Talk:Taco/Archive 1

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Missing

Tacos are Lucas' favotite snack —Preceding unsigned comment added by 64.115.217.242 (talk) 14:12, 21 May 2010 (UTC)

There should be mention of tacos sudados or de canasta (basket or sweaty tacos) which are also very common street food in Mexico City where they are pre filled in soft tortillas and then placed in a basket covered with rags which keep them warm but that also generate that "sweat" that makes them soft. People carry them around in a bicycle with a big container full of salsa and sell them on the streets. The fillings are normally shredded beef, refried beans and cooked chicharrón (pork rind). Also tacos de guisado which are simply soft warm tortillas filled with a variety of stews and cooked dishes including meats and vegetables such as tinga(chicken, onion, chipotle and tomato stew), poblano strips with cream, cooked chicharrón, picadillo, etc. These are very common too.

Added "tacos sudados" in the Types section.Glane23 (talk) 21:50, 9 July 2008 (UTC)
"Tacos sudados" is a much less common phrase than the more typical "tacos de canasta" (Mexico City) or "tacos al vapor" (Guadalajara and elsewhere.) 175 google hits for "taco sudado" v 243 for "taco al vapor" v 1460 for "taco de canasta." There may be some confusion with "taco de suadero" which are extremely common but not in this category of taco. —Preceding unsigned comment added by Bruno.manti (talk • contribs) 04:28, 13 May 2009 (UTC)

This article is missing information on the puffy taco. Since I apparently can't add it correctly, is this something some can add?Es330td (talk) 22:45, 13 July 2008 (UTC)

Added "puffy tacos" to the US & Canada section. Glane23 (talk) 02:13, 14 July 2008 (UTC)

Which kind of taco is "a gourmet affair"?

"The authentic Mexican taco is not to be confused with the traditional California taco handed down by the Mexican population of old California. It is a gourmet affair, consisting of an over-sized (approximately 6 inches across), fried corn tortilla (not a hard shell) filled with seasoned ground or shredded beef (or chicken or pork), cheese, lettuce and sometimes tomato."

Does "it" in the last sentence refer to "authentic Mexican tacos" or "traditional California tacos"? Can someone fix this confusing phrasing? (I would, but I really don't know which kind of taco the it refers to.)

Also, I don't know what a "California taco" even is. Are you referring to a "taco salad" which is a fried tortilla bowl filled with spiced meat, etc.? If not, then I need a better explanation; as a taco loving native Californian, I've never heard of such a thing.
I tend to agree and I have removed the California section, placing it here for now, unless and until an editor can come up with a good source to distinguish a "California taco" from the traditional Mexican types or from the American hard shell versions. See, for example, the LA Times Magazine article cited at http://www.latimes.com/features/magazine/west/la-tm-tacobell12mar19,0,3787670.story Glane23 (talk) 22:26, 10 July 2008 (UTC)
====California====
Another style, also different from the original Mexican taco, is handed down by the Mexican population of old California. It is a gourmet affair, consisting of an over-sized fried corn tortilla (not a hard shell) with fillings as described above, with variations such as shredded pork, chicken or beef. Often, the taco itself is deep-fried so that the shell molds itself around the meat filling. Most California supermarkets sell large corn tortillas for this purpose. These tacos are rare outside of the Southwest U.S. More often, Mexican restaurateurs tend to serve Mexican tacos, or emulate the hard-shelled taco.
Somebody needs to put fried American tacos into the United States section. There is a picture at the top of the article of fried tacos (barbacoa) but there is no mention of this type of taco which most Mexican restaurants in the Western US serve. In fact, even Jack in the Box serves this type of taco, not the "hard shell" Taco Bell type that the editors seem to favor. —Preceding unsigned comment added by 69.180.213.11 (talk) 00:06, 16 October 2008 (UTC)

Is this too comercial?

Would it be ok to add tacotender.comas a link? —Preceding unsigned comment added by 12.219.199.75 (talk • contribs)

Thank you for asking before adding your external link to the Taco acticle.
The answer to your question is no. The website is a commercial website that is solely for selling a single product. It clearly does not fit under the Wikipedia's External links policies and would be quickly deleted if it was added to this article. BlankVerse 06:58, 2 December 2006 (UTC)

Terrible picture Image:Mexico.Tacos.01.jpg

The picture shown with the title "A plate of tacos" is awful and is misrepresenting what well-prepared and properly served tacos actually look like. It really needs to be replaced. —Preceding unsigned comment added by 68.235.176.102 (talk • contribs) 21:34, 9 December 2006

Best vandalism ever?

Placed at the end of the Mexico section: "Tacos have long been Mexico's third largest export behind only migrant workers and high grade Colombian cocaine."

I don't know how to revert it properly... —The preceding unsigned comment was added by Three sixteen (talk • contribs) 13:22, 27 January 2007 (UTC).

Why would Colombian cocaine be exported from Mexico? 72.240.163.23 22:48, 3 November 2007 (UTC)

English

Could someone familiar with the topic fix this line?

As a side, taco stands offer red turnips whole to add salt and lemon, cucumber slices, and which are cambray onions placed on the grill.

I'd guess, but I'm not familiar enough with the topic to know for sure if the salt and lemon are separate things offered, or it's referring to pickled turnips, etc. 76.202.57.153 16:46, 30 April 2007 (UTC)

Also, the "turnips" are actually radishes, at least everywhere I've ever had them 74.72.216.115 07:15, 31 May 2007 (UTC)


American/Fast Food Tacos

This article seems to dismiss the American/fast food style hard shell taco. Is the implication that it is not a taco at all? -Should it be considered a taco?-


Is it really necessary to be listing every fast food taco shop under the sun?

