Picada
A Veracruz picada is a thick corn-masa round with a thumb-pinched rim that pens in a loose salsa, finished with queso fresco and onion, eaten hot at a Gulf-coast breakfast stand.
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.
Pellizcada
The pellizcada: a thick griddled corn-masa round, its rim pinched up into a low wall, topped open-faced with lard, salsa, crumbled queso, and onion. The pinch, from pellizcar, holds the load.
Nashville Hot Chicken Taco
The Nashville hot chicken taco rehouses a Tennessee specialty in a Mexican shell: cayenne-lacquered fried chicken on a warm tortilla, which handles screaming heat better than slack white bread.
Nachos (Loaded)
A flat plate of fried totopos under melted cheese and piled toppings, eaten chip by chip while they still crack. Improvised in Piedras Negras in 1943 by Ignacio 'Nacho' Anaya.
Nacho Cheese Chalupa
Fried flatbread shell with nacho cheese, various fillings.
Mulita
The mulita seals taco meat and melted cheese flat between two corn tortillas, the cheese working as mortar. Named for a small mule, it is a folk form with no inventor and a long street life.
Meximelt
Soft taco with seasoned beef, pico de gallo, and three-cheese blend.
Mexican Pizza
Two fried flour tortillas with beans and beef between, topped with pizza sauce, cheese, tomatoes. Cult following.
Memela
Thick oval corn masa base; topped with beans, salsa, cheese. Similar to sope but different shape/region.
Lobster Taco
A whole Pacific spiny lobster split and fried in pork lard, served with a basket of warm flour tortillas the diner wraps themselves; Puerto Nuevo signature.
Korean Taco
Korean barbecue meat in a Mexican tortilla: sweet charred bulgogi or galbi metered by a soft tortilla and sharpened by kimchi and gochujang. Born on the Kogi truck in LA in 2008.
Korean-Mexican Taco
Korean barbecue meat on a small soft Mexican tortilla, dressed with kimchi, a gochujang salsa, and toasted sesame: the Los Angeles cross-cuisine build the Kogi BBQ truck pioneered in November 2008.
Impossible/Beyond Taco
The Impossible or Beyond taco keeps the entire taco frame and swaps in a lab-built plant ground, asking the tortilla and dressing to treat it exactly like the beef it imitates.
Huarache
The huarache is a long, flat oval of corn masa named for a sandal, dressed across its whole surface so the base is half the eating rather than a wrapper for the topping.
Huarache con Suadero
The huarache con suadero sets confited rose-colored beef on a sandal-shaped masa oval, a form Carmen Gómez Medina invented at a Mexico City canal stall in the early 1930s.
Huarache con Bistec
The huarache con bistec is the steak build of the sandal-shaped masa platform: thin beef seared fast and chopped small, pinned to a long bean-smeared oval of corn.
Gordita
A gordita is a plump corn-masa round split along the edge into a hot pocket and filled; the older closed cousin of the tortilla, named for its thickness and made across central and northern Mexico.
Gordita Taco Bell
Taco Bell's gordita; flatbread-like shell, different from traditional.
Gordita de Horno
Baked gordita; Northern style, wheat-based.
Gordita de Chicharrón
The gordita de chicharrón fills the split masa pocket with pork crackling stewed soft in salsa, so a wet, gelatinous, porky core meets a firm warm corn shell that must hold it without dissolving.