think they needed the whites to show them what lime and salt can do. Pretty sure they figured it out on their own....🙄
Jarred or canned salsas in the US and also in Mexico are not anything like salsa fresca or what we call pico de gallo.
Anything jarred or canned have to be cooked because that's how they're made safely to be shelf stable.
Salsa fresca means fresh sauce and always consists of fresh ingredients.
I make it all the time cuz I'm a taco junkie. But when I have a craving for chips and salsa I buy frontera thin and crispy chips and hot red gold salsa (I live in NW Indiana and prefer to buy local)
@@hellhound1389 Frontera like from Rick Bayless?
@@christianoliver3572 yes, our local grocery store has all his frontera products but I prefer the taste of red gold salsa cuz the strong tomato taste and they only use green Chile's instead of bell peppers like most manufacturers
@@hellhound1389 I got to meet him when he did some cooking lessons here in Corpus Christi, TX in support of our local PBS and CreateTV broadcasts.
Frontera Grill is on my bucket list for restaurants but I just haven't put together a trip to Chicago yet.
@@christianoliver3572 I have all his books, my pantry has a shelf just for cook books and most are by bayless, Stephen reichlan, and Alton brown. I even have a friend who makes knives make me a set of professional knives and I made my own knife block that's mounted on the wall of my kitchen. If I hadn't made hardscaping my career I would've been a chef
Who cares if it is authentic Mexican food just as long as it is good Mexican food. I live in California we have great Mexican food both traditional and modern.
Kennedy can stay in her lane when it comes to telling people how to enjoy their food. Let’s get more actual Latino chefs offering these lessons please
she has no clue
It always pisses me off when the so-called food/drink authorities tell me this is the way one should eat or drink something. People, eat and drink food the way you want it, not the way some chef with a large ego tells you how you should eat it. I like my red wine chilled. Red wine was supposed to be served at room temperature, that room temperature is in a wine cellar where the temperature is around 57 degrees, not 72 degrees room temperature. I like hard shell tacos, I don't want pineapple or some of the new-fangled junk people put on Pizza, but if you like it with pineapple go for it, you are paying for it. Never let a chef, or server try and intimidate you on your selection. I am always very polite to my server, but if they try and shame me they will see a side of me that they will live to regret.
Norm475, I liked your comment so much that I had to tell you that I like your attitude! I too like my red wine chilled, and I'm one of those freaks who like pineapple on pizza! I also enjoy room temperature milk and will often pour a glass in the morning and leave it out on the counter, because heated milk is not the same. We should all eat what we like and enjoy every bit of it, because life is short. BTW, I often close my eyes when I'm enjoying a delicious bite of food, so that I can simply savor the flavors... sometimes, we eat too fast!
There's definitely a lot of elitism in the culinary world.
Wait who’s putting green peas in guacamole? 😧
New Yorkers and Brits, I’m told.
On god
@@markiangooley that’s kinda genius, full of nutrients and fiber and relatively tasteless (if mashed in with the avocado).
Weight Watchers.
I feel so grateful for having lived in Mexico for 8 years where I learned how to make authentic food! It doesn't compare to the American versions. My family and friends love it!
It doesn't compare to the American versions? Did you mean to say it's better?
@@EEVENEEVEN-vb5qy Obviously lmao, the difference in flavors is very different, although it also depends on who prepares it and what variety it is
When I lived in SoCal a small Mexican grocery store had the best tacos in the back - tongue, oxtail, pork shoulder - simple, fresh and a good price. I'm now in north Florida and cannot find good Mexican food. :(
I felt the same way, I used to live in Illinois 2 blocks from the Mississippi river in the Mexican district (we were to poor to live anywhere else) and my father would work on peoples cars so they would bring us real Mexican food and our neighbors owned a real Mexican restaurant and we were invited for Sunday dinner at that restaurant all the time and they would feed us for free. When we moved back to my mom's home town I couldn't find a good Mexican restaurant but in the past 10 years several have begun to open and I'm there a lot cuz I'm a taco junkie
One of the reasons I decided not to move to Florida
@@obijuankenobi420 the other is desantis
@@susiesparkles514 Definitely not worse then Newsom
People need to stop gatekeeping food in the name of "authenticity". The only thing that matters is if it tastes good
^^^This right here.