Fish tacos

Fish tacos are not mentioned here and should be, as they do not have their own article. Badagnani 02:49, 20 August 2007 (UTC)

Vandalized Pope Photo

Someone has vandalized the page with an MS Paint chop of the Pope —Preceding unsigned comment added by Oblivionbp (talk • contribs) 14:46, 12 October 2007 (UTC)

Pronunciation

Could I ask that someone knowledgeable adds the IPA pronunciation of the word "taco" please? (Is it tarco, tayco, or tacko?) I guess this might need separate pronunciations for the Mexican original and the common US usage. John259 07:14, 14 November 2007 (UTC) 

  its "tacko" in sound ;)  —Preceding unsigned comment added by 189.142.240.106 (talk) 05:15, 27 February 2008 (UTC)

Thanks. I've had a go at adding the IPA pronunciation based on "tacko" but experts may well need to correct my effort. John259 (talk) 13:49, 27 February 2008 (UTC)

Maybe this is a regional thing, but on the northeast it's pronounced more tah-ko than tacko. Not so unlike the spanish pronunciation, really. --Ericjs (talk) 21:15, 17 June 2008 (UTC)

Where is the History of it's Origin?

I find this article quite lacking. From my research into such foods it would be accurate to state the history of it's origin. I find articles like these quite bias and honestly ignorant. Tacos are presented as if they originated from Mexico by Mexican people which is incorrect! Tacos first started out from Pita bread which were primarily used by Greeks in Greece. It was renounced as the poor mans sandwich. Instead of 2 parts of Pita bread they would use 1 and throw whatever meat and/or vegetables in the middle. They would then wrap it up in a Taco like shell. This trendy style caught on to many other countries and cultures such as Spain and Italy. When Spain came to-at the time-the New World they brought those same cultural aspects with them. I understand that most people would have always expected that it came from Mexico because that's all we see on television or in our Americanized Mexican Restaurants, but it's incorrect! Please make adjustments. —Preceding unsigned comment added by 76.255.236.105 (talk) 06:31, 26 December 2007 (UTC)

I'm sorry, but this is just blatent cultural bias on your part. Seeing as ancient Mexicans independently developed agriculture, writing, mathematics, astronomy, and many other civilized advances without any help from old world civilizations, is it really so difficult to believe that they also independently came up with the "bread wrapped around filling" concept? --86.135.176.189 (talk) 23:09, 9 July 2008 (UTC)
History section added. Turns out the taco predates the arrival of Europeans, as the Spanish conquistadores found the indigenous people eating them when they arrived. Many human cultures independently developed flat breads and used them to make "sandwiches" with meats, fish and/or vegetables.Glane23 (talk) 21:39, 9 July 2008 (UTC)
Isn't Taco just a corruption of Turco, meaning Turkish in Spanish and most other latin based languages? Churrasco Turco is an extremely popular fast food in Brazil and looks identical to a Taco. Turco and Taco do sound very similar too.—Preceding unsigned comment added by 94.193.61.125 (talk) 03:02, 8 August 2009 (UTC)
Nice thought, but probably not:
"Mexican Spanish from Spanish, literally plug or wad" (Oxford American Dict.)
"American Spanish, from Spanish, plug, wad of bank notes" (American Heritage Dict.) Rivertorch (talk) 05:46, 8 August 2009 (UTC)
Somehow, the etymology and history sections became lost in the wash of vandalism and correction over the past year or so. I've restored and enhanced those sections in light of this recent inquiry. Thanks for the "heads-up", mates. Geoff T C 13:33, 8 August 2009 (UTC)
Nice job! I've reverted lots of vandalism here but somehow missed that. The AHD's "wad of bank notes" explanation is sort of interesting, no? It makes intuitive sense anyway, especially if one imagines large bank notes of old. Not sure if it's worth mentioning in that section. Rivertorch (talk) 18:01, 8 August 2009 (UTC)
When I was researching the etymology of the word last year, I recall running across a line of research suggesting that the "plug" or "wad" referred to in the Spanish word was from early musketry, where the gunpowder was secured/compressed in the barrel behind the ball using a piece of cloth rammed down with the ramrod used for the purpose. I thought I ran across the reference in connection with the arquebus, but I can't locate my notes so I'll have to run it down again to be sure. I hand't run across the "bank notes" reference and find that fascinating, as well. Geoff T C 15:31, 14 August 2009 (UTC)

Encyclopedic wording?

Love that first sentence. A food dish that is "filled with an edible substance". —Preceding unsigned comment added by MarsRover (talk • contribs) 21:30, 12 January 2008 (UTC)

Fixed. Looks like it might have been a translation issue, as the Real Academia Española cite appears in Spanish on their website. Glane23 (talk) 20:45, 11 July 2008 (UTC)

The end of the first sentence is now "that can be filled with a wide variety of edible substances." This still sounds rather peculiar (and indeed hilarious). Elcalen (talk) 19:37, 17 September 2008 (UTC)

Agree. I tried another shot at the first sentence. See how it works now, especially with the second sentence. Geoff (talk) 01:42, 18 September 2008 (UTC)

Xenophobia

More mild anti-American sentiment that seems to pervade Wikipedia lately. I understand pride, but I seriously doubt that hardshelled tacos are "unknown" in Mexico. Maybe "did not originally exist in Mexico" or "are not commonly eaten in Mexico" would be better. Fade (talk) 17:51, 17 March 2008 (UTC)

