The Oblivion Bar (All welcome)

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Oblivion_Bar

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#1  Edited By Oblivion_Bar
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Behind the veils of space and time invitations are sent out every day and hour. Texts, voicemails, e-mails, post, and word of mouth with one message. All are welcome in the unmanned inter-dimensional pub dubbed the oblivion bar.

Entry is simple. Just walk threw a doorway with the oblivion bar in mind and it'll manifest for you once you walk threw. Until you walk threw you and any bystanders will only see whats they expect to see, the inside of a bar, an apartment, an office.

But once you get in you'll be apart of the melting pot of obliviated super human and interdimensional bar hoppers of multiple factions.

The bar is self perpetuating in alcohol and food. It can also repair itself, meaning any damage inflicted on the bar will be gone once the fighting parties leave.

There is only one law: All are allowed in the Oblivion Bar, none are allowed to deny admittance.

Also...

bartender wanted. Credetnials: Must have a PhD is Broscience and a bachelors in Pyschology

***********************

OOC:

With the absence of TT I see a lot of people floating around not sure what to do with themselves, so I figure we need to take a step back and two forward. You can come here and interact casually with people, all canon but no tie ups like affiliations or factions you side with. You just come in, chill IC and build some IC relationships

Rules: Same as the forums

Don't Godmod

No Autohits

MAIN ONE: OOC talk should be SECONDARY, this thread is for fast paced IC interactions. If you want to talk OOC, a few posts is cool between IC's but don't get carried away.

Come in though, chill, start some stories.

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Pyrogram

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Haha, PHD in Broscience ftw

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AmazingAngel

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I'll take a chocolate milk on the rocks... y'know what make it soy...

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Surkit

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Opening the door to the illusive bar, Bishop looks around. The smells were all different from another, one table had fries and a burger, another had chow mein, another some squid looking purple meal in front of an alien of some kind. Pulling his mask up and curling it into a skully he smiles and walks upto the bar, drumming the edge as the bar bot approaches, "Rum and coke with two cubes."

Rolling around he looks around for some familiar or even unfamiliar faces to pass the time with.

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The_Ghostshell

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With almost narcissistic disregard the Urban Ronin tossed his waist length McQueen bomber jacket across the back of a nearby chair, before casually ordering an English Porter and a BLT. "Pickle on the side." he charmingly nodded. Slipping a slender toothpick along the back crease of his lips and relaxing. Ready to immerse himself in the stylistic ambiance of the newly opened establishment.

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_Goliath_

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You sure you want to let anyone in? Even a 95 meter tall cosmic monster?

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The_Ghostshell

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#7  Edited By The_Ghostshell

You sure you want to let anyone in? Even a 95 meter tall cosmic monster?

Whatya think the days special is :D

Zilla's, the other other white meat
Zilla's, the other other white meat

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Warboss

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I want to post here, but I don't have plans to introduce this character yet :O

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ia_espada

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Very nice :)

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Pyrogram

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I wanna rp here with ma new character but the post limit -___-

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Warboss

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Bartender needed? An Orc would do nicely :P

Where do I send my application?

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VictorGrey

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@pyrogram: You can use the Pyro account to post...

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Pyrogram

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@victorgrey: I don't do that anymore, used to use Pyro for three characters. Never again XD

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ia_espada

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Awarding himself a moment of self-imposed isolation from the laborious responsibilities and obligations of a high-ranking Avalon employee, the dapper intellectual sets foot inside the multiculturally festooned Oblivion Bar. Hands insouciantly fitted into his onyx Zegna dress pants' pockets, Santi maneuvers himself with an inherent cosmopolitan swagger, his mesmeric, sapphire blue eyes selecting a booth neighbored only five feet from the bar. Flippantly seating himself, a comely smile garnishing his suave features, the Madridista civilly requests his beverage to an approaching waiter. "Whisky por favor. Black Label, three blocks of ice", with a quick, charismatic nod of issued gratitude, Santi waits, occupying himself with the feverish conceptualization of various technological marvels for the corporate giant, Avalon.

