The Spanish word “canasta” means “basket” in tacos de canasta.
The name describes how these tacos are stored and sold: they are packed into a lined basket, covered to retain heat and moisture, and often transported by bicycle. The tacos are typically filled with potato, beans, chicharrón, or adobo, then softened and flavored with hot oil, lard, or sauce.
Tacos de canasta are strongly associated with San Vicente Xiloxochitla in Tlaxcala, often called the birthplace or “capital” of basket tacos. Their modern form developed there during the 1950s, although selling tacos from baskets in Mexico City dates back earlier.
A common mix-up is confusing the name with the filling: “canasta” does not mean a particular sauce, market, or cooking surface. It refers to the container used to keep the tacos warm. The dish is also called tacos sudados, or “sweated tacos,” because steam and hot fat soften them inside the basket.