Illustration by Mora Vieytes

How Tacos Conquered America

The tale of a Mexican street food that became an American hit

By Mary Kate Frank

From the December 2022/January 2023 Issue

Learning Objective: to compare and contrast information from two articles

Lexiles: 990L, 840L

Featured Skill: Compare and Contrast,

Other Key Skills: problem and solution, cause and effect

Want to hear this story read aloud? Click here!

AS YOU READ

Think about how tacos became popular in the U.S.

How Tacos Conquered America

The tale of a Mexican street food that became an American hit

by Mary Kate Frank

The aroma was irresistible: sweet and earthy, like a field of fresh corn. The sound was unmistakable: a sudden sizzle as fresh tortillas hit the fryer. It was 1947, and diners at one of New York City’s first Mexican restaurants knew exactly what they wanted: crunchy tacos stuffed with tender pork, savory beans and sausage, or chili-spiced chicken.

Or maybe one of each?

There was just one problem. The cooks at the restaurant hated making them! Each cornmeal tortilla shell had to be individually fried in scalding oil. The cooks had to turn each tortilla by hand until it was perfectly crispy. The process was dangerous—and painful. The cooks had the burns to prove it.

Fearing that his staff would quit, restaurant owner Juvencio Maldonado knew he had to do something. Before coming to the U.S., Maldonado had trained as an electrician in Mexico. Now he put his expertise to work. He tinkered and fiddled until finally, he had it: a device that allowed cooks to fry taco shells—up to seven at a time—without having to touch them.

In 1950, Maldonado received a patent for the world’s first mechanical taco fryer. He didn’t know it at the time, but inventions like his would help tacos become an American hit, forever changing the way we eat.

The aroma was irresistible. It was sweet and earthy, like a field of fresh corn. The sound was unmistakable. It was a sudden sizzle as fresh tortillas hit the fryer. The year was 1947. Diners at one of New York City’s first Mexican restaurants knew what they wanted: crunchy tacos. You could have one stuffed with pork, beans and sausage, or chicken.

Or maybe one of each?

There was just one problem. The cooks hated making them! Each cornmeal tortilla shell had to be individually fried in hot oil. The cooks had to turn each tortilla by hand until it was crispy. The process was dangerous—and painful. The cooks had the burns to prove it.

Juvencio Maldonado, who owned the restaurant, feared that the cooks would quit. He knew he had
to do something. Before coming to the U.S., Maldonado had trained as an electrician in Mexico. Now he put his expertise to work. He tinkered until finally, he had it. His new device allowed cooks to fry taco shells—up to seven at a time—without having to touch them.

In 1950, Maldonado received a patent for his device. It was the world’s first mechanical taco fryer. He didn’t know it then, but inventions like his would help tacos become an American hit, forever changing the way we eat.

The First Tacos

Illustration by Mora Vieytes

It might be hard to imagine life before tacos, but as late as the 1960s, most Americans outside the Southwestern United States had never heard of the dish. Yet south of the border, the Indigenous peoples of what is now Mexico had been eating tacos for more than 1,000 years.

The earliest taco lovers made their tortillas by hand. They would start by soaking maize (also known as corn) in a special liquid to soften it and make it more nutritious. Next, the grain was ground and turned into dough. Then the dough was rolled into thin discs and cooked. The finished tortillas were folded around bits of meat or beans—the style and seasoning varied from region to region—and then the tacos were ready to be enjoyed.

By the 1900s, tacos were widely eaten across Mexico. Taco carts had become a common sight in Mexico City, the capital. Fried tortillas stuffed with potatoes and fresh salsa offered workers a quick, portable lunch.

Around the same time, many laborers began traveling to the United States in search of railroad, mining, or agricultural jobs. As they made their way north, they brought their beloved tacos with them.

This might be hard to imagine. But as late as the 1960s, most Americans outside the Southwestern United States had never heard of tacos. Yet south of the border, in what is now Mexico, the Indigenous peoples had been eating tacos for more than 1,000 years.

