Taco de Carnitas
Braised pork taco; pork cooked in lard until tender with crispy bits. Michoacán specialty. Various cuts available: maciza (lean), costill...
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 Carnitas Surtida
Mixed carnitas taco; combination of cuts.
Taco de Carne Asada
Grilled beef taco; marinated, grilled beef (usually flap meat, skirt, or sirloin), chopped.
Taco de Canasta
The basket taco of central Mexico: small corn tortillas brushed with seasoned oil, folded around a stew, and packed into a cloth-lined basket to sweat soft, sold off a bicycle for a few pesos.
Taco de Canasta de Chicharrón
Basket taco with chicharrón in salsa verde.
Taco de Camarón
Shrimp taco; various preparations—fried, grilled, in garlic sauce.
Taco de Camarón al Mojo de Ajo
Garlic shrimp taco; shrimp in garlic butter sauce.
Taco de Camarón a la Diabla
Deviled shrimp taco; shrimp in spicy red chile sauce.
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 taco; braised in guajillo-ancho chile adobo.
Taco de Birria de Chivo
Slow-cooked goat in a guajillo and ancho adobo, shredded into corn tortillas with a cup of chile broth on the side. The Cocula, Jalisco, original.
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.