Tacos are the most popular food in California, and it’s not even close. I think we all know this. But what you might not know is that tacos are an invention of Mexico and have been around for centuries. The truth is, tacos have evolved over time in different parts of the country and there isn’t just one way to make them or eat them. While each region has its own specialties when it comes to tacos, Southern California has built a reputation as having some of the best street tacos around due to its proximity to Mexico along with its diverse population—one reason why so many people move here from other places: because they want great tacos!
There are no such things as California street tacos.
There are many different types of tacos, but there is no one type of taco that can be called “California street tacos.” A taco can be any number of things – meat or fish wrapped in a tortilla with whatever else you want to put on it, for example. You could eat it alone or with friends; you could even have your own special way of eating them! But there’s no one food item that can be called “California street tacos” because there’s not really anything unique about them at all.
You may be interested in BBQ, Brews and Street Food: Food Truck Festivals Are the Bomb
Street tacos are a Mexican thing, not a California thing.
You can’t deny that there’s a certain thrill in eating street tacos. The experience is not unlike a roller coaster ride: You pay your money, step up to the counter, and are immediately thrust into the heart of taco culture. Then you’re off on your adventure—a taste of Mexico City one moment; a stroll down memory lane with your abuelita in Puebla the next; an encounter with California cool at its finest (and most delicious).
In many ways, this feeling is analogous to how we feel about our home state: It’s diverse and yet somehow unified. Taking part in these experiences doesn’t mean you have to abandon all ties to wherever else you came from—far from it! But if you’re looking for something new or just want a little boost of inspiration for what’s possible when two cultures come together over classic fare like tacos al pastor, look no further than California street tacos themselves!
Everyone knows the best tacos are made with corn tortillas, not flour ones.
The truth is, both corn and flour tortillas have their pros and cons. Corn tortillas are more traditional, but they’re also a bit softer than flour varieties. They’re also healthier (no wonder we all love them so much), but they don’t taste quite as good or hold together as well when you’re eating your tacos on the go.
Flour tortillas are crunchier, which makes them easier to travel with—but then again, what isn’t? The best thing about these tacos is that there’s room for everyone to have their own preference: some people like soft tacos while others prefer crispy ones; some love the flavor of corn while others prefer the taste of wheat in their food; and some people just don’t care either way!
In short: both types of taco shells deserve respect!
Related: What is Street Food?
You can’t get good street tacos in California.
You can’t get good street tacos in California. Well, you can. And if you know where to go, you’ll be able to find some of the best street tacos in California.
It turns out that there are great street tacos everywhere—in Mexico, in your kitchen and at your favorite restaurant. But there’s something special about those made by someone who lives just down the block from where they’re sold.
The problem with Californians making street tacos is that they add all kinds of American stuff to them.
You can add whatever you want to tacos, and a lot of people do. The problem is that not everyone knows how to make a good street taco, or what it means for a taco to be authentic.
The truth is that the best street tacos are made with quality ingredients, care and attention by someone who cares about the food they’re serving you—and in most cases that person happens to be from Mexico (or at least has roots there).
Street taco fillings should always be fresh and never pre-cooked, which is why we use carne asada instead of steak fajitas (which are pre-marinated). For our guacamole we mash up avocados immediately before serving them; no preservatives here! And since we don’t have access to real limes in California, we use key limes instead—they give a citrusy kick without being overpowering like lemons tend to be when added raw into your tacos.
You only need one kind of meat for a taco.
You don’t need to limit yourself to one type of meat in a taco.
You can put more than one type of meat in a taco, and you can add cheese as well.
You can also add salsa and other toppings like avocado, lettuce, or onion.
Real Mexican food is always spicy.
There’s a common misconception that all Mexican food is spicy, but nothing could be further from the truth. The fact is, not all Mexican food is spicy, and sometimes it’s even more authentic without being spicy.
In fact, some dishes were specifically created to be eaten by people who don’t like spicy foods. A great example of this is cochinita pibil—a slow-roasted pork dish from Yucatan that combines citrus juices with achiote (a spice made from annatto seeds) for a slightly sweet flavor profile that pairs well with citrus but isn’t at all hot or fiery. Meanwhile in Puebla province (which is just north of Mexico City), you’ll find menudo: another type of soup whose main ingredient is tripe (udder stomach lining) and which can be served with chiles or without them depending on your preference!
These examples illustrate how regional preferences play an important role in determining whether or not something will be considered “spicy” wherever you are in Mexico.”
Tacos have to be eaten standing up and fast.
You can eat tacos at a table. You can eat them in the morning or the afternoon, or even at night! You don’t have to rush through them while standing up and pulling your shirt over your mouth like some sort of cultural crime were committed. And really, if you’re going to take the time to sit down with a taco—which is something I highly recommend—you might as well let it do its job properly: fill your belly and make you feel good enough about yourself that maybe, just once more this week, you won’t cancel plans because work was busy again. Tacos are meant for eating slowly; they don’t taste as good when chewed quickly!
You may also read New York City Street Food Map: 10 Hidden Gems On The Streets of NYC
There’s more than one way to make a good taco, just like there’s more than one way to be Mexican.
Tacos are an immigrant’s food. They were invented by the indigenous peoples of Mexico, who put corn and meat in a tortilla and ate it. Today, tacos can be found in every corner of the United States, as well as around the world.
But this is California, land of perpetual sunshine and joy—and you know what that means: Tacos here are different! The tacos here are more creative than anywhere else in America! Or so some people would have you believe…
Of course, there’s no denying that tacos are a part of Mexican culture—but they also belong to everyone else. In the same way that tacos have traveled from Mexico to California and beyond, so too have the people who make them. So if you see someone eating a taco in America, there’s no need for them to apologize or explain themselves; they’re just doing what humans do: sharing food with each other.