Many predicted that 2017 would be the Year of the Taco. It looks like they were right.
Tacos have taken off – hugely. Tacos were already showing signs of surging in 2010. In a 6-year period from 2010 to 2016, taco offerings across a variety of restaurant menus rose by 32.4 percent.
This includes all kinds of tacos, not just Mexican. Exotic fare, such as Korean, Cajun or Indian cuisines all flow effortlessly into taco form. The taco easily lends itself to a variety of food styles. You can stuff a taco with fish, short ribs, BBQ beef, avocado, lobster, tofu, crab, spicy chicken – just about anything.
Matt Drummond, executive chef at Loco Taqueria & Oyster Bar in Boston, said that tacos are “a great platform for flavor.”
He added: “Pretty much anything you can put on a piece of china or porcelain, you can put on a corn tortilla as well.”
Another reason for the ascent of the taco is the finger food factor. Because you generally eat a taco with your hands, they lend themselves to fast food venues, but also to casual parties, dorm rooms and easy-going lifestyles.
Another major factor that explains the taco trend is the taco food truck. In fact, it’s tacos that are credited with launching the billion-dollar U.S. food truck industry. It was in 1974 that Raul Martinez of Los Angeles got the idea to take an old ice cream truck and sell tacos from it instead.
It was easy to drive to locations where people might need a lunch break – such as a construction site – and the result was brisk business. Fast forward today and taco trucks can be found on millions of street corners across the U.S.
So as of mid-2017, tacos remain among the hottest (no pun intended) of food trends.