~(IZ) The Taco Truck~

*This is my (IZ) The Taco Truck*

DETAILS: *The Taco Truck. This is my The Taco Truck. The Taco Truck; made of platinum's, silvers and whites and blacks and reds, colorful and fun. The Taco Truck is very detailed, very authentic looking; the truck comes fully loaded and stocked with a taco feast on display, with condiments and more ready and set up to eat. With five poses, one on sitting and four seating spots, one on each stool. There is also available my variety of other food carts that will match perfectly as well as with my other vending carts, makes a nice amusement park, festival or street fair, backyard, pool, park, looks great in homes too! A very unique and fun item to have and to use anywhere and everywhere, for any occasion. Great for carnivals, festivals, street fairs, parties, backyards, gardens, parks, events, just everywhere and anywhere. Look for more matching products in my catalog and add your own sense of style!*

The taco -
is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro (coriander), tomatoes, minced meat, onions and lettuce.
Hard-shell tacos:
Beginning from the early part of the twentieth century, various styles of tacos have become popular in the United States and Canada. An early appearance of a description of the taco in the United States in English was in a 1914 cookbook, California Mexican-Spanish Cookbook, by Bertha Haffner Ginger. The style that has become most common is the hard-shell, U-shaped version described in a cookbook, The good life: New Mexican food, authored by Fabiola Cabeza de Vaca Gilbert and published in Santa Fe, New Mexico in 1949. These have been sold by restaurants and by fast food chains. Even non-Mexican oriented fast food restaurants have sold tacos. Mass production of this type of taco was encouraged by the invention of devices to hold the tortillas in the U-shape as they were deep-fried. A patent for such a device was issued to New York restaurateur Juvenico Maldonado in 1950, based on his patent filing of 1947 (U.S. Patent No. 2,506,305). Such tacos are crisp-fried corn tortillas filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole.
Soft-shell tacos:
Traditionally, soft-shelled tacos referred to corn tortillas that were cooked to a softer state than a hard taco - usually by grilling or steaming. More recently the term has come to include flour tortilla based tacos mostly from large manufacturers and restaurant chains. In this context, soft tacos are tacos made with wheat flour tortillas and filled with the same ingredients as a hard taco.
Los pasteles de yuca son una variante popular en la isla y Latino America, cuya masa consiste principalmente en yuca, pudiendo contener también patata, malanga yame. La yuca y las patatas ralladas se escurren con una estopilla. Se anade a la masa parte del caldo del estofado con leche y aceite de achiote. El relleno es el mismo, pero se hacen tambien con pollo, gamba, cangrejo o langosta en leche de coco, condimentado con albahaca, sofrito, adobo y aceite de achiote.
Crispy tacos:
A mostly California variation where the (sometimes over-sized) corn tortilla is fried or deep-fried in oil (originally, lard). The meat can be anything, such as ground beef, steak, shredded beef, chicken or pork (carnitas). Ground beef is generally diluted with refried bean paste and/or potato, and heavily seasoned. Steak will usually be heavily chili-marinated, diced beef tip ("asada"). The meat is generally topped with jack and/or cheddar cheese, lettuce and tomato (and sometimes avocado and/or sour cream), with salsa on top.
Puffy tacos, taco kits, breakfast tacos and tacodillas:
Since at least 1978, a variation called the "puffy taco" has been popular. Henry's Puffy Tacos, opened by Henry Lopez in San Antonio, Texas, claims to have invented the variation, in which uncooked corn tortillas (flattened balls of masa dough) are quickly fried in hot oil until they expand and become "puffy". Fillings are similar to hard-shell versions. Restaurants offering this style of taco have since appeared in other Texas cities, as well as in California, where Henry's brother, Arturo Lopez, opened Arturo's Puffy Taco in Whittier, not long after Henry's opened. Henry's continues to thrive, managed by the family's second generation. Kits are available at grocery and convenience stores and usually consist of taco shells (corn tortillas already fried in a U-shape), seasoning mix and taco sauce. Commercial vendors for the home market also market soft taco kits with tortillas instead of taco shells. The breakfast taco, found in Tex-Mex cuisine, is filled with meat, eggs, or cheese, with other ingredients. The tacodilla contains melted cheese in between the two folded tortillas, thus resembling a quesadilla.
Indian tacos:
Indian tacos, sometimes known as Navajo tacos but served in various parts of the American West and Midwest, are made using frybread instead of tortillas. They are commonly served at pow-wows, festivals, and other gatherings.

This is the The Taco Truck and only the The Taco Truck, just the The Taco Truck and nothing but The Taco Truck !*

This is my: (IZ) The Taco Truck. Reviews are randomly gifted and appreciated.

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