Tacos al Pastor

Tacos al Pastor are one of Mexico’s most iconic street foods. This dish features marinated pork, typically seasoned with achiote, garlic, vinegar, and a blend of dried chilies, then cooked on a vertical spit, similar to shawarma. The pork is sliced off in thin, juicy strips and placed onto a warm corn tortilla. Often, the tacos are topped with chopped onions, fresh cilantro, and a piece of grilled pineapple for a touch of sweetness that balances the savory meat. The origins of Tacos al Pastor trace back to Lebanese immigrants who brought shawarma-style cooking to Mexico in the early 20th century. Over time, the method was adapted to local tastes and ingredients. The use of pineapple is thought to help tenderize the pork and add complexity to the flavor. Today, al pastor stands as a flavorful fusion of Middle Eastern and Mexican culinary traditions, and it's a must-try for taco enthusiasts. Image Attribution: William Neuheisel, CC BY 2.0 (creativecommons.org/licenses/by/2.0), via Wikimedia Commons

Tacos de Barbacoa

Tacos de Barbacoa are made with meat that has been slow-cooked until it's tender and flavorful, typically wrapped in agave or banana leaves. The most traditional version uses lamb, but beef or goat can also be used depending on the region. The meat is seasoned with aromatic herbs, garlic, and chili, then cooked in a pit dug in the ground, though many modern recipes use a slow cooker or oven. The resulting meat is shredded and served on corn tortillas with onions, cilantro, and sometimes a squeeze of lime. Barbacoa has deep roots in indigenous cooking traditions of Mexico and the Caribbean. It was originally a method of underground pit-roasting meat, which allowed for slow and even cooking. This technique yields incredibly juicy and tender meat with a rich, smoky flavor. Today, barbacoa is enjoyed across Mexico and the U.S., especially as a weekend or celebratory meal. Image Attribution: MX, CC BY-SA 4.0 (creativecommons.org/licenses/by-sa/4.0), via Wikimedia Commons

Tacos de Carnitas

Carnitas translates to 'little meats' and refers to pork that has been braised or simmered in its own fat until it is fall-apart tender on the inside and crispy on the outside. The pork shoulder or butt is typically seasoned with herbs, citrus juice, and garlic before cooking. After several hours, the meat is shredded and served on tortillas with toppings like salsa, pickled onions, and guacamole. This dish hails from the state of Michoacán, and it's a favorite at Mexican family gatherings and street food stalls alike. The balance of textures—crispy edges with juicy, tender meat—is part of what makes carnitas so beloved. Carnitas tacos are hearty, flavorful, and best enjoyed with a cold drink and good company. Image Attribution: Luis16k, CC BY-SA 4.0 (creativecommons.org/licenses/by-sa/4.0), via Wikimedia Commons

Tacos de Pescado

Tacos de Pescado, or fish tacos, are a staple in coastal Mexican cuisine, particularly in Baja California. They typically feature battered and deep-fried white fish served on corn tortillas and topped with shredded cabbage, pico de gallo, and a creamy sauce like chipotle mayo or crema. A squeeze of lime brings brightness and acidity to this delicious combination. These tacos are especially popular in beachside towns and are often served with an ice-cold beer. Their light, crispy texture and bold toppings make them a favorite among seafood lovers. Over the years, fish tacos have also gained popularity internationally, especially in Southern California. Image Attribution: Alejandra Mendoza Santillan, CC BY-SA 4.0 (creativecommons.org/licenses/by-sa/4.0), via Wikimedia Commons

Tacos de Camarones

Tacos de Camarones are made with shrimp, either grilled, sautéed, or fried, and are typically served on warm tortillas with fresh toppings. Common additions include cabbage slaw, avocado slices, and a drizzle of spicy crema or aioli. These tacos are packed with bold, ocean-fresh flavors that make them a refreshing choice. Shrimp tacos are especially beloved during the warmer months and are frequently found at coastal taco stands or seafood restaurants. They embody the vibrant, fresh side of Mexican cuisine and are perfect for those who enjoy a little heat with their seafood. Photo by Blue Arauz from Pexels: pexels.com/photo/tacos-de-camarones-30007063

Tacos de Cabeza

Tacos de Cabeza are filled with meat from the head of a cow, such as cheeks (cachete), tongue (lengua), eyes (ojo), and even brains (sesos). The meat is typically steamed or slow-cooked until it becomes tender and flavorful. It's then chopped and served in a soft tortilla, garnished with onion, cilantro, and salsa. While this type of taco may sound adventurous to some, it’s a beloved street food tradition in many parts of Mexico. Each part of the head offers a different texture and taste, making this a unique taco experience. It’s often enjoyed early in the morning or late at night from roadside vendors. Image Attribution: WendyAvilesR, CC BY-SA 4.0 (creativecommons.org/licenses/by-sa/4.0), via Wikimedia Commons

