A Bite of History: The Story Behind Street Tacos

🌮 A Bite of History: The Story Behind Street Tacos
Posted by Bacon-n-Bourbon

At Bacon-n-Bourbon, we believe every bite should tell a story—and there’s no better example than the humble, flavor-packed street taco. Small in size, bold in taste, and deeply rooted in tradition, street tacos have been feeding hard-working folks and late-night wanderers for generations. But where did they come from, and how did they earn their spot in the hall of food fame?

Let’s take a stroll down the flavorful streets of history.

🌽 Origins: Born of the Streets, Built for the People

The street taco didn’t start with food trucks or trendy taco joints—it started centuries ago in the heart of Mexico. Before there were corn chips and combo plates, indigenous people were already using fresh, hand-pressed tortillas as edible utensils to scoop and wrap up meats, beans, and chiles.

But the modern street taco as we know it began to take shape in the 19th century. As Mexico underwent industrialization, workers migrating to urban centers needed quick, affordable, and filling meals they could eat on the go. Enter: the street taco.

Vendors would set up small stands or carts, grilling meats over open flames, slicing fresh onions and cilantro, and serving it all on warm corn tortillas. Portable. Delicious. No frills. Just fire and flavor.

🐄 From Pasture to Plate: The Meat of the Matter

Tacos were a way to use every part of the animal—tongue (lengua), cheek (cabeza), tripe (tripas), and of course, juicy cuts of pork and beef. Each region of Mexico brought its own twist to the taco, from the smoky adobo flavors of al pastor in Mexico City to the bold and beefy carne asada of the north.

And while you’ll now find fusion tacos filled with everything from Korean BBQ to buffalo cauliflower, the OG street taco is all about simple, savory, and satisfying.

🇺🇸 Tacos Cross the Border

It wasn’t long before tacos made their way north. Mexican immigrants brought their food traditions with them, setting up taco stands in California and Texas. These weren’t sit-down restaurants—they were mobile grills, folding tables, and flavor bombs served out of coolers and cars.

By the 1970s and '80s, tacos had become a cultural staple in U.S. cities with large Latino communities. Fast forward to today, and you’ll find food trucks slinging tacos on every corner from L.A. to Brooklyn.

But through all the changes, the heart of the street taco remains: fresh ingredients, bold spices, and a tortilla that holds it all together.

🌮 Our Style: Street Tacos, Bacon-n-Bourbon Style

At Bacon-n-Bourbon, we honor tradition while keeping the flavor dial turned all the way up. Our street tacos are made with shredded pork or chicken, piled high on warm corn tortillas and topped with crisp cabbage, sliced radish, diced onion, cotija cheese, fresh chopped cilantro, and a zesty cilantro lime crema. Want to bring the heat? We’ve got optional fresh diced jalapeños to turn up the fire just a bit more.

And if you're a hot sauce lover—we've got you covered. Choose from over 10 different hot sauces, ranging from your everyday Tabasco to a punch-you-in-the-mouth ghost pepper wing sauce. Pick your poison, drizzle to your heart’s content, and make each taco your own.

Each plate also comes with sour cream, salsa, and avocado sauce on the side—because toppings are personal, and your taco should be too.

Catch Us Serving These Up Near You
Follow us to local events, book us for catering, or find us at our next pop-up. If you’re hungry for real flavor and street tacos made with heart, we’ve got you covered.

Stay hungry,
🔥 Jeremy & Jenn
Co-Founders of Bacon-n-Bourbon