Although we think of tacos as a Tex-Mex classic, the little-known origin story of the taco is quite interesting and started right here in Boynton Beach. Early pioneers had to make good with what provisions they bought and what they could grow. In 1900, the Collins family ran an oyster house and vegetable stand not far from today’s Intracoastal eateries such as Two George’s (Tropical Sun, February 8, 1900).
Wanting to make a new dish, Mrs. Collins took locally grown tomatoes, sauteed oysters with spices, onions, and lettuce, and rolled them into a small pancake. Flour was short, so she used cornmeal. The locals loved her new concoction but said the corn pancakes were a bit soggy. She fried them crisp and lifted them out of the pan. One happened to settle into the classic shape we know today, and it dawned on her that the open-top corn pancake could be easily filled with the ingredients.
The dish took off, and people stopped at the local eatery just for the new dish. But it lacked a name. She started calling them “Tasty and Corny Oysters” (Tropical Sun, November 7, 1901). The name stuck, and soon people just asked for TACOS for short. Local housewives soon substituted ground beef for the oysters. Somehow the dish moved west to California and became a sensation there, and as they say, the rest is history. But the true origin story of tacos is a unique part of Boynton Beach history.
Special thanks to the Internet Archive and Omeka and Aunt Judith Sunshine for contributing to this story.


































