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.
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 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
Baja California's version of al pastor; similar marinade but often grilled rather than spit-roasted.
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
Vertical spit-roasted pork taco; pork marinated in adobo (dried chiles, achiote, spices, vinegar), stacked on vertical spit (trompo) with...
Taco al Pastor con Piña
Al pastor with grilled pineapple slice; the trompo is topped with pineapple that caramelizes and is sliced onto tacos.
Taco al Carbón
Charcoal-grilled taco; emphasizes cooking method.
Street Taco (USA)
On a US menu, "street taco" is a promise about what the kitchen leaves off: small double corn tortillas, one seasoned meat, onion, cilantro, lime, no cheese, no lettuce. Old food, newer label.
Sope
Thick corn masa base with pinched edges; topped with beans, meat, lettuce, cheese, crema. Like an open-faced gordita.
Sope de Tinga
A sope de tinga sets smoky chipotle-braised chicken inside a fried masa wall over a bed of beans, the rim built to hold a sauce that would otherwise flood the plate.
Sope de Chorizo
The sope de chorizo is run by rendered fat: Mexican chorizo fried loose until its red grease sinks through the beans and seasons the thick masa rim from above.
Soft Taco (USA)
American soft taco; larger flour or corn tortilla with Tex-Mex fillings.
Shrimp Taco (USA)
American shrimp taco; grilled or fried shrimp.
San Antonio Breakfast Taco
Bought by the dozen for the office and the Sunday after Mass: a soft flour tortilla folded around a hot filling, with the cheap, enormous bean and cheese as the city's yardstick.
Quesabirria Taco
Tijuana cheese-and-broth reading of the older Jalisco braised-meat taco; corn round dipped in chile fat, melted Oaxaca, beef shred, broth on the side.
Puffy Taco
San Antonio specialty; masa dough fried until it puffs up, filled with picadillo or other fillings. Distinct from hard shell—lighter, air...