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Tyler_Williams

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Walking in through the esoteric doorway, the manifestation of social life appeared before him in the form of the social elites enjoying one of the finest bars. Walking through the spacious room as if it were a foreign habitat, Tyler allowed his eyes to roam through the most salient features of the magnificent bar. Finding his way to the richly crafted pool table, Tyler waited for one of the illustrious or average men and women to approach him, happily obliged to give them a game.

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CainPanell

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Ooh, I dig

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Antonia

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Now, we lie in wait, to see which of the distinct patrons decides to engage another in mutual interaction first.

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Tyler_Williams

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@antonia: You're enjoying this, huh? I'm enjoying it as well, nostalgic memories coming in. You should really join in...

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Shinigami_

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@antonia: @surkit: @owen_porter: @tyler_williams: @la_espada: (If anyone wants to strangely fight or get something going, I'll be a cue :P You can all beat me up first and then talk to one another like an extreme ice breaker lol)

The Oblivion Bar, although slightly more exotic than most, still had the familiar and strangely nostalgic stench of an earthly establishment. The stale taste of beer which permeated through the air and invaded your nostrils until you grew accustomed to it, the humming sound of talk and the comical sight of men nervously hitting on the lone woman sat at the bar, twirling her second free drink of the night with a glum face, waiting for the nervous dude before her to take the hint. And then, came the difference, The Devils Favorite Demon himself, garbed in his traditional Japanese attire, something out of Feudal japan, very outdated...Antiqued. His footsteps into the bar were accompanied with the ambient sound of static which slithered into each participants ears, invading their personal space with nothing more than his ominous presence. "Hehe..." He tittered, unsheathing his blade as he devilishly grinned..."Catch!" The Death Dealer shouted, throwing a single shuriken at every dweller in the room as his malice smirk grew, the Avatar of Fear was bored, and fighting always amused him.

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Tyler_Williams

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@shinigami_: who can stand up to that -_-

Abruptly diving under the pool table as the metal flew towards him with pin-point accuracy, Tyler watched as the shuriken hit the wall before him, staying there as other bar members rushed to cover. Shit, who is this guy? Tyler reached for his .45 caliber pistol, and from his prone position under the slight shadow of the pool table, aimed for a headshot at the demonic apparition. Here goes nothing. He fired.

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_Sparrow_

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@shinigami_: who can stand up to that -_-

(*Raises Hand*)

The Saint of Seas, who was under the guise of Alex Anderson at the time, walked through the front door of the bizarre place with a curious look on his face. He'd found a strange message in a bottle while at sea... just as the letter said, when he walked through a door with the establishment in mind it opened up to him. Placing his cane in front of him, the inconspicuous civilian limped forward into the populated tavern and took a quiet seat in one of the few empty booths.

He didn't plan on drinking anything the bar could give him, he was more or less just there to observe... something like this shouldn't be possible unless powerful sciences or magics were at work; and he sensed neither when he entered. This place, for lack of a better term, was an oddity.

@shinigami_:

It didn't take long for the interdimensional bar to erupt into chaos, as not even five minutes after he had taken his seat the Saint of Seas found himself and many other patrons under attack. A small blade came flying in his direction, one of the far eastern designed weapons... it was easily deflected by the cane in the Saint's hands.

Shaking his head as the blade fell harmlessly to the ground at his feet, the ancient warrior looked in the direction where the attack had come from... a man dressed in the traditional clothing of the east and a sadistic smile. Standing up, the Saint raises his cane and slams it to the floor; his clothing turned to armor and his cane into a trident. "I'd suggest that you leave." Aleixandre said as he approached the fiend, more than prepared to battle the knife-flinger.

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VictorGrey

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@_sparrow_: I meant in the bar at the time :p

Also, I loled at the bottle in the sea...

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Surkit

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@shinigami_: Tilting his head to the side while sipping his drink the four sided black steel shuriken hits the wall with a thud and cracks the wood on the back of the bar. "Tip. If you want to surprise someone don't give them a heads up." the elemental marksman takes one more sip of his drink before dipping two fingers in it, pulling them out with the water following, flowing upward like it were a gel and not a liquid.

