The Many Faces of Mexican Tacos
When you visit in Mexico, you will be amazed by all the food vendors all over the various cities. With booths set up on many of the streets, you can get different types of food at different times of day. If you want truly authentic tacos, you must wait until dusk. While most families eat their biggest meal in the afternoon, the taco carts are a handy way to have a light meal later in the evening.
The setting of the sun seems to trigger the intoxicating scent of seasoned meat cooking all along the streets. Vendors may stay open until midnight or later in big cities. The thing to remember is that not all tacos are the same. Different booths will sell variations on their tacos that may change the meat offered or the cooking method used.
Tacos al Pastor
Tacos Al Pastor, or “shepherd-style tacos,” are similar to the gyro sandwiches from the Middle-Eastern communities. Originally made from lamb, pork is almost universally used now in Mexico for these tacos. The thinly sliced pork is marinated in spices and herbs, then stacked on a vertical spit and roasted. Thin slices are cut off and added to a thick flour tortilla with a spicy chipotle salsa.
Tacos de Carnitas
These delicious pork tacos feature meat cooked in lard with orange rinds. This produces a beautiful golden brown color on the meat. Locals will pick out their favorite parts to add to the taco; some like the organ meats while others like the ears, skin, or cheeks. Visitors to Mexico usually opt for the boneless meat.
Tacos al Carbon
Tacos al carbon, or carne asada, have thin slices of beef grilled quickly over mesquite coals. The meat is then chopped before being used to fill tortillas. Customers can then garnish their own tacos with onions, salsa, cucumbers, limes, radishes, or guacamole.
Tacos de Fritangas
Fried meat is the secret ingredient. You may find breast meat, chorizo or even lamb testicles in these booths. While the descriptions may make you pause, once you have topped them with onions, salsa, and cilantro and taken your first bite, you will fall in love with the flavors.
Tacos de Cazuela
The meat for this taco variation is cooked in a cazuela, or clay pot. These pots are often used to cook stews over a low heat. You may find beef, pork, lamb, goat, duck, turkey, or chicken. Vegetables like mushrooms, squash blossoms, and cactus leaves may also be offered. Depending on which area of Mexico you are visiting, you may also find some seafood, grasshoppers, or iguana offered at these stalls.
Tacos Dorados
Also known as taquitos or flautas, tacos dorados have the filling rolled up in a tortilla instead of being folded inside. Once they are rolled, the whole thing is deep-fried until it is crispy on the outside. You may find tacos dorados filled with chicken or beef. They will be topped with grated cheese, lettuce, salsa, and crema. Sometimes you can also find dessert flautas filled with fruit or other sweet fillings. They make popular authentic Mexican dessert recipes.
Tacos de Pescado
All along the Pacific coast, fish tacos are very popular. Served in either flour or corn tortillas, the fish is often topped with salsa, onion rings, shredded cabbage and guacamole.
A fun Cinco de Mayo food to snack on is cueritos. This snack food is made of golden fried pork skin. You know those fried pork skins you can get in the chip aisle? Forget them! These are infinitely better. Just fry, salt and serve.
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