The taco is probably the most common Mexican food ordered today—especially in America. Today, you can order tacos in just about any variation imaginable, but what did the very first taco look like? Where did the taco originate, and how has it changed over the years? Explore the answers to these questions and more as we unveil the intriguing history of the taco as we know it today.

Where Did the Taco Originate?

Believe it or not, there’s some disagreement out there when it comes to where and when the first taco was made. However, most people believe that the first tacos were made in Mexico at some point during the 18th century. As for who invented the taco: this is something we’ll probably never know for sure. It is also assumed that the taco’s history in Mexico pre-dates the arrival of Europeans within the country.

A Side Note About the Etymology

While the exact history of the taco isn’t known with 100 percent certainty, one thing we are pretty sure about is the etymology of the taco—that is, the history of the word itself. It’s actually quite interesting, because back in the 18th century, mine workers in Mexico used the word “taco” to refer to a small piece of dynamite (gunpowder wrapped up in pieces of paper) that they used to excavate large areas of rock. It’s not exactly known how the word began to be used to be apply to the food version—meat wrapped up in a tortilla—but it is easy to see how this translation in meaning was made.

Variations of Tacos Today

Today, there are so many different types of popular taco dishes. It’s believed that among the first taco dishes that gained popularity was the fish taco, as early European settlers in Mexico documented enjoying tacos filled with fish at the time. Today, fish tacos are still quite popular, as are tacos al pastor. This particular type of taco refers to one stuffed with thin pork steaks that have been seasoned liberally with adobo seasoning.

Street tacos have also grown massively in popularity, and these days, you can go to just about any major city and come across several street taco vendors. These vendors tend to sell their tacos directly out of a food truck, and they can come with any variety of meat options, ranging from pork and steak to chicken and beef.

And of course, there are even more creative takes on the traditional taco, such as the dessert taco. These tacos tend to be made of a sweet tortilla shell with cinnamon and sugar, wrapped around some sort of sweet filling. Some common filings include fresh chopped fruit, whipped cream, chocolate, and the like. Dessert tacos are prepared similarly to traditional tacos and may even be garnished with powdered sugar or chocolate chips.

While the specific history of the taco is arguable, there’s no denying the impact the taco has had on today’s cuisine. So, the next time you order a taco, be sure to consider its long-standing history in Mexico, the Unites States, and across the globe.

When most people think of popular Mexican food, they tend to think of tacos and burritos. Just the same, if you were asked to name a popular Mexican adult beverage, tequila would probably be the first to come to mind. What many people don’t think about as they’re enjoying tequila on the rocks or in a margarita, however, is its history. Actually, tequila has a very long and interesting history, both in Spain and North America. By having a more thorough understanding of tequila and where it comes from, you’ll find that you have a greater appreciation for it the next time you enjoy it for yourself!

Tequila’s Early Years

It is believed that tequila was first produced at some point in the 1500s in a town that would later be named “Tequila” itself. Most believe that tequila was a spirit born out of necessity when the Spanish conquistadors found that they had run out of the brandy they were used to drinking; from there, they created the first tequila by distilling the agave plant. It wasn’t until nearly a century later, however, that tequila became popular enough to become mass produced. It was actually the Cuervo family (now known for the Jose Cuervo brand of tequila) that obtained the first license to mass produce the spirit!

Exportation Into the United States

It wasn’t Jose Cuervo, however, that was the first brand to export its tequila to the United States. It was actually Sauza tequila that first had that honor in the late 1800s. Since then, there’s been no doubt that tequila is a popular spirit across not only the United States, but North America as well. Many other brands of tequila have sprung up due to high demand, and different types of tequila can also be found today. Some are aged, whereas others aren’t.

How Tequila is Made

So, how exactly is tequila made and what is its relation with the blue agave plant? Harvesters start by cutting off the leaves from the plant when it’s ready, leaving only its core (known as the piña); the piñas are then baked in ovens to break down their sugars, at which point they are mashed to extract the agave juice. The juice, in its pure form, is known as wort, and needs to be distilled and fermented to create the actual tequila. From there, the tequila can be aged in barrels for varying amounts of time; the longer the tequila is aged, the more flavor it will develop (and the more expensive it will likely sell for when it hits the shelves). Tequila can be aged for a year or more to help develop more complex flavors.