Tacos de Suadero

Tacos de Suadero feature a thin cut of beef taken from between the belly and leg of the cow. This meat is simmered in lard on a large, flat griddle called a comal until it's tender, juicy, and slightly crispy. The result is a flavorful taco filling with a distinctive texture. Suadero tacos are especially popular in Mexico City and are often sold at street stands where vendors prepare them in large batches. They're usually served with finely chopped onion, cilantro, and a variety of salsas. Their unique taste and preparation make them a fan favorite among taco aficionados. Image Attribution: Thelmadatter, CC BY-SA 3.0 (creativecommons.org/licenses/by-sa/3.0), via Wikimedia Commons

Tacos de Birria

Tacos de Birria are made with stewed meat—traditionally goat, though beef is common—marinated in a rich chili and spice mixture. The meat is slow-cooked until tender, then shredded and served in tortillas. These tacos are often dipped in the consommé (broth) they were cooked in, which intensifies the flavor. Recently, birria tacos have exploded in popularity, especially in the United States. They're often served as 'quesabirria' tacos, with melted cheese added to the mix and the tortillas pan-fried until crispy. The deep, savory flavor and interactive nature of dipping them into broth make these tacos both delicious and fun to eat. Image Attribution: T.Tseng, CC BY 2.0 (creativecommons.org/licenses/by/2.0), via Wikimedia Commons

Tacos de Canasta

Tacos de Canasta, or basket tacos, are pre-made tacos filled with simple ingredients like potatoes, beans, chicharrón (pork rinds), or adobo meat. They're stacked inside a basket and kept warm with cloth and plastic liners, allowing steam to soften the tortillas. These tacos are soft, comforting, and easy to eat on the go. They're commonly sold by street vendors in urban areas, particularly in Mexico City. Because they’re affordable and portable, they’re a popular breakfast or lunch option. Their nickname, 'sweaty tacos,' comes from the way they steam inside the basket. Image Attribution: Rafael M.Del Campo, CC BY-SA 4.0 (creativecommons.org/licenses/by-sa/4.0), via Wikimedia Commons

Tacos Dorados

Tacos Dorados, also known as flautas or taquitos, are tortillas filled with ingredients like shredded chicken, beef, or potatoes, then rolled tightly and deep-fried until golden and crispy. They're typically topped with lettuce, crema, cheese, and salsa. These tacos offer a satisfying crunch with every bite and are commonly served as a main dish or party snack. They’re especially popular in northern Mexico and the U.S., and are loved for their crunchy exterior and flavorful fillings. Image Attribution: Dahyana Yasada R. R., CC BY-SA 4.0 (creativecommons.org/licenses/by-sa/4.0), via Wikimedia Commons

Tacos de Cochinita Pibil

Tacos de Tinga

Tacos de Tinga feature shredded chicken simmered in a sauce made from tomatoes, onions, garlic, and smoky chipotle peppers. The result is a saucy, slightly spicy filling that’s both comforting and full of flavor. They’re typically served with cheese, lettuce, or crema on soft tortillas. This dish originates from Puebla, a region known for its rich culinary heritage. Tinga is a home-cooked favorite, easy to prepare in large batches, making it ideal for family meals and gatherings. The combination of smokiness and spice makes these tacos especially satisfying.

Tacos Árabes

Tacos Árabes are a fascinating cultural fusion taco from Puebla, influenced by Lebanese immigrants. The meat—usually pork—is marinated in spices, cooked on a spit, and sliced thin, similar to shawarma. Instead of tortillas, it's served in pita-like flatbread and often accompanied by a creamy chipotle sauce. These tacos offer a delightful blend of Middle Eastern and Mexican flavors. The use of flatbread and unique spices sets them apart from traditional tacos. They’re a testament to the multicultural influences that shape Mexican cuisine. Image Attribution: Jícara y Molinillo, CC BY-SA 4.0 (creativecommons.org/licenses/by-sa/4.0), via Wikimedia Commons

Tacos de Asador

Tacos de Asador refer to tacos made with meats grilled over an open flame or hot coals. Common choices include carne asada, chorizo, and chicken. The grilled meat is chopped and served in tortillas with toppings like guacamole, salsa, and radish slices. These tacos are beloved for their smoky flavor and juicy texture. Asador tacos are often enjoyed at family cookouts or from street vendors using open grills. Their simplicity and rich taste make them a timeless favorite in Mexican cuisine. Image Attribution: Sharon Hahn Darlin, CC BY 2.0 (creativecommons.org/licenses/by/2.0), via Wikimedia Commons