But Why: A Podcast for Curious Kids
Episode Summary: Who Invented Tacos?
Release Date: March 21, 2025
Hosted by: Jane Lindholm
Produced by: Vermont Public
Introduction
In the March 21, 2025 episode of But Why: A Podcast for Curious Kids, hosted by Jane Lindholm of Vermont Public, the curious minds of children explore the fascinating world of tacos. This episode delves into the origins, evolution, and cultural significance of tacos, featuring insights from Edgar Rico and Sarah Martin Biggie, the chef and operations manager at Nixta Taqueria in Austin, Texas.
Exploring the Origins of Tacos
The episode begins with the fundamental question posed by young listeners: "Who invented tacos?" Children from various parts of the United States ask about the birthplace and creators of this beloved dish.
Edgar Rico explains, “[...] there are kind of two ways that tacos kind of were invented. One of them definitely for sure was that the native people, the Mesoamericans that were living in Mexico, like Aztecs, Mayans, used to eat a round disc made of corn tortilla.” (03:10)
Jane Lindholm elaborates on the historical context, highlighting that while the exact origins are debated, the use of corn tortillas filled with meat or vegetables has been a staple in Mesoamerica for thousands of years. The term “taco” is believed to stem from the Nahuatl language spoken by the Aztecs.
Tacos' Journey to the United States
The discussion transitions to how tacos made their way to the United States. Edgar Rico shares a compelling story about Glen Bell, the founder of Taco Bell, stating:
“Glen Bell realized that maybe the hamburger was not the route that he should take. [...] Eventually, he learned how to make tacos and took this to his own establishment, Taco Bell, changing tacos forever.” (06:04)
Jane adds historical context, noting that large parts of the western United States, including California and Texas, were once part of Mexico. The popularity of tacos surged in the 1960s, transforming tacos into a mainstream American favorite.
Varieties and Ingredients of Tacos
Young listeners are keen to know what goes into their favorite tacos. Questions about the types of meat and the difference between soft and hard shells are addressed comprehensively.
Edgar Rico discusses popular meat fillings:
- Carne Asada – Grilled beef marinated simply with salt.
- Al Pastor – Originating from Lebanese shawarma, this pork-based taco often includes pineapple.
- Carnitas – Tender, slow-cooked pork from Michoacan.
- Barbacoa – Traditionally cooked in a pit oven for 10-12 hours.
He explains, “[...] salsa adds that little magic, adds that little bit of jazz to your taco.” (10:11)
Sarah Martin Biggie emphasizes the versatility of tacos, stating:
“Some people don't even put salsa on there. [...] It's a very personal thing. So go for it.” (09:53)
The Importance of Tortillas and Nixtamalization
A significant portion of the episode focuses on the tortilla—the foundation of any taco. Jane Lindholm introduces the concept of nixtamalization, an ancient process crucial for making corn tortillas digestible and flavorful.
Edgar Rico breaks it down:
“Nixtamalization is the magic of what happens to corn to create a corn tortilla. [...] It unlocks all the natural nutrients within corn.” (17:07)
Jane adds, “[...] the human body isn't very good at digesting the outer layer of a corn kernel, which is why nixtamalization is essential.” (18:34)
Sarah Martin Biggie highlights the craftsmanship involved in making tortillas:
“It takes a lot of time, a lot of skill. [...] The love that goes into it is not a one-hour thing.” (20:14)
Crafting Fresh Tortillas at Nixta Taqueria
To provide listeners with a behind-the-scenes look, Edgar Rico demonstrates the tortilla-making process at Nixta Taqueria.
Edgar Rico narrates the steps:
“We add a little bit of salt to give it flavor. [...] It's gonna feel like play dough. [...] This one we're adding a little bit of guajillo chili for flavor.” (22:46)
Jane Lindholm describes the fresh taste and texture, noting how Nixta’s tortillas differ significantly from store-bought versions:
“You definitely taste that flavor. It's so much different than a store-bought corn tortilla.” (24:36)
Cultural Significance and Adaptation
Sarah Martin Biggie discusses how tacos have become an integral part of American cuisine, evolving while maintaining their cultural roots:
“Taco Tuesday, that never used to be a thing. [...] Now tacos are part of the American lexicon of food.” (09:22)
The conversation underscores how immigration and cultural exchange have shaped the taco’s journey, similar to other international foods like pizza and sushi.
Engaging the Young Audience
Towards the end of the episode, listeners are encouraged to engage further by answering the playful debate: “Is a taco a sandwich?” Kids are invited to share their opinions via video, fostering an interactive community.
Conclusion
This episode of But Why offers a comprehensive exploration of tacos, from their ancient roots in Mesoamerica to their modern-day status in the United States. Through expert insights and engaging explanations, young listeners gain a deeper appreciation for the cultural and culinary significance of tacos. The episode not only answers pressing questions but also inspires curiosity about the foods that shape our world.
Notable Quotes:
- Edgar Rico: “Nixtamalization is the magic of what happens to corn to create a corn tortilla.” (17:07)
- Sarah Martin Biggie: “Now tacos are part of the American lexicon of food.” (09:22)
- Jane Lindholm: “Without corn, there's no country.” (16:48)
Stay Curious and Hungry!
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This summary was generated based on the transcript provided and structured to highlight key discussions, insights, and quotes from the episode.