Standing he lets it drag beside him to leave a wet trail on the steel ground. With a flick of his wrist the drink cracks like a whip, igniting in flames. He waits for one of the other human patrons to make a move, or at least see which needed the most spotting.

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ThisIsGonnaHurt

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"It's been so long since I've had a drink,"

This place...a nexus...the perfect opportunity to feel the sensation of quenching one's thirst again. For too long had Tarbyrian gone biding his time with mere water melted away from the summer driving away winter's touch. The dungeons of Asgard...so terribly hot - suffocating. All he needed was one tall pint, and he would be home again.

"Nectar,"

Home away from the shackles. From the insufferable heat.

"Of,"

Back where frost giants roamed freely. Back where his life had been.

"The gods."

Back where it all burned to ash.

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Oblivion_Bar

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@warboss said:

Bartender needed? An Orc would do nicely :P

Where do I send my application?

Hmm...mhmm. Mhmm...

Oh. Wow.hmmm mHMMMM

...hm.

Hohmmmm!

*puts down the resume*

Hired

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Warboss

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#26  Edited By Warboss
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Ult_Nerx

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The devourer came along as usual strutting his briefs as he approached the waitress, punching her on the neck once. Enough for a break, falling to the ground spilling the tray of drinks. Now he has snack to go with his jug of kerosene. He ate her corpse, it was mildly okay. Wasn't to the quality of hero meat, but he didn't complain.

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Warboss

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@ult_nerx:

"We have plenty of quality meats, big guy, so please refrain from eating the waiting staff."

The big green bartender barked, polishing the last mug on the rack as he watched the patrons continue to walk in even at this late hour.

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Psycontic

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@amazingangel: Stumbling into the bar Gene now in control of the body plops down hard into the chair next to a fairly odd looking man. Slapping the bar he barks "Five shots, Petron. Put it on Mr Twilight heres tab.."

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Ult_Nerx

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@warboss: "I would like to have a a grilled sofa please, if you have one of those. And If you want to serve human meat I can offer services as a provider at a discount rate"

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Warboss

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@psycontic:

"Comin' right up,"

As per the patron's unspecified request, Rogash placed five glasses on the bar and filled them with a variety of drinks.

"You got a name?"

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Warboss

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@ult_nerx:

"Gonna have to use the big grill, then,"

Pushing open the door to the storage room, Rogash heaves a sofa out of stock and throws it onto a huge metal slab set to incredible heat. He starts cooking it, checking each side carefully with olive oil and some salt, the gentle blue flames resultant of the splashes somewhat soothing to him.

"You're gonna have to clear that up with the manager. We already have some filets, but since they're selling so badly we might have to cut the product entirely."

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Ult_Nerx

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@warboss:

"Nice grill, and no problemo. I provide fresh cuts on the daily, when it comes to long pork I am the man"

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No_One_

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Gah post count!

Awesome shiznit and I'll be hither in due time

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Ult_Nerx

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@no_one_: dig the RUBY ROSE char

the glutton drank his kerosene

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Salem_Hex

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@ult_nerx: it's RWBY character lol. Bio lists essentially all the girls as a "form" ^_^ but Rose gets to be the main cuz well it's Rose lol

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_Goliath_

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_Goliath_

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#38  Edited By _Goliath_

@owen_porter: Take this instead and leave us alone!

A taco (/ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce.

Etymology

According to the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco").[1] The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch," literally, "plug, wadding."[2] The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.[3]

History

The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[4][5] It is not clear why the Spanish used their word, "taco", to describe this indigenous food.

