Gilded Discovery

Gonzalo Pizarro and Francisco de Orellana may had failed in their quest for El Dorado. At least, I have found a little one by trying to find out more about TACOS DORADOS.

While looking it up on the web, I found this great article on the regional differences in tacos in Mexico and even the Origins of the taco (Aztecs). There are morning tacos and night tacos. Discussed are TACOS DE CANASTA, TACOS DE BARBACOA, TACOS DE CABEZA, TACOS AL PASTOR, TACOS DE CARNITAS, TACOS DE FRITANGAS, TACOS DE CAZUELA, TACOS DORADOS, and TACOS DE PESCADO. It discusses ingredients, preparation, which regions serve these and the regional differences for each type.

TACOS DORADOS, also called taquitos or flautas, differ from other kinds of tacos in that they are rolled around a filling and fried until hard, rather than being made with soft tortillas folded around the filling. TACOS DORADOS are usually filled with shredded, cooked chicken or beef. They are topped with shredded lettuce, salsa, crema and grated cheese.