The Times Taco Issue

Once the staple of migrant workers  tacos and other Mexican  foods are now part of the American diet. Every section of the country along with ethnic groups has put their spin on this simple dish. It is best served the way it was when it was made in smaller and family kitchens, a simple wrap with a variety of ingredients.

The New York Times Dining section celebrated it with almost every article (save for Melissa Clark's dulce de leche article - more on that tomorrow): Everyone from regulars Pete Wells,Julia Moskin and David Tanis to new contributors such as Manny Hernandez and Ligaya Mishan. Even The Pour section has dedicated this week's column to drinks that would go well with the dish. What is interesting is the dish's history.Manny Hernandez while  exploring his grandparents' connection to tacos and tortilla also gives us the tortilla's history . Its' name comes from them resembling the dynamite sticks that the Mexican silver miners used. These too are a great dish to try and easy to make.

Another bonus of this issue is that there are several different recipes for tacos. David Tanis offers one with poblanos and black beans in his A City Kitchen column. These are enhanced with true Mexican ingredients such as crema Mexicana, a south of the border creme fraiche and Oaxacan string cheese,a form of the Italian mozzarella. The poblano chiles are roasted , giving the tacos a nice smokey flavor and there is also a healthy tomato and onion salsa to go with it.Julia Moskin offers a variation, more from Columbia than Mexico and it is Colombian corn and cheese arepas.These can be served sstuffed with different fillings if you want or just eaten like a cheesy corn muffin.

Mexican food is one of the healthiest cuisines out there. It also gives us the tastiest dishes like tacos and tortilla, These may be easy to make but oh so complex in flavor and texture.