As one chef noted, folded and
stuffed flatbread is an ancient
global flavor-delivery system
with endless permutations.
However, the origins of this
beloved Mexican dish remain a
bit murky. Some say tacos were
invented by Mexican silver miners
in the 18th century. “Taco”
refers to the charges they set to
perform excavation. Or tacos
could have originated prior to
the arrival of the Spanish, when
indigenous people living in the
lake region of central Mexico
filled flatbread with small fish.
The fish were replaced by live
insects and ants in the states of
Morelos and Guerrero, while
locusts and snails were favorite
fillings in Puebla and Oaxaca.
Brought to America by Mexican
migrants, the taco became
a popular inclusion on Mexican
menus and, not surprisingly, a
mainstay in the fast-food firmament
thanks to food entrepreneur
Glen Bell’s massive Taco
Bell franchise empire, started
in 1962 in Southern California.
About 20 years later, Ralph
Rubio got San Diegans hooked
on fish tacos, which he first
tasted while on spring break in
Baja, Mexico.
Given how well it accommodates
culinary mashups, it was
Wild King
Salmon
only a matter of time until the
humble taco went international,
flavor-wise. Classically trained
chef Roy Choi launched Korean tacos in 2008 in Los Angeles,
kicking off the gourmet food truck craze along with them. At this
point, tacos in all their guises are in demand, with their presence
on U.S. restaurant menus having risen over 32 percent between
2010 and 2015 alone. Thanks to the popularity of tacos, Mexican
cuisine is a close second to Chinese food as the most-liked ethnic
cuisine among Americans.
When it comes to the Taco 2.0 in the South Bay, there are many
suppliers. The abundance of mom-and-pop taquerias and simple
Mexican eateries has made tacos ubiquitous but the adoration of this
dish has inspired many restaurateurs to upgrade their ingredients
and preparations to snag the attention of the many higher-end
taco lovers out there. No longer are taco specialists limiting their
protein options to chicken, beef, pork and white fish. There really
is no wrong way to build a taco today, whether you like your
wrapper stuffed with Korean bulgogi, Peking duck, coffee-braised
beef, rabbit carnitas or any other tasty filling.
Here are some of the best fusion and gourmet tacos as well as
some of the top fresh taco purveyors in the South Bay that demonstrate
why tacos have become an ultimate platform for flavor.
gourmet tacos
Puesto
Advertising its offerings as “trophy tacos,” this new entrant from
Southern California was called an “$8 million taco temple” by
a regional newspaper for good reason. The cavernous, modern,
fancy-pants design seems an appropriate housing for an array of
expected and unexpected taco offerings, about a dozen in all. Most
guests order a trio of tacos—they’re petite, as is typical at most
taco joints—and most feature blue corn tortillas. Puesto’s chicken
al pastor taco (spiced meat with pineapple) wrapped in cheese is
a big hit, topped with avocado and hibiscus-chipotle tinga, while
another winner is the flavorful filet mignon taco that comes with
melted and crisp cheese, avocado and a kicky pistachio-serrano salsa.
Or try Maine lobster, local oyster or ahi tuna tacos that come with
intriguing toppings. To keep down the costs, go to Taco Tuesdays
for $3 tacos or inhale a few discounted choices during happy hour.
2752 Augustine Dr., Santa Clara, 408/333-9750; eatpuesto.com
86 South Bay Accent
milagros
latin
kitchen
