Why are there two tortillas for each taco?

There are few better cheap foods in town than a couple of tacos for $4 or less. Especially with a little lime and the right salsa. It's too bad La Pasadita is just beyond walking distance for me, so I settle for the simple basics at Picante on Division and Damen.

I have wondered for some time why the the tacos come with two-ply or double tortillas.

Is it a regional thing in Mexico or the US? Is there some old wives' tale behind the tradition, like

There used to be two taco sellers. One offered double
tortillas and sales shot up so much that everyone started
doing the same thing.

Are the tortillas made that way or do they just take two and heat them together?

Not exactly one of life's great mysteries, but I'm still curious if anyone has some good answers.

My SO suggested Chowhound, but I'm putting faith that the LTH'ers will be quicker to the draw.

My guess is because, very often, one tortilla isn't enough to stop those hunks of pastor from breaking through and falling on your hand.

I dunno if this is really why, of course. But it's what I've always assumed.

I've always thought the 2nd tortilla provided more durability when dealing with hot, salsa-ed chunks of meat--esp. cuts that tend to be a wee bit on the greasy side on occasion. The second tortilla keeps it all from disintegrating in your hands mid-bite.

There may be some more complicated or intriguing story involved...but I think it's a question of logistics. Plus, the second tortilla will help fill you up more cheaply than adding more meat.

Dunno--I always make them into two tacos, which kind of solves the "too much meat spilling out of the tortilla" problem and lets me pretend I'm getting twice the taco-y goodness.

I would also think durability is the answer.
But the follow-up question is why not just increase the thickness of each tortilla, so that one is sufficient? (But these go to eleven)

I suspect that the answer is either that thinner ones are easier to make, especially using trad methods, or that two thin ones fold without breaking easier than one thicker one.

It keeps your fingers from getting greasy.

GardenofEatin wrote:Dunno--I always make them into two tacos.

I have been told by more than one taco vendor over the years that this is the intended purpose.

Since I was a kid, my technique has been to peel them apart, then put whatever falls out from the first one into the second tortilla. Sometimes they stick together, though, and not wanting to risk the integrity of the entire taco, I just leave them together and eat the dropped bits with my fingers/fork.

Mmm, dropped taco bits.

griffin wrote:But the follow-up question is why not just increase the thickness of each tortilla, so that one is sufficient?

A double thick tortilla is a different animal, since you have a much higher proportion of masa not in contact with the griddle.

When I'm making my own, I use either one or two depending on the filling, both for structural and flavor reasons. I do think it's kind of a curious habit.

I always assumed durability and flavor, and never thought to use it to make two tacos.

The bottom tortilla slides back half way and you can spread everything out a little and make it easier to eat. This way it's reinforced and you have space to reduce fallout.

I don't have the answer, if there is a definitive one, as to why Mexican restaurants - here in Chicago, or those in Mexico - serve tacos with two tortillas. For people reading this discussion who are unfamiliar with what's being talked about - the tortillas are the small ones - about 1/3 the size in diameter of a tortilla you're typically served with your meals in Mexican restaurants (or used at some fast-food taco stands such as Burrito Beach).

I've not thought of the "Why?" question before, but I think there's a second tortilla because just one doesn't support the weight of the toppings (including the salsas) (sort of the same reason Smoque probably uses the heavy/thick bun for its brisket and pulled pork sandwiches). The small tortillas are most often machine made and are very thin - and the thin-ness requires a second to make the taco work properly.

eatchicago wrote:

GardenofEatin wrote:Dunno--I always make them into two tacos.

I have been told by more than one taco vendor over the years that this is the intended purpose.

I have never observed this behavior in the native Mexican population either North or South of the Border. Maybe I just haven't been paying attention since I just eat them as is.

stevez wrote:

eatchicago wrote:

GardenofEatin wrote:Dunno--I always make them into two tacos.

I have been told by more than one taco vendor over the years that this is the intended purpose.

I have never observed this behavior in the native Mexican population either North or South of the Border. Maybe I just haven't been paying attention since I just eat them as is.

Funny, I do this religiously. It's nice to know i'm not alone.

GardenofEatin wrote:Dunno--I always make them into two tacos, which kind of solves the "too much meat spilling out of the tortilla" problem and lets me pretend I'm getting twice the taco-y goodness.

I pretend the same thing. It's one of those things that just makes the world seem like a more generous and livable place.

I used to follow the "two tortillas = two tacos" theory until:

1. The Mexicans that I saw at the taqueria eating at the counter
all eat it as a single taco. Squirt some lime in, add salsa to taste,
fold, and eat.

2. The two tortillas don't separate consistently as two unbroken
tortillas.

However, maybe that's just their way of eating quickly during their
half hour break.

Another vote for making them into two tacos, yum, and not so overstuffed that they fall in my lap and down the front of my clothes. Plus, two tacos, the perfect reason to eat twice as much salsa.

(I never agreed with Reagan about anything, except that salsa can be eaten in such quantity to count as a vegetable.) (The same does not go for catsup.)

I've always prefered the two tortillas. It seems to make a more proper ratio of carbs to meat (a single ply taco always feels so wrong to me, like some bastardized Atkins diet version of a taco), and it's there to keep things together in one piece. I've more than once had single ply tacos explode all over the place on me. Perhaps I'm just too enthusiastic an eater, but I can never seem to keep them in one piece.

As for making two tacos out of them--this thread is the first I've heard of this practice. I've never seen anyone, Mexican or not, do this.

NaperMan wrote:The bottom tortilla slides back half way and you can spread everything out a little and make it easier to eat. This way it's reinforced and you have space to reduce fallout.

Heh. I like this "expandable-taco" idea.

SCUBAchef wrote:

NaperMan wrote:The bottom tortilla slides back half way and you can spread everything out a little and make it easier to eat. This way it's reinforced and you have space to reduce fallout.

Heh. I like this "expandable-taco" idea.

This what I've always assumed, too, especially since in most of my experience, when the tacos are plated and served to you, the two tortillas overlap, but aren't precisely on top of each other. I've also been told by friends from Mexico to eat it this way. But I guess the question still is if this is the original purpose, or just personal preference.

Yeah, I vote for the tortilla extension theory.

For what it is worth, I was in San Miguel de Allende, Mexico a few weeks ago, and the tacos al pastor that I sampled (and there were many) all came with just ONE tortilla.

Thoney wrote:For what it is worth, I was in San Miguel de Allende, Mexico a few weeks ago, and the tacos al pastor that I sampled (and there were many) all came with just ONE tortilla.

I am heading to San Miguel soon and would love it if you could share any recommendations you have. There is an existing thread you can add to:

http://www.lthforum.com/bb/viewtopic.php?t=13142

Thanks in advance.