Taco: Difference between revisions

Taco (view source)

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 There are many regional variants and styles of tacos throughout not only Takatta Loa but also the world. The region with the largest number of styles is Ahoso, the birthplace of tacos. There are nearly half a dozen styles of taco in the city of Disa'adakuo alone. In addition, Takatta Loa recognizes a "national" style of tacos consisting of the original rehydrated fish and kora, which is celebrated every year on the National Taco Day of July 12th.
 ===Insular===
+The Insular style of tacos is relatively eclectic due to it being far from the origin location and due to the relatively low cultural transmission from mainland cultures to the Loa islands. The ''huilalo'' is often a mix of wheat flour, eggs and taro paste, creating a unique flavor and texture. Furthermore, fish is extremely common due to the prevalence of fish near islands. In particular, dolphinfish, tuna, swordfish, jobfish and pomfret are widely used taco ingredients, though tortoise meat is also used fairly often. Seasonings are often lightly applied and typically consist of salt, nutmeg, lemon juice and chili oil. One of the most distinct aspects of Insular tacos is the fact that the ''huilalo'' dough is typically uncooked until wrapped around meat and often steamed or baked, producing a bun like product. Despite this difference, these are still called tacos even alongside the common wrap styles that are also present.
 ===Ahoso===
 ===Masa===