Mexico - One Sandwich - The Joy of Sandwiches (Page 6)

Beef eye taco; gelatinous, rich. Adventurous eating.

Cactus paddle taco; grilled or sautéed nopales with onion, chile.

Cactus with cheese taco.

Beef tongue taco; alternative term for lengua in some regions.

Pork uterus taco; offal taco, tender texture.

Buried chicken taco; chicken in achiote, pit-cooked underground for Day of the Dead.

Mole taco; chicken or turkey in complex mole sauce.

Mixiote taco; meat (lamb, rabbit, chicken) wrapped in maguey membrane and steamed with chiles.

Smoked marlin taco; marlín ahumado (smoked marlin) shredded and sautéed with tomato and onion. Pacific coast specialty.

Dried shredded beef taco; machaca (dried, pounded beef) rehydrated and cooked with eggs, tomato, chile. Sonoran/Northern specialty.

Machaca with scrambled eggs taco.

Longaniza sausage taco; regional sausage variations.

Beef tongue taco; braised until tender, sliced or chopped. Prized for smooth texture.

Roast suckling pig taco; whole roasted young pig.

Oven-roasted pork taco; Yucatecan roast pork.

Crab taco; blue crab or other crab meat.

Corn fungus taco; earthy, truffle-like huitlacoche sautéed with onion and epazote.

Egg taco; scrambled, fried, or in various preparations.

Egg with cactus taco.

Egg with chorizo taco.

Flour tortilla taco; Northern Mexico prefers flour over corn for many preparations.

Maguey worm taco; larvae from agave plants, fried until crispy.

Stew taco; various Mexican guisados (home-style stews) in taco form—picadillo, ropa vieja, costillas, etc.

Bean taco; refried beans, simple and satisfying.