A number of Mexican taquerias have recently popped up here in the Hampton Roads area of Virginia, especially in the cities of Norfolk and Virginia Beach. This is a new experience for many of our local diners. As a result, a lot of discussion and debate has ensued as to what constitutes a true Mexican taco.
Most of us pretty much agree that a true Mexican taco is made with soft corn tortillas. The first question is: Is it more traditional for such a taco to consist of two corn tortillas or just one? Some people are saying that it should consist of two corn tortillas. Others are saying a taco made with one single corn tortilla is fine.
The tacos with two corn tortillas add extra weight and texture, which makes them less likely to tear apart with their fillings. Unfortunaely, some of the tacos with the double corn tortillas in our area have been tearing apart easily anyway.
Could this be due to the fact that they are being made too thin, perhaps due to the inexperience of the person making the corn tortillas?
Or is this more likely due to an inexperienced eater who has not yet mastered the art of eating such a taco with a requisite amount of delicacy and care?
There have been a lot of complaints lately from diners in our area who are complaining of these tacos tearing too easily, regardless of whether they are being made with one or two corn tortillas.
Is a taco made with a thicker single corn tortilla acceptable enough to be a truly authentic Mexican taco?
What can be done in the kitchen to prepare a soft corn tortilla that is less likely to tear for a taco?
Any answers to these questions would be deeply appreciated.