I recently finished reading Gustavo Arellano’s Taco USA, an interesting combo platter of history, personal stories, and food culture. In his detailed overview of the history and evolution of Mexican food in the U.S.A., Arellano recounts many fascinating stories, like how the first English-language taco recipe got into print, the invention of the frozen margarita machine, and inventions for frying tortillas for tacos. In this post, I’m looking at that last topic, tortilla frying inventions.
In the late 1940s, tacos became a popular food in some parts of the United States. Most tacos back then were hard-shelled, so each day restaurants needed to fry lots of corn tortillas into the taco shape before filling and serving. It was a tedious and sometimes dangerous ordeal for kitchen staff, as Arellano writes in Taco USA:
But preparing the tacos was an arduous task. In the days before fast food, restaurateurs fried each taco shell to order, throwing them into hot oil in a U-shaped form held together by a toothpick. To properly fry them, cooks had to poke around the cooking oil with their fingers or clumsily use utensils to ensure that each side achieved an ideal crispiness, then take out the finished product without scalding themselves.
Naturally, restaurateurs, cooks and inventors tried to find a better way. And some even went through the lengthy process of filing for a patent on their invention.