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Tacos, tarantula, traffic light, toucan. treacle, tamarind tree, tamarind, tiger, tartan, tasmanian devil

T is for Tacos

What is it about Tacos that makes them so good? Maybe it's that elusive street food goodness with its unassuming airs and simple preparation – they slide in under the radar. Anything eaten with your hands is always more satisfying somehow.

Tacos... Wall? What Wall?

While everyone knows about tacos – don't they? – no one knows where the name comes from, and the origins of Tacos remain mysterious. Wikipedia outlines various speculative scenarios and offers clues...

One of the oldest mentions of a taco comes from an 1836 cookbook —Nuevo y sencillo arte de cocina, reposteria y refrescos— by Antonia Carrillo [New and simple art of cooking, baking and refreshment]; in a recipe for a rolled pork loin (lomo de cerdo enrollado), she instructs the readers to roll the loin like they would a “taco de tortilla” or tortilla taco.
Regardless of its origins, T is for Tacos

Tacos With Summer Squash.

Adapted from a recipe in the NY Times.


  • Extra-virgin olive oil
  • 1 small red onion, chopped
  • Salt and Cumin powder to taste
  • Garlic cloves, minced
  • Tomatoes, peeled and diced
  • Summer squash, diced
  • Jalapeno and Chipotle peppers
  • Cooked beans – pinto or black or?
  • Lime Juice
  • Cilantro, Avocado
  • Goat cheese, crumbled
  • Warmed corn tortillas
Taco image
Image: Andrew Scrivani, NYTimes

Preparación – uno, dos, tres.

  1. Heat oil, add chopped onion and cook for about 5 minutes. Add salt, cumin and garlic. Stir for about 30 seconds, add tomatoes. Cook and stir for about 10 minutes.
  2. Add summer squash and the peppers. Cook until squash is just soft, about 8 minutes. Stir in beans and heat through. Add Lime juice, a little grated lime zest, and a grind of black pepper. Taste and adjust seasonings.
  3. Warm the tortillas. Top with squash mixture, add cilantro, avocado and crumbled goat cheese. Serve with cutting-board salsa.

Cutting Board Salsa.

cutting board salsa

Put red onion, garlic, jalapeno, fresh tomatoes, parsley, and cilantro on a big wooden cutting board. Slice the tomatoes and onions and add them to the pile of other ingredients. Chop finely, mixing as you go. Scoop into a bowl, add salt and lemon juice. Enjoy.

The Decks of Notecards are Shipping!

Deck of Notecards
Last week the notecard decks started making their way out into the world in the hands of trusty postal workers. How cool is that! It is curiously satisfying to send out physical packs of notecards and drawings – for real.

A second print run will be in the works soon! If you ordered one, thanks for supporting this work – LMK how the UX was and how they landed – and if you haven't yet ordered your set, or are still dithering... here's the button.

Thanks for your support!

...and as always, thanks for reading and indulging!
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