Planet Taco: A Global History of Mexican Food

Planet Taco: A Global History of Mexican Food

by Jeffrey M. Pilcher


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As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food—and Mexican food more broadly—become so ubiquitous?

In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine.

From a taco cart in Hermosillo, Mexico to the "Chili Queens" of San Antonio and tamale vendors in L.A., Jeffrey Pilcher follows this highly adaptable cuisine, paying special attention to the people too often overlooked in the battle to define authentic Mexican food: Indigenous Mexicans and Mexican Americans.

Product Details

ISBN-13: 9780190655778
Publisher: Oxford University Press
Publication date: 03/01/2017
Edition description: Reprint
Pages: 320
Sales rank: 719,558
Product dimensions: 6.10(w) x 9.10(h) x 0.80(d)

About the Author

Jeffrey M. Pilcher is Professor of History at the University of Minnesota. He is the author of Que vivan los tamales!: Food and the Making of Mexican Identity; The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City; and Food in World History. He also edited the Oxford Handbook of Food History.

Table of Contents


Introduction A Tale of Two Tacos
Part I Proto-Tacos
Chapter 1. Maize and the Making of Mexico
Chapter 2. Burritos in the Borderlands

Part II National Tacos
Chapter 3. From the Pastry War to Parisian Mole
Chapter 4. The Rise and Fall of the Chili Queens
Chapter 5. Inventing the Mexican American Taco

Part III Global Tacos
Chapter 6. The First Wave of Global Mexican
Chapter 7. The Blue Corn Bonanza
Conclusion The Battle of the Taco Trucks

Select Bibliography


The Evolution of the Taco

The Original Taco

The origins of the taco are still disputed. Some attribute it to the ancient Aztecs; others say the term came from Spain. I have found evidence linking the word to the silver mines of eighteenth-century Mexico, where it referred to a stick of dynamite! Whatever the source, the taco shop first became common in working-class barrios of Mexico City at the end of the nineteenth century. The most popular versions then were barbacoa (pit-roasted beef or lamb), carnitas (fried pork), tripitas (tripe and assorted organ meats), and tacos de minero (miner's tacos), which were filled simply with steamed potatoes and salsa and are now called tacos sudados (sweaty tacos).

The Mexican Taco

During the twentieth century, the taco traveled from Mexico City to the provinces, acquiring new flavors such as cochinito pibil (Yucatecan pit-roasted pork) and carne asada (Sonoran grilled beef). Other versions were invented by new immigrants to Mexico. In the 1960s, the children of Lebanese migrants created tacos al pastor by adapting their parents' vertical rotisserie of shawarma or gyros (originally called tacos árabes or "Arab tacos") to tasty Mexican pork. Tacos al pastor were part of a 1960s taco renaissance in trendy Mexico City neighborhoods such as Condesa. Fashionable young people ended a night on the town with tacos al carbon (grilled tacos), which replaced plebeian variety meats with more expensive cuts such as bifstek (beef steak) and chuletas (pork chops). Chefs of the nueva cocina mexicana (nouvelle Mexican cuisine), a gourmet movement that started in the 1980s, created their own tacos. Patricia Quintana, for example, served simple guacamole tacos not on corn tortillas but rather on thin rounds of j?cama (an apple-flavored indigenous root). Thus, the Mexican taco continues to evolve.

The Mexican American Taco

In contrast to the Mexican taco, the Americanized taco was supposedly invented in the early 1950s by Glen Bell, the founder of Taco Bell. A hotdog vendor in San Bernardino, California, he claimed inspiration from the McDonald brothers' fast food hamburger restaurant, which opened there in 1949. Bell began experimenting with tortillas and frying baskets to create the "taco shell," a U-shaped, pre-fried form that could streamline the production of Mexican food. The problem with this creation myth, whereby Yankee ingenuity transformed a Mexican peasant food, was not only that the Mexican taco was itself a product of modernity. In fact, the original patent for a taco shell had already been awarded to Juvencio Maldonado, a Mexican restaurateur in New York City. Mexican American cookbook author Fabiola Cabeza de Baca Gilbert also gave a recipe for taco shells in the 1940s. Clearly the idea was already present in the Mexican American community. Glen Bell built a taco empire not on modern technology—the McDonaldization myth—but rather by selling exotic foods to people who may not have wanted to visit Mexican neighborhoods. Instead of the fast food taco, we should call it the Mexican American taco as a tribute to the hard-working cooks who adapted the Mexican taco to their American lives.

The Multiethnic Taco

Some of the most popular tacos in Southern California today are not Mexican but Korean. Roy Choi's Kogi Korean BBQ taco trucks have used Twitter to attract long lines of people hungry for short rib tacos and kimchi quesadillas. Choi and other new immigrants chose tacos in order to "Americanize" their cooking, and they were not the first to create multiethnic tacos. The Kosher Burrito was founded in Los Angeles in 1946 by a Jewish man who married a Sonoran woman; it sells pastrami tacos and burritos as a kosher alternative to pork carnitas and chorizo. Taco shops also opened in African American neighborhoods of Watts and South Central Los Angeles in the 1950s, often with catchy names such as Taco Th' Town. One such place served blacked-eyed peas in a taco shell as "African Tacos." More recently, Midwestern Americans have welcomed the taco to one of their most beloved institutions, the state fair, where you can now find deep-fried tacos on a stick.

The Scandinavian Taco

The taco is a national dish not only in Mexico and the United States but also in Norway. The globalization of the taco was started in the 1960s by Americans, particularly military personnel stationed abroad and surfers looking for the perfect wave. Having eaten Mexican American food in the Southwest, they could not imagine life without it. But as a result, it was Tex-Mex and Cal-Mex versions that set global stereotypes. In Norway, Fredagstacoen (Friday tacos) have become a domestic ritual, stuffed with the usual Cal-Mex combination of ground beef, lettuce, tomato, and mild salsa as well as such novelties as white cheese, sour cream, cucumber, and canned corn. Mexican travelers are understandably annoyed at such liberties, but they can take heart from the recent spread of tacos al pastor around the world. The taco shell was merely the first course, whetting a global appetite for Mexico's regional cuisines.

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