The earliest taco lovers made their tortillas by hand. They started by soaking maize in a special liquid. (Maize is also known as corn.) The liquid softened the maize and also made it more nutritious. Next, the grain was ground and turned into dough. Then the dough was rolled into thin discs and cooked. The finished tortillas were folded around bits of meat or beans. The tacos were ready to be enjoyed. (The style and seasoning varied by region.)

By the 1900s, tacos were eaten across Mexico. Taco carts were common in Mexico City, the capital. Fried tortillas stuffed with potatoes and fresh salsa offered workers a quick, portable lunch.

Around the same time, many laborers began traveling to the United States. They were looking for railroad, mining, or agricultural jobs. As they made their way north, they brought their beloved tacos with them.

Iceberg and Cheddar

By the 1950s, many of the children and grandchildren of those first Mexican immigrants were prospering in the United States. The nation’s economy was booming, and many Mexican Americans were being hired for new types of jobs that paid well.

With more money to spend on a wider variety of foods, this younger generation began adding new flavors to the tacos they’d grown up eating. They experimented with ingredients that were readily available in U.S. supermarkets. Ground beef replaced traditional fillings like cow tongue or stomach. Instead of topping tacos with ingredients like chopped onions and cilantro, as their grandparents did, they chose crunchy iceberg lettuce, fresh tomatoes, and shredded cheddar cheese.

Meanwhile, throughout the Southwest, entrepreneurial Mexican Americans began opening restaurants that reflected the tastes of their generation. And guess what starred on the menu? Tacos, of course.

By the 1950s, many of the children and grandchildren of those first Mexican immigrants were prospering in the United States. The nation’s economy was booming. Many Mexican Americans were being hired for new types of jobs that paid well.

With more money to spend, this younger generation began adding new flavors to tacos. They experimented with ingredients that were available in U.S. supermarkets. Ground beef replaced traditional fillings like cow tongue or stomach. Instead of topping tacos with chopped onions and cilantro, as their grandparents did, they chose crunchy iceberg lettuce, fresh tomatoes, and shredded cheddar cheese.

Meanwhile, throughout the Southwest, entrepreneurial Mexican Americans began opening restaurants. And guess what starred on the menu? Tacos, of course.

A New Fast Food

Still, the fact remained that frying tortillas was slow and unpleasant work. But Maldonado’s mechanical fryer helped change that. Soon after it was perfected, a number of other devices that could safely fry multiple shells at once came along. These fryers saved time and protected cooks’ fingers from searing oil burns. As an added bonus, the fried shells lasted for weeks, unlike fresh tortillas, which could get moldy after just a few days.

The timing of these taco fryers was perfect. By the 1950s, a new way of eating was sweeping the country: fast food. For the first time, you could drive up to a restaurant like McDonald’s, order a hamburger and fries for less than a buck, and have it in your hands in minutes. Americans loved the speed and convenience.

Tacos, it turned out, were ideal as fast food: cheap, delicious, and—thanks to mechanical fryers—easy for restaurants to churn out.

The rise of fast-food tacos helped popularize the dish not just in the Southwest but across the entire country. When the first Taco Bell opened in Los Angeles in 1962, the fast-food restaurant was an immediate success. By the end of the decade, two new Taco Bells were opening every week!

Even so, frying tortillas was still slow and unpleasant work. But Maldonado’s mechanical fryer helped change that. Soon, other tortilla fryers came along. These fryers saved time. They protected cooks’ fingers from burns. And the fried shells lasted for weeks. Fresh tortillas could get moldy after just a few days.

The timing of these taco fryers was perfect. By the 1950s, a new way of eating was sweeping the country: fast food. For the first time, you could drive up to a restaurant like McDonald’s, order a hamburger and fries for less than a buck—and have it in minutes. Americans loved the speed and convenience.

Tacos, it turned out, were ideal as fast food. They were cheap, delicious, and—thanks to mechanical fryers—easy for restaurants to churn out.

The rise of fast-food tacos helped popularize the dish across the entire country. The first Taco Bell opened in Los Angeles in 1962. The fast-food restaurant was an immediate success. By the end of the decade, two new Taco Bells were opening every week!

