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"Authentic" Taco Definition

There have been several posts here with threads discussing the definition of an "authentic" Taco.
IMO, this is the real deal:

2 Corn Tortillas,heated on a flat top grill. Filled with Meat, Poultry or Vegetable mixture.
Topped with chopped fresh Cilantro and Onions. Some type of Salsa or Pico de Gallo
either in the Taco, or on the side. NO MORE OR NO LESS!!


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  1. Tacos come in all sizes, shapes and forms depending upon where in Mexico you are or the person serving you is from. But they are essentially a totrtilla wrapped around a bit of filling and a snack to tide you over until your next meal. Nothing more, nothing less

    1. If you are in North County SD I would say Los Tacos for pretty authentic street Tacos. South of North SD ...sorry gas is too expensive right now.:)


      Love me some Cabeza Tacos

      Los Tacos
      2183 Vista Way Ste B9, Oceanside, CA 92054

      1. "Authentic" is such a peculiar word and concept. I'd love to hear more about what that word means to you, and why you find this kind of taco is authentic in a way, that isn't for, say, a ground beef Taco Bell taco, a queso-taco from Tijuana, or an Ensenada fish taco or Gobernador aren't.

        I'd love to hear more about it from everyone here -- "authentic" is thrown around a lot, though typically on this board with Mexican and certain types of Japanese food, not so much with other cuisines such as pan-Asian fusion cuisine, "molecular gastronomy", farm-to-table, or American diner food. Come to think of it, Mexican cuisine as we know it in San Diego isn't much older (maybe even it's younger) than American diner cuisine, how come authenticity seems to matter at the taco truck, but not at Toby's 19th Hole (breaded calamari, totally noveau!).

        6 Replies
        1. re: jayporter

          Here's a good example for you; In the Northeast an 'authentic lobster roll' should not have celery in it and it must be on a toasted hot dog roll with the slit on the top. Have fun on this one!

          1. re: cstr

            I would say hand made corn tortillas grilled meat and a simple Salsa made to order.

            Best I can do

            1. re: chris2269

              Except there are also plenty of "authentic" tacos made with guisados, stewed meat. There's a long tradition of tacos being served with various stewed meats and it doesn't have to be grilled.

              I generally find the word authentic problematic. I prefer traditional. But that's a whole other discussion.

              1. re: Jase

                Good point and I do love Pastor: usually spit roasted. My family comes from Italy and we could argue "Authentic Italian" all day ...just saying that's what comes to my mind if someone asks.

                Plus we are talking hundreds (if not thousands) of food evolution and cultures adapting. My Grandmothers Lasagna was probably nothing like my ancestors in Northern Italy which if you do research actually has its origins in Greece

                So like you said "Authentic" is relative.

                1. re: chris2269

                  Mexican or Italian, both are regional. I've just chimed in on this thread, From north to south, you have so many different foods in Italy. Mexico is no different. I'm used to Mexican from Baja since I was in CA for 25 years. The regions of Mexico all have unique tastes and foods.

                2. re: Jase

                  So true. Someone could come up with (and maybe has) a "neapolitan taco" with meatballs, cheese and tomato sauce. It wouldn't be traditional, that's for sure. But, it would be quite authentic in its own way.

          2. The best AUTHENTIC tacos I have ever eaten were from a semi-street vendor in Fontana California. I drove for a trucking company that had a yard there and he would come everyday with fresh ingredients and make burritos and tacos on a gas grill he kept at the yard. You would get three tacos for $1.50 and they were FANTASTIC! I would always get the chicken tacos which he made from boneless skinless chicken breast which he sliced and marinated overnight in lime juice, Cilantro, and a touch of Tequila. he would grill it then chop it and put it on flat grilled 3-1/2 inch corn tortillas with a little shredded lettuce and homemade pico de gaillo. IT WAS HEAVEN!! All of us drivers went into a mob rage when we found out that someone anonymously tipped off the health department and had him shut down, although NO ONE had EVER gotten sick from his food!

            1 Reply
            1. re: PotatoHouse

              I'm drooling about your description of those tacos!! Sounds just like I'd want here.

