Hot Dog con Chile
The chile-topped Mexican street dog: a griddled frank threaded with chiles toreados, blistered jalapeños run the length of the bun as the heat. Not the cheese con queso, not the bacon Sonoran dog.
Mexico
Guajolota
Before dawn a tamalero presses a whole steamed tamal into a split bolillo for a worker who eats it walking. The guajolota is Mexico City's cheap, heavy, one-handed breakfast, gone in a few bites.
Gringas
Gringas are the al pastor counter's wheat-and-cheese plate: spit-roasted pork and melting cheese in a flour tortilla, griddled shut. The cheese divides them from the bare corn tacos off the spit.
Gringa
A Mexico City taquería build: al pastor pork shaved off the trompo onto a flour tortilla with melted cheese, closed and griddled. The pale wheat round is what earns the name gringa.
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.
Flauta
The flauta is the long thin flute of the rolled-taco family: a corn tortilla wound tight, deep-fried rigid, and crowned with crema and salsa after the fry, longer and slimmer than the taquito.
Flauta de Pollo
Chicken flauta; shredded chicken rolled in tortilla, fried.
Fish Taco (USA)
The US fish taco is a temperature clash held apart to the last second: hot battered fish, cold cabbage, cool lime crema. A 1960s Ensenada beach food brought north in 1983.
Fajita (in Tortilla)
Grilled marinated skirt steak with peppers and onions in flour tortilla; 'fajita' originally referred specifically to skirt steak. Tex-Me...
Fajita Burrito
The fajita burrito wraps grilled skirt steak, charred peppers, and onions into a flour tortilla over rice and beans, a Tex-Mex marriage of the ranch fajita and the burrito.
Enchilada
The enchilada is a corn tortilla dragged through chile sauce and rolled around a filling, eaten soft and plated. The sauce, roja or verde or mole, is the dish itself.
Double Decker Taco
Hard shell taco wrapped in soft tortilla with beans between layers.