dating party girl

taco dating is nothing to be ashamed of when you’re broke.

Our party dating girl Jennifer Dawson, is absolutely starving before her dates, and does not want to embarrass herself with her scarfing abilities. Party girl Jen decides to stop for tacos before the date, but while eating tacos in her car while driving, spills some hot sauce on her leg. It could have also been guacamole, salsa, onions, and cilantro.

After you watch this video of the taco date, please comment on the blog if the taco date made you hungry for tacos, if you thought the episode with the tacos was funny, and even if you hate tacos, we want to hear from you.

I was doing research about tacos, and the first thing I learned was that the taco hard shell as we know it today was patented to New York restaurateur Juvenico Maldonado in 1950, based on his patent filing of 1947. (U.S. Patent No. 2,506,305) This taco guy’s family must be very wealthy.

Everybody knows that a taco is a mexican dish that is either made with corn tortilla or wheat tortilla.

There are various types of taco fillings such as: meat, fish, chicken, pork.
People usually top their tacos with guacamole, salsa, onions, and cilantro and the sauce can vary from mild to scolding hot.

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”). These tacos are typically served in pairs, and also include salsa, onion and cilantro with occasional use of guacamole.

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.

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 (analogous to the Döner kebab used in Greek restaurants to prepare gyros).

Tacos dorados (fried 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.

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 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.

Grilled shrimp taco.
Tacos de camarones (“shrimp tacos”) also originated in Baja California in Mexico. Grilled or fried shrimp are used.