sosy-i-dodatki: Taco

Evidence: 100 • authority: 72

A taco (US: , UK: , Spanish: [ˈtako]) is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, coriander, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather tha…

Evidence: 63 • authority: 72

Evidence: 54 • authority: 72

Evidence: 48 • authority: 72

Evidence: 47 • authority: 72

Taco rice (タコライス, takoraisu) is a rice dish in modern Okinawan cuisine. It consists of taco-flavored ground beef served on a bed of rice, frequently served with shredded cheese, shredded lettuce, and tomato, topped with salsa. Charlie's Tacos, serving tacos in shells made from rice flour, had been established in 1956 as the first "taco place" in Okinawa. Taco rice was created in 1984 by Matsuzo Gibo and introduced at two of his cafes, Parlor Senri and King Tacos, located just a minute from the main gate of Camp Hansen in Kin, Okinawa. Taco rice is a popular dish among U.S. military personnel stationed in Okinawa as lunch or late night food. KFC put it on their menu throughout Japan for a ti…

Evidence: 45 • authority: 72

Quesabirria ('cheese birria') (also called birria tacos or red tacos) is a Mexican dish comprising birria-style cooked beef folded into a tortilla with melted cheese and served with a side of broth (Spanish: consomé) for dipping. The dish has origins in Tijuana, Mexico, where it was originally made with goat meat, and gained popularity in the United States through Instagram. It is now made also with other meats, such as beef and chicken.

Evidence: 39 • authority: 80

Evidence: 39 • authority: 72

Mexican cuisine consists of the food traditions of Mexico. Its earliest roots lie in Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agricultural communities, such as those of the Olmec and Maya, who domesticated maize, created the standard process of nixtamalization, and established foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine). Today's food staples…