Traditional tacos

Adobada meat for tacos al pastor, carved to order

There are many traditional varieties of tacos:

Tacos de Asador ("spit" or "grill" tacos) may be composed of any of the following: carne asada tacos; tacos de tripita ("tripe tacos"), grilled until crisp; and, chorizo asado (traditional Spanish style sausage). Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro. Also prepared on the grill is a sandwiched taco called mulita ("little mule") made with meat served between two tortillas and garnished with Oaxaca style cheese. "Mulita" is used to describe these types of sandwiched tacos in the Northern States of Mexico, while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas. Tacos may also be served with salsa.[6][7]

Tacos de Cabeza or head tacos, in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow. These include: Cabeza, a serving of the muscles of the head; Sesos ("brains"); Lengua ("tongue"); Cachete ("cheeks"); Trompa ("lips"); and, Ojo ("eye"). Tortillas for these tacos are warmed on the same steaming plate for a different consistency. These tacos are typically served in pairs, and also include salsa, onion and cilantro with occasional use of guacamole.[6][7]

Tacos de Cazo for which a metal bowl filled with lard is typically used as a deep-fryer. Meats for these types of tacos typically include: Tripa ("tripe", usually from a pig instead of a cow); Suadero (tender beef cuts), Carnitas and Buche (Literally, "crop", as in bird's crop; here, it is fried pig's esophagus.[8])[6][7]

Tacos sudados ("sweaty tacos") are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth. The covering keeps the tacos warm and traps steam ("sweat") which softens them.[6][9]

Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins.[6][7]

Tacos dorados (fried tacos, literally, "golden tacos") called flautas ("flute", because of the shape), or taquitos, for which the tortillas are filled with pre-cooked shredded chicken, beef or barbacoa, rolled into an elongated cylinder and deep-fried until crisp. They are sometimes cooked in a microwave oven or broiled.[6][7]

Tacos de pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.[6][7]

Tacos de camarones ("shrimp tacos") also originated in Baja California in Mexico. Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.[6][7][10]

As an accompaniment to tacos, many taco stands will serve whole or sliced red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions.

Grilled shrimp taco

Tacos de suadero (grey) and chorizo (red)

United States and Canada

Hard-shell taco, made with a prefabricated shell

Hard-shell tacos

Beginning from the early part of the twentieth century, various styles of tacos have become popular in the United States and Canada.[11] An early appearance of a description of the taco in the United States in English was in a 1914 cookbook, California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.[12] The style that has become most common is the hard-shell, U-shaped version described in a cookbook, The good life: New Mexican food, authored by Fabiola Cabeza de Vaca Gilbert and published in Santa Fe, New Mexico in 1949.[13] These have been sold by restaurants and by fast food chains. Even non-Mexican oriented fast food restaurants have sold tacos. Mass production of this type of taco was encouraged by the invention of devices to hold the tortillas in the U-shape as they were deep-fried. A patent for such a device was issued to New York restaurateur Juvenico Maldonado in 1950, based on his patent filing of 1947 (U.S. Patent No. 2,506,305).[14][15] Such tacos are crisp-fried corn tortillas filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole.[16]

Soft-shell tacos

Traditionally, soft-shelled tacos referred to corn tortillas that were cooked to a softer state than a hard taco - usually by grilling or steaming. More recently the term has come to include flour tortilla based tacos mostly from large manufacturers and restaurant chains. In this context, soft tacos are tacos made with wheat flour tortillas and filled with the same ingredients as a hard taco.[17]

Crispy tacos

Crispy taco from a Sacramento, California taqueria

A mostly California variation where the (sometimes over-sized) corn tortilla is fried or deep-fried in oil (originally, lard). The meat can be anything, such as ground beef, steak, shredded beef, chicken or pork (carnitas). Ground beef is generally diluted with refried bean paste and/or potato, and heavily seasoned. Steak will usually be heavily chili-marinated, diced beef tip ("asada"). The meat is generally topped with jack and/or cheddar cheese, lettuce and tomato (and sometimes avocado and/or sour cream), with salsa on top.[18]

