Hot Dog Estilo Sonora
The Sonoran hot dog spirals a frank in bacon, griddles it in its own fat, drops it into a fat split-top bolillo, and loads it with warm pinto beans, tomato, onion, and a roasted güero chile.
Andrew Lekashman
Hot Dog de Carreta
A bacon-wrapped frank built to order on a Hermosillo pushcart, the carreta, where one griddle cooks the dog, the onions, and the bun together and the line is what keeps it hot.
Hot Dog con Queso
The Mexican street hot dog where cheap melted queso amarillo, not bacon or a stretchy fresh cheese, does the binding. Poured molten over a griddled frank and topped with onion, jalapeno, and mustard.
Hot Dog con Chile
A Mexican street frank built around chiles toreados, jalapeños fried dark and roughed up against the steel until they give back more fire. The cook plays bullfighter to the chile first.
Guajolota
Before dawn a tamalero presses a whole steamed tamal into a split bolillo for a worker who eats it walking. The guajolota is Mexico City's cheap, heavy, one-handed breakfast, gone in a few bites.
Gringas
Gringas are the al pastor counter's wheat-and-cheese plate: spit-roasted pork and melting cheese in a flour tortilla, griddled shut. The cheese divides them from the bare corn tacos off the spit.
Gringa
A Mexico City taquería build: al pastor pork shaved off the trompo onto a flour tortilla with melted cheese, closed and griddled. The pale wheat round is what earns the name gringa.
Gordita
A gordita is a plump corn-masa round split along the edge into a hot pocket and filled; the older closed cousin of the tortilla, named for its thickness and made across central and northern Mexico.
Gordita Taco Bell
Taco Bell's gordita; flatbread-like shell, different from traditional.
Gordita de Horno
Split a gordita de horno warm and you get woodsmoke and toasted sugar, a crust colored against fire. The oven-baked masa round of Zacatecas and the Bajío, sweet with piloncillo or packed with beans.
Gordita de Chicharrón
The gordita de chicharrón fills the split masa pocket with pork crackling stewed soft in salsa, so a wet, gelatinous, porky core meets a firm warm corn shell that must hold it without dissolving.
Flauta
The flauta is the long thin flute of the rolled-taco family: a corn tortilla wound tight, deep-fried rigid, and crowned with crema and salsa after the fry, longer and slimmer than the taquito.
Flauta de Pollo
Chicken flauta; shredded chicken rolled in tortilla, fried.
