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Norwegian Gastronomy #1: Fredagstacoen – The Friday Taco

Posted in Eats.

Norway loves its taco. This might come as somewhat of a surprise for those who associate the country solely with lutefisk and lefse, but here we are, and so is life. The taco has become a part of Norwegian culture, or as it is, an appropriated offshoot of it has: Fredagstacoen, or The Friday Taco, is the country’s third most popular dish after pasta and pizza.

A Norwegian taco Sale on taco kits
To the right: Norwegian grocery store sign advertising 1/2 price taco accoutrements from Old El Paso, every Friday and Saturday.

Fredagstacoen is, as one would assume, enjoyed on Fridays. Sure, you could make it on Thursdays or Saturdays like a philistine, but you’re better than that. Friday Tacos should be made on Fridays, that’s just how it is.

But, is this something you can prepare at home here in America? Yes. Kind of.

See, Fredagstacoen is more of a facsimile of the Americanized grocery-store taco than the traditional Mexican variety. You know, hard shells, ground beef, and all that. And while both share similarities, there are some curveballs to be aware of. Follow this recipe, and you can get close to a Friday evening of Norwegian proportions:

The predictable part
It gets strange
Where it gets tricky
The Tortillaing™

Shell; meat; cheese; lettuce; corn; cucumber; red pepper; sour cream; salsa. A pretty predictable assembly.

Pair with a Solo. You can find this Norwegian Friday staple – taco or no taco – in many Scandinavian import stores. It’s an orange soda, and uniquely so, though I suppose a Fanta will do in a pinch.

Fun Norway-taco fact!

The first grocery store to sell taco ingredients in Norway was in Stavanger during the oil rush of the late sixties. Apparently, your regular Norwegian fishballs and fårikål would not do for the American oil tycoons. Read the full story at NRK, provided you know Norwegian.