Well, there you have it: a brief history of tequila as we know it, including an overview of the step-by-step process used to transform the piña of a blue agave plant into the delicious tequila we know and love. Now that you know what tequila is all about, who’s ready for a margarita?

 

If part of your weekly dinner menu includes a taco night, there’s a good chance that you’ve been serving up the same, basic taco recipe for months (or even years). And while we’ll be the first to say there’s nothing wrong with good, old-fashioned, real Mexican tacos—we also agree that variety is the spice of life. So if you’re feeling a little tired of your traditional taco night, now’s the time to switch things up a bit by trying out some of these fun twists on typical tacos!

Double Up Your Taco Shells

Do you find it difficult to choose between soft taco shells and hard taco shells? Who says you should have to choose? Add an extra layer of crunch and flavor to your next taco night by layering a hard-shell tortilla on top of a soft taco shell. It might not sound like a huge change from what you’re used to, but that extra bit of crunch can make all the difference. Make your taco even crunchier by adding a homemade cabbage slaw, tortilla strips, or some traditional shredded lettuce.

Try a Taco Casserole

Break out of the shell altogether by making a casserole version of your favorite taco recipe! Start by crushing up some of your favorite tortilla chips and layering them on the bottom of a casserole dish. Then, add a layer of taco meat, sour cream, salsa, guacamole, fresh veggies, and cheese. Top with some fresh chopped green onion, pico de gallo, or anything else that tickles your fancy. Pop in a 350-degree oven for about 20-25 minutes, or until cheese is melted and starting to brown. Enjoy!

Turn Up the Heat

Sometimes, a little bit of spice is all you need. Instead of your traditional mild taco seasoning, why not make your own spicy-hot seasoning in which to cook your taco meat? It’s easier than you think; all you need is a little bit of chili powder, cumin, paprika, and garlic (all of which you probably have in your spice rack already!). When your taco meat is browned, add about a cup of water along with the seasoning, bring to a boil, and then reduce to simmer for about five minutes (or until most of the liquid is gone).

End With a Dessert Taco

Sometimes, the best kind of taco is the type you eat for dessert. There are so many fun dessert taco recipes out there and you can get as creative as you’d like. For something a little lighter and healthier, we recommend a fruity dessert taco. Simply sprinkle a regular flour tortilla with cinnamon sugar and fill with a combination of your favorite freshly chopped fruit, such as strawberry, pineapple, and kiwi. You can even add a little bit of whipped cream before rolling your tortilla up and serving. Yum!

Taco night doesn’t have to be boring! These are just a few ideas for sprucing up your next taco night without having to do much extra work in the process. Now, which one do you want to try first?

 

When most people think of Mexican food, they tend to think of tacos—at least in the United States. It’s no secret that the taco is a Mexican food staple here in the states, as evidenced by the estimated 4.5 billion tacos consumed here each year. But have you ever stopped to actually think about the history of the taco: where it came from, how it made its way to the United States, and how it grew to become such a prominent food? The next time you’re enjoying a delicious taco, you’ll be glad you took the time to learn.

The Origins of the Taco

Believe it or not, nobody actually knows for sure who first invented the taco. We do know, however, that the first tacos were served up at some point in the 18th century. The name “taco” actually has quite a colorful history, as it’s believed “taco” first referred to dynamite used in mines; the gunpowder in this dynamite was wrapped tightly in paper, much like a modern-day taco’s ingredients are wrapped in a tortilla. Most people agree that the term was probably adapted as a reference to the food by the Aztecs, back when they ruled what is now Mexico.

The United States’ Adoption of Mexican Street Taco

Obviously, the taco is a Mexican food, so just how did it make its way over to the states? It’s hard to know for sure, but evidence suggests that tacos were first introduced in the United States by an influx of Mexican immigrants in the 19th century. More than likely, this first occurred in the Los Angeles area, where Mexican street tacos were sold by vendors. However, as generations of Mexican immigrants saw continued success in America, so did tacos. Gradually, they began making their way from food trucks to the menus of gourmet restaurants.

