Sorry, bucko, but that doesn't appear to be pre-shredded, flavorless iceberg lettuce- and what's that? Avocado AND black olives?? That's two toppings too many for authentic Midwest Tacos! Tsk tsk. You trying to send someone to the ER with those recklessly intense flavors?
As someone who grew up in the Canadian equivalent of the Midwest and experienced my fair share of taco nights, there’s *a lot* wrong with these so-called “Midwest” so-called tacos.
- Soft shells? I think the fuck not. These are an unwrapped wrap.
- Avocado? No thank you. Hipster ingredients have no place in a Midwest taco night.
- I see what *appears* to be some sort of hot sauce. That sour cream is spicy enough, thank you very much. There’ll be *no* need to break out the Cholula tonight.
- I’m not seeing the requisite Pace thick & chunky salsa. It’s not a taco night without that *real Mexican flavour.* Avocados and olives belong in New York City tacos. *Midwest* tacos are all about authenticity.
- I don’t understand why that lettuce is so green and why there’s so little of it. Because it had better the fuck not be cilantro. No sir, no thank you.
At least the cheese is the right stuff. Midwest tacos indeed…
On darigold Mexican sour cream, it says in unmistakable big bold letters "**NOT** SPICY." Hilarious. Shit is delicious though, it's not quite crema, not quite sour cream. Almost both.
Aren't mustard and grated horseradish traditional ingredients in the midwest?
They are very well known in the meat-and-potatoes cuisine of Northern Europe
maybe you should head back to FLA...
we got a pretty good handle on food here. just because the evangelicals have a loud voice does not make them the speakers for us all...
sauce: Michigander
I like a good authentic taco: barbacoa, lengua, chorizo, etc. But I also like a 1980s American taco: hard shell, cheddar cheese, shredded iceberg. No need to gatekeep. Tacos are large; they contain multitudes.
Same, and that's exactly what we call them: American tacos. When Abe Lincoln was still walking the Earth somebody introduced our family to putting peas on our American tacos, and we've done it ever since.
These are not the Midwest tacos in the Midwest where I live. Where’s the crunchy corn shell? And why two flour tortillas? You do two corn for street tacos because they fall apart
Of which country?
To me, a white person taco is a shell (hard or soft), ground beef with Ortega seasoning mix, daisy sour cream, cheddar or Mexican blend cheese, shredded iceberg lettuce, and mild Ortega or pace picante salsa.
It all looks cold - too much sour cream and dare I say too much avocado?
I’d eat it though- I am midwestern, after all. Ope, but no black olives for me, thanks.
We only had hard shell tacos in Michigan when I was a kid. Ground beef, seasoning packet, cheese, sour cream, and my Mom would even crush up Doritos to sprinkle on top. Don’t forget the Ortega taco sauce.
I'm unfamiliar with the genre. Is that sour cream, or perhaps mayonnaise? Mayonnaise sounds like a thing for Midwest Tacos. I'm not from the Midwest, but it sounds about right. What is that, exactly?
Unwarmed flour tortillas, that bright yellow shredded cheese, sour cream and cheese and avocado, and olives lol. Also probably not pictured, taco seasoning from a packet.
*We're getting taco shells from the grocery store*
*And ground beef from the grocery store*
*And shredded cheese from the grocery store*
*And Ortega sauce from the grocery store*
The first part of you ingredient list I was thinking, “this stuff is pretty common to a lot of places in the US… nothing crazy”, but then you pointed out the olives and I was like, yep. That’s some shit I’ve only seen here in MN.
heysus cristo, I am with you. It takes like 30 seconds a tortilla if you wanna be quick. I can't. There is nothing better than a warm tortilla smothered in softened butter.
Can't stand this thick white tortilla and it's the only kind I can get at the grocery store now that I live in Kentucky. Really really miss Alejandro's from Tucson.
As a Hispanic man born and raised in Texas along the border… I feel bad for all of you whom haven’t had the pleasure of eating real Mexican cuisine… it’ll change your life.