            2. Asking what an authentic taco is is like asking what an authentic sandwich is. Get a tortilla. Put some stuff in it. There, you have a taco. There's no requirement that there be two tortillas, or even that they be corn, and there's certainly no requirement that you add cilantro, onions, or even salsa. A tu gusto!

              4 Replies
                1. re: gilintx

                  You hit it right down the middle there. What ISN'T "authentic" is obvious: anything you can get at Taco Bell. Which is not to say that I'd refuse to eat seasoned hamburger meat and shredded iceberg lettuce in a crunchy shell, either.

                  I had a doozy the other night, at a street food event: small tortilla, folded and fried crisp, with seasoned ground beef and I think some cheese (it was dark by then). On top of the filling and clamped into the shell was a wedge of dill pickle. And it was goofy good! Had to beg a couple more, just to make sure …

                  1. re: Will Owen

                    But of course there's always the slippery slope argument that Taco Bell is an authentic Ameri--Mex fast food taco.

                    Mr Taster

                  2. re: gilintx

                    I'm reminded of an old photo from a restaurant in Shanghai circa 1935 where a neon sign offered, "Authentic American Chop Suey." I can't imagine what that was like: Chinese making an Americanized version of something that never existed in China? I'd rather have a tasty Taco Bell Chilicheese Burrito than an authentic bbq iguana taco that tasted like hell.

                  3. Flour tortillas are not inauthentic. In some regions of norteño cuisine and especially in tejano cuisine, wheat flour tortillas are standard.

                    Like Will Owen's example, the taco dorado or golden fried taco is also 'authentic.'

                    I think there is too much variety to create a formula that defines authenticity. I'd draw the line at stuff like Old El Paso Taco shells.

                    2 Replies
                    1. re: luckyfatima

                      But they come with a flat bottom and everything...

                      1. re: inaplasticcup

                        Wiener wagons were just a dandy invention, too.

                    2. In my experience, it would be corn tortillas, some sort of cooked meat (grilled, boiled, braised) perhaps some sliced cabbage, and salsa or pico de gallo. Addition of lettuce, plain tomatoes and onions not in pico are not "authentic." Cheese is also not used nearly as much in the Mexican tacos I've had, but when they do use cheese, it's certainly not cheddar.

                      Having said that, as others have said...authentic or traditional varies based on the area of Mexico you're in. It's a rather large country with a lot of different traditional dishes and ingredients, depending on the area.

                      1. Heck, if it tastes good, then that's authentic enough for me. I am certain that Mexican people don't overly concern themselves with what is authentic or not.

                        1. "Authentic" is just an attempt to crystallize the dichotomy between Taco Bell style North American tacos and the sort of thing you tend to find at a taqueria. It's a bit clumsy, but I've yet to see a better word used to this purpose.

                          Perhaps I could suggest another "A" word for the other side of the equation. Tacos agringados.

                          2 Replies
                            1. All "tacos" are authentic.

                              1. I guess I don't like "authentic" tacos because I ask them to hold the cilantro.

                                And just because it's "authentic" doesn't mean it tastes good. If you don't believe me, you need to try some authentic Icelandic fermented shark.

                                22 Replies
                                1. re: monkeyrotica

                                  No one is saying that authenticity always correlates with good taste, always and forever, amen.

                                  What they are saying is that there are competing styles with substantial differences. Given that, people are naturally going to fall into preferring one over the other. I see this as an attempt to define styles, nothing more, nothing less. We can acknowledge that the taco agringado is a different beast without looking down upon it.

                                  Pobres tacos agringados. Tan lejos de Diós, y tan cerca de México...

                                  1. re: Naco

                                    "people are naturally going to fall into preferring one over the other"

                                    To this I would like to add: it is not really a fence around which you are just as likely to fall on one side as the other. Folks who grew up in Mexico are highly unlikely to ever prefer the tacos agringrados, as where Chowhounds from the States who prefer taquerias in Mexico are legion.

