Knowra Taco Taco A Mexican dish made by folding or rolling a tortilla around a filling such as meat, beans, vegetables, or cheese. Tacos vary widely in tortilla, filling, and preparation.
Corn tortilla : A thin flatbread made from masa, dough prepared from treated maize. It is the traditional wrapper for many Mexican tacos.
Mesoamerican cuisine : The food traditions of Indigenous societies in Mesoamerica before and after European contact. Tacos draw on longstanding Mesoamerican use of maize and tortillas.
Taco al pastor : A taco filled with spit-roasted pork seasoned with chiles and spices, often served with pineapple. Its vertical spit and distinctive toppings show one regional adaptation.
Burrito : A flour tortilla wrapped around a filling, usually enclosed at the ends. Unlike most tacos, it is fully wrapped and commonly uses a larger flour tortilla.
Flour tortilla : A soft, pliable flatbread made primarily from wheat flour. It wraps regional tacos, especially in northern Mexico.
Maize : A cereal grain domesticated in the Americas and central to many Indigenous food systems. Maize became the staple from which corn tortillas are made.
Tacos de pescado : Tacos filled with fish, commonly fried or grilled and served with fresh toppings. They illustrate how coastal ingredients produce a recognizable taco style.
Quesadilla : A tortilla filled with cheese and other ingredients, then folded and cooked. Its defining feature is cooked, melted filling between tortilla layers.
Nixtamalization : A process that cooks and soaks maize in an alkaline solution before washing and grinding it. It gives masa for corn tortillas distinctive flavor and workable texture.
Tortilla : A thin, round flatbread made from maize or wheat flour. The taco is structured around a tortilla used to hold its filling.
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