Mexico - One Sandwich - The Joy of Sandwiches (Page 5)

Purslane taco; succulent greens cooked with pork or in salsa verde.

Northern term for al pastor-style spit-roasted pork; regional name variation.

Beef small intestine taco; cleaned, cooked until crispy on griddle. Chewy-crispy texture.

Milk-fed calf intestine taco; more delicate than regular tripas.

Chicken tinga taco; shredded chicken in chipotle-tomato sauce.

Beef brisket taco; suadero is the cut between belly and leg, slow-cooked in lard until tender, slightly crispy edges. Classic CDMX street...

Beef brain taco; creamy, delicate. Traditional but less common now.

Salbut-style taco; puffed fried tortilla (no bean pocket, unlike panucho) topped with meat.

Shredded beef taco; 'old clothes'—braised beef in tomato sauce.

Black stuffing taco; turkey in burnt chile sauce (chilmole), very dark, complex flavor.

Poblano strips in cream taco; mild, creamy.

Wild greens taco; various foraged greens (quelites, quintonil, verdolagas).

Octopus taco; grilled or in sauce.

Chicken taco; various preparations.

Shredded chicken taco; often in salsa.

Grilled chicken taco.

Grilled pork taco; thin pork cutlet marinated in sour orange and grilled over flame. Mayan origin.

Ground beef hash taco; picadillo (ground beef with tomato, potato, sometimes raisins and spices).

Baja fish taco; battered and fried fish (usually white fish like cod, mahi, or corvina) in corn tortilla with cabbage, crema, salsa, lime...

Ensenada-style fish taco; beer-battered fried fish with cabbage slaw, crema, chipotle mayo.

Breaded fish taco; fish coated in breadcrumbs rather than batter.

Grilled fish taco; grilled rather than fried.

Papadzul taco; egg-filled tacos in pepita (pumpkin seed) sauce, topped with tomato sauce. Pre-Hispanic dish.

Panucho-style taco; fried tortilla stuffed with black beans before topping with meat. Yucatecan specialty.