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~ The History of Mexican-American Taco Bowl Salad ~

6a0120a8551282970b0240a4e5e79e200bServing taco salad in edible bowls is mealtime fun.  While they lend a festive, impressive "you cared enough to make the bowls" touch to the meal, they allow family and friends to add crunch to their salad as they work their way down, through and around all the goodies in the bowl. Speaking of goodies, taco salads come fully-loaded.  Pick and choose your favorite store-bought or made-from-scratch ingredients.  There's no right or wrong way to make taco salad -- just make it.

From a small tacup, the large taco salad was born. 

6a0120a8551282970b0240a4c05df9200dThe history of the taco-bowl salad, as per this book, Taco USA, How Mexican Food Conquered America:

The earliest record of taco salad dates back to the 1960's, with its predecessor being the small teacup-sized Tacup:  Ground beef, beans, sour cream and cheese served in a small bowl made entirely of Fritos.  

The Tacup was the creation of Fritos founder Elmer Doolin*, who invented all sorts of "strange stuff" spinned-off his Fritos: Frito sauce for meat, Frito Jell-O pie, Frito salad dressing, and, the Tacup (short for taco cup).  

Tacups were first served in Dallas, TX (where Doolin headquartered Frito), in the early 1950's, and by 1955, he was selling them in Fritos' flagship restaurant, Casa de Fritos, at Disneyland in Anaheim, CA.

The Tacup became popular enough that folks decided to make it bigger -- the taco salad, served in a full, main-dish-sized bowl was born.

*Doolin founded Fritos, bit its worth note that Fritos were a wholly Mexican creation, invented by an Oaxacon immigrant who sold his recipe and machine to Doolin in the 1930's.  It's also worth note that heading the Casa de Fritos were members of the Morales family, known for their XLNT tamale brand, and their family would go on to invent Doritos and the famous Doritos taco salad.

Try my version of the Taco-Tuesday Taco-Bowl Salad:

6a0120a8551282970b0240a4980804200c"We are all in the food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)


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