• Delicious and historic, the taco is part of Mexico’s cultural and gastronomical diversity. Whether it’s al pastor, carnitas, cochinita, barbacoa, birria, carne asada, chicken, chilli, nopal and cheese, avocado or countless other combinations, the famous taco possesses incredible flexibility. Even though its exact origin is unknown, it’s believed to have come from the early Mexican Olmec society, thanks to the first traces of the ‘nixtamalisation’ process – by which corn/maize is prepared by soaking it in limewater, drying it, cooking it and grinding it down to make flour for tortillas.
        It is said that Moctezuma, the Aztec Emperor, used tortillas as “spoons” to hold his food, which would then be prepared on heated rocks, decorated with cochineal colouring, beans and chilli paste. Another record of the use of tacos at the time is when workers would bring their food wrapped in corn tortillas, which would then be heated and eaten during their breaks.

Tacos made by Latinway, Aberdeen

“Taqueros (taco makers) would ride their bicycles loaded with over 400+ tacos and bottles of red and green sauce…”

      • By the time the Spaniards arrived in mainland America, the Spanish colonists would base their feasts around pork meat (pigs were first introduced by Europeans) and tortillas. From that time on, tacos were fully established as one of the staple dishes around the Spanish empire in the Americas.
        During the 1950s, during an economic crisis and employment shortage, the inhabitants of Xiloxochita, Tlaxcala – to the east of Mexico City – started selling the famous “Tacos de Canasta”. Taqueros (taco makers) would ride their bicycles loaded with over 400+ tacos and bottles of red and green sauce covered in blue plastic, to nearby towns and cities such as Puebla or Mexico City, where they would stay for the week and come back on the weekend.

Two tacos and a slice of lime

      • In Mexico City itself, the “Tacos al Pastor” were created as an adaptation of the Arabic shawarma. During the ’60s, a massive Lebanese influx occurred, and both the migrants and locals reimagined the dish with local ingredients and marination methods, which explains the similarities of this dish to the Greek gyros, the Lebanese shawarma and the Turkish kebab.
      • Taco Tuesday is the best day to try tacos at Latinway – each and every Tuesday you can get 2 tacos (with choice of filling) and a Latin Ice Tea (papelón con limón) for just £5. Taco Tuesday is also the only day you can try the Peruvian ceviche (fish tacos) – see the full list of fillings and sauces on our menu


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