One of the world’s favourite hand-held foods is so popular it gets its own day: Taco Tuesday. The practice has even crossed the Atlantic to Scandinavia—except it happens there on Fridays. On Tacofredag, Swedish families top theirs with pineapple, cucumber, nuts and a yogurt sauce. And that’s just one way the world gets its fill.
But before they became an international hit, tacos took their first folds in Mexico. Authentic Mexican tacos use fresh tortillas made from ground corn or wheat, depending on the region. (Though corn plays an integral role in Mexican tradition and culture, the invading Spanish favoured wheat, since it was linked with the Holy Eucharist.)
هذه القصة مأخوذة من طبعة August 2024 من Reader's Digest India.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة August 2024 من Reader's Digest India.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
ME & MY SHELF
Siddharth Kapila is a lawyer turned writer whose writing has focussed on issues surrounding Hinduism. His debut book, Tripping Down the Ganga: A Son's Exploration of Faith (Speaking Tiger) traces his seven-year-long journey along India's holiest river and his explorations into the nature of faith among believers and skeptics alike.
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Two Danish businesswomen want us to start eating insects. It's good for the environment, but can consumers get over the yuck factor?
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Santa lives at the North Pole, right? Don't say that to the people of Rovaniemi in northern Finland