                                    Or to put it another way, some chefs have become famous for returning to the States promoting authentic Mexican cuisine. But how many chefs have become famous for promoting Mexican-American cuisine in Mexico? Where are those cookbooks? The idea is absurd.

                                    It's the same with other cuisines as well, whether it is India, Italy. Japan, or Peru. Once you've had a stellar example of the real deal, it's hard to go back.

                                    1. re: Steve

                                      But the "real deal" is always a floating target. Authenticity is always an approximation based on the limitations of the raw materials you have to work with, whether they're the spices or the meats or the knowledge of the preparer. And that authenticity is in a constant state of flux. Take sushi, originally a way of preserving fish that resulted in sour rice, which evolved into fish with rice seasoned with vinegar, which because of American tastes tends to be less vinegary than its authentic Japanese counterpart. I know lots of people who have tried the "real deal" and go back to the American version they grew up on. And when a cuisine reaches critical mass, that's when things get interesting. What are the tacos like in other parts of the world? You can get authentic DOC certified Neapolitan pizzas in Japan, but you can also get (to American tastes) bizarre pizzas with octopus and bonito flakes and godknowswhat.


                                      1. re: monkeyrotica

                                        "To this I would like to add: it is not really a fence around which you are just as likely to fall on one side as the other."

                                        I can't say I agree with any of this. It is all de gustibus; you are making the mistake of trying to assert the fundamental superiority of one over the other. I like the taqueria style myself, but I'm not about to assert that my personal opinion is anything other than my personal opinion.

                                        1. re: Naco

                                          Which is my problem with the "NO MORE, NO LESS" line. Who are we to say what you can or can't put on a taco? I'm no fan of the "stick anything on a bun and call it a 'burger'" school, but people have every right to put kung pao shrimp on a bun, call it a "kung pao shrimp burger," and charge $13 for it.


                                          1. re: Naco

                                            It is a question of probability. Sure, if you like one over the other, that's your thing, but it is not likely to happen if you grew up eating tacos in Mexico.

                                            1. re: Steve

                                              If it's a question of probability, there are a lot more people who didn't grow up in Mexico than did.

                                              1. re: Naco

                                                Ah, I was talking about the probability of switching allegiance. Grew up with one, prefer the other. It is highly unlikely you will find a single Mexican who prefers white meat chicken and chedddar tacos. More iceberg lettuce, please!

                                          2. re: monkeyrotica

                                            Interesting note about sushi. I wish there were more awareness of regional culture in the US. As a Southerner, some well-vinegared sushi would be right up my alley, and might even convince some timid relatives to give the stuff a try. The stuff I get around town certainly has no hint of it.

                                            Is this something that requires a lot of prep time for the rice, or can it be done to order? Are they just pouring a bit of rice on the vinegar?

                                            1. re: Naco

                                              The process I was taught by my Japanese mother involves dumping the hot rice into a shallow bamboo tub and gradually adding rice wine vinegar while cooling it with a hand fan. This allows greater absorbsion of the vinegar by the rice. Whenever I encounter the unvinegared sushi rice, I ask the manager about it. Without fail, they say their customers don't like it. Even some of the Japanese-run sushi parlors are cutting back on the vinegared rice as their Japanese customers (who grew up on the stuff) start dying off. But even within Japan, you have a regional variances in how sushi rice is prepared. I imagine you have the same situation with how "authentic" tortillas are grilled, the ratio of lard to masa, etc.

                                              1. re: monkeyrotica

                                                Thanks. I will ask next time I'm out for sushi, but it sounds like it may be too much prep to hold out much hope. On the other hand, we do have a fair number of native Japanese in town.

                                                I note that I wrote "Are they just pouring a bit of rice on the vinegar?" instead of writing "are they just pouring a bit of vinegar on the rice".

                                                I told you we like vinegar!

                                            2. re: monkeyrotica

                                              When Chowhounds visiting Japan say "yuck I wish I was chowing on that Japanese grub back home in DC", then let me know.

                                              When Japanese people start preferring the Japanese food in the US to Japan, than call the asylum.

                                              1. re: Steve

                                                It's not so crazy.

