• Nutrient Packed: Bay leaves offer us a healthy dose of vitamins A, C, magnesium, calcium, manganese, potassium, and iron.
• Bay leaves soothe body aches. Make a decoction of 4-5 bay leaves in 1 litre of water and add to bathwater  to relieve sore muscles and rejuvenate the body.
• Ease joint pain from arthritis. Rubbing bay leaf oil on inflamed joints reduces pain.
• Immune supportive: Have antibacterial and anti fungal properties. Use a decoction as a compress to heal skin infection.
• Blood sugar balance: May improve insulin sensitivity and are helpful in regulating blood sugar. This makes them a great herb of choice for those dealing with diabetes or simply wanting a little more help getting blood sugar under control.
• Aid in digestion and are said to boost appetite, help with gastric diseases and reduce flatulence.
• Reduce congestion: Consuming bay leaves in a tea can help ease the symptoms of coughs and colds as they help to clear congestion.
• Scalp health: A decoction, as outlined above, can also be used as a post-shampoo hair rinse to keep the scalp healthy and the ‘druff outta sight.
• 1122 SPRING CYPRESS
• SPRING TX 77373

The taco predates the arrival of the Spanish in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.

• Tacos al pastor/de adobada (“shepherd style”) are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins.^[7][8]
• Tacos de asador (“spit” or “grill” tacos) may be composed of any of the following: carne asada tacos; tacos de tripita (“tripe tacos”), grilled until crisp; and, chorizoasado (traditional Spanish-style sausage). Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro (coriander). Also, prepared on the grill is a sandwiched taco called mulita (“little mule”) made with meat served between two tortillas and garnished with Oaxacastyle cheese. “Mulita” is used to describe these types of sandwiched tacos in the Northern States of Mexico while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas. Tacos may also be served with salsa.^[7][8]
• Tacos de cabeza (“head tacos”), in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow. These include: Cabeza, a serving of the muscles of the head; Sesos (“brains”); Lengua (“tongue”); Cachete(“cheeks”); Trompa (“lips”); and, Ojo (“eye”). Tortillas for these tacos are warmed on the same steaming plate for a different consistency. These tacos are typically served in pairs, and also include salsa, onion, and cilantro (coriander) with occasional use of guacamole.^[7][8]
• Tacos de camarones (“shrimp tacos”) also originated in Baja California in Mexico. Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.^[7][8][9]
• Tacos de cazo (literally “bucket tacos”) for which a metal bowl filled with lard is typically used as a deep-fryer. Meats for these types of tacos typically include Tripa (“tripe”, usually from a pig instead of a cow); Suadero (tender beef cuts), Carnitasand Buche (Literally, “crop“, as in bird’s crop; here, it is fried pig’s esophagus.^[10])^[7][8]
• Tacos de lengua (beef tongue tacos),^[11] which are cooked in water with onions, garlic, and bay leaves for several hours until tender and soft, then sliced and sautéed in a small amount of oil. “It is said that unless a taqueria offers tacos de lengua, it is not a real taqueria.”^[12]

Two fish tacos in Bonita, California

• Tacos de pescado (“fish tacos”) originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they were first popularized by the Rubio’s fast-food chain, and remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.^[7][8]
• Tacos dorados (fried tacos; literally, “golden tacos”) called flautas (“flute“, because of the shape), or taquitos, for which the tortillas are filled with pre-cooked shredded chicken, beef or barbacoa, rolled into an elongated cylinder and deep-fried until crisp. They are sometimes cooked in a microwave oven or broiled.^[7][8]
• Tacos sudados (“sweaty tacos”) are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth. The covering keeps the tacos warm and traps steam (“sweat”) which softens them.^[7][13]

As an accompaniment to tacos, many taco stands will serve whole or sliced red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions.

GOLDWISER-SPRING TX

1122 Spring Cypress Spring TX77373