Not all tacos are Mexican. This is especially true in America, where technically none of the tacos are Mexican—because this isn’t Mexico. We don’t have access to the same ingredients, kitchen equipment, or cultural foundations. We have our own components here and a mishmash of culinary traditions, most of which find their way into a tortilla. The primary example is the Korean taco, a byproduct of Korean and Mexican communities living side by side in Los Angeles. There are others, though, that hew closer to what is considered Mexican.