I like knowing if what I am eating is authentic or not - if only to be honest in my descriptions of it. I enjoy trying foods new to me, and if that gets me to step out of the bounds of Americanized or Tex-Mex, that's great. However, I still do eat and make Tex-Mex and Americanized Mexican foods, which are also usually pretty good. I just acknowledge which is which.
i agree that most of the time “authenticity” is just culinary gatekeeping, but its also important to recognize the culture that the food came from by acknowledging/understanding the way it is traditionally prepared
"Authenticity" is applied arbitrarily, but there's definitely more that matters about food than taste, like sustainability and nutrition.
I will stick with traditional if the contemporary includes bugs.
how did dianna kennedy become an expert on mexican food to tell us what we should be doing with it? what lart of Mexico are the kennedys from?
After living in San Diego for a bit, I got to know many Mexicans. And their homes and foods. I find it hard to eat Taco Bell and Tex-Mex anymore. Keep it simple, keep it good, keep full and happy.
What you were eating is Cal-Mex.
That's where Taco Hell comes from.
NOT from Texas.
In our border region from Texas to California there are multiple fusion cuisines in both America and Mexico.
It shouldn't be called Tex-Mex if you're eating huevos divorciados in Santa Fe, NM!!
I am just so tired of folks who really know nothing about our border cuisines calling all of it Tex-Mex.
I live in LA and this sounds like you're talking to a bunch of tourists. A taco is a taco, salsa is salsa, everyone has their own preference. Most people like them all at one time or another. This Diana Kennedy doesn't know what she's talking about, it ain't scientific. Everyone's grandma in Mexico or East Los will back me up.
I was touring and in Pueblo the taco selection were head to tail, including eys. The lenses from the eyes have a crunch. Now you know..
THANKS????
Yuck!
I love Tacos with avocado and tomatoes and cheese and lettuce and red onion yummy
i have a local mexican restaurant run by a mexican couple and their 2 kids. they both came from mexico, and their food is to die for. they've been running the same location for almost 40 years. once you have authentic mexican food, you will feel nauseous just thinking about taco bell. authentic mexican food is my vice!
If it taste good, I'll eat it, authentic I could care less. I like fish Tacos, it's in a soft shell or a hard shell to me I call it a TACO!
Had no idea taco el pastor was from Lebanon, in the Middle East. I use to live in Bay Area in California and would get it all the time.
i thought that it was named after someone with the name Al Pastor
@@bluemesquita1603 😆
Your trope about cheese is mostly wrong ; Coteja and Oaxaca cheese is somewhat common on tacos in Mexico, true we would not have it but for the Spanish, but they do use it on tacos there. Further ; the taco is NOT exclusively a Mesoamerican food ; like most Mexican cuisine it evolved over time because of various foreign influences , INCLUDING the borregos , vacas and cochinas that the Spanish brought .
Many salsas in Mexico are French influenced, so is the consome for birria . Hell , even al pastor was invented by the Lebanese immigrants to Mexico....
Oh and we don't need a white Irish woman telling us what "authentic " guacamole is ...
By her reasoning, Mezcal is "not authentic " because it was Spanish soldiers who first began to distill pulque into spirits....🙄
Al Pastor was a good man
With the same logic, no other countries food is exclusively theirs because of other cultures influences. Pasta isn’t exclusively Italian. Shoot that was heavily influenced by mesoAmericans(the tomatoes)
@@noahramirez8501 I heard that! potatoes , corn, tomatoes chiles etc all giftss of the new world.
Literally every culture's food in the world owes so much to other cultures.
I'm tired of people saying tacos aren't real tacos if they have cheese. American tacos have cheese and it's amazing. Deal with it.
I've literally eaten tacos with cheese all over Mexico. From Mexico city to the Yucatan.