Puffy tacos, taco kits, breakfast tacos and tacodillas

Since at least 1978, a variation called the "puffy taco" has been popular. Henry's Puffy Tacos, opened by Henry Lopez in San Antonio, Texas, claims to have invented the variation, in which uncooked corn tortillas (flattened balls of masa dough[19]) are quickly fried in hot oil until they expand and become "puffy".[20][21] Fillings are similar to hard-shell versions. Restaurants offering this style of taco have since appeared in other Texas cities, as well as in California, where Henry's brother, Arturo Lopez, opened Arturo's Puffy Taco in Whittier, not long after Henry's opened.[22][23] Henry's continues to thrive, managed by the family's second generation.[20]

Kits are available at grocery and convenience stores and usually consist of taco shells (corn tortillas already fried in a U-shape), seasoning mix and taco sauce. Commercial vendors for the home market also market soft taco kits with tortillas instead of taco shells.[24][25]

The breakfast taco, found in Tex-Mex cuisine, is filled with meat, eggs, or cheese, with other ingredients.[26]

The tacodilla contains melted cheese in between the two folded tortillas, thus resembling a quesadilla.[27]

Indian tacos

Indian tacos, sometimes known as Navajo tacos but served in various parts of the American West and Midwest, are made using frybread instead of tortillas. They are commonly served at pow-wows, festivals, and other gatherings.[28][29]

A puffy taco

A frybread taco

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_Sparrow_

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@owen_porter: Take this instead and leave us alone!

A taco (/ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce.

Etymology

According to the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco").[1] The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch," literally, "plug, wadding."[2] The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.[3]

History

The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[4][5] It is not clear why the Spanish used their word, "taco", to describe this indigenous food.

Traditional tacos

Adobada meat for tacos al pastor, carved to order

There are many traditional varieties of tacos:

Tacos de Asador ("spit" or "grill" tacos) may be composed of any of the following: carne asada tacos; tacos de tripita ("tripe tacos"), grilled until crisp; and, chorizo asado (traditional Spanish style sausage). Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro. Also prepared on the grill is a sandwiched taco called mulita ("little mule") made with meat served between two tortillas and garnished with Oaxaca style cheese. "Mulita" is used to describe these types of sandwiched tacos in the Northern States of Mexico, while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas. Tacos may also be served with salsa.[6][7]

Tacos de Cabeza or head tacos, in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow. These include: Cabeza, a serving of the muscles of the head; Sesos ("brains"); Lengua ("tongue"); Cachete ("cheeks"); Trompa ("lips"); and, Ojo ("eye"). Tortillas for these tacos are warmed on the same steaming plate for a different consistency. These tacos are typically served in pairs, and also include salsa, onion and cilantro with occasional use of guacamole.[6][7]

Tacos de Cazo for which a metal bowl filled with lard is typically used as a deep-fryer. Meats for these types of tacos typically include: Tripa ("tripe", usually from a pig instead of a cow); Suadero (tender beef cuts), Carnitas and Buche (Literally, "crop", as in bird's crop; here, it is fried pig's esophagus.[8])[6][7]

Tacos sudados ("sweaty tacos") are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth. The covering keeps the tacos warm and traps steam ("sweat") which softens them.[6][9]

Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins.[6][7]

Tacos dorados (fried tacos, literally, "golden tacos") called flautas ("flute", because of the shape), or taquitos, for which the tortillas are filled with pre-cooked shredded chicken, beef or barbacoa, rolled into an elongated cylinder and deep-fried until crisp. They are sometimes cooked in a microwave oven or broiled.[6][7]

Tacos de pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.[6][7]

Tacos de camarones ("shrimp tacos") also originated in Baja California in Mexico. Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.[6][7][10]

As an accompaniment to tacos, many taco stands will serve whole or sliced red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions.

