Torta Cubana
Count what goes in one roll: milanesa, ham, hot dog, fried egg, cheese, the lot. The cubana is the maximal Mexico City torta, held by a bean-and-avocado bind laid on toasted faces before the meat.
Mexico
Torta Ahogada
You lean over a torta ahogada; you do not carry it. The whole dish hangs on one defiant idea: a salty sourdough birote engineered to be flooded with chile salsa and still hold.
Torta Ahogada Media
Half-drowned torta; less salsa than full ahogada, for those who want less heat.
Torta Ahogada Bien Ahogada
Well-drowned torta; extra salsa, maximum heat and moisture.
Tlayuda
A 30-to-40-centimetre dried corn round, brushed with asiento, layered with black beans and quesillo, folded over a meat, and set back across the wood-fired comal until the cheese ropes melt.
Tlayuda de Tasajo
The beef-led Oaxacan tlayuda: a white-corn tortilla past 40 cm, brushed with asiento, floored with black beans and quesillo, crowned with smoky charcoal-grilled tasajo, folded over the coals.
Tlayuda de Chorizo
Of the Oaxacan tlayudas the chorizo one is the greasiest in the way you want: the sausage renders and its red fat runs down into the black beans, seasoning the base before you reach the meat.
Tlayuda de Cecina
Oaxaca's meter-wide toasted tortilla layered with asiento, black beans, and stringy quesillo, topped with thin chile-rubbed cecina grilled hard over coals, then folded over the heat.
Telera
The flat, three-pillowed white wheat roll baked specifically to carry a torta. Soft crumb, thin pale skin, two lengthwise grooves that split it cleanly down the equator.
Taquito
Small fried rolled taco; diminutive, often served as appetizer or snack.
Tacos de Requesón
Mild ricotta-like requesón given its spine by epazote, the anise-and-tar herb cooks reach for when something bland needs a backbone. Soft or fried crisp, green salsa over.
Tacos de Papa
Tacos de papa fill a corn tortilla with seasoned mashed potato, soft or fried golden as a dorado: cheap, filling, vegetarian by default, a fixture of Lenten Fridays.
Taco
A tortilla folded around a filling, eaten in the hand: the irreducible Mexican handheld, doubled for a reason and finished by a grammar stricter than it looks.
Taco Truck Taco
The wheeled mobile kitchen as institution: a vertical trompo, a flat-top, a tortilla warmer, a window, and three al pastor tacos out the gap in twenty seconds.
Taco Supreme
The hard-shell taco at its most loaded: seasoned beef and cheddar in a brittle fried corn shell, finished with cold sour cream and diced tomato. Taco Bell trademarked the name in 1978.
Taco Sudado
Sudado means sweated, and it is the recipe: a corn tortilla dipped in chile oil, folded around a stew, then steamed in the dark by two hundred of its neighbors in a closed basket through the morning.
Taco Salad (in Shell)
Taco salad in shell: seasoned ground beef and salad layered into a deep-fried flour-tortilla bowl. An edible-vessel American Tex-Mex dish codified by Taco Bell in 1984.
Taco Rojo
A taco identified by its red sauce, the colour naming the dish before the filling does: tinga, picadillo, or red chile pork from the red pot of the Mexico City fonda counter.
Taco Placero
The market-floor taco of Mexico's covered municipal halls: a warm corn tortilla folded around the morning guisado, served standing between errands, named for the plaza it is sold on.
Taco Gobernador
Shrimp and melted cheese folded into a buttered tortilla and crisped on the steel. A Mazatlán restaurant invented it for the Sinaloa governor in 1987 and named it after him mid-meal.
Taco Gobernador de Marlín
The governor's taco with smoked marlin in place of shrimp: flaked cured fish in a tomato-chile guiso, melted into cheese and griddled in a flour tortilla. A Sinaloa coastal staple.
Taco Gobernador de Camarón
The shrimp-forward gobernador: whole shrimp with roasted poblano and onion, sealed in cheese and crisped in a flour tortilla. The version most of the world pictures by the name.
Taco Dorado
A corn tortilla folded over potato or picadillo and fried holding the pose: the taco dorado is fonda Mexico's crisp half-moon, dressed through its open edge with lettuce, crema, and salsa.
Taco de Verdolagas
The taco de verdolagas folds a foraged green into corn: purslane, a wild lemony succulent, wilted in tomatillo salsa verde, often with pork, dressed with onion, cilantro, and lime.