@@etheareal lol see even Mexico likes cheese in their tacos. Another reason people need to shut up about it.
They aren't traditional tacos and they aren't as good
As a Haitian, I have a lot of respect for Mexican ppl, the history and culture.
"Authentic" is not really the right word to use. "Traditional" or "Mexican" might have been reasonable but there's nothing inauthentic about Tex-Mex or American tacos. They're totally authentic, just different.
They are just a variant of the original
80 years of eating TXMex crisp tortillas. I found same in Monterrey. But 70 years ago Mexico west coast tacos were soft & rolled.
In US foods were different in different area also. 50 years ago visiting husband’s family in Nebraska. Made chili dogs for extended family…lots of kids… no one had ever heard of adding chili on hot dogs.
Just because something is authentic, doesn't automatically make it better. Thank goodness we all have different tastes. All cultures adapt to what they have available, or what they like. If you wish to have something original, that is fine; but adaptations are often even better. For example, chili is a Texmex dish, which can be made in a variety of different ways - to suit our individual appetites.
In this case …sorry, it does. The Mexicans got it right. They gave us a wonderful gift, whose composition all laid bare for us to easily replicate . Gracias a nuestros vecinos. Don’t F it up!
Before the Spanish, there was very little fat in Mexican cooking. So the lard in tamales is relatively new…
Traditional tacos are much better than the American version
Ilive in Santa Paula, SoCal
Neighbors, at times. share our good
I give of my Harvest when ripe:
avocados, peaches, figs, tangelos, cumquats, ands grapefruit..
They, in turn, serve me some of their meals:
Most recently I have had vegan meals from a family from Ecuador, other neighbors offer their home made tamales, carne asada, wonderful authentic simple tasty dishes.
We also have small restaurants in town that are very humble serving authentic meals.
Carnitas with pineapple?? Are you drunk? Those were tacos al pastor...
Utilising supposedly ‘different’ ingredients, has NeVer bugged me 🐛👅
Now I want a "Gringa" 🤣
My own style of salsa has only 3 ingredients (no cilantro), and is technically a pico de gallo.
I don't even claim my variety of Mexican-inspired food is anywhere near authentic - it's basically glorified Taco Bell.
Nahuatl is not only spoken in Mexico and El Salvador…there’s a whole other country in between called Guatemala…
Yes yes! Me and my homies that are originally out of Ouaxaca eat the hell outta them grasshopper things roasted with chili y limon but also those gusanos pulvered up too. Thats good stuff with cold beer especially.
My pet tarantula just loves the insects and my cat loves the pig snouts, my dog loves tripe.
It was all good until we got to the bugs part. never ever
I don't care if its not authentic, our family's homemade tacos are awesome. Ground beef browned with chopped onions, corn tortillas fried in a cast iron skillet and folded over until they are cooked enough to hold their shape, but not hard. Shredded lettuce, chopped tomato, cheddar cheese and homemade red sauce (tomato sauce, grated onion, garlic powder and red chile flakes boiled on the stove). Who taught my Mom how to make them? A Mexican-American neighbor.
Yes they are authentic:), in México we called them “tacos dorados” , we use a different kind of cheese, but cheddar it’s cool tho
As a personal preference and probably you might like it, when you make your homemade tomato sauce, right after it came out the blender and it’s hot and fresh, you could serve it in a plate that can hold the sauce and then place the tacos in there, it’s a different way of eat them than putting the sauce on top with a spoon
(You would only need tomato’s, garlic and a chile serrano)
The chopped onion and the cilantro it’s up to you
@@Paraphyte The golden tacos do not have to force that, they are simply fried tortillas and that's it xd
@@Crow_Demon chale
I like American style Mexican food and American style Chinese food. I don't want to eat in Mexico or China. I'm sure this is true for most countries, but honestly there is plenty of population here for all styles, meaning none are wrong but need to be identified before you buy.
I actually appreciate the American version of this stuff with the ground beef. It's kind of like a sloppy joe in a tortilla. It might seem disappointing if you're expecting an authentic taco, but the American version seems a lot more filling and has a more familiar flavor profile. Maybe that's just because I grew up eating Taco Bell and Taco Bueno, and while I like authentic Mexican food, it can't really replace Taco Bell if I'm hungry for the American style.
