Taco de Chorizo con Papa
Chorizo and potato taco; classic combination.
El Taco Callejero
Taco de Chile Relleno
Stuffed pepper taco; battered, fried stuffed poblano in taco form.
Taco de Chicharrón
Pork crackling taco; crispy fried pork skin, often in salsa.
Taco de Chicharrón en Salsa Verde
Chicharrón braised in tomatillo salsa taco.
Taco de Chicharrón en Salsa Roja
Chicharrón braised in red chile salsa taco.
Taco de Chapulines
Grasshopper taco; toasted grasshoppers seasoned with chile, lime, garlic. Oaxacan specialty, pre-Hispanic tradition.
Taco de Carnitas
Braised pork taco; pork cooked in lard until tender with crispy bits. Michoacán specialty. Various cuts available: maciza (lean), costill...
Taco de Carnitas Surtida
Mixed carnitas taco; combination of cuts.
Taco de Carne Asada
Grilled beef taco; marinated, grilled beef (usually flap meat, skirt, or sirloin), chopped.
Taco de Canasta
The basket taco of central Mexico: small corn tortillas brushed with seasoned oil, folded around a stew, and packed into a cloth-lined basket to sweat soft, sold off a bicycle for a few pesos.
Taco de Canasta de Papa
The potato basket taco is the cheapest hot thing on the street: seasoned mashed potato folded into an oiled tortilla, steamed soft in a covered basket, sold by the count before nine in the morning.
Taco de Canasta de Chicharrón
Basket taco with chicharrón in salsa verde.
Taco de Cachete
Beef cheek taco; tender, rich, gelatinous from collagen.
Taco de Cabeza
Beef head taco; various parts of the cow head, slow-steamed. Can specify cut: cachete (cheek), lengua (tongue), ojo (eye), sesos (brains).
Taco de Buche
Pork stomach taco; slow-cooked until tender, then griddled.
Taco de Bistec
Beef steak taco; thin-sliced griddled beef, often with onions.
Taco de Barbacoa
Lamb or beef wrapped in maguey leaves and pit-steamed underground until it falls apart, folded into warm corn with onion, cilantro, lime, and a cup of the drippings as consomé.
Taco de Barbacoa de Res
Beef pit-cook taco from Hidalgo and the Texas border: cheek pulled into glossy shreds, doubled corn tortilla, a cup of consome beside; the cleaner beef counterpart to borrego.
Taco de Barbacoa de Borrego
Hidalgo Sunday pit-cook: whole borrego wrapped in maguey, sealed in a brick earth oven overnight, served on a doubled corn round with salsa borracha and consomé.