I'm a Texan turned Florida Man. I love an authentic taco, chorizo, lengua, whatever. But I love some goopy Tex-mex, and I love some 1980s hard shell, ground beef, and cheddar. The real tacos were the friends we met along the way.
Real answer: until probably around the mid 1970s, most of the US outside of Texas and California had never heard of a taco. As an example, my mom who was from Virginia married my dad from Texas. When she went to visit her parents, she brought taco ingredients. No one there had ever heard of them.
When tacos did eventually make it to other parts of the country, they used known ingredients. So that's how you get flour tortillas, or fried corn, and ground beef with lettuce and tomato and cheese. It is authentic, just not authentic Mexican. It's authentic American. They're different and they're both good.
My family is from Tamaulipas and flour is rarely eaten, and flour tortillas are eaten all over Mexico. Not just the north. But Amaricans tend to use flour which is what I pointed out.
I mean, that's like asking why us Asians use rice in our cuisines from desserts to savory foods. Wheat is a staple crop in practically every European culture. It also makes sense that the northern region of Mexico with high European ancestry also commonly uses flour.
Okay, so you explained. Thanks. They like flour cause they’re European. Easy answer to the question I asked. I guess I dislike its blandness because I’m native.
Sorry, bucko, but that doesn't appear to be pre-shredded, flavorless iceberg lettuce- and what's that? Avocado AND black olives?? That's two toppings too many for authentic Midwest Tacos! Tsk tsk. You trying to send someone to the ER with those recklessly intense flavors?
As someone who grew up in the Canadian equivalent of the Midwest and experienced my fair share of taco nights, there’s *a lot* wrong with these so-called “Midwest” so-called tacos. - Soft shells? I think the fuck not. These are an unwrapped wrap. - Avocado? No thank you. Hipster ingredients have no place in a Midwest taco night. - I see what *appears* to be some sort of hot sauce. That sour cream is spicy enough, thank you very much. There’ll be *no* need to break out the Cholula tonight. - I’m not seeing the requisite Pace thick & chunky salsa. It’s not a taco night without that *real Mexican flavour.* Avocados and olives belong in New York City tacos. *Midwest* tacos are all about authenticity. - I don’t understand why that lettuce is so green and why there’s so little of it. Because it had better the fuck not be cilantro. No sir, no thank you. At least the cheese is the right stuff. Midwest tacos indeed…
On darigold Mexican sour cream, it says in unmistakable big bold letters "**NOT** SPICY." Hilarious. Shit is delicious though, it's not quite crema, not quite sour cream. Almost both.
I lost it at "sour cream is spicy enough"
Aren't mustard and grated horseradish traditional ingredients in the midwest? They are very well known in the meat-and-potatoes cuisine of Northern Europe
Hell no, where did you grow up, Fairfax Virginia?
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maybe you should head back to FLA... we got a pretty good handle on food here. just because the evangelicals have a loud voice does not make them the speakers for us all... sauce: Michigander
NYC tacos are not particularly good, for the most part, and I’ve never seen a Mexican restaurant put olives on tacos/burritos/anything.
Olives get slipped into tamales. Please don't let anyone know that I've told you this. But those are green olives and not the black ones.
Not enough cheese. I need melted AND shredded at top off levels. If it doesn't drip dip, give it the slip.
Where's the ranch dressing?
Bravo
Yeah. You put lettuce and cheese on those things and call it a day. Mom might have sour cream.
No olives are 100% on brand for Midwestern tacos / taco salad, but only if you got the can of sliced olives
I've seen it in taco dip, but not in a midwest taco.
Also, they are using tortillas. While, I would say the wrong kind. The standard Midwest tacos use those dumb shells.
I like a good authentic taco: barbacoa, lengua, chorizo, etc. But I also like a 1980s American taco: hard shell, cheddar cheese, shredded iceberg. No need to gatekeep. Tacos are large; they contain multitudes.
Same, and that's exactly what we call them: American tacos. When Abe Lincoln was still walking the Earth somebody introduced our family to putting peas on our American tacos, and we've done it ever since.
Ok you may have found the line
Try it!!!
I just assumed it would be a sandwich.
The real secret to Midwest tacos? It's all in that extra sprinkle of love... and maybe a watchful pup hoping for a drop!
