Three Ways to Celebrate Tacos (Because WHY NOT?)

Ah, those three words one longs to hear . . . Let’s get tacos!

Tacos have always been a staple in my life. They are filled with al pastor, lengua, picadillo, barbacoa, carnitas, chicharron, rojo, tripas, and birria. These are just a few of my favorites!

The Tale of the Taco

With September 15 – October 15 being Hispanic heritage awareness, here are a few facts about tacos! I checked out (yes, that really exists) and learned quite a bit.

  • October 4, 2020 is National Taco Day, so Happy Taco Day to you.
  • Americans ate 4.5 billion tacos in 2019. 
  • The term taco was first coined by miners as a term used to cover dynamite in tin foil.  Now we use this term to encompass a tasty, quick masterpiece.
  • The creation of the taco connects all the way back to the 18th century. Many have different views on when and where the first taco was created, but we can all agree that the taco’s history is infamous.
  • Many think tacos can only be a breakfast food, but that is not true! We have tacos for breakfast and tacos for lunch and dinner. What is inside the tacos may change, but the feeling of sharing a warm, rich, (spicy depending on the chile) wholesome, and flavorful dish is everlasting.

three tacos on a plateTaco Treats

Of course, there have been many variations over the years, and every cook has a new creative spin on the taco. The following are a few of my favorite places to find those creative tacos. (Tell me about your favorite taco place in the comments and what you would recommend to a first timer.)

Taco Time

When I am ready for tacos at home – Tuesday or any day — here is the ingredient list for my quick, go-to Tinga Tacos. Try making them for your family!

Chicken Tinga Tacos:

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 clove of minced garlic
  • 1-8oz can of adobo roasted peppers
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 3⁄4 cup canned crushed fire-roasted tomatoes
  • 1⁄4 cup chicken stock
  • 3 cups shredded cooked chicken 

Best served with:

  • 10 corn tortillas
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced red onion
  • Cotija (crumbled cheese)
Born and raised in Fort Worth, Catherine is the mother of three amazing kids - ages 12, 10, and 7. She married her high school sweetheart, and they are both currently attending UTA to obtain their bachelor degrees. When they get downtime as a family, they enjoy movie and game nights.


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