Frieday Facts – the Tasty Taco

Yummy goodness.

In celebration of this weekend’s Arizona Taco Festival I thought provide some quick stats on this American-adopted Mexican sensation.

God, I love these delicious bites.  According to Wikipedia the Taco predates Europeans where indigenous Mexicans served them up with fish -which is just how I like them.  At the Bay area’s La Corneta they make them fresh with salmon and a little bit of pico del gallo.  Give me that bit of northwest flavor with south of the border sabor. Yum.  You up north?  Try Taco del Mar.  I like the shack of a place in Seattle’s Capital Hill. And who knew the fish taco was so traditional?

Here’s some other facts you might not know about this tasty treat:

  • Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains.
  • The classic “U” shaped taco dates back only to 1949 and originates from Santa Fe, New Mexico.
  • Taco Bell serves over 2 billion tacos every year.
  • Largest taco ever was made in 2002 and was 16 feet long.
  • Indian Tacos (for your Burners out there who want to know what’s up when heading to Burning Man) are made with fry bread instead of tortillas.

Next time I’m heading to the Playa I guess I’ll finally have to try one along the way.

Drinking a Little True Blood

During my recent “fact finding” trip to Mexico we had a couple of hours on Sunday to enjoy some of  Eric Rubin’s delicious Sangrita alongside a shot of Blanco.

Sangrita is commonly confused with Sangria which is basically fruit-infused wine.  In Mexico, Sangrita (meaning “little blood”) is the traditional chaser that is served alongside a shot of Tequila.   It’s a blend of orange juice, tomato juice and a dash of hot sauce.  The flavor can run from citrusy sweet, to tomatoey tart.  I like Eric’s because I’m a fan of the tart side; the acidity complements the tequila and cleanses your palette.  And I love the kick.

And while Sangrita is great with Tequila many also like it as a side to their favorite beer as well. So you might serve with a Pacifico or a Modelo.

A nice presentation is on a small wooden tray with seasoned & regular salt plus lime wedges, or with sliced cucumbers with lime, salt, and chile de arbol.

Here’s how you can make your own:

Eric’s Spicy Sangrita:


7 oz. fresh, seeded tomato juice

2 oz. fresh grapefruit juice

2 oz. fresh orange juice

2 oz. fresh lime juice

1 oz. Valentina or Tapatio hot sauce

1 oz. Tres Agaves agave nectar (which is optional but it does a nice job of balancing the heat)

1 fresh jalapeño or serrano pepper, sliced lengthwise (serranos are best as the seeds tend to not release from the pod)

1 tsp. black pepper

½ tsp. salt

Combine all ingredients in a pitcher and stir until the salt dissolves.  Let the mixture sit until it reaches the desired heat level; usually 15-30 minutes.  Discard the pepper and refrigerate.