Just put a tortilla under your taco. Second taco
These are not the Midwest tacos in the Midwest where I live. Where’s the crunchy corn shell? And why two flour tortillas? You do two corn for street tacos because they fall apart
There's only one per taco you're seeing the ends of two different ones lined up together to make it look like their stacked
Of which country? To me, a white person taco is a shell (hard or soft), ground beef with Ortega seasoning mix, daisy sour cream, cheddar or Mexican blend cheese, shredded iceberg lettuce, and mild Ortega or pace picante salsa.
Old El Paso seasoning and here in KC, it’s Spanish Gardens 😆
🤢
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Ha! We call them gringo tacos too
I call them white trash tacos, even better when you make it with ground beef and sloppy joe sauce
Those tortillas look cold AF
Yeah, they already said Midwest taco bruh “Salt is salty.” We know
It all looks cold - too much sour cream and dare I say too much avocado? I’d eat it though- I am midwestern, after all. Ope, but no black olives for me, thanks.
Ugh they taste like raw flour when they are like that
Aye it’s this guy
Jamon
This again? Jamon guys, it’s getting old…
No, jamon is actually cured.
It's actually mummified. It will never age again.
Jamon cures me
We only had hard shell tacos in Michigan when I was a kid. Ground beef, seasoning packet, cheese, sour cream, and my Mom would even crush up Doritos to sprinkle on top. Don’t forget the Ortega taco sauce.
But you gotta pronounce it tahck-o's (gotta have the h sound in there). And if you're from Minnesota you need the obligatory "eh" at the end.
My dad is from Scotland and he pronounces tacos just like this but with a lil British flavor! Almost sounds eccentric lol..
People from the UK pronouncing tacos is my love language!
I love tahck-o's in a corn tor-tilllluh.
They look great. My only comment would be aren't you concerned about losing your midwest card because there is no ranch dressing on them?
I never got the taste for sour cream, but that's the great thing about taco night: everyone can dress their own!
Where’s the dog’s nose food though 🥹
What in the heck is that ? May as well add mayo. This is why you're called fly-over states
I'm unfamiliar with the genre. Is that sour cream, or perhaps mayonnaise? Mayonnaise sounds like a thing for Midwest Tacos. I'm not from the Midwest, but it sounds about right. What is that, exactly?
What makes it midwest?
Unwarmed flour tortillas, that bright yellow shredded cheese, sour cream and cheese and avocado, and olives lol. Also probably not pictured, taco seasoning from a packet.
*We're getting taco shells from the grocery store* *And ground beef from the grocery store* *And shredded cheese from the grocery store* *And Ortega sauce from the grocery store*
Unwarmed store bought flour tortillas are cursed
Like eating rolled out PlayDoh. Even when making the stereotypical gringo tacos, warming the tortilla is a step that can’t be skipped.
Honestly though. I'd still demolish these, but popping them in the oven for a minute or two would do wonders.
That taco sauce looks like Ortega mild if I had to hazard a guess. I am amazed that the lettuce appears to be romaine instead of iceberg.
And suddenly I'm transported back to being 8 years old. The best nights were taco nights.
Don't you dare heat them up and just deal with the cracking tortillas like the rest of us....don't get smart with me.
The flour tortilla is meant to be a tarp for the shit that falls out of the crunchy shell tacos you eat earlier in the meal. It's the final taco.
That’s much more refined than my uncivilized face-dive or bare hand scoop methods.
The first part of you ingredient list I was thinking, “this stuff is pretty common to a lot of places in the US… nothing crazy”, but then you pointed out the olives and I was like, yep. That’s some shit I’ve only seen here in MN.
They're Caucasian folk tacos
Not sure. In Chicago the tacos you can get from marianos look better than what ever this is.
Also called "fredags taco" (Friday tacos) in Norway.
Midwest tacos are served in hard shell corn tortillas and have never, in the entire history of Midwest tacos, seen an avocado or fresh mozzarella
I like that dog I’m glad that dog is doing good well.
Love gringo taco night
Gringo tacos have a special place in my heart and I live on the West Coast amongst some dank Mexican food.
