A Tale of Ten Tortillas Trivia Quiz

Answer: taco

The etymology and history of the taco is up for some debate. Some scholars have placed early taco forebears before European colonization. Historical records tell of Hernan Cortes arranging a taco banquet for his officers. However, indigenous foods were often frowned upon by Spanish colonizers.

Inserted into holes in rock walls in the late 1800s, Mexican silver miners lit small wads, or plugs, of paper filled with gunpowder to loosen silver ore. These plugs, which were folded in a similar way as the modern food item, were called "tacos." This word literally means "plugs" or "wads."

Answer: fajitas

Fajitas are a relatively new innovation, with use of the word "fajita" referring to the dish as a whole appearing first in 1971. Before that, the word "fajitas" simply referred to the small strips of beef used in various recipes. Fajitas these days can be served with any kind of meat or vegetables, given that they are sliced in thin strips and eaten in a tortilla.

Answer: huevos rancheros

Huevos rancheros means something along the lines of "ranch-style eggs." Mexican farmers and ranchers would eat the meal in the mid-morning. Huevos rancheros typically consists of fried eggs, a tortilla, salsa fresca, cilantro, and sometimes a serving of guacamole or fresh avocado. Beans or rice are often served on the side.

Answer: gordita

The gordita in the image is an example of a non-fried gordita made with a corn tortilla. These are typically sliced on one side and the ingredients stuffed in that direction. Deep fried gorditas are typically sealed, fried in oil, and then a slit opened up on the top. Gorditas sold at certain American fast food restaurants typically resemble neither of these Mexican foods, instead being a flour tortilla wrapped around a hard shell taco, sometimes flavored with artificial cheese flavoring.

Answer: chilaquiles

A plate of chilaquiles is prepared by cutting leftover tortillas, usually in quarters, frying them, and then smothering them in delicious Mexican sauces so the tortilla pieces stay crispy. Chilaquiles rojos is topped with red salsa, and chilaquiles verdes topped with green salsa.

Answer: quesadilla

Like nearly any Mexican food prepared with tortillas, quesadillas were traditionally prepared with corn tortillas. Cooked on a comal, which is in effect just a flat cast-iron griddle, quesadillas require no oil. You simply cook until the cheese is melted and fold it.

Answer: enchiladas

Enchiladas can trace their lineage back to the Maya, and Spanish conquistadors were known to serve them at banquets. Enchiladas were included in the first Mexican cookbook, which was published in 1831 and was titled "El cocinero mexicano."

Answer: chalupas

The Spanish word "chalupa" comes from the Dutch word "sloep," which can be translated to "sloop" in English. These small boats were used to carry people as a sort of taxi, and they can still be found in Mexico in tourist areas today. Chalupas traditionally were only filled with salsa, lettuce, and cheese, but meat and other ingredients were added later on.

Answer: chimichanga

Both Mexico and the U.S. state of Arizona are possible origins for this dish, though many agree that it started out as a simple burrito that was then deep-fried. Since it is deep-fried, this dish is considered one of the least healthy options when deciding to enjoy Tex-Mex fare.

Answer: burrito

Burritos now come in many shapes in sizes in Mexico and the U.S. Mission burritos are giant, stuffed burritos, often wrapped in foil, that find their origins in the Mission District of San Francisco. Traditional Mexican burritos from northern Mexico are usually smaller and contain fewer ingredients.