America Loves Tacos

Illustration by Mora Vieytes

Today, tacos seem to be everywhere. According to a recent survey, 77 percent of Americans eat them at least once a month. Tacos are served from food trucks, in school cafeterias, and at the finest restaurants. Tacos are even a hit in outer space. Last year, astronauts on the International Space Station spiced up their tacos with chili peppers they grew in orbit.

Meanwhile, Americans continue to experiment with tacos to suit their changing tastes. Chefs and home cooks are increasingly moving away from crunchy hard-shell tacos, opting instead for traditional soft corn tortillas, says Gustavo Arellano, author of Taco USA. And as they have since the beginning, tacos continue to inspire endless riffs.

“The common thread is a tortilla base. It’s up to you to decide what’s in it,” says Arellano. “It could be veggies. It could be spaghetti. It could be peanut butter and jelly. Whatever you put into it, it’s going to be delicious.”

Meanwhile, Americans continue to experiment with tacos. Chefs and home cooks are moving away from crunchy hard-shell tacos and choosing traditional soft corn tortillas, says Gustavo Arellano. He is the author of Taco USA.

The Story of Spaghetti and Meatballs

How spaghetti and meatballs joined forces—and landed on your dinner plate

By Ashley Nacler io

AS YOU READ

Think about how spaghetti and meatballs became popular in the U.S.

Retro AdArchives/Alamy Stock Photo

The picture looked good enough to eat: a heaping plate of spaghetti and meatballs smothered in bright-red tomato sauce. A spoonful of noodles was held up as if to say “Mangia!”—“Eat up!” in Italian.

The image was part of a 1956 advertisement for Chef Boyardee spaghetti and meatballs, which sold for as little as 26 cents a can. “You can almost imagine you’re dining in Italy!” the ad declared.

Well, almost.

If you asked for spaghetti and meatballs at a restaurant in Italy, the server might look at you strangely. That’s because what many of us think of as the ultimate Italian meal doesn’t actually come from Italy. So how did it arrive on our plates?

The picture looked good enough to eat! It showed a heaping plate of spaghetti and meatballs in tomato sauce. A spoonful of noodles was held up as if to say “Mangia!”—“Eat up!” in Italian.

The image was part of a 1956 advertisement for Chef Boyardee spaghetti and meatballs. They sold for as little as 26 cents a can. “You can almost imagine you’re dining in Italy!” the ad declared.

Well, almost.

If you asked for spaghetti and meatballs at a restaurant in Italy, the server might look at you strangely. Why? The dish many of us think of as Italian doesn’t actually come from Italy. So how did it arrive on our plates?

Plentiful and Cheap

The story of spaghetti and meatballs begins in the period between 1880 and 1920, when more than 4 million people immigrated from Italy to the U.S. Many took jobs as laborers, merchants, and street vendors. When the newcomers went shopping for food, a surprise awaited them: There was so much meat!

In Italy, people didn’t eat much meat. It was an expensive luxury that wasn’t widely available. When Italians did cook meat, it was usually to add flavor to sauces. On special occasions, people made small meatballs, which were added to soups or eaten plain, without pasta or sauce.

In the U.S., however, meat was plentiful and relatively cheap. Italian immigrants were urged to eat more of it by social workers who believed the traditional Italian diet wasn’t nourishing enough. Soon, meatballs grew much larger and became a staple meal.

The story of spaghetti and meatballs begins in the period between 1880 and 1920. That’s when more than 4 million people immigrated from Italy to the U.S. Many took jobs as laborers, merchants, and street vendors. When the newcomers went shopping for food, a surprise awaited them: There was so much meat!

In Italy, people didn’t eat a lot of meat. It was expensive and wasn’t widely available. When Italians did cook meat, it was usually to add flavor to sauces. On special occasions, people made small meatballs. They were added to soups or eaten plain, without pasta or sauce.

In the U.S., however, meat was plentiful and relatively cheap. Italian immigrants were urged to eat more of it by social workers who thought the traditional Italian diet wasn’t nourishing enough. Soon, meatballs grew much larger and became a staple meal.

