Maybe these have existed for years (or centuries?), but I’ve only become aware of them recently. They’re tacos that stand up on their own.
Apparently these are fairly new, as they’re listed as such on the Old El Paso website.
I had a quick look at Google Images and Flickr, and they didn’t show any self-erecting tacos. Are they new, or am I just way behind on my food innovation news?
DarrenBarefoot.com 
But why eat hard shell tacos? They crumble after the first bite. Real tacos are made with soft corn tortillas.
I agree, I converted to a soft corn tortilla taco some years ago, and have never looked back.
There is yet to be a taco franchise in Quebec (hint)
I lived in Mexico City, Veracruz and Nueva Rosita Coahuila for 18 years. Tacos involve wrapping a filling with a tortilla. If that wrapped tortilla is baked with a sauce it becomes an enchilada. If the taco is served hard and open it is a tostada. If the tortilla is sort of “deep dish” (and they have to be made my hand) they are called gorditas or sopes. If these sopes are very large they are called petroleras since they used to be sold outside the petroleum refinery of Azcapotzalco in Mexico City. Tacos “al pastor” are soft tacos in which the filling is pork that is made in those machines that are exactly like the ones used in Vancouver for Lebanese food. The meat is layered on a pit that revolves vertically. One of the most authentic places in Vancouver for tacos is the former barbershop on the corner of 1st and Commercial.
We sometimes make those hard tacos. We close them with toothpicks and then fry them. The usual filling is ground meat.
And, finally, if the tortilla (soft) is folded once it becomes a quesadilla. But not all quesadillas are made with queso (cheese). The most famous ones are made from “flor the calabaza” or pumpkin flowers. If the quesadilla has both ham an cheese it is a “sincronizada”.
Alexwh
I am not so picky about the tacos and such as some of you. I’ve never met a Mexican wrapped food product I didn’t like. Whether it’s shell be hard or soft, I am an equal opportunity eater. As long as a fresh salsa is served in tandem, I’m good to go.
I see the appeal of a self-standing taco. I think its a great idea.
To answer your question Darren, I think it’s a new to North America product because of consumer complaints of their tacos tipping over.
Whether they’re the real enchilada or just a dumbed-down version for the North American palette, I fondly remember them as a treat in our house growing up.
I’ve only been to Taco Bell three times, ever, the last time being just this last year for some reason. I got a mixed bag of hard and soft. I think I’ve solidified my position liking the dry, stale, harder version the best.
I think these stand-up tacos emerged to keep parents happy. When you’re making dinner for a family, you often have to put the filling in the shells of your kids’ tacos. And it’s far easier if you can just load them all up and bring the tacos to the table. If you have small kids, it means less work at the table. And it also means you can load the tacos in the kitchen and not have to worry about putting the filling in a bowl — fewer dishes, more room on the crowded table, etc.
I’m pretty sure they’re new – Will and I saw them advertised on TV the other night. Now if only they wouldn’t crumble! I like the texture of tacos, but I hate how the bottom always cracks.