Once considered plebeian fare, by the 19th century tacos had become a standard of Mexico City's cuisine. Furthermore, as authorities struggled to tax local taquerias, imposing licensing requirements and penalties, they recorded some details of the types of foods being served by these establishments. The most frequent reference was for ''tacos de barbacoa''. Also mentioned are enchiladas, ''tacos de minero'' and ''gorditas'', along with oyster shops and fried fish stands. There is evidence of some regional specialties being made available for recent migrants; at least two shops were known to serve ''pozole'', a type of stew similar to hominy that is a staple of Guadalajara, Jalisco.