                                                Los Angeles Koreatown is an alternate reality, through-the-looking-glass experience for visiting Koreans, and the food we have here is excellent- certainly on par with what is available in Korea (and in some cases better).

                                                Since the US beef industry is more robust than Korea's, we have an abundance of good to excellent galbi (beef ribs) for very reasonable prices here, which is really a special treat for visitors coming here.

                                                Additionally, I can personally testify that the Korean-prepared beef we regularly eat in Los Angeles was far better than anything we ate during our month in Korea in 2006 (the black pork in Korea was spectacular, though).

                                                Mr Taster

                                                1. re: Steve

                                                  "When Chowhounds visiting Japan say "yuck I wish I was chowing on that Japanese grub back home in DC", then let me know."

                                                  Someone came pretty close to saying just that.

                                                  1. re: E Eto

                                                    I am not a particular sushi fan, so I'll have to demure on that one. I've had kaiten sushi in Yokohama, and I am not sure I could tell the difference between similar here.

                                                    As far as the rest of Japanese cuisine, I don't think it's a close call.

                                              2. re: Steve

                                                'But how many chefs have become famous for promoting Mexican-American cuisine in Mexico? Where are those cookbooks? The idea is absurd.'
                                                This kind of thing happens a lot. The missing element is time (along, maybe, with cultural isolation). Cajun food is viewed as worthwhile and distinct from the food of the cultures that it borrowed from. Italian pasta is popular in parts of East Asia, despite the pasta noodle's origins in that part of the world.

                                                While I have no problem at all with talking about the 'authenticity' of various foods, let's not abuse the word. It's a reference point, not a measure of quality.

                                                1. re: cowboyardee

                                                  I will agree that "authenticity" is a baseline, albeit an amorphous one depending on who's doing the authentication. But still, if anything, it's educational to have such reference points. Someone who's only known that strange rectangular gradeschool cafeteria product known as "pizza" owes it to his/her self to seek out an authentic Chicago deep dish AND an authentic NY slice AND a DOC approved Neapolitan, if anything to broaden their knowledge of what they like and don't like. For all we know, they might prefer that cafeteria sheet pizza. SOMEBODY must be buying that stuff in the frozen food section.

                                                  1. re: monkeyrotica

                                                    'But still... it's educational to have such reference points. Someone who's only known that strange rectangular gradeschool cafeteria product known as "pizza" owes it to his/her self to seek out an authentic Chicago deep dish AND an authentic NY slice AND a DOC approved Neapolitan, if anything to broaden their knowledge of what they like and don't like.'
                                                    Agreed 100%. Never meant to imply otherwise.

                                                2. re: Steve

                                                  So I guess you have not heard the one about the Aussie chef who opened a Michelin starred Thai restaurant in London and then opened a place in Bangkok to elevate Thai cuisine? Its true.


                                                  1. re: Bkeats

                                                    mmmm... I can just taste the ambiance and service right now.....

                                                  2. re: Steve

                                                    I see plenty of Mexi-Americans here in the Rogue Valley eating at Taco Bell, Hometown Buffet, and Little Cesar's. Does living in America automatically shift one's taste buds

                                                    1. re: Steve

                                                      But, this is not a purely culinary issue of quality. A lot of cultural factors come into play. The American version of X cuisine when and if it is introduced to the country where that cuisine is at home is going to seem strange and have a big disadvantage because of that. I suppose that American-style Mexican food, should not even be refered to as Mexican but under some new name there: "Fronteriza Nortina" or "Calexicana" or "Tex-Mex" or whatever. Let it stand on its own merits as its own kind of cuisine.

                                                  1. re: paulj

                                                    I am surprised this thread is so short. If it was about bar be que, we would be over a hundred posts by now.

                                                        1. re: paulj

                                                          yes! with kim chee, then deep fried.

                                                          1. re: bbqboy

                                                            With a spicy chardonnay and a side of lime foam for dippin!

                                                        2. re: INDIANRIVERFL

                                                          All I have to say about barbecue is:

                                                          Yankees are wrong.

                                                          I declare the topic closed to further discussion.

                                                          1. re: Naco

                                                            Is this spoken as a Southerner or Mexican (or other Latino)?

