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While you're there, do read the wiki on Internal Communications and find out more about what we do so well.
While you're there, do read the wiki on Internal Communications and find out more about what we do so well.

ur ghey


Posted by JODY at 9:04 AM
Posted by JODY at 9:04 AM

Revision as of 18:12, 5 December 2008

For other uses, see Taco (disambiguation).
Not to be confused with tako.
Barbacoa tacos.

A taco (/ˈtɑːko/) is a traditional Mexican dish composed of a maize or wheat tortilla folded or rolled around a filling. The fact that a taco can be filled with practically any meat, fish, shellfish, vegetable, and cheese allows for its great versatility and variety. A taco is generally eaten out of hand, without the aid of utensils, and is often accompanied by a garnish such as salsa and often vegetables such as cilantro, onion, cabbage, tomato, or lettuce.

Types

Adobada meat for tacos, being cut up into pieces

Why I Got Kicked off Wikipedia and How You Can Too.

Change I Can’t Believe In


Wikis are, by definition, a collection of Web pages designed to enable anyone who accesses it to contribute or modify content.


Well, almost anyone- but I’m getting ahead of my rant.

According to Indeed.com the phrase "Did you get the memo?", which for many has morphed into "Did you get the email?", may be changing once again to "I didn't read the wiki". Businesses are starting to adopt the "wiki", , and as always a new technology brings with it new jobs.

A recent search( http://www.indeed.com/jobs?q=wiki&l=) found almost 1,000 jobs available for wiki people.

Wikipedia is one of the best-known wikis-- as of April 2008, they had over 10 million articles in 253 languages. Go to there home page and this is what you find:


Welcome to Wikipedia, the free encyclopedia that anyone can edit.

Don’t believe it? Put it to the test-- You didn’t like the telethon this year? Go ahead. Delete Jerry Lewis. Chances are though, he’ll be back.

That’s because of the WP- Wikipedia Police— the invisible funbusters that have made it impossible for me to drive more traffic to BRANDEMiX, the leader in Internal Communications. Since I thought that might be newsworthy, I went to the Internal Communications page on Wikipedia and added the following to the present entry:

Firms Specializing in Internal Communications: BRANDEMiX, New York, NY

It wasn’t meant to be an exclusive plug- just a new category that anyone could participate in. And apparently it was useful knowledge since BRANDEMiX received tons of traffic to our site. But that was then. Since then, the WP have first reversed my edits, and then shut me down completely with only this as a goodbye: You are currently unable to edit pages on Wikipedia.You can still read pages, but cannot edit, change, or create them. Editing from 24.xx.xxx.xxx (your account, IP address, or IP address range) has been disabled by Zzuuzz for the following reason(s):Spamming links to external sites This block has been set to expire: 10:00, 10 September 2009.

So, Friends of BRANDEMiX and occasional readers, here’s how you can help. Go to Wikipedia and add the following for BRANDEMiX under your own IP address

Companies Specializing in Internal Communications

BRANDEMiX New York, NY After all, isn’t change for everyone?

While you're there, do read the wiki on Internal Communications and find out more about what we do so well.

ur ghey

Posted by JODY at 9:04 AM Labels: BRANDEMiX, internal communications, wiki 0 comments: Post a Comment

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There are many types of taco, some of which are mentioned here.

  • Tacos de Asador ("spit" or "grill" tacos) may be composed of any of the following: carne asada tacos; tacos de tripita ("tripe tacos"), grilled until crisp; and, chorizo asado (traditional Spanish style sausage). Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro. Also prepared on the grill is a sandwiched taco called mulita ("little mule") made with meat served between two tortillas and garnished with Oaxaca style cheese. "Mulita" is used to describe these types of sandwiched tacos in the Northern States of Mexico, while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas. Tacos may also be served with salsa.[1][2]
  • Tacos de Cabeza or head tacos, in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow. These include: Cabeza, a serving of the muscles of the head; Sesos ("brains"); Lengua ("tongue"); Cachete ("cheeks"); Trompa ("lips"); and, Ojo ("eye"). Tortillas for these tacos are warmed on the same steaming plate for a different consistency. These tacos are typically served in pairs, and also include salsa, onion and cilantro with occasional use of guacamole.[1][2]
  • Tacos de Cazo for which a metal bowl filled with lard is typically used as a deep-fryer. Meats for these types of tacos typically include: Tripa ("tripe", usually from a pig instead of a cow); Suadero (tender beef cuts), Carnitas and Buche (Literally, "crop", as in bird's crop; here, it is fried pig's esophagus.[3])[1][2]
  • Tacos sudados ("sweaty tacos") are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth. The covering keeps the tacos warm and traps steam ("sweat") which softens them.[1][4]
Tacos de suadero (grey) and chorizo (red).
  • Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins (analogous to the Döner kebab used in Greek restaurants to prepare gyros).[1][2]
  • Tacos dorados (fried tacos) called flautas ("flute", because of the shape), or taquitos, for which the tortillas are filled with pre-cooked shredded chicken, beef or barbacoa, rolled into an elongated cylinder and deep-fried until crisp. They are sometimes cooked in a microwave oven or broiled.[1][2]
  • Tacos de pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they remain most popular in California and Colorado. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.[1][2]

As an accompaniment to tacos, many taco stands will serve whole or sliced red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions.

