Question: What ingredients can go into a crispy taco?
About the article "Taco", section "Crispy tacos".

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The first mascot of Del Taco was a character of the same name used from 1999 through 2000.
While popular, Del Taco (the company) was hit by a lawsuit from Zorro Productions, Inc. and Tristar Pictures, Inc., who claimed that the "Del Taco" character – masked and costumed in black – infringed on their rights to the trademark Zorro figure.
Del Taco settled the suit in January 2000, agreeing to make changes to the Del Taco character, but soon discontinued the ad campaign altogether.
In its place, from 2000 through early 2006, Del Taco used Gregg Binkley to play "Dan" in their commercials.
Dan, a clumsy marketing spokesman for Del Taco, was famous for his antics during their commercials.
Among other things, Dan destroyed cars, broke hockey-rink glass, and mistakenly held a sales event at a nude beach, all while promoting a specific item for Del Taco.
From August 2007 through July 2008, Del Taco featured "The Beast" in their commercials.
"The Beast", a personification of hunger, typically stood next to a customer and persuaded him to order a particular item (or particular items) so that they could "Feed the Beast" (which was Del Taco's slogan at the time).
"The Beast" made his debut in August 2007 promoting Del Taco's improved Chicken Soft Taco.
In addition, he endorsed the Crispy Fish Taco in February 2008, the improved Chicken Quesadilla (with 50% more chicken) in April 2008, and Del's Deal (two half-pound bean and cheese burritos, a regular crunchy taco, and a small drink for $2.99) in June 2008.
Currently, Del Taco uses a variety of commercials to promote their new slogan, "Go Bold or Go Home."
The first commercial featured a team of miniature "Mole Men" to promote the Spicy Chicken Mole Soft Taco, which aired in August 2008.
Ads included Del Taco's promotion of their improved regular taco in September 2008, the Classic Combo Deal in November 2008, three separate meal deals for under three dollars (including the aforementioned deal) in January 2009, the crispy shrimp taco in February 2009, the chicken soft taco in April 2009, and the chicken fajita burrito in June 2009. 
The taco is the best known and the most popular of Mexican street foods, and the first to be embraced north of the border into the United States.
A taco simply is a folded tortilla with some kind of filling.
Mexican street taco fillings vary from one region to another.
Most tacos are made with corn tortillas, except in the very north of the country where flour tortillas dominate.
The tortillas used in Mexican tacos are soft, although the entire taco can be fried, which is called “dorado” (lit.
golden).
The taco has its origins in the pre Hispanic period, when other foods where eaten with tortillas, used as a scoop.
The modern taco developed in Mexico’s rural areas when wives would bring their husband’s meals to the fields wrapped in tortillas.
Tacos arrived to the city when stands began to sell foods known to the many rural people who migrated to them in the 20th century.
This is especially true for Mexico City, which offers taco specialties from just about every region of the country.
The taco bridges social and economic barriers in that everyone in the country eats them, leading it to be called “the most democratic of Mexican foods.”The fillings for tacos vary widely and most taco vendors have a specialty, the most known are the pastor and bistek.
There are also tacos for more adventurous people that are filled with beef eyes, brains or tong.
Taco vendors are usually distinguished from other street food vendors by having a large block of wood called a tronco, on which meat and other fillings are minced with a cleaver.
Garnishes vary but usually include chopped onion, cilantro, various salsas, grilled green onions, and lime wedges.
Many taco varieties are generally available only in the morning or afternoon.
Tacos most often found in the morning hours include tacos de canasta and those with barbacoa or cabeza de res (lit.
beef head).
Tacos de canasta (Basket tacos) are the only kind which are not prepared on the spot.
They are tortillas with fillings such as potatoes/chorizo sausage, pork rind, beans and picadillo (a spiced ground meat), then steamed and wrapped to keep warm and carried in a basket.
Barbacoa is pit roasted meat.
It is most commonly found in the center of the country, where the preferred meat is mutton.
In the north of the country, there is a version made with beef.
Cabeza de res are made from meat and other parts of a steer, most commonly found in Sonora, the Bajío region and Mexico City.
Vendors of these kinds of tacos usually sell out and close by midday.
In the afternoon, outside of Mexico City, tacos are generally not available until later in the day.
In the late afternoon until well into the night (especially on weekends) other taco stalls open with a different selection.
These are principally grilled, fried or steamed meat.
One famous night taco in the Mexico City area is tacos al pastor (shepherd style tacos).
They are an adaptation of Middle Eastern spit cooked meat, introduced by Lebanese immigrants.
However, the meat is pork and the seasoning is a mild chili pepper, onions and pineapple.
Other taco varieties include tacos de guisado, or tacos de cazuela, which are filled with meat or vegetables in a sauce.
Fritangas are tacos with fried meat such as sausage.
Carnitas is pork cooked in lard flavored with orange rind.