Sorry to inform that the article is corrrect on that. Nowhere in Mexico would you find a vendor of hard shelled tacos or even hard shells to begin with. Also the US version with lettuce it EXTREMELLY rare to find, only americans living in mexico would buy or sell them. Asking for a taco with lettuce on a hard shell would be like asking for a taco with paperclips on cardboard... possibly the origin is a mixture of a similar concoction: tostadas. Those are served with lettuce on hard shells but served with different ingredients (you can find the article here on wikipedia) and are usually a night-time snack sold only in very traditional food establishments or during mexican festivities like during the Independence Day and the such, unlike the taco which is sold all day long in diferent formats and can be found almost anywhere in the country. —Preceding unsigned comment added by 189.192.20.203 (talk) 18:21, 12 June 2010 (UTC)

I'm curious also about the origin of the hard-shell taco, whether it was really a U.S. adaption or perhaps a variation from some very particular region of Mexico. I wonder too about the likelihood of it being a U.S. adaption since a hard taco shell isn't something commonly found or easy to produce. Usually adaptions of foods borrowed from another culture substitute some more common or readily available ingredients. --Ericjs (talk) 21:20, 17 June 2008 (UTC)

I added a reference to a journal article from Gastronomica, Winter, 2008, called Was the Taco Invented in Southern California? The article has some good research and references to support the author's conclusion that the hard shell taco was invented in the US, including its first known appearance in print, from a 1949 New Mexican cookbook and a copy of a patent application from a New York restauranteur from 1947, for an apparatus to hold tortillas in the U-shape for deep-frying. Glane23 (talk) 01:06, 15 July 2008 (UTC)
I'm totally speculating here, but it would seem that hard-shell tacos would keep better in a supermarket in a region that wasn't already over tortilla cuisine. Regular corn or flour tortillas have moisture so would probably go moldy if they weren't moving off the shelves. Perhaps that has something to do with the origin of the hard shell? Of course, they've traded shelf-life (and cupboard-life) convenience for eating convenience since you can't really eat one without it cracking in half at the first bite. Never made sense to me. But it would allow Old el Paso or whoever to crank them out by the bazillion and ship them all over the country along with jars of salsa and seasoning powder kits without worrying about spoilage. Anyone know anything about that? —Preceding unsigned comment added by 70.72.175.79 (talk) 00:33, 8 March 2010 (UTC)

Asador description

The first bullet item under the Types section, with the Asador description, needs a rewrite. This is good information, but the grammar is not right (for example no verb in the first sentence). It sounds like a non-native speaker using some grammar constructs from their native language (sophisticated constructs, I might add, but not English ones). I'd tackle the rewrite myself, but I'm not confident I know the subject well enough not to lose something. --Ericjs (talk) 21:28, 17 June 2008 (UTC)

Gave it a shot, adding citations to the whole article while I was at it.Glane23 (talk) 21:41, 9 July 2008 (UTC)

Etymology of "Taco" Discussion

I'm not completely happy with the etymology, although the two sources cited in the article correctly reflect what is listed in those sources. Random House's Unabridged Dictionary, 2008 online version, lists the definition and etymology for "taco" as: "Mexican Cookery. an often crisply fried tortilla folded over and filled, as with seasoned chopped meat, lettuce, tomatoes, and cheese." [Origin: 1930–35; < MexSp; Sp: wadding, plug, prob. of expressive origin]. Definition: taco. (n.d.). Dictionary.com Unabridged (v 1.1). Retrieved July 11, 2008, from Dictionary.com website: [[1]]. I can't get beyond that briefly cited reference from "wadding" or "plug" to "taco" and I don't know how the authors got there from wherever they started. Can anyone take it further? Glane23 (talk) 21:05, 11 July 2008 (UTC)

Since then, I did find an article citing earlier references to explain the "plug" or "wadding" reference: "Was the Taco Invented in Southern California?" (Winter 2008). Gastronomica 20 (1): 26 & 28. The specific reference in that article is to the wadding or plug used to hold a ball in the barrel of an arquebus (and now included in the main Taco article) is to Joan Corominas, Diccionario critico etimologico castellano e hispanico, 6 vols. (Madrid: Editorial Gredos, 1991) 5:368. Glane23 (talk) 01:13, 15 July 2008 (UTC)

Incorrect information

The "History" portion of the Taco page is incorrect. To begin with, the "Mexicans" mentioned were not actually "Mexicans" in 1669. They were still indiginous peoples ruled by the Spanish. Second, it is unlikely that indiginous peoples of the Americas would have any contact with Asians. Yes, they did originate from Asia, but that was centuries before 1669. Third, small pox came from the Europeans. Finally, the punctuation and spelling of the "History" portion leads me to believe that the information is not trustworthy, anyway. Asians and Mexicans should be capitalized, and small pox does not include an 's'. —Preceding unsigned comment added by 75.118.147.167 (talk) 01:20, 14 September 2008 (UTC)


I believe this to be incorrect info but maybe someone more knowledgeable can answer. The first sentence says ".. a corn or wheat tortilla folded or rolled around a filling.. ". Isn't a tortilla that is rolled around a filled called a Taquito? 207.229.190.73 (talk) 03:21, 20 March 2010 (UTC) ChicagoBrad

Puffy tacos (again)

The link to the recipe for puffy tacos does not call the dough "masa" and the original editor was within Wikipedia policy of verifiability to remove unsourced material from the article. It should not be re-instated to the article without proper sourcing. -- The Red Pen of Doom 18:30, 10 November 2008 (UTC)

Well, the references cited are from an electronic version of Saveur magazine, published 9X per year with a rate base of 325,000, according to its parent company's (Bonnier) website: [[2]]. The magazine has an editorial board, listed here: [[3]]. Wouldn't that qualify as an RS? Geoff (talk) 18:44, 10 November 2008 (UTC)

So the source is reliable, but the current reference makes no mention that the dough used is "masa". -- The Red Pen of Doom 18:47, 10 November 2008 (UTC)

