The Evolution Of The Taco

By David Martin Davis, Fronteras

Consider the taco. A corn or flour tortilla filled with something tasty. It’s a simple concept, but the possibilities are infinite.

As Americans have taken to the taco, this culinary import has been adopted, adapted and transformed north of the border.

In San Antonio, the Datapoint Taqueria is a white food wagon that each night gets unhitched and dropped off on Datapoint Drive. They serve up traditional Mexican taco plates, very similar to what you can find anywhere in Mexico – tacos pastor, barbacoa, carnitas. You have to pay in cash. The foodie website urbanspoon.com gives the taqueria an adoring 92 percent score.

But travel two blocks up the street to Taco Bell and the taco experience is very different. This is where they make a Mexican-food-like-substance from Cool Ranch-flavored Doritos taco shells.

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