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
A breakfast taco built around its tomatillo salsa: pork crackling stewed soft in salsa verde, spooned onto doubled corn tortillas with onion and cilantro. The most reached-for taco in Mexico.
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 Seca
The taco de carne seca is built from beef dried to a brittle third of its weight, then pounded back to soft threads. Machaca means the pounded one, a northern ranch preservation trick in one fold.
Taco de Carne Asada
The grill taco of Mexico's cattle north: skirt steak charred over mesquite, chopped fine on the board, and folded into a doubled corn tortilla with onion, cilantro, and lime.
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.