Taco stand

A taco stand, often referred to as a taqueria, is a popular destination for savoring tacos and other Mexican dishes. These establishments, which can be food stalls, carts, or small restaurants, offer quick, delicious, and affordable meals featuring a variety of ingredients and taco styles. Taco stands are a cornerstone of Mexican street food culture, with origins dating back to early 20th century Mexico City.

In Mexico, taquerias initially began as street vendors but have since evolved to include more permanent restaurant settings. These stands can be found outdoors, by the roadside, or in bustling areas, and some even appear temporarily for events like fairs and festivals.

The menu typically boasts an array of meats such as beef, pork, goat, shrimp, and fish, complemented by toppings like cheese, salsa, guacamole, sour cream, vegetables, and hot sauce.

In the United States, taco stands thrive in regions with a strong Mexican culinary influence, particularly in the Western states and major cities. Some American chefs and entrepreneurs have pivoted from traditional careers to open their own taco stands. Notable figures include Ninfa Laurenzo, founder of the Ninfa's restaurant chain, and Glen Bell, creator of Taco Bell.

California, with its deep cultural ties to Mexico, is renowned for its abundance of taco trucks and stands. Iconic spots include Cielito Lindo Food Stand, Tito's Tacos, and La Reyna in Los Angeles. The state is also celebrated for innovative twists like the Korean taco.

Texas is another hotspot for taco stands, particularly in Austin, which even has a business association for taco stand owners called AVATACO. Wyoming boasts its own claim to fame with Taco John's, which began as a small stand in Cheyenne in 1968.