                                                              1. re: paulj

                                                                People of the global South, unite!

                                                        3. Im guessing this doesn't qualify!

                                                          5 Replies
                                                          1. re: twyst

                                                            I thought I already called you a heretic for this post....

                                                            ...oh well....


                                                                  1. re: Mr Taster

                                                                    Your post does not mention the new nacho cheese dorito shelled tacos in the above picture though. Those kick the authenticity level up a few notches!

                                                              1. Taco is about as definable as sandwich, meaning there's a few must have ingredients like tortilla or bread, filling and condiments/toppings. Everything else is a variable.

                                                                In a similar way you can define a sandwich as one from a vending machine sandwich or a $55 lobster roll with truffles.

                                                                1. Do you realize that 'taco' in this sense is only a Mexican usage. The general Spanish meaning a plug or wading, or a cylinder that is longer than wide. It can even be used for the heel of a show, especially a long one. Spanish wiki has 13 regional uses.

                                                                  And even focusing on the Mexican dish, there are a number of ways of classifying the variations - how they are prepared (fried, steamed etc), the filling, and regional variations (this is without adding the TexMex hardshell version). Look at both the English and Spanish Wiki articles to get a sense of the range.

                                                                  Americans with limited TexMex experience think of tacos as the hardshell TacoBell variety. Then they learn about soft taco truck tacos, and think that defines the taco, nothing more and nothing else. But that's only sophomore level.

                                                                  1 Reply
                                                                  1. re: paulj

                                                                    Thank you for reminding me about Jalisca style "tacos al vapor," the steamed tacos the tacqueria up the street from me serves with tripe, lengua, cabeza, and buche. Definitely not grilled, but still delicious. And authentic.


                                                                  2. You don't see people in Mexico neurotically obsess or foam-at-the-mouth over 'authentic' U.S. style hot dogs or hamburgers. They take local ingredients and adapt the later to their own taste preferences, just as we have done with tacos. The result is.. hamburguesas. We really need to get over with this snobby silly hipster faddishness about 'authenticity' and just enjoy the damn food without worrying whether it's P.C. or not or if the Taco Police are going to come after you.

                                                                    25 Replies
                                                                    1. re: arktos

                                                                      How about a Spanish (as in Spain) blog entry about 'autentica hamburguesa neoyorkina'? It's actually a review of a Madrid restaurant - with burgers, fries, jalapeno poppers and brownies.


                                                                      Here's a new one for me: “comida basura”

                                                                      1. re: paulj

                                                                        Man, those burgers look muy sabroso!!

                                                                      2. re: arktos

                                                                        This thread reminds me of a cookbook I picked up, Madhur Jaffrey's "From Curries to Kebabs." It tracks the migration of curry from India and Pakistan to Thailand, Malaysia, Vietnam, Japan, South Africa, the UK, the Caribbean, and all over the world. Each nation has it's own unique, authentic curry that's totally different from every other curry. Trying to describe an "authentic taco" makes about as much sense as finding an "authentic curry." The sheer variety of interpretations is what makes both such enduring foodstuffs. How limiting it must be to fetishize authenticity! You're missing out on so many amazing mashups.

                                                                        1. re: monkeyrotica

                                                                          Then please tell me where I can get an an amazing taco 'mashup.' Because I would say the success rate of those tacos is about 1 in a thousand, they have never made me swoon, and they mostly give Mexican food a bad name.

                                                                          A really great Mexican taco is one of the best foods on the planet and cannot be bettered.

                                                                          1. re: Steve

                                                                            'A really great Mexican taco is one of the best foods on the planet and CANNOT BE BETTERED'

                                                                            Evidently, you've never had an Indian fry-bread taco, especially the ones the Navajo make. So good, they'll eventually kill you.

                                                                            1. re: arktos

                                                                              I look forward to trying it someday. But I've done a lot of great eating in my time, so to be better than a great taco is hard to imagine.

                                                                            2. re: Steve

                                                                              Amazing taco mash-ups? Tijuana. Quesotaco. . .Tacos saceados. . .many non-traditional tacos on the border, and they are delicious.