On One Plate

So how did meatballs and spaghetti end up on one plate?

In part, it was thanks to immigrants from Southern Italy, who had long enjoyed small portions of pasta with tomato sauce. They brought that dish with them to the U.S., where they often settled in the same communities as people from other regions of Italy. As neighbors discovered each other’s foods, they began incorporating those foods into their own cooking. Soon even people who’d never eaten pasta and tomato sauce back in Italy started cooking it.

At the same time, Italian immigrants were adapting to a more American way of eating, says Fabio Parasecoli, a professor of food studies at New York University. In Italy, meals might have lasted hours, with multiple courses. In the U.S., mealtimes were shortened to fit the busy pace of American life. Rather than eating one dish at a time, courses were combined.

This combining of courses, along with the mixing of flavors from different parts of Italy, resulted in entirely new dishes—like spaghetti with meatballs and tomato sauce.

So how did meatballs and spaghetti end up on one plate?

In part, it was thanks to immigrants from Southern Italy. They had long enjoyed small portions of pasta with tomato sauce. When they came to the U.S., they brought that dish with them. They often settled in the same communities as people from other regions of Italy. Neighbors discovered each other’s foods. They began using those foods in their own cooking. Soon people who had never eaten pasta and tomato sauce back in Italy started cooking it.

At the same time, Italian immigrants were adapting to a more American way of eating, says Fabio Parasecoli. He’s a professor of food studies at New York University. In Italy, meals might have lasted hours and had multiple courses. In the U.S., mealtimes were short to fit the busy pace of American life. Rather than eating one dish at a time, courses were combined.

This combining of courses and mixing flavors from different parts of Italy resulted in new dishes. One of those new dishes was spaghetti with meatballs and tomato sauce.

Supermarket Success

By the early 1920s, spaghetti and meatballs was going mainstream. People loved that it was inexpensive, filling, and delicious.

As the dish grew more popular, Italian restaurants began adding it to their menus. One of those restaurants belonged to an Italian immigrant in Ohio named Ettore Boiardi. His red sauce, with its chopped onions, fresh basil, and plum tomatoes, had become a customer favorite. He decided to start a company to sell it—Chef Boyardee. (He used the phonetic spelling of his last name to help Americans pronounce it.)

Chef Boyardee debuted in 1928 with tomato sauce. Other offerings soon followed, including meatballs, pasta, and sauce—all in one can. As Chef Boyardee went national, shoppers found their new go-to weeknight meal.

Today, spaghetti and meatballs remains an American classic. Supermarket shelves are stocked with endless options for preparing it, from chickpea flour spaghetti to vegan “meatballs” made from soy. According to a 2022 poll by YouGovAmerica, Americans name spaghetti and meatballs as one of their top-three favorite Italian foods, along with garlic bread and lasagna.

Just don’t ask for it in Italy.

By the early 1920s, spaghetti and meatballs was going mainstream. People loved that it was inexpensive, filling, and delicious.

As the dish grew more popular, Italian restaurants began adding it to their menus. One of those restaurants belonged to an Italian immigrant in Ohio. His name was Ettore Boiardi. Customers loved his red sauce. He made it with chopped onions, fresh basil, and plum tomatoes. He decided to start a company to sell it—Chef Boyardee. (He used the phonetic spelling of his last name to help Americans pronounce it.)

Today, spaghetti and meatballs remains an American classic. Supermarket shelves are stocked with endless options for making it. You can buy chickpea flour spaghetti and even vegan “meatballs” made from soy. According to a 2022 poll by YouGovAmerica, Americans name spaghetti and meatballs as one of their top-three favorite Italian foods, along with garlic bread and lasagna.

Just don’t ask for it in Italy.

Writing Prompt

In a short response, compare the rise of tacos to the rise of spaghetti and meatballs. Use text evidence.

Writing Prompt

In a short response, compare the rise of tacos to the rise of spaghetti and meatballs. Use text evidence.