Un taco es algo que se puede disfrutar y comer en la esquina más cercana, pero lo mejor son las memelas
i am mexican yet i am not eating bugs
and i am not living in the pod either
To the purist you eat food however you want! Immigrants often didn’t have every ingredient at hand and that’s were invention and innovation comes to play an important role in the evolution of recipes. Celebrate the fact that your culture is being spread all over the world through your amazing cuisine. The authenticity and pureness is left to you. If I would be the Mexico 🇲🇽 Tourism Department I would definitely recommend showcasing the regionals foods to attract more tourist. Leave the evolution of food to us that can’t find every authentic product.
My #1 complaint in Mexican food in the USA is "Authenticity". You cannot find anywhere and I mean anywhere authentic mexican food in the US.
You just cannot find it.
If these Mexican restaurants, street truck vendors or any Mexican food servers were in Mexico city serving up this UN- Authentic Americanized mexican food they would be thrown out of Mexico.
Use corn softshell and deep fry them quick and fill and fold, delicious
Cilantro is a bad substitute for papalo. Though I respect Diana Kennedy…
Completely different herb, they don't taste anything alike, both have their uses in Mexican cuisine.
I definitely prefer Tex-Mex to “authentic Mexican” but that’s just me.
Authenticity be damned, I only care if it tastes good.
Soft or hard tacos doesn't matter just meat maybe some shredded lettuce fresh Pico de Gallo and maybe a pinch of cheddar. I'm feasting everyone has their favorite combination that's what's great even in Mexico different regions have different variations. Just like hamburgers in the states everyone is different.
But what we all agree on is that quesadillas have cheese, they can have something else added, but if it doesn't have cheese then it's just another taco
Only authentic Mexico tacos with,meat,pork,chicken and all of the ingredients that makes the food tastes so great.
I can go for a chalupa right now
Eat what you want, the way you want it...
I hate soft shell tacos......Crunchy for me.
Always disliked the hard shells because they fell apart when eating them.
I have some of Diana Kennedy’s cook books and while she is a great chef. She is also a major league jerk.
Tex mex is as much a valid regional style of Mexican food as is the foods from Yucatán or chilapas etc.
The original Spanish and indigenous peoples of “tejas” would be quite offended by the contemporary food police.
The people didn’t move. The borders did.
Texas was Mexico. Northern Mexico. Then the Yanks conquered it in 1845.
Grew up in the Mexican district of the city and lived behind a family that owned a real Mexican restaurant. I had real tacos before I had gringo tacos in school or taco bell but I make my own shells on an electric griddle. I love a shredded chicken taco with pickled onions and Chihuahua cheese then topped with a fresh salsa and my favorite hot sauce (crystal hot sauce from Louisiana, sorry Mexico but I don't like your hot sauces)
Lunga is my favorite with just pickled onions.
Most Americans don't like tacos. They just have a cheese addiction.
I understand defining "Authentic" but this seems more of a rant of "why everyone is wrong" vs. what impact time has had on food as it evolves. Authentic vs. Tex-Mex? if anyone believes that hard shell tacos or Taco Bell to be authentic is just blissfully unaware. Leave it at that. Go find a local restaurant where someone came from somewhere else , eat their food, learn their culture, and together everyone wins.
The truth is that Mexican tacos are better for their content and flavor, although it depends on who prepares them and what meat they are, although the American taco is not that bad, it is remarkably decent and something good
Being from the east coast I didn't have alot of opportunities eating authentic Mexican food. I never liked hard shelled tacos with all the shredded cheese on it and in general I don't like most food covered in lots of melted cheese. So I always thought I didn't like Mexican food. Then I moved to California and I still remember my first "real" taco Al Pastor with pineapple. Amazing! Still my favorite to this day. Then also realizing that most of the Mexican food didn't have any cheese. Or very little cheese. I'm like 'Where did all this whole concept of cheesy Mexican food even come from?'
