As Mexican food became part of mainstream Western dining, creative cooks began incorporating elements of popular dishes like
tacos into salads. Sunset reported on this development in 1954 with Mexican tostadas—"open-face sandwiches that serve as salads." By the 1970s, taco
salad had grabbed the West's imagination, and during that decade we published nearly a dozen versions. This one is from 2001.
Taco Salad with Tortilla Whiskers: Skinny strips of tortillas, baked until crisp with a little oil, chili powder and salt, are the "whiskers"