                                                                              1. re: DiningDiva

                                                                                Tacos Salceados. Thanks for pointing that place out to me. I looked it up online, and it sounds fabulous.

                                                                                1. re: Steve

                                                                                  I had a pretty awesome ratatoulle filled taco at Citronelle.

                                                                                  1. re: monkeyrotica

                                                                                    Citronelle is excellent. I am not surprised that Michel Richard would be able to make a great taco.

                                                                                    I also once had one of the best papusas at Kinkeads - the dough had pumpkin in it. However, in this case I would not be surprised to find out that there are Salvadorans in the kitchen.

                                                                                    Mostly my response to Naco previously was about Mexican taco vs what you might find generally around the US or Canada (chicken or beef in a chili sauce, shredded iceberg lettuce, American cheese, flour tortillas, etc). Yes, someone might prefer the latter, but I don't think from a Chowhound perspective that all things are equal - if so you might see people who grew up with the former switch allegiance to the latter. As where quite a few U.S. Chowhounds discover tacos in Mexico and never look back.

                                                                                    1. re: Steve

                                                                                      Personally, I agree with you on the virtues of the taco. The whole reason I got on CH in the first place was because I'd fallen in love with the things. But we should be wary of thinking our opinions are anything more than our opinions. A lot of people obviously like tacos agringados.

                                                                                      1. re: Naco

                                                                                        To me, gringo tacos are just another food altogether - like red sauce and cheese Italian. I've had really delicious *bastardized* food that, if I don't take away from the experience by insisting on comparing it to the food that inspired it, stands up quite well on its own.

                                                                                        1. re: inaplasticcup

                                                                                          "if I don't take away from the experience by insisting on comparing it to the food that inspired it, stands up quite well on its own."

                                                                                          That is a really good point.

                                                                                      2. re: Steve

                                                                                        Thousands of Mexicans and Mexican-Americans living in San Antonio might disagree. Try a San Antonio puffy taco and you will realize that while we are talking about the same ingredients, we are not talking about the same tacos. http://homesicktexan.blogspot.com/200...

                                                                                        1. re: Alan Sudo

                                                                                          thanks for linking to that website. It's a great read.

                                                                                          I haven't been there, but from everything I've heard the tacos in San Antonio, New Mexico, and elsewhere in those regions are great. I very much look forward to trying them someday. I would not be surprised if they are as good as any food in the world.

                                                                                          However, I was referring more to the kind of tacos that are generally available throughout the US and Canada.

                                                                                          I fully understand why someone may ask "where can I find puffy tacos like I had in San Antonio", but less so "where can I find the kind of tacos that I grew up with in Cleveland."

                                                                                        2. re: Steve

                                                                                          But food is like language, it has a measure of fluidity. Fish tacos are a good example - while they traveled up from Baja, here in the states they are largely considered a Cali-Mex thing - that is now taking off across the country (with mixed, decidedly mixed) results.

                                                                                          So to say that "the" American style taco involves some sort of chicken/beef in a chili sauce with lettuce, cheese (American? really? never seen that!) or flour tortillas is to deny that fluidity.

                                                                                          Dorados, to me, stand out as the epitome of TexMex "American" style tacos, as you mention - corn tortillas, ground beef, fried to a crunch and garnished with lettuce and tomato - everything you don't like about a mashup... but is indeed a delicious regional take on a taco. It doesn't mean I "only" want that type of taco, ever, only that it's delicious, authentically TexMex and if you're ever in Snyder, TX, I highly recommend you stop by the Spanish Inn to try their take on them.

                                                                                          1. re: shanagain

                                                                                            I had a really good fish taco in Santa Barbara. But I wouldn't give you a nickel for the ones I've had in the DC area where I live. And I don't think much of the ones I've had in South Florida, even the better places.

                                                                                            I'm not saying that these things don't exist at all, but they are not indicative nor are they usually any good in places where there is not a sizable Mexican population. When places outside NY, Cal, Texas, and New Mexico start crowing about the tacos, then I'll be as happy as anyone. Especially in the DC area where I live. As it is, Chipotle is the best you're likely to find in most other places.

