Taco de Camarón a la Diabla
Deviled shrimp taco; shrimp in spicy red chile sauce.
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 Callo de Hacha
Scallop taco; fresh scallops, often from Baja.
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 Birria
The taco de birria is a stew you can hold: meat steeped in dried-chile adobo, simmered until it shreds, folded into a warm tortilla with a cup of consomé to dunk.
Taco de Birria de Res
Beef birria, chuck and short rib stewed in a guajillo-ancho adobo, the shred tucked into a fat-dipped griddled corn tortilla with a cup of consomé to dunk.
Taco de Birria de Chivo
Slow-cooked goat in a guajillo-and-ancho adobo, shredded into corn tortillas with a cup of chile broth alongside. The Cocula, Jalisco, original that the beef version descends from.
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.
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.
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 de Aguachile
Raw shrimp opaqued in a green serrano-and-lime slurry, folded into a doubled corn tortilla; Sinaloan coast dish, cold, fast, and aggressively spicy.
Taco de Adobada
The taco de adobada is al pastor without the spit: the same red chile marinade, the same chopped pork, but the cook happens flat on a Tijuana plancha rather than down a turning trompo.
Taco con Costra de Queso
CDMX cheese-crust taco: a lacquered quesillo disc fried on the comal becomes the outer shell, with a soft tortilla bonded inside cradling the meat.
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 Bell Crunchy Taco
The iconic fast-food hard shell taco; seasoned ground beef, lettuce, cheddar cheese in crispy corn shell.
Taco al Pastor
Al pastor is a clock. A cone of adobo-stained pork turns past a flame, only the outer face cooks, and the craft is one cut: the instant the crisped band is shaved off before the heat reaches past it.
Taco al Pastor con Piña
A whole pineapple riding the top of the trompo separates the taco al pastor con piña from plain al pastor: pork shaved off a vertical spit, the fruit roasting and caramelizing beside it.
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.