they’re called takis , and they’re usually deep-fried to the point of tasting burnt … and they seem to be popular with school kids who get them as hot as possible and see how many they can eat til they barf t
The grade schools and some of the jr high have banned them entirely …
Nah. Tacos can absolutely be on flour tortillas. The defining characteristic of a burrito is the fact that it is rolled up (in a flour tortilla – this I haven’t seen in a corn tortilla, but anything’s possible.) If you handed me something folded over like a taco and called it a “burrito,” I’d think you’re nuts, no matter what type of tortilla it’s on.
A ‘taco’ that uses a flour tortilla is a ‘Taco Bell’ taco. As a native Southern Californian, tacos were never served on flour tortillas, except at fast food quasi-‘Mexican’ places. When I moved to Washington, I was shocked/appalled/aghast when I’d order a fish taco and they’d be served on flour tortillas. This is Simply Not Done.
So we’ll have to agree to disagree.
But that doesn’t make it a burrito.
Besides, look up “tacos arabes” for one example of a flour-tortilla taco in Mexico. Or look at “gringas.” Yes, I know what that means. Still a taco. Still in a flour tortilla.
I eat almost all my tacos with corn tortillas, as most of the tacos I eat are of that style, but it’s silly, IMHO, to disqualify flour tortilla’d tacos as tacos. So, yes, we’ll disagree on this.
We buy Takis regularly but I eat then One… At… A… Time.
I bought a case of Frito-Lay’s “Flamin’ Hot” assortment at CostCo and while they were undeniably spicy, I think they’d be flamin’ only to somebody from Nebraska. I fantasized distributing a couple bags of Takis there just to see the reaction.
Agreed. Folded = taco. Rolled " burrito.
(Unless it’s a rolled taco.)
Can we have some cites with this? “As hot as possible”, for an American mass-marketed snack food, is “barely hot at all”. And schools banning corn chips? Really?
My five-year-old eats Takis, Fuego “fire” flavor.
They are disgusting to me not because of the heat but because of their obnoxious sourness with the lime flavor. Uggh. That said, I do like their cheese chip (Xplosion.) But my five-year-old who doesn’t typically eat spicy food can eat Fuego fine. There is some heat to them, but not that much.
Paqui chips, on the other – they have some pretty seriously hot chips. They have their normal bags of chips – I’ve had the ghost pepper one, and it actually is satisfyingly hot – anyone not used to spicy foods will find it inedibly hot – but they also have “one chip challenge” bags where there’s one chip to consume. I haven’t tried yet, but they are supposed to be seriously in the ultra-hot range, with people throwing up sometimes after trying to eat one.
And schools banning corn chips? Really?
Actually, there have been a few cases if you look online of both Flaming Hot Cheetos and Takis (and similar) being banned from schools or sending kids to the ER. I find it surprising given my kid’s non-reaction to Fuego takis (and I’m pretty sure she’s had Flaming Hot Cheetos), but perhaps she inherited my lack of sensitivity to capsaicin or something.
Takis are made by Barcel, a Mexican company owned, in turn by Bimbo.
Granted, the ones here are made by BarcelUSA but I don’t think they pulled any punches for the gringo market. They come in a variety of flavors but Fuego is the hottest – and the most popular.
There have been multiple claims on the Internet that Takis and other spicy snacks cause ulcers and cancer. Though they have been confirmed as false, scientists and doctors have attributed gastritis and other stomach-related problems to Takis.[13] It has been recommended that Takis should only be consumed in moderation.[2]
To me, a burrito is on a flour tortilla which is wrapped at least on the bottom so contents don’t spill when eaten vertically.
Fish and shrimp tacos in particular are frequently served on flour tortilla. They’re often dressed with cabbage and a thin white sauce, too.
A coworker gave me one but I haven’t tried it yet, either. I don’t think I want a whole chip so I’ve been waiting for a party or larger gathering to share but those haven’t been happening for a while.
Blair’s (the spicy products people) used to have Death Rain Habanero potato chips and they were amazing. Quite spicy and a well balance flavor. A friend and I went in a case quantities. They haven’t been available in quite some time, though.
Up here, yes. Back in SoCal, not so much. [NB: I moved away 12/2003.] I recall even Rubio’s served their fish tacos on corn tortillas unless you asked otherwise. Cabbage, crema, and lime are usually served with fish tacos.
Still do.
Remind me: It’s the battered fish that defines Ensenada-style fish tacos, right? What’s the style name for grilled fish tacos?
(And how do you decide which you like better? I mean, battered. Grilled. Yum.)
I wonder if there is a multi hundred post discussion on the Japanese analogue to the SDMB where they debate whether elbows or shells can be in a real mac and cheese.
Tacos are often made with flour here in Tucson. At Tumacacori one time they brought in a woman from some village in Mexico to make authentic tortillas as part of some historic celebration. She made them with flour. Right off the grill? They’re excellent. After that give me corn.
There’s a time and a place for flour tortilla tacos, and I’d say a lot of it has to do with what kind of meat and what toppings you want. If you’re having shredded meat with onions, cilantro and (optionally) white cheese, it goes on a corn tortilla, either served soft or fried with the meat inside and then topped. If it’s seasoned ground beef or dirced chicken with lettuce, tomato, and cheddar cheese, it goes on a flour tortilla. Breakfast taco with chorihuevos, tater tots, and salsa? Has to be flour. Fish tacos can go either way.
And then there’s Najavo tacos, where you take your standard flour soft taco fillings and pile them onto a piece of frybread. They’re delicious, but good luck finding them for sale unless you live in an area with a sizeable Native population.
Flour tortillas have a long, long history in the Sonoran desert, apparently because they had a strain of wheat that did well.
Sorry, self-quoting here but I tried the One Chip Challenge chip this weekend. Terrible. Completely free of anything pleasant, just hot and bad and I had a piece about the size of my pinky fingernail. I think I pissed off a couple of friends I shared it with. It’s hot alright but that’s it.
Haha! Now I really want to try it! (I never did think flavor happened much into this particular chip. Their normal stuff is really good.)
The person who gave it to me said he got it a 7-11, of all places.