    • I added a second link to another Saveur article from the same issue which is itself cited in the first reference. The cite, to a recipe for making the raw corn tortillas used to make the puffy tacos, describes making the tortillas from flattened balls of masa. Geoff (talk) 18:50, 10 November 2008 (UTC)

Thank you! - I am going to move that reference to the identification of dough as "masa". -- The Red Pen of Doom 18:53, 10 November 2008 (UTC)

An honor and a privilege it is to be working with you. Geoff (talk) 18:56, 10 November 2008 (UTC)
And of course, they were invented in Texas. -- MISTER ALCOHOL T C 14:09, 6 December 2008 (UTC)

In Popular Culture

We should have a section for popular culture. There are so any references and jokes about them, like in invader zim, and many other shows. They are on par with stuff like... piggies, subjects not inherently humorous, though through over-usage and such, now funny. Y/N? 68.39.16.71 (talk) 09:06, 18 November 2008 (UTC)

If there are reliably sourced materials commenting about the overusage and now humorous effect of tacos, then add away. Starting a section that lists every time tacos appear as a gag prop in a sitcom, nope. -- The Red Pen of Doom 15:33, 18 November 2008 (UTC)

Spam From Brandimax

Edited out long spam from Brandimax. The Torchbearer (talk) 18:42, 5 December 2008 (UTC)

humain remains?

Somewhere in the 1st paragraph, it states that taco's can be filled with human remains. WTF? Someone please change this! —Preceding unsigned comment added by 212.123.178.18 (talk) 15:32, 17 February 2009 (UTC)


Changed. 193.198.17.121 (talk) 19:33, 17 February 2009 (UTC)

Uh, based on what? I'm sorry, but they can be filled with human remains. I suggest you back up your reverts with something other than biased ignorance. We don't appreciate that from editors here on Wikipedia. 124.182.151.40 (talk) 11:49, 29 March 2009 (UTC) Harlequin


Why is this locked?

If there's no explanation in the discussion I don't see why the article should be locked. 24.21.10.30 (talk) 19:31, 27 April 2009 (UTC)

I have notified the admin who protected the article. Law shoot! 20:51, 27 April 2009 (UTC)
Unprotected. –Juliancolton | Talk 20:51, 27 April 2009 (UTC)
Taco is a regular target of vandalism. It is(was) locked due to the spike in vandalism by IP editors. -- The Red Pen of Doom 23:33, 27 April 2009 (UTC)

(unindent) As the the editor who requested protection for this article most recently, I have two comments:

(1) The article has been vandalized heavily and repeatedly, and it has been a particular target for some vandals who add ethnically-offensive content. This began very quickly again the last time that protection ended, and not enough people were watching it to fix it quickly.
(2) The talk page associated with the IP who began this thread bears three vandalism warnings.

To answer the IP editor's question, protecting an article doesn't require prior discussion, just evidence of persistent, ongoing vandalism. Rivertorch (talk) 00:49, 28 April 2009 (UTC)

Gee, it took almost 20 hours before the vandalism began again. -- The Red Pen of Doom 16:53, 28 April 2009 (UTC)
I'm ecstatic. Let's break out the champagne. Rivertorch (talk) 16:58, 28 April 2009 (UTC)
Requested semi-protection and the article is once again protected against editing by non-autoconfirmed editors (e.g. IP editors) as of today. Geoff T C 22:14, 29 April 2009 (UTC)
Thanks, Geoff. Hey, do you suppose we could find a bot that would make the request every time it gets unprotected? Rivertorch (talk) 04:36, 30 April 2009 (UTC)
We have to let it naturally go unprotected at some point, simply out of good faith. Anyone should be able to edit here, so once it expires, and there's a problem, you can contact me or another admin directly if you don't want to wait for a protection review. Law type! snype? 21:43, 30 April 2009 (UTC)

Burrito?

An IP has added this to the lede. I saw it while watching Recent Changes. It may have been added in good faith so I don't want to revert out of reflex. If some of the regular editors here could weigh in, I'd appreciate it. Thanks. Tiderolls 20:42, 28 April 2009 (UTC)

Tripe and Tripas/Tripitas are not the same thing.

As referenced here, Tripas and Tripitas are mentioned twice and parenthetically point to the Tripe article. This is incorrect, it should point to the Tripas article.

Tripe is from the (honeycomb pattern) stomach cow lining generally used in preparing menudo and is usually prepared by boiling. As far as I know generally not used in tacos.

Tripas and its diminuative form, Tripitas, are from the cow small intestine generally prepared by grilling usually until crispy (on a disc). —Preceding unsigned comment added by 69.153.62.205 (talk) 19:14, 9 September 2009 (UTC) test —Preceding unsigned comment added by 75.92.238.28 (talk) 23:32, 12 October 2009 (UTC)

Edit Request

{{editsemiprotected}}

The "Indian Tacos" section should be re-named "Native-American Tacos" as Indian implies a person or food of Indian descent. —Preceding unsigned comment added by 75.101.107.2 (talk • contribs) 20:01, 5 May 2010

Not done: Welcome and thanks, but a misnomer is better than a made-up-nomer. Celestra (talk) 21:38, 5 May 2010 (UTC)

  • And we all know Columbus was mistaken and the people he encountered were not, in fact, Indians, but the names (Indian taco or Navajo taco) are specific to this form of the food. See, for example, Scotch eggs, which are not from Scotland. Geoff Who, me? 22:12, 5 May 2010 (UTC)

Pending changes

This article is one of a number selected for the early stage of the trial of the Wikipedia:Pending Changes system on the English language Wikipedia. All the articles listed at Wikipedia:Pending changes/Queue are being considered for level 1 pending changes protection.

