Taco de Asador
Taco de asador: grilled meat off a northern Mexican charcoal or mesquite fire, chopped on the board, folded into a warm flour or corn tortilla with raw onion and salsa.
El Taco Callejero
Taco de Arrachera
Skirt-steak taco from the parrilladas of Nuevo Leon: marinated short, charred hard over mesquite, sliced thin against the grain onto a warm tortilla with onion, cilantro, and lime.
Taco de Alambre
A chopped plancha pile of beef, bacon, chile poblano, white onion, and melted Oaxaca cheese, scraped off the iron into a doubled corn tortilla. The name is Spanish for wire.
Taco Campechano
The mixed-meat taco: two or more proteins chopped together on purpose, classically suadero and chorizo. The name comes from campechano, a Mexican word for a deliberate blend.
Taco al Carbón
Taco al carbón is named for its fuel, not its filling: skirt or flank over live charcoal and mesquite, the lacquered smoke-char a flat griddle cannot fake, from the cattle north to the Texas border.