Well, there are foods like quesadillas that are soft tortillas with melted white cheese inside, also others that are white cheese with chorizo, the truth is they don't taste bad, those are some foods with melted white cheese
@@Crow_Demon Yea you're absolutely right. I'm not trying to say there isn't any cheese at all. I've also had tacos with Queso Blanco sprinkled on and it's good.
cooked corn tortilla, al pastor pork, chopped onions, cilantro, pico de gallo..... there
The rapid-fire high-pitched voice of the narrator is really annoying.
No one puts pineapple on carnitas plz edit and narrate correctly...Al pastor has the pineapple wtf 😂
I don't think I care if it's good I eat it
Everything about this video is wrong
I had pig skin tacos is Oaxaca years ago while on vacation.
Please rectify the pineapple situation: NEVER on carnitas, ALWAYS on pastor.
As a Mexican I back Diana Kennedy.
Bravo !!!
It's simpler then all this. It started years ago. One word that was adopted to summarize was and is TEX MEX. Americanized Mexican food. Now people recognize this to be Mexican food... fast food to restaurants. Of course it different.
I still prefer my Tex-Mex tacos over authentic😅 tacos in Mexico. Many of you will think something is wrong with me and you’re probably right. I live in Tijuana Mexico and getting tired of authentic tacos.
Cada quien sus gustos
Apparently you have never heard of picadillo which ground meat with other regional add ins and served as tacos
Wel, I'm no longer wanting a before bedtime snack.
Anybody know a place in Chicago with Authentic tacos been looking for a year now
I live in NW Indiana and we have a ton of real taquerias here where we have a large Mexican population (Laporte county)
If memory serves me correct, there is a place on Adams and Ashland, basically across the street from the Consul General office that has some legit tacos. But also some killer chilaquiles both verde and rojo and alambres.
Go to la Villita and stop and eat tacos wherever you see a bunch of Mexicans eating tacos.
Pineapple goes with Al Pastor, not carnitas. WTF?
The only "US tacos" in California are at Taco Bell.
Tacos 🌮 ❤️
Authentic comes from the source, others are variations . You must get from the original people
I disagree, those salsa and guacamole ingredients are the bases of the mixtures, you can add what ever you want to it...
But is one taco worth $3??? Seams overpriced
If you put green peas 🫛 in guacamole Im fighting you
Funny, the earliest guacamole recipe is a might different
lmao the only difference is Americans tend to use shitty grocery store corn tortillas. Get some masa flour and make them at home and you can make tacos every bit as good as Mexico with the rest of the ingredients.
They’re different and better because, they don’t use fucking lettuce, shredded cheese, and ranch or sour cream!
Who the hell is this Diane Kennedy she keeps referring to.
"Pico de Gallo" means 'beak of the rooster' in Spanish.
whoooo is putting green peas in guac? Thats a war crime!!
Ground beef crispy tacos are the best.
don't let vegans know know how tacos are made, they would try and invade mexico!
They would not last or get distracted
Taco Tuesday
Yo no Le pongo jitomate al guacamole
I love the real way
For starters y'all can get rid of the flour shells.....lol...
Blah, blah, blah who cares?! When in Rome do as the Romans do; when in Mexico eat authentic!! When in America eat all the cuisines of the world, the way American's do. No worries!
Why do I give a crap as long as I like the taste?
Bayless sold out to ConAgra.
I don't know any Americans who like tostidos store bought salsa.
SALSA FRESCA ... NOT COOKED .. THATS THE REAL SHIT! SALSA VERDE IS COOKED
I make salsa fresca all the time cuz I'm a taco junkie
If you can't find somebody who is bilingual to recite the sound track, it is an insult to the food, the country and even foreigners, like me, who hate mispronunciation in either language. English has almost 20 different vowel sounds. So why can't they pronounce properly the 5 vowels the Spanish language has? They make me sick.
I put Salsa on top of a Meatloaf, ketchup sucks on top
Why Cheddar?!
It's salsa, not saulsa. Short A as in fast