The following request appears on that page:

Comments on the suitability of theis page for "Pending changes" would be appreciated.

Please update the Queue page as appropriate.

Note that I am not involved in this project any much more than any other editor, just posting these notes since it is quite a big change, potentially

Regards, Rich Farmbrough, 00:15, 17 June 2010 (UTC).

Tacos sudados ("sweaty tacos")

Los tacos llamados en el articulo como "Tacos sudados (sweaty tacos)" son mayormente conocidos como "Tacos de canasta", deberían de editar esa sección para darle este nombre ya que por lo menos en el área metropolitana de la ciudad de México que gordo es tu es la de mayor densidad poblacional se les conoce bajo este nombre. 200.111.98.44 (talk) 14:33, 17 January 2011 (UTC)

En Inglés, por favor. Geoff Who, me? 01:22, 18 January 2011 (UTC)

Puffy tacos section

Here's the first paragraph of the section "Puffy tacos, taco kits, breakfast tacos and tacodillas":

Since at least 1978, a variation called the "puffy taco" has been popular. Originating in San Antonio, Texas, uncooked corn tortillas (flattened balls of masa dough[15]) are quickly fried in hot oil until they expand and become "puffy".[16] Fillings are similar to hard-shell versions. Restaurants offering this style of taco have since appeared in other Texas cities, as well as in California, where Henry's brother, Arturo, opened Arturo's Puffy Taco in Whittier, not long after Henry's opened.[17][18]

Since we have no idea who Henry is, why do we qualify Arturo with "Henry's brother"?

I'm guessing that the paragraph originally said that Henry Somethingorother originated the style at a place called Henry's Puffy Taco in San Antonio. In that case, it would be relevant and interesting that Arturo of Arturo's Puffy Taco in Whittier was Henry's brother. But without that information, it's like characterizing the 1980 presidential elections as "a contest between Billy's brother Jimmy and Neil's brother Ronald". --70.36.140.136 (talk) 04:44, 26 December 2011 (UTC)

Thanks to you and Rivertorch for pointing this out! The taco article is subject to constant revision (if not vandalism) and it's often impossible to keep track of the changes within changes. It looks like a reference was deleted at some point and changes in the text led to the difficulties you mentioned. I took a stab at copyediting the paragraph so that the references to Henry & Arturo Lopez make sense. I've also added a citation for the Lopez family history. By all means have a go at making it better! Geoff Who, me? 17:13, 26 December 2011 (UTC)
I'm a little doubtful that this level of detail is desirable—perhaps if puffy tacos got their own article—but the text does make sense now. Thanks. Rivertorch (talk) 05:52, 27 December 2011 (UTC)
I'm not sure if an article focused solely on puffy tacos would fly. Puffy tacos seem to be a variation on the basic theme which, while notable, isn't really distinctive enough to warrant an article. I could be wrong—it has happened! :o) Perhaps trimming down the mention here is a better way to go. Please take a stab at doing either! Geoff Who, me? 17:36, 27 December 2011 (UTC)

Hard-shell tacos

I have two issues with this section:

1. The first image you show is of an extruded cornmeal product, or " taco shell," which is baked at the factory and doesn't fit with the rest of the info. For example, the patented fryer you describe is not for these extruded shells -- if they're fried, they're tortillas, if they're these shells, they are not fried. So, that image doesn't work here.

2. The term, "hard-shell taco" -- I was born and raised in California and have lived in Arizona and on the East Coast, and I can't say I've ever seen anything called a "hard-shell taco" on a menu. Is this a regional designation, possibly in the Northeast where the fryer was patented? If so, you need to state that and cite a source.

Many small, non-ethnic restaurants serve these extruded products just because they are labor free and can be stored almost indefinitely. but they just call them tacos. To order a soft taco in such a restaurant (assuming it's an option) means only that you want an actual tortilla to be used for your taco. Zlama (talk) 10:04, 14 February 2012 (UTC)

On the term "hard-shell taco", see for example, this post about a Los Angeles, California eatery called Tito's Tacos. Geoff Who, me? 19:32, 14 February 2012 (UTC)

Unsupported?

I've tagged two statements recently added to the article that are unsupported by the sources provided. While the statements may well be correct, the cited sources say nothing about first documented appearance or first description, as far as I can tell. It may be that I'm missing something, however. Rivertorch (talk) 04:34, 11 June 2012 (UTC)

You're right, Rivertorch. I added the new references and copyedited to add the "first" remarks. I've now edited the article to eliminate "first" references while I look for additional sources to support the assertions. Cheers! Geoff Who, me? 01:39, 12 June 2012 (UTC)
Sounds good. Thanks! Rivertorch (talk) 05:23, 12 June 2012 (UTC)

Tacos Al Pastor needs it's own page / or perhaps simply redirect the term to this page for now

Between this page and the Doner page, people looking for specifics about Tacos Al Pastor are not getting the full picture. Here's an interesting foodie article that goes into more detail about how Tacos Al Pastor in Mexico (especially in Mexico City) are considered a very special type of tacos. Note the writer referring to them as Taqueros.

