Cooking & Cocktails South of the Border
WITH PATRICK SCULLY, YOUR NATIONAL DIRECTOR OF FOOD, BEVERAGE & CULINARY EXPERIENCE
The History of the Taco
The taco is a beloved Mexican dish with deep historical roots that trace back to preColumbian times. Its evolution is tied closely to indigenous culinary traditions, Spanish colonial influence, and later globalization. Here’s a concise breakdown of the history of the taco.
ORIGINS: PRE-COLUMBIAN TIMES
» Indigenous peoples in the Valley of Mexico used corn tortillas as edible utensils.
» The tortilla (made from nixtamalized corn) was a staple, and people would fill them with ingredients like beans, squash, chili peppers, fish, and insects.
» Early tacos were practical, portable meals for farmers and laborers.
SPANISH CONQUEST (1500s)
» Spanish colonizers introduced livestock (pigs, cows, chickens), dairy, and wheat, which influenced taco fillings.
» The concept of a “taco” evolved to include meats like carnitas (pork) and barbacoa (slow-cooked beef or lamb).
18TH–19TH CENTURY: MINING AND STREET FOOD
» The word “taco” first appeared in the 18th century. In Mexican silver mines, “taco” referred to a paperwrapped charge of gunpowder—possibly inspiring the modern name due to the shape of a folded tortilla.
» Tacos became popular among working-class people,
sold by street vendors in cities like Mexico City.
» Different regional styles emerged, such as tacos al pastor (influenced by Lebanese immigrants and their spit-roasted meats).
20TH CENTURY: GLOBALIZATION & U.S. INFLUENCE
» Mexican migration spread tacos across the U.S., particularly in the Southwest.
» In 1962, Glen Bell launched Taco Bell, introducing mass-market tacos to a broader American audience—often using a hard-shell tortilla, a U.S. adaptation.
» The U.S. fast-food version differs from traditional tacos, which are usually made with soft corn tortillas and fresh ingredients.
MODERN TACO CULTURE
» Today, tacos are a global phenomenon, from gourmet interpretations to authentic street-style tacos.
» The rise of food trucks and taco festivals has made tacos a cultural icon in the U.S. and beyond.
» Taco styles now include Korean tacos, vegan tacos, and fusion creations, showing their versatility and enduring popularity.
TACO STYLES FROM MEXICO
Beef:
» Carne Asada: Thinly sliced, grilled beef, often marinated.
» Barbacoa: Slow-cooked, shredded beef or lamb, often with spices and served with broth.
» Cabeza: Tacos made with meat from the cow’s head (often cheek or tongue).
» Lengua: Tacos made with beef tongue.
Pork:
» Al Pastor: Marinated pork cooked on a vertical spit, often with pineapple.
» Carnitas: Slow-cooked, shredded pork, often braised in its own fat.
» Chorizo: Spicy Mexican sausage.
» Cochinita Pibil: Slow-roasted pork marinated in achiote and citrus.
Seafood:
» Pescado: Battered or grilled fish tacos, often with a slaw and creamy sauce.
» Camarones: Shrimp tacos, often grilled or breaded.
Other:
» Birria: A stewed meat (often goat or beef), often served with its broth for dipping.
» Tinga: Shredded chicken in a tomato-based sauce, often with chipotle.
» Campechano: A mix of different meats, often including chorizo, cecina, and chicharron.
» Gobernador: Shrimp tacos with melted cheese, peppers, and onions.
» Vegetarian: A variety of grilled or sautéed vegetables, beans, and cheese.
Regional Variations:
» Tacos de Canasta (Basket Tacos): Tacos filled with various stews, often steamed in a basket.
» Tacos Árabes: A style of taco that originated in Puebla, influenced by Middle Eastern cuisine.
The Chicken Tinga Taco has Origins in Puebla, Mexico
The chicken tinga taco has a rich and flavorful history rooted in Mexican home cooking, especially from the Puebla region. Here’s an overview of its background and development:
» Tinga is a traditional Mexican dish, most often made with shredded chicken or beef, simmered in a sauce of tomatoes, chipotle peppers in adobo, onions, and garlic.
» The word tinga likely comes from colonial-era slang, possibly meaning something like “stew” or “tingly/spicy mix.”
» The dish was created as a simple, economical, and flavorful way to use leftover cooked meats and pantry staples like tomatoes and chilies.
KEY INGREDIENTS & FLAVOR PROFILE
The classic tinga de pollo (chicken tinga) uses:
» Shredded chicken (often boiled or poached)
» Ripe tomatoes or canned tomatoes
» Chipotle peppers in adobo sauce
» Onions and garlic
» Sometimes herbs like oregano or bay leaf
The sauce is smoky, mildly spicy, and slightly tangy, giving the taco its signature depth.
TINGA IN TACO FORM
While tinga was traditionally served on rice or tostadas,
it became increasingly common to serve it in tacos, especially as street food and in taquerías.
The chicken tinga taco pairs soft corn tortillas with toppings like:
» Queso fresco or cotija cheese
» Crema
» Avocado
» Cilantro and onion
» Lime
MODERN POPULARITY & GLOBAL SPREAD
As Mexican cuisine gained popularity globally, chicken tinga tacos became a favorite in:
» Food trucks
» Contemporary Mexican restaurants
» Home kitchens for easy meal prep
It’s now a staple taco filling outside Mexico thanks to its bold flavor, low cost, and adaptability (including for meal kits and vegetarian versions).
