Taco de Sesos
The taco de sesos is the softest filling on the cart and the only hurdle is the word: beef brain poached and warmed loose into a custardy fold of corn, kept soft, never crisp.
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.
Taco de Salbutes
Salbut-style taco; puffed fried tortilla (no bean pocket, unlike panucho) topped with meat.
Taco de Ropa Vieja
Beef boiled until the grain unravels, then fried with tomato and onion until the threads fray like worn cloth: Mexico's old-clothes guisado, spooned onto warm tortillas at fondas and market stalls.
Taco de Relleno Negro
Relleno negro folded into a tortilla: turkey in a sauce blackened with recado negro, chiles charred to ash, the egg-cored but and dark k’óol gravy, a Yucatán Hanal Pixán dish.
Taco de Rajas con Crema
Roasted poblano ribbons in cultured cream, the palest pot on the guisado counter, ladled over red rice on doubled tortillas: the standing meatless taco of central Mexico's stew stands and fondas.
Taco de Quelites
Wild greens taco; various foraged greens (quelites, quintonil, verdolagas).
Taco de Pulpo
Octopus simmered tender then charred over coals, folded into warm corn with onion, cilantro, and lime: the coastal Mexican taco whose Yucatan animal won a protected origin mark in 2024.
Taco de Pollo Desmenuzado
Shredded chicken taco; often in salsa.
Taco de Poc Chuc
Poc chuc salts and sours thin pork cutlets in naranja agria, then chars them fast over live coals: a Yucatecan taco built on speed and acid rather than a slow, buried fire.
Taco de Picadillo
Ground beef hash taco; picadillo (ground beef with tomato, potato, sometimes raisins and spices).
Taco de Pescado
Beer carbonation inflates air chambers inside the capeado crust before the proteins set around them. That open-textured shell is why every other element in the Baja fish taco is a moisture decision.
Taco de Pescado Estilo Ensenada
The Ensenada fish taco: firm white fish in a beer batter fried until it crackles, on doubled corn tortillas with dry shredded cabbage, crema or chipotle mayo, salsa, and lime.
Taco de Pescado Empanizado
The breaded Mexican fish taco: a white fillet floured, egged, and crumbed into a dry milanesa-style shell that crunches and holds, set in a doubled corn tortilla with cabbage, crema, and lime.
Taco de Pescado a la Plancha
White fish seared on hot flat steel, not battered or fried, then folded into warm corn with cabbage, crema, and lime. The leaner, smokier, fish-forward reading of the Baja taco.
Taco de Papadzules
Papadzules: soft corn tortillas dipped in a toasted pumpkin-seed sauce, rolled around chopped hard-boiled egg and topped with a cooked tomato-chile sauce. A Yucatecan plate eaten with a fork.
Taco de Panuchos
The panucho puts the bean inside the tortilla: a corn disc split open at its puff, stuffed with refried black beans, fried crisp, then crowned Yucatán-style with turkey and pink pickled onion.
Taco de Ojo
The soft, gelatinous tissue from a steamed beef eye socket, chopped onto warm corn with onion, cilantro, and lime. The connoisseur's pick from the whole-head cabeza trade.
Taco de Nopales
Cactus paddle taco; grilled or sautéed nopales with onion, chile.
Taco de Nopales con Queso
The taco de nopales con queso fills a corn tortilla with the cactus from the center of the Mexican flag: grilled prickly-pear paddle, the slime charred off, queso fresco the cool counterweight.
Taco de Nenepil
Beef tongue taco; alternative term for lengua in some regions.
Taco de Mukbil Pollo
Buried chicken taco; chicken in achiote, pit-cooked underground for Day of the Dead.