^{This article was originally published in the December 2022/January 2023 issue.}

Slideshows (1)

Audio ()

Activities (9)

Quizzes (1)

Answer Key (1)

Slideshows (1)

Audio ()

Activities (9)

Quizzes (1)

Answer Key (1)

1. Preparing to Read

2. Reading and Discussing

3. Skill Building and Writing

4. Connected Reading

Essential questions: What role does food play in our lives? How have immigrants shaped America? How does something become popular?

1. PREPARING TO READ (15 MINUTES)

Do Now: Journal (5 minutes)

Imagine you can eat just one food for the rest of your life. Out of the list below, which food would you choose? Why? What kinds of experiences and memories do you associate with this food?

tacos

spaghetti and meatballs

hamburgers

apple pie

doughnuts

Take a poll of student responses and invite volunteers to share their writing.

Preview Vocabulary (10 minutes)

Project the Vocabulary: Definitions and Practice. Review the definitions and complete the practice activity as a class. Highlighted words: courses, economy, entrepreneurial, expertise, patent, staple, traditional. Optionally, print or share the interactive link directly to your LMS and have students preview the words and complete the activity before class. Audio pronunciations of the words and a read-aloud are embedded in the interactive slides.

Do Now: Journal (5 minutes)

Imagine you can eat just one food for the rest of your life. Out of the list below, which food would you choose? Why? What kinds of experiences and memories do you associate with this food?

tacos

spaghetti and meatballs

hamburgers

apple pie

doughnuts

Take a poll of student responses and invite volunteers to share their writing.

Preview Vocabulary (10 minutes)

Project the Vocabulary: Definitions and Practice. Review the definitions and complete the practice activity as a class. Highlighted words: courses, economy, entrepreneurial, expertise, patent, staple, traditional. Optionally, print or share the interactive link directly to your LMS and have students preview the words and complete the activity before class. Audio pronunciations of the words and a read-aloud are embedded in the interactive slides.

2. READING AND DISCUSSING (45 MINUTES)

“How Tacos Conquered America”

Have a volunteer read the As You Read box that appears on page 11 of the magazine or at the top of the digital story page.

Read the article once as a class. Optionally, have students listen to the read-aloud while they follow along. The audio read-aloud is located in the Resources tab in Teacher View and at the top of the story page in Student View.

“The Story of Spaghetti and Meatballs”

Have a volunteer read the As You Read box that appears on page 14 of the magazine or above the article on the digital story page.
Read the article as a class or independently. Optionally, have students listen to the read-aloud while they follow along. The audio read-aloud is located in the Resources tab in Teacher View and at the top of the story page in Student View.
As a class, discuss the following close-reading and critical-thinking questions, some of which apply to both articles.

Close-Reading Questions (20 minutes)

What problem did Juvencio Maldonado face? How did he solve it? (problem and solution) In Maldonado’s restaurant in New York City, the cooks struggled to fry tortillas for their customers. It was slow, unpleasant, and often dangerous work, as the cooks had to turn the tortillas by hand, one at a time, as they fried in hot oil. Maldonado didn’t want to lose his workers, so he created a device that allowed them to safely fry seven tacos at once.
How did Maldonado’s invention help increase the popularity of tacos? (cause and effect) Maldonado’s mechanical taco fryer, along with a number of similar fryers that came out around the same time, saved cooks time and trouble. Tacos could be churned out quickly and easily, which led to them being served at more restaurants. In fact, tacos could be made so quickly that they became a perfect food to serve in fast-food restaurants, which had just begun to appear throughout the U.S. Within a few decades, two new Taco Bells were opening each week.
What did the arrivals of tacos and spaghetti and meatballs in the U.S. have in common? (compare and contrast) The roots of both foods can be traced back to other countries, and both were brought to the U.S. by immigrants who came here in search of work and opportunities. Tacos were brought to the U.S. by laborers from Mexico, who came to the U.S. for railroad, mining, and agricultural jobs. The dishes that eventually combined to make spaghetti and meatballs were brought to the U.S. by Italian immigrants who took jobs as laborers, merchants, and street vendors.
How did tacos, pasta with tomato sauce, and meatballs change after arriving in the U.S.? Why? (cause and effect, compare and contrast) The children and grandchildren of Mexican immigrants added new flavors to tacos, experimenting and replacing traditional fillings with ingredients available in U.S. supermarkets. Today, there continue to be endless variations on tacos. Meatballs became much bigger than they were in Italy, as meat was cheaper and more plentiful in the U.S., and also because social workers encouraged Italian immigrants to eat more meat. Meatballs eventually came to be served with pasta and tomato sauce all in one dish as Italian immigrants adapted to a faster-paced American life. What would have once been eaten as separate courses over a period of several hours was now served together on the same plate. Today, there are many variations of both the pasta and the meat in spaghetti and meatballs.
What do Taco Bell and Chef Boyardee have in common? (compare and contrast) Both Taco Bell and Chef Boyardee offered affordable, fast, and convenient versions of beloved foods. In the same way that fast-food tacos helped popularize tacos across the country, Chef Boyardee turned spaghetti and meatballs into a go-to weeknight meal for Americans across the country.

