Mexico City – March 31 is El Día del Taco, a day dedicated to celebrating one of the nation’s most iconic and cherished culinary treasures: the taco. This delightful dish, deeply woven into the fabric of Mexican culture, boasts a history stretching back to pre-Hispanic times. Ancient civilizations utilized the versatile tortilla not only as sustenance but also as an eating utensil, a practice that reportedly even graced the table of Montezuma, who used them to cradle his food.
The term “taco” itself has an interesting origin, believed to have emerged in the 18th century among silver miners who found this method of eating both practical and satisfying. By the 19th century, the taco began its ascent to national prominence, with regional variations taking root. A notable example is the emergence of flavorful tacos de guisado around 1900, thanks to the ingenuity of Doña Felicitas Sánchez Sandoval, who began selling her now-famous rice tacos in the Cuautla, Morelos train station to support her son.
Over time, the taco has gracefully adapted to the diverse landscapes and palates of Mexico. Recognizing its profound cultural significance, March 31st was officially designated “Taco Day,” an occasion to appreciate the incredible array of fillings and preparations this simple yet satisfying food offers.
At the heart of nearly every taco lies the indispensable tortilla, primarily made from corn, of which Mexico impressively produces over 24 million tons annually, according to the Ministry of Culture and Social Development.
While the possibilities for taco fillings are seemingly endless – ranging from savory carnitas and flavorful longaniza to tender carne asada, succulent chicken, rich birria, and even fresh seafood – a recent survey by market statistics agency Statista, has identified the top three favorites enjoyed across the nation.
Leading the popularity charts are the tantalizing Tacos al Pastor. These feature pork that has been expertly marinated in a rich blend of chiles and spices before being slowly cooked on a vertical spit. Adding a touch of sweetness and tang, skilled taqueros shave off thin slices of the marinated pork, often accompanied by a sliver of juicy pineapple.
Another favorite is the classic Tacos de Carne Asada. Particularly favored in the northern regions, where quality beef is readily available, these tacos are also a hit in central Mexico. They showcase thinly sliced beef steaks, seasoned to perfection and then expertly grilled over hot griddles or charcoal, resulting in a wonderfully smoky flavor.
Rounding out the top three are the ever-reliable Tacos de Bistec. These feature seasoned beef steak, with each taquero often having their own unique blend of spices. Whether simply adorned or accompanied by papitas and zesty salsas, tacos de bistec consistently satisfy cravings.
Beyond these national favorites, Mexico’s taco scene continues to flourish with innovation and creativity. To celebrate this dynamic culinary landscape, the Taco Chilango event will bring together over 70 taquerias in the heart of Mexico City on April 5th.
From cherished neighborhood establishments to more avant-garde concepts, these taquerias will gather at the iconic Monumento a la Revolución starting at 11:00 am, offering a delightful opportunity for everyone to explore new and exciting taco flavors and preparations.
Admission to this flavorful event is free, promising a joyful celebration of Mexico’s enduring love affair with the taco.
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