Ahoy Me Mateys Captain Cats here! Over the years I have had many different takes on tacos, from sweet to deep-fried, from vegetarian to sushi, all were either a hit or a miss with me. Out of all of them, there was one that I can say was the best and the unique with history to go with it and that my friends is this, Taco Rice. To many, it sounds like something Taco Bell would have on their menu and I don’t blame you at all, but it is not. Today I’m going to give you the history of this dish, how is it made and tell you how to make it at home!
First off the bat, no this dish was not made in North, Central, and South America at all. This dish was made in Japan, in the town of Kin in the Okinawa Prefecture. According to Okinawa Clip Taco Rice was created in 1984 Matsuzo Gibo at “Parlo Senri” which was the predecessor to King Taco, which he open in 1985. Till this day King Taco has been family run with six location open in Okinawa.
How to make it is straightforward, use ground meat, chicken or if you can’t have any meat, stir-fry veggies and season them till they are 100% cook and set it aside. Next, you cook your rick and once its done put it aside as well. Wash and cut up your lettuce shredded, tomatoes and have shredded cheese and if you like it spicy, have some salsa ready as well. Once you have everything ready you want to plate it in this order from Bottom to Top:
- Shredded lettuce
- Shredded cheese
- Your choice of meat or veggies
There you go, hope you try to make this at home and let us know in the comments below!