Critical-Thinking Questions (10 minutes)

In a 2012 New York Times editorial, Rachel L. Swarns wrote “food is never just food.” What do you think she meant? What can food do other than provide nourishment? Answers will vary, but students may say that Swarns was referring to the way that food can reflect the person who made it; bring people together, such as at family get-togethers; provide income for farmers and restaurant owners; celebrate someone, such as with a birthday meal; carry on our cultures, traditions, and identities; and raise ethical or environmental issues.
Revisit your response to the Do Now. In what ways, if any, do you see the food you chose—and food in general—differently after reading this article? Answers will vary.

“How Tacos Conquered America”

Have a volunteer read the As You Read box that appears on page 11 of the magazine or at the top of the digital story page.

Read the article once as a class. Optionally, have students listen to the read-aloud while they follow along. The audio read-aloud is located in the Resources tab in Teacher View and at the top of the story page in Student View.

“The Story of Spaghetti and Meatballs”

Have a volunteer read the As You Read box that appears on page 14 of the magazine or above the article on the digital story page.
Read the article as a class or independently. Optionally, have students listen to the read-aloud while they follow along. The audio read-aloud is located in the Resources tab in Teacher View and at the top of the story page in Student View.
As a class, discuss the following close-reading and critical-thinking questions, some of which apply to both articles.

Close-Reading Questions (20 minutes)

What problem did Juvencio Maldonado face? How did he solve it? (problem and solution) In Maldonado’s restaurant in New York City, the cooks struggled to fry tortillas for their customers. It was slow, unpleasant, and often dangerous work, as the cooks had to turn the tortillas by hand, one at a time, as they fried in hot oil. Maldonado didn’t want to lose his workers, so he created a device that allowed them to safely fry seven tacos at once.
How did Maldonado’s invention help increase the popularity of tacos? (cause and effect) Maldonado’s mechanical taco fryer, along with a number of similar fryers that came out around the same time, saved cooks time and trouble. Tacos could be churned out quickly and easily, which led to them being served at more restaurants. In fact, tacos could be made so quickly that they became a perfect food to serve in fast-food restaurants, which had just begun to appear throughout the U.S. Within a few decades, two new Taco Bells were opening each week.
What did the arrivals of tacos and spaghetti and meatballs in the U.S. have in common? (compare and contrast) The roots of both foods can be traced back to other countries, and both were brought to the U.S. by immigrants who came here in search of work and opportunities. Tacos were brought to the U.S. by laborers from Mexico, who came to the U.S. for railroad, mining, and agricultural jobs. The dishes that eventually combined to make spaghetti and meatballs were brought to the U.S. by Italian immigrants who took jobs as laborers, merchants, and street vendors.
How did tacos, pasta with tomato sauce, and meatballs change after arriving in the U.S.? Why? (cause and effect, compare and contrast) The children and grandchildren of Mexican immigrants added new flavors to tacos, experimenting and replacing traditional fillings with ingredients available in U.S. supermarkets. Today, there continue to be endless variations on tacos. Meatballs became much bigger than they were in Italy, as meat was cheaper and more plentiful in the U.S., and also because social workers encouraged Italian immigrants to eat more meat. Meatballs eventually came to be served with pasta and tomato sauce all in one dish as Italian immigrants adapted to a faster-paced American life. What would have once been eaten as separate courses over a period of several hours was now served together on the same plate. Today, there are many variations of both the pasta and the meat in spaghetti and meatballs.
What do Taco Bell and Chef Boyardee have in common? (compare and contrast) Both Taco Bell and Chef Boyardee offered affordable, fast, and convenient versions of beloved foods. In the same way that fast-food tacos helped popularize tacos across the country, Chef Boyardee turned spaghetti and meatballs into a go-to weeknight meal for Americans across the country.

