About
The hard-shell or crispy taco is a tradition that developed in the United States. The most common type of taco in the US is the hard-shell, U-shaped version, first described in a cookbook in 1949.
Aroma profile
Derived from this ingredient’s flavor compounds
no aroma
fatty
bland
fruity
woody
Taste profile
Derived from this ingredient's compounds · measured taste classes
bitterumamisweet
Composition
60 compounds identified — cross-referenced scientific databases
argininealpha-linolenic acidcholinebetainebeta-carotene4-hydroxyprolinecaffeinealpha-tocopherolbeta-cryptoxanthinalpha-carotene1-18:1-2-18:2-phosphatidylcholine~pred1-18:1-2-18:3-phosphatidylcholine~pred1-18:2-2-18:2-sn-glycerol-3-phosphocholine~pred1-18:2-2-18:3-phosphatidylcholine~pred1-18:3-2-18:3-phosphatidylcholine
Research Evidence
Multi-source verifiedVerification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.