                                                                                            1. re: Steve

                                                                                              Agreed about the fish tacos in DC. I have yet to have a decent one. As for Mexican tacos made with Mexican ingredients by Mexicans, La Mexicana Bakery and Tacqueria is my favorite. No noticeably Mexican population in that area; it's predominately Salvadorean, hence most tacquerias skew that style/flavor.

                                                                                            2. re: shanagain

                                                                                              Tacos Dorados are pretty common all over Mexico. We know 'em as taquitos or rolled tacos. And hard shell tacos are actually not that uncommon either. Mexican fry tacos as well. It's a ubiquitous vehicle, if you can conceive it, someone, somewhere in Mexico is probably doing it, or something close.

                                                                                              I had a chile relleno taco for breakfast in Veracruz a few weeks ago. Absolutely delicious

                                                                                              1. re: DiningDiva

                                                                                                Though a flat fried tortilla, a tostada, is more common than the U shaped version.

                                                                                                1. re: paulj

                                                                                                  I'm sorry, I'm not getting your point.

                                                                                                  1. re: paulj

                                                                                                    Good point. And of course, that wouldn't be a taco, it would be a tostada. And to DD, they would be called flautas, right?

                                                                                                    Do people in Mexico really think of tostadas and flautas as just versions of tacos? Or do they see them as a completely different beast?

                                                                                                    1. re: Cachetes

                                                                                                      If I were to describe a flauta (flute) off the top of my head, I describe it as a corn tortilla tightly wrapped around the filling and then fried into a tube shape. Or is that a taquito (little taco)? Frying the tube, and then stuffing it sounds like something a high end restaurant (in DF) might try, not a street vender.

                                                                                                      In US taquerias, ceviche is often served on a tostada. I believe tostada can refer to both the crisp tried tortilla, and the tortilla with topping. (However in Ecuador tostada refers to toasted corn (corn nuts)). Literally the word just means 'toasted' or 'something that is toasted'.

                                                                                                      Dorrada has mentioned - literally that is just 'golden'

                                                                                                      1. re: Cachetes

                                                                                                        I usually think of flautas as being made with flour tortillas but I've seen rolled tacos made with corn tortillas called both flautas and taquitos.

                                                                                                        The fried tacos I'm referring to aren't really tostadas. What I meant is that the taquero fills the flat corn tortilla, folds it over (and sometimes toothpicks it) and slides it into the well in the disco/memlera of hot fat and fries it.

                                                                                                        1. re: DiningDiva

                                                                                                          And if the corn tortilla (flattened masa) is filled before cooking it may be called a quesadilla.

                                                                                      3. when i was growing up in the San Francisco area there was an urban legend that San Francisco had better Chinese food than China, Better Pizza than Italy, and the best seafood anywhere. Mexican food wasn't 'that' popular back then, but Alta California had it's own regional variation on Mexican food that, while different from what you find in Old Mexico today, was certainly authentic because it was made by and for Mexicans who became American when California was aquired.

                                                                                        Llike most urban legends, there is a kernel of truth somewhere in the middle of all that. Italians visiting major american cities are very likely to try Chicago or NYC pizza, Chinese (an increasing part of the tourist industry globally) want to try Chinese food whether they are in Monterey Park, San Francisco, London, or Singapore. Sometimes they like it, sometimes they don't. If you want to tie down what an authentic Taco al Pastor is, you may have a chance, or a fish taco (big debate about grilled vs. battered and fried,) but as has been mentioned before, there is a heck of a difference between a Monte Cristo, a Philly cheesesteak, and a good old PB&J. All of them are sandwiches.

                                                                                        1. My first "taco" was probably 40+ years ago, at a neighbor's house. She took a hard corn shell (right out of the box) and put a slice of bologna and American cheese in it.

                                                                                          1. although not traditional, but IMO very authentic. (authentically me i suppose) i make a great braised turkey leg taco with homemade corn tortillas, homemade crema, and mango/jalepeno/lemon salsa that i think is just incredible.