On the following page is a classic and authentic Chicken Tinga Taco recipe from Puebla, with simple ingredients and deep flavor. It’s easy enough for weeknights but packed with traditional taste.
Tacos de Tinga de Pollo
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Yield: 4-6 Servings
INGREDIENTS
» 2 tablespoons vegetable oil
» 1 small white onion, thinly sliced
» 2 cloves garlic, minced
» 3 ripe tomatoes, roughly chopped (or 1 can fire-roasted diced tomatoes)
» 2 chipotle peppers in adobo sauce (more if you like it spicy)
» 1 tablespoon adobo sauce (from the can)
» 1 tsp dried oregano
» ½ teaspoon ground cumin
» Salt and pepper, to taste
» 1–1½ cups cooked, shredded chicken (rotisserie chicken works great)
» ½ cup chicken broth or water
INSTRUCTIONS
» Make the Tinga Sauce: In a blender, combine tomatoes, chipotle peppers, adobo sauce, garlic, oregano, cumin, salt, and a bit of broth. Blend until smooth.
» Cook the Onion: Heat oil in a skillet over medium heat. Sauté sliced onions until soft and golden (about 5–7 minutes).
» Add the Chicken: Stir in the shredded chicken and remaining broth. Simmer for another 5–10 minutes so the flavors meld and the chicken is heated through.
» Assemble the Tacos: Warm the tortillas. Spoon some chicken tinga into each, then top with queso fresco, avocado, crema, onion, and cilantro. Serve with lime wedges.
SERVE WITH
» Warm Corn or Flour Tortillas
» White Onion and Cilantro
» Salsa Verde
» Guacamole
» Cotija Cheese or Queso Fresco
» Squeeze of fresh lime juice
» Mexican Crema or Sour Cream
OPTIONAL VARIATIONS
» Vegetarian: Swap chicken for shredded jackfruit or mushrooms.
» Tostadas: Serve the tinga over crispy tostadas with refried beans.
» Cheesy Bake: Layer in a baking dish with tortillas and cheese for a tinga casserole.
» Simmer the Tinga: Pour the blended sauce into the pan with the onions. Simmer for 10 minutes, stirring occasionally, until the sauce thickens and darkens.
Salsa Verde
Prep Time: 5 Minutes Cook Time: 15 Minutes
Yield: 16 Servings
INGREDIENTS
» 6 tomatillos husked and washed (about 2 cups)
» 3 tablespoons of chopped onion
» 1 clove of garlic
» 2 or 3 serranos peppers, but if you’re using jalapeño peppers use 1
» Salt to taste
» About 3 cups of water to cook the tomatoes and peppers
» 4 tablespoons chopped cilantro
INSTRUCTIONS
» In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes.
» Drain, reserving ¼ cup water of the liquid.
» In a blender, puree the peppers, tomatillos, garlic and chopped onion, the cilantro if using, then add the reserved liquid if needed to get a saucier texture.
» Transfer to a bowl and add salt to taste. This sauce can be refrigerated for up to 3 days and can also be frozen.
Eloute Corn Salad
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Yield: 4 Servings
INGREDIENTS
» 4 ears fresh corn, husked
» EVOO (extra virgin olive oil) for brushing the corn
» 2 tablespoons mayo, or vegan mayo
» 1 garlic clove, zested or minced (add another garlic clove if you like additional garlic flavor)
» Zest and juice of 1 lime
» ⅓ cup chopped scallions
» ¼ cup crumbled Cotija, or feta cheese
» ¼ cup finely chopped fresh cilantro
» ¼ teaspoon smoked paprika, or chili powder
» 1 jalapeño pepper, diced*
» ¼ teaspoon sea salt
INSTRUCTIONS
» Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
» In a large bowl combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.
NOTES
Roast the jalapeño alongside the corn if you’d like. Make this recipe vegan by omitting the cheese.
Guacamole
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Yield: 4 Servings
Guacamole dates back to the Aztec civilization in Central America, where it was known as “ahuacamolli,” meaning “avocado sauce.” The Aztecs, who revered avocados, used a mortar and pestle to mash avocados with other ingredients like tomatoes, chiles, and salt. When Spanish conquistadors arrived in the 16th century, they adopted and adapted the recipe, adding ingredients like onions, lime juice, and cilantro. This adaptation eventually led to the modern guacamole we know and enjoy today.
INGREDIENTS
» 3 avocados, ripe
» ½ small yellow onion, finely diced
» 2 Roma tomatoes, diced
» 3 tablespoons finely chopped fresh cilantro
» 1 jalapeno pepper, seeds removed and finely diced
» 2 garlic cloves, minced
» 1 lime, juiced
» ½ teaspoon sea salt
INSTRUCTIONS
» Slice the avocados in half, remove the pit, and scoop into a mixing bowl.
» Mash the avocado with a fork and make it as chunky or smooth as you’d like
» Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.
» Serve the guacamole with tortilla chips.
TIPS
» Look for large avocados for this recipe. If you can only find small avocados, feel free to add one more!
» Use fresh limes
» Roll the limes before cutting and juicing them as it releases more juice
» Keeping leftover guacamole green and fresh.
• Place your leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top.
• Add about ½ inch of water on top (I used cold water).
• Place the lid on the storage container and store it in the fridge. That’s it!
• When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go.