Critical-Thinking Questions (10 minutes)

In a 2012 New York Times editorial, Rachel L. Swarns wrote “food is never just food.” What do you think she meant? What can food do other than provide nourishment? Answers will vary, but students may say that Swarns was referring to the way that food can reflect the person who made it; bring people together, such as at family get-togethers; provide income for farmers and restaurant owners; celebrate someone, such as with a birthday meal; carry on our cultures, traditions, and identities; and raise ethical or environmental issues.
Revisit your response to the Do Now. In what ways, if any, do you see the food you chose—and food in general—differently after reading this article? Answers will vary.

3. SKILL BUILDING AND WRITING (20 MINUTES)

Have students complete Writing Planner: Tacos and Spaghetti. This activity will help them organize their ideas in preparation for the prompt on page 15 in the printed magazine and at the bottom of the digital story page.
Alternatively, have students choose a culminating task from the Choice Board, a menu of differentiated activities.

Have students complete Writing Planner: Tacos and Spaghetti. This activity will help them organize their ideas in preparation for the prompt on page 15 in the printed magazine and at the bottom of the digital story page.
Alternatively, have students choose a culminating task from the Choice Board, a menu of differentiated activities.

4. CONNECTED READING

Connected readings from the Scope archives:

Paired Texts: “How Pizza Conquered America” and “Sushi Takes Over” (September 2018)
Short Read: “Love at First Crunch” (December 2020/January 2021)
Short Read: “Mac and Cheese Mania” (September 2019)
Infographic: “Hot Dog World” (May 2021)

Connected readings from the Scope archives:

Paired Texts: “How Pizza Conquered America” and “Sushi Takes Over” (September 2018)
Short Read: “Love at First Crunch” (December 2020/January 2021)
Short Read: “Mac and Cheese Mania” (September 2019)
Infographic: “Hot Dog World” (May 2021)

Text-to-Speech

How Tacos Conquered America

How Tacos Conquered America

The tale of a Mexican street food that became an American hit

by Mary Kate Frank

The Story of Spaghetti and Meatballs

How spaghetti and meatballs joined forces—and landed on your dinner plate

By Ashley Nacler io

Close Reading, Critical Thinking, Skill Building

Table of Contents

1. Preparing to Read

2. Reading and Discussing

3. Skill Building and Writing

4. Connected Reading

1. PREPARING TO READ (15 MINUTES)

2. READING AND DISCUSSING (45 MINUTES)

3. SKILL BUILDING AND WRITING (20 MINUTES)

4. CONNECTED READING

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About Us

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How Tacos Conquered America

How Tacos Conquered America

The tale of a Mexican street food that became an American hit

by Mary Kate Frank

The Story of Spaghetti and Meatballs

How spaghetti and meatballs joined forces—and landed on your dinner plate

By Ashley Nacler io

Close Reading, Critical Thinking, Skill Building

Table of Contents

1. Preparing to Read 2. Reading and Discussing 3. Skill Building and Writing 4. Connected Reading

1. PREPARING TO READ (15 MINUTES)

2. READING AND DISCUSSING (45 MINUTES)

3. SKILL BUILDING AND WRITING (20 MINUTES)

4. CONNECTED READING

Help/Support

Help/Support

About Us

Subscriber Information

Connect with Us

1. Preparing to Read

2. Reading and Discussing

3. Skill Building and Writing

4. Connected Reading