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Puffy or "Puff" tacos have been a big deal around here for many years. Many lay claims as to being it's inventor. It's a corn tortilla cooked in such a way that it puffs up and is filled with a ground beef mixture and lettuce, tomato, and sometimes grated cheese. Salsa in our many great Mexican Restaurants varies slightly. Many use chile pequins which add considerable heat.
Here's a blurry pic of a puff taco...
Here's a rolled enchilada plate. I here they make enchiladas more a s a stacked casserole in Cal area or NM I forget.
That photo of enchiladas looks like the enchiladas at a standard American-style Mexican place here in California.
Stacked enchilada casserole? That's a homemade, Anglo, church potluck dish, not something you'd get at an actual Mexican restaurant.
My parents grew up in Chicago before moving to Torrance, CA in the 1950s. They had certainly never had Mexican food in the Midwest. Not so much as a tortilla. They had never even seen avocados. Being adventurous types, they embraced the new foods, and by the time I was born in the late 1960s, we had Mexican all the time.
That photo of enchiladas looks like the enchiladas at a standard American-style Mexican place here in California.
Stacked enchilada casserole? That's a homemade, Anglo, church potluck dish, not something you'd get at an actual Mexican restaurant.
My parents grew up in Chicago before moving to Torrance, CA in the 1950s. They had certainly never had Mexican food in the Midwest. Not so much as a tortilla. They had never even seen avocados. Being adventurous types, they embraced the new foods, and by the time I was born in the late 1960s, we had Mexican all the time.
Yep! I forget where the enchilada casserole was spoken of. I'd never heard of it.
I live in NJ. In 1978 I flew to Colorado to visit a friend who had moved there. She said they had this fast food place called Taco Bell that they loved. I didn't go, but I wasn't sure what a taco was.
In the 80s when there was the whole explosion of people trying new foods--that's when the word "pasta" came into common use, when non-Japanese Americans first heard about sushi, when Chinese restaurants began to introduce dim sum, when James Beard was still alive and had a syndicated newspaper column that opened our worlds--that's when Mexican food became a presence in the Northeast and salsa and tortilla chips became commonplace alongside potato chips and dip and companies like Ortega and El Paso marketed taco kits.
And I still have never gone to a Taco Bell! I did like tacos, though, when I still ate meat. Could still have bean tacos, I suppose.
Bean soft tacos are wonderful!! I make them with black or pinto beans (homemade is way better, obviously) and top them with sour cream or drained yogurt, chopped onion, and a squeeze of lime.
Bean soft tacos are wonderful!! I make them with black or pinto beans (homemade is way better, obviously) and top them with sour cream or drained yogurt, chopped onion, and a squeeze of lime.
Our family started making and eating them around 1968 or so.
We lived in a very small town in Minnesota (pop. around 2200 at the time) and trends didn't get there very quickly. But once we tasted them, we started having them for supper every few weeks. My grandma, who lived next door and was around 80 years old at the time, took to them instantly and was always excited when it was Taco Night.
Bean soft tacos are wonderful!! I make them with black or pinto beans (homemade is way better, obviously) and top them with sour cream or drained yogurt, chopped onion, and a squeeze of lime.
We used to have this place here called Taco Hour that made bean tostadas. They called them Beanos. lol One of my brothers used to love them. I think it was beans, cheese, and shredded lettuce.
I have a nephew who lives in San Diego, and every time he visits, he makes it a point to go "taco shopping." I'm sure he's already covered every taco shop they have down there.
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I'm sure he's already covered every taco shop they have down there.