It was originally a specialty of Michoacán and Jalisco, but now can be found in most of the center of the country and in other parts of the country as well.
The best known grilled taco is carne asada (grilled meat) which originated in Sonora.
It is beef grilled over charcoal, originally mesquite.
These are served with grilled green onions and depending on the region served with flour or corn tortillas.
Fish tacos are a speciality of Baja California and the Pacific coast.
They have also become very popular in parts of the United States.
Codzitos are small tacos popular in the Yucatán Peninsula, which are fastened with toothpicks and then fried after being filled with various stuffings, especially pork.
Flautas, also called taquitos or tacos dorados, are similar to tacos in that they are filled, but they are then rolled and fried.
They are served topped with cream, salsa, and vegetables such as lettuce, tomatoes and onions.
Lonely Planet travel guide ranked tamales as among the best street food in the world.
Tamales come in sweet and savory versions, some spicy and some bland.
Versions with pork or chicken with a salsa or mole sauce are the most popular along with a version called “rajas” which are strips of poblano chili pepper and cheese.
It is one of the safer street foods for novices to try as it is cooked and kept in a steam vat while being sold.
Corundas are a variety of tamale in Michoacán in a triangle shape wrapped in sugar cane leaves.
They can be eaten alone, with salsa or as an accompaniment to a meal.
The Chiapas version of the tamale have a distinct flavor, often containing ingredients such as raisins, almonds and regional herbs such as chipilín and wrapped in banana leaves.
They are often sold by vendors on specially made tricycles for street vendors.
Puchepos are tamales made with fresh corn, generally made in Michoacán in July and August.
There are other street foods made with tortillas.
Tostadas are flat hard tortillas either fried or dried on which are placed a variety of toppings such as shredded chicken, pork, beef, seafood, cheese and salsa.
Quesadillas are derived from the Spanish word for cheese “queso” and refer to a tortilla folded in half and filled with cheese and possibly other ingredients such as spicy meat, mushrooms, chili pepper strips and more.
The type of cheese used generally varies by region and in some areas, cheese is not even used unless requested.
Empalmes are three stacked corn tortillas with beans, some kind of meat or stew which are typical in the state of Nuevo León.
Gringas are two corn tortillas with a meat and cheese filling then toasted on each side until the cheese melts.
Tlayudas are large dried tortillas topped with beans and other ingredients similar to a pizza or large tostada popular in the state of Oaxaca.
There are street foods that use the same corn dough used to make tortillas, but in different preparations.
Gorditas can be found in almost all parts of the country.
They are very thick corn dough patties fried in oil or cooked on a comal (like a flat pan) with oil.
After cooking they are split and filled with a variety of ingredients.
There is a flour dough version of this in Coahuila.
Bocoles are small round gorditas popular in Hidalgo, Tamaulipas, Veracruz and San Luis Potosí.
After cooking they are split and filled with ingredients such as cheese, picadillo, salsa, beans or cooked eggs.
Empedradas are a triangular piece of blue corn dough mixed with chickpeas then cooked on comal popular in Tlaxcala.
Garnachas are thick tortillas similar to gorditas split and filled with shredded pork and diced onion.
On top is placed salsa, cheese, and a vinegar and chili pepper sauce.
Memelas, also called picadas, are long thick tortillas made of corn dough mixed with fried pork rind and salsa.
They are cooked on a comal then topped with tomato sauce and chopped lettuce or cabbage.
Tlacoyos are most popular in Mexico City.
They are elongated and usually made with blue corn dough which is filled with a paste made of beans before being cooked on a comal.
Chalupas are small tortilla like cups of fried corn dough filled with cheese, beans or a variety of stew topped with salsa and chopped lettuce.
They are most popular in Puebla.
Similarly chilapas are tortilla cups fried crispy in the form of a cup then filled with shredded meat, salsa, cream, avocado, chili peppers and chopped lettuce and onion.
They are a specialty of Chilapa, Guerrero.
Huaraches are similar large and flat and topped with chopped or shredded meat, and any of the following: beans, cheese, cream and salsa.
Sopes are also flat and thick but in disk form pinched on the edges then topped with beans, salsa and more.
Elote refers to fresh corn which is served on the cob or cut kernels.
If on the cob is it either grilled or boiled then coated with mayonnaise and dusted any of the following: chili pepper, salt, cotija cheese, lime juice and hot sauce.
The cut kernels are usually served in a dish called esquites, where similar seasonings are mixed in and it is eaten with a spoon.
Fresh fruits and vegetables can also be had as street food.
Fruit cups are popular and vary depending on season.
They usually contain one or more of the following, watermelon, papaya, mango, orange, jicama and cucumber.
These are cut into slender spears or cubes with lime juice, salt and chili pepper powder added.
Jicama is a root vegetable with is popularly eaten raw.
It can be eaten in strips or chunks as part of a salad or fruit cup.
