For more than a century, Sunset editors have been charting the next big things in food. Here are our most iconic recipes, revisited and reinvented
Photo by James Carrier
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"