Mexican tacos are one of the most popular foods around the world. They come in a variety of styles, typically served in soft corn or flour tortillas. However, some restaurants, especially Tex-Mex chains in the United States, serve tacos in hard shells made from fried corn tortillas. So do authentic Mexican tacos use hard shells? The quick answer is no – hard shell tacos are an American invention and not traditionally used in Mexico. But let’s take a deeper look at the history and cultural differences around hard and soft taco shells.
What are soft and hard taco shells?
Soft taco shells are made from corn tortillas or wheat flour tortillas that are soft and pliable. Corn tortillas are the more traditional option, made from masa, or cornmeal dough. Flour tortillas are a bit thicker and heartier. The tortillas are warmed before serving but remain soft enough to fold or roll around the taco fillings.
Hard taco shells are made by taking corn tortillas, forming them into a u-shape, then frying them until they are crispy. This results in a rigid, crunchy shell that can stand upright when filled. Hard shells are mass produced commercially, allowing them to be conveniently purchased from grocery stores.
Tacos in Mexico
Tacos originated in Mexico, dating back at least to the 18th century. In their traditional form, tacos were made with small soft corn tortillas that were folded and eaten by hand. Meat fillings were limited, as tacos were considered peasant food and eaten by working class people.
Over time, tacos evolved to include a greater variety of fillings, such as steak, pork, chicken, fish, beans, vegetables, and cheese. But the foundational component – the soft corn tortilla – remained consistent.
Tacos from street food stalls in Mexico are still served on soft corn tortillas today. This is considered the authentic preparation. Mexicans take pride in their tacos on fresh, homemade tortillas.
The Invention of the Hard Shell Taco
Hard shell tacos were invented by Mexican immigrants living in the United States.
The origin of the hard shell taco dates back to the 1930s-1940s. There are competing claims about who exactly invented it:
- Some say it was Juvenico Maldonado, owner of the chain El Taco, who patented a machine to mass produce fried taco shells in the 1940s.
- Others credit Glen Bell, founder of Taco Bell, who claimed to have created a fried taco shell machine in the 1950s.
Regardless, hard shell tacos became popular on American fast food menus in the mid 20th century.Chains like Taco Bell helped popularize them. The crispy fried shells appealed to American tastes and were easier to produce and ship than soft tortillas.
Cultural Differences: Mexico vs. America
While hard shells caught on in America, they remained largely unpopular in Mexico. This comes down to some key cultural differences:
Tradition and Authenticity
Soft corn tortillas are the original taco shell. Mexicans adhere to tradition and wish to maintain historical practices of making tortillas by hand and eating tacos on fresh tortillas.
Hard shells are seen as inauthentic and straying from traditional recipes.
Flavors and Textures
The softness of a corn tortilla allows it to absorb flavors and juices from taco fillings. This impacts the overall taste and texture of the taco.
Hard shells have a crunchy texture that Mexicans feel overpowers the fillings. The shells themselves lack flavor.
Soft tortillas allow fillings to shine while hard shells detract.
Preparation and Consumption
Soft tortillas are flexible, meant to be folded and eaten out of hand. Hard shells require utensils to break and eat.
Street vendors in Mexico must serve tacos that are easy to eat on-the-go. Sit-down restaurants also focus on the traditional experience of eating with your hands.
Hard shells change the practical taco eating experience.
Ingredients and Production
Mexican tacos focus on simplicity and fresh, quality ingredients. Making soft tortillas requires just corn, water, and lime.
Hard shells rely on industrial mass production and don’t fit culinary values around freshness.
Do Mexicans Ever Eat Hard Shell Tacos?
Given the cultural preferences, hard shell tacos are rare in Mexico. However, they are not completely non-existent. Here are a few scenarios where you may encounter hard shells:
Northern Mexico Border Regions
Cities along the U.S.-Mexico border sometimes adopt Americanized foods and cooking styles. Hard shell tacos appear on some menus, catering to American tourists. But they are still not embraced as authentic Mexican cuisine.
Expat Communities
Small pockets of Mexican-Americans living in Mexico bring their food traditions. Hard shells may be served in a few restaurants catering to expats missing tastes of home.
Junk Food Cravings
Younger generations, especially those exposed to American fast food, occasionally desire the novelty of a hard shell taco. But traditional soft corn or flour tortillas remain the norm.
Attempts at Authenticity
A few higher-end restaurants experiment with homemade hard shell recipes using fresh ingredients. These gourmet takes on hard shells attract novelty-seeking middle-to-upper class Mexicans.
But even then, chefs work to balance tradition, abandoning mass production techniques.
Comparing Hard and Soft Taco Shells
To summarize the differences, here is a comparison table of hard shell vs. soft shell tacos:
| Hard Shell | Soft Shell |
|---|---|
| Crispy, crunchy texture | Soft, pliable texture |
| Made from fried corn tortillas | Made from corn or flour tortillas |
| Mass produced commercially | Made fresh by hand |
| Invented in the U.S. in the 1930s-40s | Originated in Mexico centuries ago |
| Popular in Americanized Tex-Mex cuisine | Considered authentic in Mexican cuisine |
| Changes flavor profile and practical eating experience | Allows full experience of flavors, textures, and hand-held eating |
| Limited popularity in Mexico, seen as inauthentic | Remains the foundational taco preparation in Mexico |
Conclusion
In conclusion, while hard shell tacos have become popularized fusion fare in America, authentic Mexican tacos are not made with hard shells. The traditional soft corn tortilla remains integral to Mexican food culture and ideals around fresh, flavorful ingredients. Hard shells found limited adoption in Mexico, restricted mainly to border regions, tourist-targeted restaurants, and junk food cravings. For a true taste of Mexico, savor your tacos in an soft, warm tortilla bursting with fresh flavors.