Support: "The spit requires attention, that’s why the al pastor guy is a specialist, which has been the case 100% of the time in the countless al pastor spots I’ve encountered all over Mexico . It is unique to the US that a taquero would prepare asada, offal, al pastor, and other taco disciplines all by himself. These are all separate areas of expertise." http://www.streetgourmetla.com/2010/09/tacos-leola-brea-and-venice-tacos-al.html

Support: Currently, "Tacos al Pastor" is being redirected to a page that discusses Gyros and Shawrma and I think that is incorrect. There may be a historical relationship at best, but hardly enough to warrant the redirect. However, this general discussion Tacos doesn't go deep enough to what makes "Tacos Al Pastor" so different, from just "Tacos". And, certainly no "hard shell tacos" vs "soft shell tacos" discussion should even be on the same page as to what makes "Tacos Al Pastor" such a special type of food in Mexico City and throughout Mexico. http://en.wikipedia.org/wiki/Tacos_al_pastor

--Eglue (talk) 18:30, 15 July 2012 (UTC)

I don't have a strong opinion on the merits of a separate article. If you think the topic is beyond the scope of this article yet notable in its own right, and if you've found reliable sources on which to base the content (blogs don't count, and neither does original research), you could go ahead and start a new article. But I'm sensing from your comments that you're particularly bothered by the redirect. Would a more thorough treatment of tacos al pastor in this article be a workable solution, do you think? Rivertorch (talk) 22:33, 15 July 2012 (UTC)
Yes, actually, that would probably be more reasonable considering that you are correct in that I don't have enough supporting evidence to single out a "Tacos al Pastor" page at this time. So, indeed, I think the redirect is more important to people searching for Gyros and Shawrma, that they are to be lead here vs going to the Done page, which I think may be causing confusion. Of course, I don't know how that process is done so I would have to leave that others to handle. Eglue (talk) 02:27, 17 July 2012 (UTC)

Unsupported?

I've tagged two statements recently added to the article that are unsupported by the sources provided. While the statements may well be correct, the cited sources say nothing about first documented appearance or first description, as far as I can tell. It may be that I'm missing something, however. Rivertorch (talk) 04:34, 11 June 2012 (UTC)

You're right, Rivertorch. I added the new references and copyedited to add the "first" remarks. I've now edited the article to eliminate "first" references while I look for additional sources to support the assertions. Cheers! Geoff Who, me? 01:39, 12 June 2012 (UTC)
Sounds good. Thanks! Rivertorch (talk) 05:23, 12 June 2012 (UTC)

Tacos Al Pastor needs it's own page / or perhaps simply redirect the term to this page for now

Between this page and the Doner page, people looking for specifics about Tacos Al Pastor are not getting the full picture. Here's an interesting foodie article that goes into more detail about how Tacos Al Pastor in Mexico (especially in Mexico City) are considered a very special type of tacos. Note the writer referring to them as Taqueros.

Support: "The spit requires attention, that’s why the al pastor guy is a specialist, which has been the case 100% of the time in the countless al pastor spots I’ve encountered all over Mexico . It is unique to the US that a taquero would prepare asada, offal, al pastor, and other taco disciplines all by himself. These are all separate areas of expertise." http://www.streetgourmetla.com/2010/09/tacos-leola-brea-and-venice-tacos-al.html

Support: Currently, "Tacos al Pastor" is being redirected to a page that discusses Gyros and Shawrma and I think that is incorrect. There may be a historical relationship at best, but hardly enough to warrant the redirect. However, this general discussion Tacos doesn't go deep enough to what makes "Tacos Al Pastor" so different, from just "Tacos". And, certainly no "hard shell tacos" vs "soft shell tacos" discussion should even be on the same page as to what makes "Tacos Al Pastor" such a special type of food in Mexico City and throughout Mexico. http://en.wikipedia.org/wiki/Tacos_al_pastor

--Eglue (talk) 18:30, 15 July 2012 (UTC)

I don't have a strong opinion on the merits of a separate article. If you think the topic is beyond the scope of this article yet notable in its own right, and if you've found reliable sources on which to base the content (blogs don't count, and neither does original research), you could go ahead and start a new article. But I'm sensing from your comments that you're particularly bothered by the redirect. Would a more thorough treatment of tacos al pastor in this article be a workable solution, do you think? Rivertorch (talk) 22:33, 15 July 2012 (UTC)
Yes, actually, that would probably be more reasonable considering that you are correct in that I don't have enough supporting evidence to single out a "Tacos al Pastor" page at this time. So, indeed, I think the redirect is more important to people searching for Gyros and Shawrma, that they are to be lead here vs going to the Done page, which I think may be causing confusion. Of course, I don't know how that process is done so I would have to leave that others to handle. Eglue (talk) 02:27, 17 July 2012 (UTC)

Tacos Al pastor/De Adobada - Döner Kebap

Article has a paragraph as below

"Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins (analogous to the Döner kebab used in Greek restaurants to prepare gyros).[7][8]"

It is said in a way that Döner kebap is a traditional greek food but it's not true. "Döner Kebap" name is turkish and it's traditional in Turkiye, not in Greece. Anatolia as a mixture of culture has some food types came from "Rum" people of Anatolia but "Döner kebap" is not one of them. "Rum" food types are generally fish, "mezze" (starter) and "zeytinyağlılar" (food with olive oil).

213.74.26.198 (talk) 12:36, 12 October 2012 (UTC)

How about just removing the reference, leaving the description as more generic, thus avoiding the mixed cultural description and also avoiding having to refer to gyros, Döner kebap, tarna, shawerma, Lebanese, Turkish, Greek, Syrian, Egyptian, Palestinian and Isreali cuisines, just to name a few which use a type of vertical rotisserie to cook and serve various meats. Geoff Who, me? 16:59, 12 October 2012 (UTC)

Who on earth says "tækoʊ"?

