Travel #1 - Our Taco Journey
From Mexico City to London and NYC 🌮✈️
Welcome to the first bite of our travel and food-filled newsletter!
Today, we’re going on a journey dedicated to a dish that captivates taste buds worldwide: the humble, yet extraordinary taco.
🌮
Vitamin T
Tamales | Tortas | Tlacoyos | Tlayudas | Tostadas | Tortillas | Tacos …
In Mexican cuisine, "Vitamin T" refers to a beloved group of foods that are both soul-satisfying and deeply rooted in the country's cultural heritage. We honestly had no idea that corn tortillas could be used in so many different forms outside of what we know about ‘Mexican cuisine’.
Central to all of these dishes is corn (Maize), a staple ingredient that is much more than just food; it is a symbol of life and identity for the Mexican people.
“Corn is the blood of Mexican life” our cooking class teacher Baldo told us.
Corn kernels are nixtamalised in an alkaline solution and then ground into a dough called ‘Massa’ which is then used to make the most amazingly fresh and fragrant tortillas that Mexicans love.
Corn's significance in the area stretches back thousands of years to the Mesoamerican civilizations, for whom it was not only a primary food source but also a foundational element of their mythology and daily life.
Today, corn continues to be vital, both economically and culturally, reflecting the endurance of Mexico's indigenous heritage and its profound influence on contemporary Mexican cuisine.
Tacos in Mexico
We spent five weeks in Mexico, exploring, tasting, and falling in love with the variety and richness of tacos available at every corner.
From the succulent and spicy ‘tacos de guisados’ on the streets of CDMX to the refined Baja-style fish tacos on the beaches of Puerto Escondido, our taste buds were on a non-stop adventure.
Taco de Guisado stalls in Mexico were amazing. There are several daily changing options to fill your taco with and the stall is usually surrounded by local workers chatting and munching down their vitamin T during their breaks.
At these stalls you order your tacos one at a time, each served on a paper sheet to absorb any grease. After finishing your meal, you return your plate to the vendor, known as a 'Taquero,' who tallies the number of sheets to determine the quantity of tacos you consumed and then charges you accordingly for your meal.
Every taco stall in Mexico also had a variety of salsas to choose from. Usually a red one (salsa roja), a green one (salsa verde) and one very spicy option (salsa taquera). And in Mexico, when they say spicy, they mean it.
We noticed that Mexicans didn't appear to care much about the taco fillings, whether it be meat or beans; instead, the focus was consistently on the quality of the tortillas and salsas. The fillings appeared to be of secondary importance.
On the coast of Mexico, where everything was a bit more refined and touristy, we were blown away by the quality of the fish tacos. In the surf town of Puerto Escondido, our favourite spots were Attaraya, a fancy sit-down restaurant with the most succulent Mahi-Mahi tacos and also the Fish Shack on the beach where they served Baja-style fish tacos (the fish is breaded and fried).
Tacos in New York City
We spent a month in New York City uncovering the taco scene, which in our opinion is definitely booming. Here, tacos are a fusion of cultures, ingredients, and traditions, reflecting the city's cosmopolitan identity.
Tacos in London
Finally, back home in London, we've seen how tacos have carved out their space in the city's dynamic food scene. London's take on tacos brings together traditional techniques with modern, global flavours.
Our Guide to the Best Tacos in Mexico, NYC and London
Inspired by our travels, we've compiled our ultimate guides to the best tacos in Mexico City, New York, and London. Whether you're seeking the authenticity of a street-side taqueria, the innovation of contemporary cuisine, or the comfort of homemade tacos, our guides have got you covered. Just click on the links below:
What makes the best taco restaurant?
Below is what we are looking for when we want a great authentic taco experience
The tortilla must be made from corn (not flour)
The taco filling must be ample enough to create a messy eat, yet the tortilla should remain sturdy enough to avoid falling apart
It’s got to be quick and cheap
There has to be a great variety of salsas to accompany them
And that’s a wrap
We hope you enjoyed this short dive into a dish that we can safely assume everybody loves.
We'd love to hear about your taco adventures too! Hit reply and share your favourite taco experiences, hot spots, or recipes with us.
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Hungry Soles x