The Modern-Day Taco Love Affair

Today, you’d be hard-pressed to find a major city without at least a few different Mexican-inspired (or authentic Mexican) restaurants within its limits. And while it’s true that tacos have been Americanized in many ways (with the addition of piles of cheese, tomatoes, and other non-authentic toppings), you can still find good, old-fashioned Mexican tacos in some restaurants across the country.

How do you know when you’re eating an authentic Mexican taco? For starters, take a look at the shell. If the taco is wrapped in a flour tortilla, you’re probably enjoying an Americanized taco, as authentic tacos are usually served up in corn tortillas. Furthermore, authentic tacos tend to have just a few simple ingredients: some kind of meat (chicken, carne asada, or pork…not ground beef), some lettuce, and a small amount of cheese. Lime wedges may be served on the side.

As you can see, the taco has an interesting and rather mysterious history. Here at Macayo’s, we pride ourselves in dishing up some of the most delicious tacos and other Mexican dishes you’ll ever taste. Stop by today and give our famous chicken tinga tacos a try for yourself! We’re sure you’ll love them.

 

There’s nothing wrong with a traditional margarita, but let’s be honest; sometimes, you just need to do something a little different. When you’re feeling a little tired of the same old margarita recipes, it’s time to mix things up. Fortunately, we’ve come up with six unique ideas for upping your margarita game. Perfect for your next social gathering, these fun variations on the traditional margarita will have you falling in love with the drink all over again.

Margarita Popsicles

Booze and popsicles. Is there really any better combination—especially on a hot summer day? We didn’t think so. Rather than your typical hum-drum margarita in a glass, why not make popsicles out of them for your next barbecue or party? You can buy popsicle trays at your local grocery store; then, it’s just a matter of adding in a bit of your favorite non-alcoholic mixers (such as lime or orange juice) to ensure that the popsicles freeze and harden.

Margarita Shots

If you’ve had jello shots before, then you already know they’re the most amazing combination of your childhood and your adulthood. But most jello shots are made with vodka or rum. Why not mix things up a little bit and incorporate tequila for a margarita shot? From strawberry margarita shots to traditional margarita shots served in real lime wedges, the possibilities are endless. These are the perfect surprise to whip up for your next gathering.

Beer-Ritas

Who says you should have to choose between a beer and a margarita? With a beer-rita, you can have both at the same time! Making a beer-rita is simple enough; all it involves is carefully pouring your favorite beer into an already-made margarita (just be careful not to let the head get too high). We recommend using an authentic Mexican beer for the best results, but we won’t judge if you don’t have any readily available.

Unique Ingredients

Sometimes, all it takes is the addition of a couple unique ingredients to take your margarita to the next level. From bloody Mary margaritas with olive juice and Tabasco sauce, to jalepeño margaritas and everything in between, there are so many ways to spice up your favorite beverage. Either of the aforementioned unique margaritas will also go great with many authentic Mexican food recipes.

Margarita Desserts

Have your cake and your margarita, too! Or did we mean to say cookies? Enjoy all your favorite aspects of a margarita in dessert form by whipping up a batch of margarita cookies with a tequila glaze. It’s easier than you think, and it’s love at first bite. But don’t just take our word for it…you have to try this one out for yourself.

Margarita Drinkware

Of course, even if you decide to remain loyal to your traditional margarita, you can always enjoy it in a fun and unique glass or mug. And when you bring your Macayo’s mug to any of our restaurants, you’ll even receive a great price on a margarita fill. Just another reason to drink more margaritas, enjoy some delicious Mexican food, and gather to spend time with friends and family.

Today, Macayo’s restaurant group, known for its delicious and authentic Mexican cuisine—especially its fresh and homemade guacamole. However, despite Macyo’s strong presence across Arizona and beyond today, Macayo’s had very humble beginnings. Read on to explore how Macayo’s began and how it has evolved over the years into the hometown favorite that it is today.

The Early Years

In 1946, Woody and Victoria Johnson first made their dreams come true when they opened the doors of their first restaurant in Phoenix, Arizona. Their main priority was keeping their guests happy and coming back to experience excellent service and hospitality along with delicious foods prepared with only the freshest and highest quality ingredients. Legend has it, Woody Johnson was the first person to invent the chimichanga, a dish that is very popular today. Specifically, it is believed that Woody created the first chimichanga while playing around in the kitchen sometime in 1946.