While we're at it, should we add mispronunciations for every word? — Preceding unsigned comment added by Qoncept (talk • contribs) 23:55, 15 November 2012 (UTC)

I sort of gave up on dealing with IPA around here some while back, but I agree with you there's a problem. Someone on Earth may pronounce it that way, but I've never heard it. Rivertorch (talk) 01:19, 16 November 2012 (UTC)

Edit request on 3 June 2013

Change the "Indian tacos" section to "Native American Tacos" due to the fact it confuses the actual Indians 206.110.66.23 (talk) 21:56, 3 June 2013 (UTC)

Not done: The source calls them Indian Tacos, which as the title of a specific dish should be kept as is. It also calls them "Navajo Tacos" and talks about how they're found in the American West and Midwest, so I don't think it's all that confusing, either. Point to a reliable source that calls them Native American Tacos and it'll at least be considered, but otherwise, no. --ElHef (Meep?) 22:43, 3 June 2013 (UTC)
Concur. Lots of dishes are called by names that, if you dissect them, aren't perfectly logical. In the Midwest and parts of the West, they are widely known as Indian tacos. I'm sure someone has called them Native American tacos, but I doubt there's a reliable source that documents significant use of that name. Rivertorch (talk) 05:12, 4 June 2013 (UTC)

"Finer restaurant slander"

The section on 'Crispy Tacos' states that ground beef is not used "in finer restaurants". At a guess I'd say it's either subtle vandalism, biased point of view or a poor attempt to attack restaurants that do use ground beef. I'd recommend removal of the bracketed content. — Preceding unsignedcomment added by 89.241.114.197 (talk) 20:49, 18 November 2013 (UTC)

I don't know that the phrase is a "slander," but I've removed it as I agree that it doesn't contribute to the article. Geoff Who, me? 23:38, 18 November 2013 (UTC)
Cheers for that. I know slander isn't accurate but I'm not an account holder and have noticed that unless I stick a buzz word in the title any suggested changes to protected pages often get overlooked for far longer than necessary. — Preceding unsigned comment added by 92.23.65.132 (talk) 21:09, 20 November 2013 (UTC)

Hidden comment from the Indian tacos section

I've moved the following hidden comment from the Indian tacos section of the article to this talk page. Northamerica1000(talk) 07:05, 3 January 2014 (UTC)

Found the archived link and added the reference from archives back to the article. Thanks for saving it, Northamerica1000. Cheers! Geoff Who, me? 23:07, 3 January 2014 (UTC)

Tacos de Guisado

Would it be appropriate to make an addition for tacos de guisado, or would guisado be considered it's own dish? Reference: http://articles.latimes.com/2012/aug/11/food/la-fo-0811-guisados-20120811 Esquiva (talk) 20:37, 23 May 2014 (UTC)

Seems to me they would be another variation (by filling) that could be added to the list. Want to take a stab at adding tacos de guisado to the list of types? Or I can do it... Geoff Who, me? 22:43, 23 May 2014 (UTC)
Except that "guisado" is not a particular dish or kind of filling, it is many different kinds of filling. It basically just refers to what ever dish is being cooked at a given day. So if I say I sell "tacos de guisado" then today that may be tacos with albondigas, tomorrow it may be tacos with chicharron prensado.User:Maunus ·ʍaunus·snunɐw· 22:46, 23 May 2014 (UTC)

Link Tacos Dorados to Taquitos

There is a whole page for Taquitos which are mentioned in the description of Tacos Dorados. I think Tacos Dorados should be linked directly to the Taquito page (http://en.wikipedia.org/wiki/Taquito). — Preceding unsigned comment added by 107.5.194.210 (talk) 05:26, 21 June 2014 (UTC) Tacos do not require meat. — Preceding unsigned comment added by 24.171.168.86 (talk) 15:01, 10 March 2015 (UTC)

Semi-protected edit request on 14 April 2015

Maddison Pepper (talk) 22:55, 14 April 2015 (UTC)"Tacos are the best food on Earth!" says Reese Madison Beeh.

 Not done Kharkiv07Talk 23:31, 14 April 2015 (UTC)

Glen Bell's Influence on US Tacos

Should some mention be made that the ubiquitous taco that American's know got it's shape and form from Glen Bell who eventually formed the Taco Bell franchise? The American hard taco is a lot different than actual Mexican tacos and I think that should probably be explored more. 165.110.5.64 Talk 21:50 24 July 2015 (UTC)

But see the Taco Bell article, linked at the bottom of Taco, for the full Glen Bell story. Geoff Who, me? 22:09, 24 July 2015 (UTC)

Etymology

Since this is an indigenous Mexican food, the article ought to mention the original Nahuatl word for a taco, tlaxcalli. — Preceding unsigned comment added by 24.79.109.159 (talk) 02:01, 23 November 2015 (UTC)

That is the word for tortilla, not taco.·maunus · snunɐɯ· 05:16, 6 February 2016 (UTC)

Chicken

change ((chicken)) to ((Chicken (food)|chicken))

 Done Geoff | Who, me? 21:38, 12 February 2016 (UTC)

Semi-protected edit request on 10 April 2016

Category:Day of the Dead food 76.88.107.122 (talk) 20:22, 10 April 2016 (UTC)

Not done: The page is already in Category:Mexican cuisine‎, which is a sub-category of Category:Day of the Dead food. clpo13(talk) 20:33, 10 April 2016 (UTC)

Semi-protected edit request on 25 April 2016

Category:Day of the Dead food 76.88.107.122 (talk) 03:03, 25 April 2016 (UTC)

Not done: See #Semi-protected edit request on 10 April 2016 — JJMC89 (T·C) 03:23, 25 April 2016 (UTC)

Semi-protected edit request on 17 May 2016

Tacos have also been commonly referred to as one of the greatest meals of all time. Deal with it. Derpatronic (talk) 04:28, 17 May 2016 (UTC)

Not done: — JJMC89 (T·C) 05:56, 17 May 2016 (UTC)

No mention of the French tacos?

