Personally, I don’t like crunchy tacos; they are messy. I prefer soft tacos, but that is not what this is about! 😦 Tacos don’t have to be made with beef, they can be chicken, beef, fish or shrimp.
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- Founder, Glenn Bell, first opened the chain “Del Tacos,” a hot dog and taco franchise.
- He was the first to fry his taco shells in advance. Before then, they were fried on demand.
- They were the first fast food chain to have move tie-in promotions.
- In 1962, a tacos only cost 19 cents.
- Even though the 1990 Chihuahua was an advertising phenomenon, taco sales actually went down during that period.
- The word taco started in the 18th century silver mines in Mexico. Back then, a taco was just some paper wrapped around gunpowder.
- Taco Bell has tried to enter the Mexican market twice, failing both times, even after branding their food “American” food.
- In 1914, the first recipes for tacos were put into an English cookbook.
Published by Culinary Chick
My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland.
I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family.
Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef.
I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.
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