Taco de Poc Chuc
Grilled pork taco; thin pork cutlet marinated in sour orange and grilled over flame. Mayan origin.
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 Picadillo
Ground beef hash taco; picadillo (ground beef with tomato, potato, sometimes raisins and spices).
Taco de Pescado
Baja fish taco; battered and fried fish (usually white fish like cod, mahi, or corvina) in corn tortilla with cabbage, crema, salsa, lime...
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 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.
Taco de Mole
Mole taco; chicken or turkey in complex mole sauce.
Taco de Mixiote
Mixiote taco; meat (lamb, rabbit, chicken) wrapped in maguey membrane and steamed with chiles.
Taco de Marlín
Smoked marlin taco; marlín ahumado (smoked marlin) shredded and sautéed with tomato and onion. Pacific coast specialty.
Taco de Machaca
Dried shredded beef taco; machaca (dried, pounded beef) rehydrated and cooked with eggs, tomato, chile. Sonoran/Northern specialty.
Taco de Longaniza
Longaniza sausage taco; regional sausage variations.
Taco de Lengua
Beef tongue taco; braised until tender, sliced or chopped. Prized for smooth texture.
Taco de Lechón
Roast suckling pig taco; whole roasted young pig.
Taco de Lechón al Horno
Oven-roasted pork taco; Yucatecan roast pork.