Macayo’s Today

Today, what started off as a small restaurant owned by Woody and Victoria Johnson has evolved into 12 locations across Arizona. Still today, Macayo’s is family owned and operated. In fact, Woody and Victoria Johnson’s daughter, Sharisse, along with their two sons, Gary and Stephen, still run the company today, carrying on their father’s legacy and dreams. Further engrained into the company’s values is a love for true Mexican cuisine, a focus on giving back to the community, and a priority of making every customer in every Macayo’s restaurant feel welcome and appreciated each time they dine there.

Longstanding Tradition

Whether it’s the annual Macayo’s Salsa Challenge or any of the other longstanding Mexican traditions carried out Macayo’s, one thing is for sure: this restaurant group is about so much more than just the food. It’s about helping generation after generation understand the value of hospitality, fresh food, and celebrating the rich Mexican culture. This is evident in each one of the Macayo’s restaurants, even as the restaurant themselves evolve and change (such as their Scottsdale location, which is currently preparing for its grand re-opening).

Macayo’s is also proud to have recently released a new menu in celebration of 70 years of serving the community; in this menu, you’ll find a mix of some of their traditional family favorites, along with some new twists. From fresh new margarita recipes to their world famous authentic guacamole recipe, there’s truly something for everybody on this menu, whether you have a taste for something spicy, sweet, or just about anything in between.

As you can see, Macayo’s really does have a rich history and firm roots planted in the Phoenix area. As such, the Macayo’s family loves being able to give back to the community that has supported them and helped them thrive all these years. If you’re in the mood for some delicious Mexican food and unrivaled hospitality, feel free to stop by any of their 15 locations. Oh, and don’t forget to give their authentic guacamole recipe a try for yourself!

 

Every woman deserves to be able to spend some quality time with her friends every once in awhile. No matter how busy your schedule gets, surely you can find some time to catch up with your girlfriends over a few cocktails. Here at Macayo’s, we’re proud to be a great location for hosting your next ladies’ night out. With the best Mexican drinks and some delicious food to accompany it, we invite you to stop by with the girls the next time you all get a chance to get together! Specifically, we’ve got a few drinks that are sure to suit the members of your group.

Grand Margarita

Sometimes, you just need a margarita at the end of a long, hard day. Our Grand Margarita is perfect for sipping as you catch up with your best friends. Refreshing and light, Macayo’s Grand Margarita combines the flavors of Patron Silver Tequila and Grand Marnier. This is the perfect drink if you and your girlfriends are looking for a classic drink with a kick.

Arizona Sunset Margarita

Of course, if you’re looking for something a little fruitier, we can also recommend our Arizona Sunset Margarita, which is a favorite off our new menu and a go-to beverage for many of our female patrons. This delicious margarita is made with Sauza Blue Reposado Tequila, Cointreau, peach, and cranberry juice for a unique flavor that blows a traditional margarita out of the water. Our guests love the beautiful reddish-pink color of this beverage and its yummy orange peel garnish.

Desert Limeade

When you and your group are looking for Mexican alcoholic drinks that are truly refreshing—especially on a hot summer day—you really can’t go wrong with the Desert Limeade Margarita. You won’t find another beverage like this in the area. Made with Espolon Reposado Tequila, fresh jalepeño, fresh cucumber, freshly squeeze lime juice, and desert pair, this is a drink you truly need to try for yourself to appreciate!

Red Sangria

If you and your girlfriends are more along the lines of wine drinkers, then you’ll love our Red Sangria with a kick! It’s made with your traditional red wine and freshly squeezed fruit, but to make things a little more interesting (as we always do here at Macayo’s), we also add a little bit of tequila. This sangria is great when shared with friends, so come give it a try on your next ladies’ night out!

Macayo Mule

Finally, we also have the popular Macayo Mule, which is our take on the traditional Moscow Mule. This yummy beverage is made with Casamingos Blanco Tequila, Patron Citronge Lime, refreshing ginger beer, and a sprig of fresh mint. And it’s all served up in a copper mug to bring out all the flavors, just like a Moscow Mule. Yum!

The next time you and your girlfriends are looking for somewhere to go and celebrate your ladies’ night out, be sure to keep Macayo’s in mind. Aside from excellent and authentic Mexican food, we’ve also got plenty of fun cocktails for you to try!