Grilled shrimp taco

Tacos de suadero (grey) and chorizo (red)

United States and Canada

Hard-shell taco, made with a prefabricated shell

Hard-shell tacos

Beginning from the early part of the twentieth century, various styles of tacos have become popular in the United States and Canada.[11] An early appearance of a description of the taco in the United States in English was in a 1914 cookbook, California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.[12] The style that has become most common is the hard-shell, U-shaped version described in a cookbook, The good life: New Mexican food, authored by Fabiola Cabeza de Vaca Gilbert and published in Santa Fe, New Mexico in 1949.[13] These have been sold by restaurants and by fast food chains. Even non-Mexican oriented fast food restaurants have sold tacos. Mass production of this type of taco was encouraged by the invention of devices to hold the tortillas in the U-shape as they were deep-fried. A patent for such a device was issued to New York restaurateur Juvenico Maldonado in 1950, based on his patent filing of 1947 (U.S. Patent No. 2,506,305).[14][15] Such tacos are crisp-fried corn tortillas filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole.[16]

Soft-shell tacos

Traditionally, soft-shelled tacos referred to corn tortillas that were cooked to a softer state than a hard taco - usually by grilling or steaming. More recently the term has come to include flour tortilla based tacos mostly from large manufacturers and restaurant chains. In this context, soft tacos are tacos made with wheat flour tortillas and filled with the same ingredients as a hard taco.[17]

Crispy tacos

Crispy taco from a Sacramento, California taqueria

A mostly California variation where the (sometimes over-sized) corn tortilla is fried or deep-fried in oil (originally, lard). The meat can be anything, such as ground beef, steak, shredded beef, chicken or pork (carnitas). Ground beef is generally diluted with refried bean paste and/or potato, and heavily seasoned. Steak will usually be heavily chili-marinated, diced beef tip ("asada"). The meat is generally topped with jack and/or cheddar cheese, lettuce and tomato (and sometimes avocado and/or sour cream), with salsa on top.[18]

Puffy tacos, taco kits, breakfast tacos and tacodillas

Since at least 1978, a variation called the "puffy taco" has been popular. Henry's Puffy Tacos, opened by Henry Lopez in San Antonio, Texas, claims to have invented the variation, in which uncooked corn tortillas (flattened balls of masa dough[19]) are quickly fried in hot oil until they expand and become "puffy".[20][21] Fillings are similar to hard-shell versions. Restaurants offering this style of taco have since appeared in other Texas cities, as well as in California, where Henry's brother, Arturo Lopez, opened Arturo's Puffy Taco in Whittier, not long after Henry's opened.[22][23] Henry's continues to thrive, managed by the family's second generation.[20]

Kits are available at grocery and convenience stores and usually consist of taco shells (corn tortillas already fried in a U-shape), seasoning mix and taco sauce. Commercial vendors for the home market also market soft taco kits with tortillas instead of taco shells.[24][25]

The breakfast taco, found in Tex-Mex cuisine, is filled with meat, eggs, or cheese, with other ingredients.[26]

The tacodilla contains melted cheese in between the two folded tortillas, thus resembling a quesadilla.[27]

Indian tacos

Indian tacos, sometimes known as Navajo tacos but served in various parts of the American West and Midwest, are made using frybread instead of tortillas. They are commonly served at pow-wows, festivals, and other gatherings.[28][29]

A puffy taco

A frybread taco

I thought you were actually setting up a post where Goliath eats some town in Mexico for the first couple paragraphs... then it turned to Total Wiki lmao

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tha_mercenary

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Awarding himself a moment of self-imposed isolation from the laborious responsibilities and obligations of a high-ranking Avalon employee, the dapper intellectual sets foot inside the multiculturally festooned Oblivion Bar. Hands insouciantly fitted into his onyx Zegna dress pants' pockets, Santi maneuvers himself with an inherent cosmopolitan swagger, his mesmeric, sapphire blue eyes selecting a booth neighbored only five feet from the bar. Flippantly seating himself, a comely smile garnishing his suave features, the Madridista civilly requests his beverage to an approaching waiter. "Whisky por favor. Black Label, three blocks of ice", with a quick, charismatic nod of issued gratitude, Santi waits, occupying himself with the feverish conceptualization of various technological marvels for the corporate giant, Avalon.

"Nice suit."

The unmasked Mercenary sat those five feet away from Santi, comfortable on a stool with his helmet beside him on the bar. His horrifically scarred features kept most patrons away from him, bearing almost as much foreboding strength as his reputation. He faced the Madridista with one half of his visage, the other possessing an empty eye socket, thereby useless. A crimson curiosity sparkled within his lone iris and he grinned at the solitary Santi, raising a gloved finger and wagging it slowly.

