El Taco Callejero - One Sandwich - The Joy of Sandwiches (Page 2)

Cactus paddle taco; grilled or sautéed nopales with onion, chile.

Cactus with cheese taco.

Beef tongue taco; alternative term for lengua in some regions.

Pork uterus taco; offal taco, tender texture.

Buried chicken taco; chicken in achiote, pit-cooked underground for Day of the Dead.

Mole taco; chicken or turkey in complex mole sauce.

Mixiote taco; meat (lamb, rabbit, chicken) wrapped in maguey membrane and steamed with chiles.

Dried shredded beef taco; machaca (dried, pounded beef) rehydrated and cooked with eggs, tomato, chile. Sonoran/Northern specialty.

Machaca with scrambled eggs taco.

Longaniza sausage taco; regional sausage variations.

Beef tongue taco; braised until tender, sliced or chopped. Prized for smooth texture.

Roast suckling pig taco; whole roasted young pig.

Oven-roasted pork taco; Yucatecan roast pork.

Corn fungus taco; earthy, truffle-like huitlacoche sautéed with onion and epazote.

Flour tortilla taco; Northern Mexico prefers flour over corn for many preparations.

Maguey worm taco; larvae from agave plants, fried until crispy.

Stew taco; various Mexican guisados (home-style stews) in taco form—picadillo, ropa vieja, costillas, etc.

Bean taco; refried beans, simple and satisfying.

Squash blossom taco; delicate blossoms sautéed with onion, sometimes with cheese.

Ant larvae taco; 'Mexican caviar'—creamy, nutty ant eggs sautéed with butter, epazote, and chile.

Mixed grilled meats taco; 'discada' is a mix of meats (beef, pork, bacon, chorizo, hot dogs) cooked on a plow disc. Northern specialty.

Yucatecan pit-roasted pork taco; achiote-marinated, banana leaf-wrapped, with pickled red onion (xni pec).

Pit-roasted pork taco; achiote-marinated, banana leaf-wrapped, slow-roasted. With pickled red onion.

Mexican chorizo taco; crumbled fresh chorizo, sometimes with potato.