In the United States and Canada

Hard-shell tacos

Hard-shell taco, made with a prefabricated shell.

Beginning from the early part of the twentieth century, various styles of tacos have become popular in the United States and Canada.[5] The style that has become most common is the hard-shell, U-shaped version first described in a cookbook 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[6])[7] Such tacos are crisp-fried corn tortillas filled with seasoned ground beef, cheese, lettuce and sometimes tomato or sour cream.[8] In this context, soft tacos are tacos made with wheat flour tortillas and filled with the same ingredients as a hard taco.[9]

Puffy tacos, taco kits and breakfast tacos

Since at least 1978, a variation called the "puffy taco", has been popular. Originating in San Antonio, Texas, and exemplified as prepared at Henry's Puffy Taco of that city, uncooked corn tortillas (flattened balls of masa dough [10]) are quickly fried in hot oil until they expand and becomes "puffy".[11] 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, opened Arturo's Puffy Taco in Whittier, not long after Henry's opened.[12] [13][14][15]

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.[16][17]

The breakfast taco, found in Tex-Mex cuisine, is filled with meat, eggs or cheese with other ingredients.[18]

See also

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Look up taco in Wiktionary, the free dictionary.

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References

  1. ^ a b c d e f g Graber, Karen Hursh. "Wrap It Up: A Guide to Mexican Street Tacos (Part One of Two)". Mexico Connect. Retrieved 2008-07-07.
  2. ^ a b c d e f Graber, Karen Hursh. "Wrap It Up: A Guide to Mexican Street Tacos Part II: Nighttime Tacos". Mexico Connect. Retrieved 2008-07-07.
  3. ^ Feld, Jonah (2006). "The Burrito Blog — Buche". Retrieved 2008-07-26. {{cite web}}: Cite has empty unknown parameter: |1= (help)
  4. ^ "Tacos Sudados (Mexican recipe)". Mexican Cuisine. Retrieved 2008-07-09.
  5. ^ "Tacos, Enchilidas and Refried Beans: The Invention of Mexican-American Cookery". Oregon State University. Retrieved 2008-07-14.
  6. ^ Form for frying tortillas to make fried tacos, 1947-06-21 {{citation}}: Check date values in: |publication-date= (help); Unknown parameter |country-code= ignored (help); Unknown parameter |inventor-first= ignored (help); Unknown parameter |inventor-last= ignored (help); Unknown parameter |issue-date= ignored (help); Unknown parameter |patent-number= ignored (help)
  7. ^ Pilcher, Jeffrey (Winter 2008). "Was the Taco Invented in Southern California?". Gastronomica. 8 (1). Berkeley, California: University of California Press: 26–38. doi:10.1525/gfc.2008.8.1.26. ISSN 1529-3262.
  8. ^ Gilb, Dagoberto (2006-03-19). "Taco Bell Nation". Los Angeles Times. Retrieved 2008-07-24.
  9. ^ "Homemade Chorizo Soft Tacos (recipe)". BigOven.com. Retrieved 2008-07-09.
  10. ^ "Homemade Corn Tortillas (recipe from Saveur)". 2003. Retrieved 2008-11-10. {{cite web}}: Unknown parameter |Publisher= ignored (|publisher= suggested) (help)
  11. ^ "Puffy Tacos (recipe from Saveur)". 2003. Retrieved 2008-07-26. {{cite web}}: Unknown parameter |Publisher= ignored (|publisher= suggested) (help)
  12. ^ Gold, Jonathan (2008-07-23). "Getting Stuffed at Arturo's Puffy Taco". LA Weekly. LA Weekly LP. Retrieved 2008-08-07.
  13. ^ "Henry's Puffy Tacos". Henry's Puffy Tacos. Retrieved 2008-07-13.
  14. ^ Chisholm, Barbara (2004-04-30). "The Puffy Taco Invasion". The Austin Chronicle. Vol. 23, no. 35. Austin Chronicle Corp. Retrieved 2008-07-24.
  15. ^ "Arturo's Puffy Taco — Whittier CA". Yelp. Retrieved 2008-07-13.
  16. ^ "Old El Paso Taco Dinner Kit". Ciao! Shopping Intelligence — UK (blog). Retrieved 2008-07-08.
  17. ^ "Ortega Taco Kits". B&G Foods. Retrieved 2008-07-08.
  18. ^ Stradley, Linda. "Breakfast Tacos". What's Cooking America. Retrieved 2008-07-09.
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