By Miquel Muoz
Mexico City, March 31 (efe-epa) Taco is more than a food for Mexico, is the symbol of its cuisine and culture, and every day that passes, evolves and expands around the world with a varied offer. combining culture and novelty.
“Everyone loves tacos,” Mason Carlos Ceballos told Efe while enjoying some laden sauce at the place where he worked with his brother and father.
The 3 men of Ceballos, totally unaware that Wednesday is taco day, ate in a domain with several street taquerías in the gypsy community of Mexico City, the lunch breaks do not last long in the structure sector.
“You’re in a hurry and you feel like it. You have to have time for that,” he says, smiling and sitting in a classic taco stall with things to match to climb the fundamental tacos that line the bar where consumers can wait. your orders.
Carlos’ tacos were ready through Sandra Hernández, the manager of the El Morocho taco stand, who proudly showed that taco “for all Mexicans is the most fundamental thing they eat. “
“You leave the space to work, you don’t have time to cook and you can take a taco anywhere and eat,” he says with his corner of his eye to make sure everyone is waited.
Patricia Alvarez’s plate is ready. He comes every day to the shop on the corner of the avenues Alvaro Obregón and Insurgentes because he works “very close”.
“We have all kinds of them . . . An infinite number,” Alvarez said of Mexican cuisine, adding that she was pleased that the tacos made a foreign noise.
But the operator of the taco stall said that “the concept of taco (foreigners) is the same” as in Mexico, where it comes from.
“The French, the Spaniards, the Koreans, the Japanese, the Chinese, the Australians, the Russians came here,” Hernandez said of his taco post, and “he’s going happier” after meeting an “original” Mexican taco.
Although foreigners like to see the other tacos on the street, at most Residents of Mexico City buy reasonable taco baskets that they can buy for about five pesos (about two five cents).
“They are very old in Mexico City and have only one flavor. The vintages have pork, potatoes and beans, they make them with red sauce or salsa verde,” said Africa, a street vendor of taco baskets.
You can eat tacos “when you’re hungry,” Africa said, “in the morning, in the afternoon or at night. “
In contrast to the basket tacos are vegan tacos that, in just over five years, have taken hold in the neighborhoods of the Mexican capital.
Luis Rodríguez, the founder of the taqueria by Siempre Vegana, the first vegetarian taqueria introduced in Mexico City, said that in the seven years since it began operating, its products have gained an “incredible” acceptance among the public.
“Most of the tacos they have are marinated and so are we. We simply replace the main ingredient. It’s the same thing. Our main ingredients are wheat, soybeans and mushrooms,” he said.
“We are in an era that has noticed a wonderful advance in vegan thinking. There’s been a lot (greater) awareness,” he said.