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Taco: Difference between revisions
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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. | 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=== | ===Ahoso=== | ||
The Ahoso style is extremely diverse and is generally divided into four broad categories; Disa'adakuo, Southern, Northern and Eastern. The main unifying features of the Ahoso style is its use of rehydrated featherback fish. The fish is extremely common and often farmed in the mainland. It is typically dried with salt and then rehydrated for use in tacos, lending mainland tacos a briny and umami taste. | |||
The city of Disa'adakuo, with 20 million people and being the birthplace of the taco, is naturally home to more individual styles of taco than all the rest of Takatta Loa combined. Typically each street of Disa'adakuo has its own unique taco style, though all tend to use similar ingredients. Due to the high competition between street vendors, the city as serves as the focal point of culinary innovation, with many street vendors utilizing Occidental or [[Alshar|Alshari]] ingredients and techniques in order to gain an edge. This has been documented to be the primary means of diffusion of non Loa cuisine within Takatta Loa due to the Loa's general apprehension towards foreign cuisine. | |||
The Southern style of the river mouths deviates from the standard Ahoso style with the occasional use of red snapper in its tacos, but these are generally distinguished from the usually rehydrated fish as being red snapper tacos. This style does also notably make use of more seafood ingredients than the other styles. General examples include frying the meat in fish oil, mixing kelp into the 'huilalo', and topping it with crispy deep fried ingredients such as octopus, fish chitlins and deep fried okra. | |||
The Northern style tends to follow the national style, but with the key difference of rehydration the fish in pork broth. The low demographics of Muslims in the northern regions of the Ahoso Basin means that pork becomes a very prominent ingredient in cuisine, where it tends to be less prominent to downright absent in certain regions. In addition, avocados are also used as a topping, typically chopped and sprinkled on top. As are pork chitlins, which are viewed as a defining characteristic of Northern Ahoso tacos. | |||
Eastern tacos are at times regarded as their own style due to the fact that when rehydrated, they are cooked in sugar and served with fruit and candied okra. They are rather uncommon outside of the eastern part of the river basin, due to the historical presence of sugar cane plantations predominantly in the eastern basin. Fruits commonly used are mango, banana and mamey sapote. Guava and cherry are also becoming popular ingredients due to the crops becoming more locally common in Takatta Loa however. The eastern basin also coincidentally has the highest rates of tooth decay in the nation. | |||
===Masa=== | ===Masa=== | ||
===Sena'akono=== | ===Sena'akono=== | ||