Being from Chile, "tacos" were a new treat that became a quick favorite on our family move to California. Fast food or sit-down Mexican restaurants, fancy or plain, they are so yummy. You find them everywhere now, but in the late 70s, a "taco" in NYC was simply dreadful: greasy ground meat in a dried up tortilla with faux liquidy hot sauce. Yech!
The name "taco" intrigues me as in Chilean Spanish, "taco" means "shoe heel". I found an
amazing discourse on tacos, which, alas, didn't progress the word origin beyond "sandwich". I suspect it's sort of like "submarine" or "torpedo", which at least look in shape like they sound. Spanish, like English, is not homogenized worldwide; you'll find countless variations throughout Central America, South America, and of course, Spain, not to even mention differences within each country, much like Brooklynese vs. 'bama speak. In Chile we call sandwiches "sanguche", lol, which is "sandwich" with a funny accent.
But, I meander...back to the recipe.
INGREDIENTS
- Corn Tortillas
- Hummus
- Spring Mix (or other greens)
- Falafel (heated)
- Kalamata olives, sliced
- Fresh corn kernels
- Chopped tomatoes
- Greek-style vinaigrette
1. Heat the falafel and tortillas
2. Crumble the falafel a bit so better fit the tortilla
3. Spread a thin layer of hummus on the tortilla.
4. Follow up with a fistful of greens, the crumbled falafel, and top with bits of corn, tomato, and Kalamata olives.
5. Splash on vinaigrette to taste.
It'll be messy, so have some serviettes at hand and enjoy!