So there's a variant of the 'tacos' (usually spelt that way even in the singular form) in France which usually consists of a gallette filled with meat, chips, salad and gruyere sauce. There's a company that claims to have been the first to invent it in Grenoble in 2007, and since then it's become pretty prevalent particularly in the Lyon/Grenoble region, and apparently there's a chain in Morocco called Tacos de Lyon that does them too. I think I tried to add a bit about them onto this article a while ago but it got removed, can anyone tell me why? Holy triple m (talk) 21:29, 20 November 2016 (UTC)

I don't see where the concept of 'tacos lyonnais' was added (and removed) from the article as I look through its History going back a year or so. They look more like sandwiches or gyros than Mexican tacos, so they are much farther away than variants such as frybread tacos. They strike me as "tacos" in name only, so I'm not enthusiastic about adding them to the article and I don't see enough in brief gSearches to suggest notability. Perhaps the other page watchers can weigh in? Geoff | Who, me? 16:44, 2 December 2016 (UTC)

Most common taco in US

Right now, the "Hard-Shell" section claims "The most common type of taco in the US is the hard-shell, U-shaped version", with no citations provided. This would be very surprising to me, if it were true. I think it is a strong enough claim to require either a [citation needed] flag or a citation. — Preceding unsigned comment added by 144.212.3.4 (talk) 19:13, 31 August 2017 (UTC)

A citation would be good there, but it seems almost (not quite) like a sky-is-blue statement. RivertorchFIREWATER 05:02, 1 September 2017 (UTC)

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Semi-protected edit request on 21 September 2018

103.105.66.242 (talk) 04:33, 21 September 2018 (UTC)Dyrdfe
 Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. Kpgjhpjm 08:32, 21 September 2018 (UTC)

Edit

need to edit first page, to change ingredients to include beans.

 Partly done: I'm pretty sure beans is not one of the main ingredients of tacos. L293D (☎ • ✎) 14:11, 9 June 2018 (UTC)

Need to edit the first page - include cucumbers. Cucumber2019 (talk) 20:37, 10 August 2019 (UTC)

Need to edit the first page - include cucumbers. Cucumber2019 (talk) 20:37, 10 August 2019 (UTC)

US-centric image and topping/garnish description

Please change "often garnished with salsa, chili pepper, avocado, guacamole, cilantro (coriander), tomatoes, onions, and lettuce." to "often garnished with salsa, cilantro (coriander), white onions, and lime."

Typical taco toppings are cilantro, white onion, and salsa often accompanied by lime and radish. In some parts of the United States and Canada (including fast food chains like Taco Bell), one can find tacos with lettuce and raw tomato. However, this is by no means typical or representative of tacos as a traditional Mexican dish. This variation might be better included in the Non-Traditional section as a 'Cal-Mex', Tex-Mex' 'U.S. variations'.

In the same spirit, I recommend that the second image subtitled "various taco ingredients" be replaced with this image, taken in D.F., Mexico. Black olives, velveeta, and shredded cheddar are fairly unusual for any Mexican cuisine, let alone tacos. The Spanish version of this article also has some good images. — Preceding unsigned comment added by 209.6.40.178 (talk) 20:59, 22 August 2019 (UTC)

 Not done: please establish a consensus for this alteration before using the {{edit semi-protected}} template. — MRD2014 (talk) 00:06, 2 September 2019 (UTC)

Semi-protected edit request on 27 November 2019

Request to add Migas under "See also". There's some overlap between breakfast tacos and migas breakfast tacos, I think. Thank you. KathrynJZ (talk) 00:55, 27 November 2019 (UTC)

 Not done: please provide reliable sources that support the change you want to be made. Eggishorn (talk) (contrib) 06:59, 27 November 2019 (UTC)

"Buche" translation

There is a problem with the citations for the translation of buche, in the definition of "tacos de cazo" in the "Traditional variations" section. The citations are either not very academic (one refers to an "email") or they do not have the supporting information (one refers to buche as "cheeks", not esophagus/crop as the article suggests, and the other citation doesn't even refer to buche in the link at all). I suggest removing this entire definition of "tacos de cazo" and putting each filling as a separate taco itself, e.g., "tacos de buche". Even better, have just a list of possible fillings, since "tacos de [xxxx]" is the common usage and the only difference in street tacos of mexico seem to be the filling, although I have only experience at tacorillas in america. Rhetth (talk) — Preceding unsigned comment added by 2604:2D80:4D8E:7800:F0F3:60C6:5A48:7ADC (talk) 02:10, 12 April 2020 (UTC)

Semi-protected edit request on 15 August 2020

Add a link to the taco bell page 71.8.28.177 (talk) 04:10, 15 August 2020 (UTC)

 Done, I wikilinked the first instance of "Taco Bell" in the article. ‑‑ElHef (Meep?) 21:13, 15 August 2020 (UTC)

Seghs taco

Make me taco sex penise big black balles 5.33.36.206 (talk) 11:45, 19 April 2022 (UTC)

Favor

Will you please give it {{Italic title|reason=[[:Category:Spanish words and phrases]]}}?

72.68.2.144 (talk) 08:13, 24 October 2020 (UTC)
Not clear what you want - that category is already on the article. Kuru (talk) 12:26, 24 October 2020 (UTC)

Please bear in mind that many English words have non-English origins. Since "Taco" has been adopted into the English language, there's no need to italicize the word. Rklawton (talk) 05:01, 20 January 2021 (UTC)

Statement

I didn't know it was protected. I was honestly gonna edit it to say that "taco" is originally a Spanish word that got adapted into the English language! — Preceding unsigned comment added by 72.68.0.67 (talk) 13:37, 23 February 2021 (UTC)

== Chaps, in Castilian Spanish, 'taco' can also mean a swear word. Surprised that nobody added this! 86.145.98.136 (talk) 23:36, 5 March 2021 (UTC)

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