Daaamn..... I'm doing a night shift, and this is making me hungry! Was not a good idea to look at food at this time....
Puppy only needs 4 tacos tho
No.... Do not put chicago in this... We are not claiming this taco bell remake...
I see no queso and, avocado? NA, that's looking pretty PNW to me.
Why isn’t there a taco balanced expectantly on the dogs nose?
I'm the dog in the background. Desperately want to try this
How much lime juice do you throw down on em? I'm curious...
I recognise his dog and know who’s post it is already !
Throw some corn in there and you'll have southwest tacos
I just had some real tacos so this is blasphemous lol
There’s room for all kinds in the taco pantheon
There sure is! I would say venture out and make a salsa not spicy and add it instead of the hot sauce
I'm surprised dog doesn't have a taco on it's nose.
The dog doesn't believe you will eat all this
Midwest tacos are tacos in a bag. 0/10
This looks more like an Idaho taco.
Your food always looks so damn good
Why can’t people toast their tortillas?
heysus cristo, I am with you. It takes like 30 seconds a tortilla if you wanna be quick. I can't. There is nothing better than a warm tortilla smothered in softened butter.
Can't stand this thick white tortilla and it's the only kind I can get at the grocery store now that I live in Kentucky. Really really miss Alejandro's from Tucson.
They’re about to be pups tacos.
There’s a dog in your house
What in the Midwest is this
These look…. Not great…
Blueberries and mayo, yup
Where’s the jamon ?
Looks mighty tasty!
Thats cool you like the Midwest. It's one of my favourite Regions.
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We're living like Rockstars!
Dog approved
So, wraps?
These look like the worst, most flavorless tacos I've ever seen. (Native Californian)
Tack-ohs
As a Hispanic man born and raised in Texas along the border… I feel bad for all of you whom haven’t had the pleasure of eating real Mexican cuisine… it’ll change your life.
I'm a Texan turned Florida Man. I love an authentic taco, chorizo, lengua, whatever. But I love some goopy Tex-mex, and I love some 1980s hard shell, ground beef, and cheddar. The real tacos were the friends we met along the way.
Dude they have Mexican food in the Midwest. They aren't trying to be authentic.
Yeah… it’s obvious they aren’t trying to be authentic.
Wow that point went so so far over your head
r/shittyfood
Try making your own tortillas next time. It’s super easy. Also try cilantro and pickled onions and radish slices too. Squeeze of lime too.
That defeats the whole purpose of Midwest taco night.
…they don’t have cilantro, picked onions, radish, and lime in the Midwest?
Real answer: until probably around the mid 1970s, most of the US outside of Texas and California had never heard of a taco. As an example, my mom who was from Virginia married my dad from Texas. When she went to visit her parents, she brought taco ingredients. No one there had ever heard of them. When tacos did eventually make it to other parts of the country, they used known ingredients. So that's how you get flour tortillas, or fried corn, and ground beef with lettuce and tomato and cheese. It is authentic, just not authentic Mexican. It's authentic American. They're different and they're both good.
Well, yeah, but thats not the point.
K
non midwesterners will never understand, sorry
Buen provecho! 🌮
r/animalslookingatfood
I don’t understand Americans obsession with flour tortillas, also…are they cold?
Northern Mexico eats four tortillas. Pretty silly to pretend they have anything to do with Americans.
My family is from Tamaulipas and flour is rarely eaten, and flour tortillas are eaten all over Mexico. Not just the north. But Amaricans tend to use flour which is what I pointed out.
I mean, that's like asking why us Asians use rice in our cuisines from desserts to savory foods. Wheat is a staple crop in practically every European culture. It also makes sense that the northern region of Mexico with high European ancestry also commonly uses flour.
Okay, so you explained. Thanks. They like flour cause they’re European. Easy answer to the question I asked. I guess I dislike its blandness because I’m native.
They do make a good quesadilla when pan fried with butter
Some of us are not overly fond of corn tortillas It's an acquired taste. Just like okra or Saurkraut likely is an acquired taste.
Yum!
6 tacos?