I am coming to you today because I need an 'authoritative answer' to the following question, which has been much too much discussed and argued on the Boston board of Chowhound!:
Tacquerias in Mexico>> I know there are just a few of them there : ) but is there a 'norm' when it comes to the use of single or double corn tortillas on a taco? The Mexicans that i have asked in Boston have said that it depends on the tacqueria owner; that there is no "Mexican norm" from state to state or region to region, and neither is found more than the other. What is your experience there, and, if you are Mexican, what do your parents say about their experience where they grew up?
I have a few more questions that I've always wanted to ask. Plse understand that i KNOW mexico is a huge country and tacos are found in a million different variations, just like pizza and hamburgers are- here in Boston.
-- Is it common for some types or preparations of tacos to have 'messy' fillings such that the taco may fall apart as you are eating it?
-- This last question involves how tacos are handmade in Mexico. Here in Boston we have a very good tacqueria called la Verdad. It is the only tacqueria here to have latino women on staff who make their corn tortillas and gorditas. I am fortunate enough to watch these women when i regularly have lunch at this tacqueria. These woman do not use a tortilla press. They take a ball of masa and push it down into a metal ring and then they hand pat/push each one into a finished tortilla. Do most tacquerias in Mexico have hand patted tortillas that they use or are they mostly from tortilla presses? We are lucky that we have a tortilla factory here, Ricardo and Maria's, but the hand patted tortillas at La Verdad are amazing.
Please tell me your experiences there, so I can report back to the Boston board! Thanks so much.
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