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.)
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