Basket tacos originated in the small town of San Vicente Xiloxochitla, in the Mexican state of Tlaxcala. Rapid infrastructural and economic growth in the mid-20th century created the need for filling and inexpensive foods that could be purchased by workers outside hospitals, office buildings and around constructions sites; some taqueros (taco masters) in San Vicente decided to take their business to larger cities, such as Puebla and Mexico City, to respond to that need. They prepared their tacos in large batches, and packed them in a basket (hence the name) lined with blue plastic, and layers of Kraft brown paper to absorb excess fat and moisture; the tacos were then covered with more paper, and tablecloths, to keep them hot long enough to be carried to convenient and busy locations to be sold. At home, a small batch may be prepared with less fat than the original, and kept warm in a slow cooker, in lieu of the classic basket ... click on title for more
My Slice of Mexico 