A jicaleta is a large slice of the vegetable place on a stick to look like a large lollipop.
It can be eaten plain like this or it can then be covered with a choice of sweet or savory flavored powders, hot sauce, lime juice and more.
The Spanish and later the French introduced a variety of wheat breads which have been adapted into a variety of street foods.
Tortas are rolls with are cut to make thick sandwiches with various fillings.
These include refried beans, cheese, various hot meats such as breaded chicken or pork, carnitas, egg and more or with cold cuts, along with avocado, onions and pickled jalapeños.
In Puebla, a similar sandwich is called a cemita, named after the style of bread used to make it.
Molotes are a type of torta, bread with a filing and salsa which varies by region.
In Hidalgo, they are cylindrical filled with chicken, cheese or beef.
In Oaxaca, they are filled with chorizo sausage and potatoes and in Tlaxcala, they are shaped like a pointed oval.
Pambazos are small tortas filled with various ingredients, with salsa covering the filling (in Veracruz) or coating the bread (in Mexico City).
In the Yucatán, small tortas are called salbutes which are heated on comals, filled with tomatoes, cabbage, onions and meat.
Another European derived dish is the empanada, which are flour or sometimes corn flour turnovers that enclose a filling and baked.
In Hidalgo, they are called “pastes” after the English word “pasty.”Not all Mexican street foods are based on breads.
Street stalls and markets serve soups and broths such as menudo, pozole and pancita.
Caldo de pollo is chicken soup.
Priced by the piece of chicken included, it usually also contains rice and chickpeas, with condiments such as oregano, onions, salt, lime juice and chili peppers available.
In addition to food, there are several kinds of drinks popular on the streets.
Aguas frescas are a classic street drink.
They are often made with fruits such as watermelon, mango, orange, lime, etc., water and sugar, but others are made with rice (called horchata), coconut and tamarind as well as a hibiscus flower tea called agua de Jamaica.
In the south of the country, fermented corn drinks like tejuino are popular and come in various varieties.
In Tabasco, Chiapas and parts of the Yucatán Peninsula, it is known as pozol, often flavored with chocolate and served cold.
Many of the most popular street drinks can also be found in juice bars.  
The main structure of a roll of "chả giò" is commonly seasoned ground meat, mushrooms, and diced vegetables such as carrots, kohlrabi and jicama, rolled up in a sheet of moist rice paper.
The roll is then deep fried until the rice paper coat turns crispy and golden brown.
The ingredients, however, are not fixed.
The most commonly used meat is pork, but one can also use crab, shrimp, chicken, and sometimes snails (in northern Vietnam), and tofu (for vegan "chả giò"- 'chả giò chay').
If diced carrots and jicama are used, the stuffing is a little bit crunchy, matching the crispy fried rice paper, but the juice from these vegetables can cause the rolls to soften after a short time.
If the rolls are to be stored for a long time, mashed sweet potato or mung beans may be used instead to keep the rolls crispy.
One may also include bean sprouts and rice vermicelli.
Eggs and various spices can be added to one's preference.
Sometimes, the ingredients can include julienned taro root and carrots if jicama cannot be found.
Taro roots give it a fatty and crunchy taste.
Chả giò rế is an uncommon kind of "chả giò" (nem) that uses "bánh hỏi" (thin rice vermicelli woven into a sheet) instead of rice paper.
The stuffing inside the roll is the same as normal "chả giò", and the roll is also deep fried.
The sheets of "bánh hỏi" are narrow, and the rice vermicelli strands are brittle, "chả giò rế" rolls are often small and difficult to make.
They are only seen at large parties and restaurants.
The most interesting part in "nem" recipe is that it varies on different families and also different regions of Vietnam.
No recipe is official.
It depends on the custom of eating of each family.
Therefore,in some ways the "chả giò" made by the wives show their cares for their own family 
Frito Pies are sometimes referred to by the name walking taco or Frito boat, and can be made in a small, single-serving bag of corn chips, with chili, taco meat, garbanzos, pork rinds, pepitas, and many other varied ingredients, poured over the top.
The combination can be finished with grated cheese, onions, jalapeños, lettuce, and sour cream, known as a Frito boat or walking taco in the Midwestern United States.
In the Ohio Valley region, this preparation is commonly called taco-in-a-bag.
("Walking taco", however, is the more widespread term at least in the Midwest).
In the Antelope Valley in Southern California, they are known as "pepper bellies".
Frito pies are popular at sports venues, fundraisers, bingos, open houses, state fairs and street vendors.
The term Tostiloco comes from Tijuana, and is found in California. 
Taco soup is a type of soup composed of similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans and a packet of taco seasoning.
Vegetarian versions combine beans with the other ingredients, except for the ground beef.
Once cooked, the soup may be topped off with cheese, sour cream, raw onions, avocado, or tortilla chips