Antep Lahmacun
Gaziantep-style lahmacun; may include local spices, sometimes butter or pistachio.
Flatbreads
Step into our Flatbread Sandwiches category - your passport to a culinary journey across cultures! Explore the world of sandwiches made with versatile flatbreads, such as the pocket-friendly Pita from the Middle East or the cheesy Quesadilla from Mexico. Learn how these breads, thin but packed with flavors, make for the perfect vessels for an array of fillings. Remember: whether it's enveloping a Gyro or getting toasted with cheese, flatbreads are the unsung heroes of the sandwich universe.
Walking Taco
A single-serve corn-chip bag, slit open down its long side, packed with taco-seasoned beef, shredded cheese, lettuce, tomato, and sour cream, eaten with a plastic fork from the bag at a fair.
Volcán
A small open-faced taco built on a brittle cheese-fused tortilla disc, mounded with carne asada or al pastor and eaten before the crust softens.
Vegan Birria Taco
Plant-based birria taco; jackfruit or mushroom based.
Vampiro
Crispy tortilla taco; tortilla griddled until crispy, then topped. Different from taco dorado—not rolled.
Tostada
Flat fried crispy tortilla; topped with beans, meat, lettuce, cheese, crema. Open-faced, eaten like a pizza. Technically a flat open sand...
Tostada de Tinga
A flat plane with no walls: a corn tortilla fried until it shatters, smeared with beans, crowned with smoky chipotle chicken tinga, and eaten in a forward lean before the wet topping wins.
Tostada de Cueritos
Tostada with pickled pork skin (cueritos).
Tlayuda
A 30-to-40-centimetre dried corn round, brushed with asiento, layered with black beans and quesillo, folded over a meat, and set back across the wood-fired comal until the cheese ropes melt.
Tlayuda de Chorizo
Of the Oaxacan tlayudas the chorizo one is the greasiest in the way you want: the sausage renders and its red fat runs down into the black beans, seasoning the base before you reach the meat.
Tlayuda de Cecina
Oaxaca's meter-wide toasted tortilla layered with asiento, black beans, and stringy quesillo, topped with thin chile-rubbed cecina grilled hard over coals, then folded over the heat.
Taquito
Small fried rolled taco; diminutive, often served as appetizer or snack.
Tacos de Requesón
Mild ricotta-like requesón given its spine by epazote, the anise-and-tar herb cooks reach for when something bland needs a backbone. Soft or fried crisp, green salsa over.
Tacos de Papa
Tacos de papa fill a corn tortilla with seasoned mashed potato, served soft or fried golden as a dorado: cheap, filling, vegetarian by default, and a fixture of Lenten Fridays.
Taco
Corn or flour tortilla folded around filling; Mexico's most iconic food, infinite regional variations. Street tacos typically use small d...
Taco Truck Taco
The wheeled mobile kitchen as institution: a vertical trompo, a flat-top, a tortilla warmer, a window, and three al pastor tacos out the gap in twenty seconds.
Taco Supreme
The hard-shell taco at its most loaded: seasoned beef and cheddar in a brittle fried corn shell, finished with cold sour cream and diced tomato. Taco Bell trademarked the name in 1978.
Taco Sudado
A small corn tortilla dipped in chile-tinted oil, folded around a stew, packed into a cloth-lined basket and steamed against its neighbours: the Mexico City dawn taco the canastero brings by bicycle.