"You work out often?"

A shark-like grin spread out across his features and the fresh blood spatter upon his breastplate glinted ominously in the dim light.

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@the_mercenary:

A refined, entertained smirk subtly graced his debonair visage in response to the facially grotesque Mercenary's quipping comments and remarks. "Well aren't you a charmer", Santi wittily responded, calmly bringing his glass of Black Label scotch whisky to his lips, indulging in a tame sip of the alcoholic beverage prior to setting it atop the approximated coaster. "Do you?", he smirked, curiously meeting the unacquainted man's eyes, coolly analyzing the legendary warrior's psychological disposition, facial tics, the rapidity of his breathing. A grin and an ocular spark of curiosity? The man's disposition was sportive, taunting. And it amused him. "Heh, interesting".

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@la_espada:

"I'm all naturale."

He chuckled cattily and turned round on the stool, folding both arms across his chest and leaning back against the bar with his single retina regarding the Fancy Foreigner's own bodily psychology with a rough set of deductive abilities garnered over centuries of existence.

"You look like a businessman. What're you, CEO? Board member?"

The Mercenary paused, and his yellow toothed grin widened.

"Politician?"

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@psycontic: "Hmm kind of a dated reference but I'll bite," Mr. Living Light himself swivels around to greet the wise cracking bar patron stumbling his way into alcohol poisoning, Angel adopted an extremely nonchalant pose resting his lower back and elbows on the booze stained steel countertop. "so guy I haven't got a nickname for yet, what's your deal?"

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_Atomikill_

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The door swung open as Tommy Bastion walked in, a cigar in one hand and the other clenched into a fist. Bringing the cigar up to the air holes in his mask, he puffed gently before going and sitting at the bar, pressing a button on his gauntlet as a straw like tube popped out. Ordering a tequila, he grabbed the tube and put it into a bottle, as alcohol sucked up the tube. Sighing in cheap pleasure, Tommy brought the cigar up to his air holes, as he tapped his fingers against the bar counter.

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@the_mercenary:

"Is that so?", sportively raising his left eyebrow in expressed intrigue, the Spaniard smirked, the edges of his lips festooned by a subtle upwards curl. "You must be quite the physical specimen then". Succinctly turning towards the neighboring waiter, politely requesting that he refill his glass of Black Label scotch whisky with more ice, Santi laughed with faint bemusement as he indulged in the ensued conversational exchange with the legendary Mercenary. "A politician? No no. While I can see that I have the charisma to be one", he jested with a quiet chuckle, "I'm an entrepreneur. President of Knightfall Aeronautics, the subsidiary of Avalon".

Rhythmically tapping his fingers atop the wooden table, Santi cordially met the revered killer's eyes, a flippant smile curling on his blue-blooded visage as the realization of the Mercenary's usefulness in a present dilemma spurred the Madridista's following words. "I know of you my friend. Everyone does. Your skills are to be frank, legendary. I have use of you", he paused, indulging in yet another controlled sip of his alcoholic beverage. "There is this man. A Knightfall, not like the others but still a problem. He has recently made threats to my boss and.. friend, Antonia Dain, as well as the entire company, Avalon", he continued. "The Knightfall may be reckless but he will not come alone. We will need help against him and those he brings. At all costs, no harm must come to Ms. Dain or the company".

"Otherwise, I'm out of work", he quietly chuckled. "I understand that you do not quite care for the pay as much as you do the challenge, si? Well my friend, if this situation was not challenging, I would have never wasted my time in conversation. So... how about it?", he cavalierly smirked.

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lady_liberty

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Ohhhhhhhhhhhhhh

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Dark_Vengeance_

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Oh snap, dis Merc just get hired to whack a Knighfall?

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ia_espada

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Hehe.

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lady_liberty

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@dark_vengeance_: Looks that way. Interesting hehee. Who would have thought Espada would be the one to make that hire?