Mexico - One Sandwich - The Joy of Sandwiches (Page 8)

Basket taco with refried beans.

Basket taco with chicharrón in salsa verde.

Basket taco with pork in adobo sauce.

Shrimp taco; various preparations—fried, grilled, in garlic sauce.

Breaded fried shrimp taco.

Garlic shrimp taco; shrimp in garlic butter sauce.

Deviled shrimp taco; shrimp in spicy red chile sauce.

Scallop taco; fresh scallops, often from Baja.

Beef cheek taco; tender, rich, gelatinous from collagen.

Beef head taco; various parts of the cow head, slow-steamed. Can specify cut: cachete (cheek), lengua (tongue), ojo (eye), sesos (brains).

Pork stomach taco; slow-cooked until tender, then griddled.

Beef steak taco; thin-sliced griddled beef, often with onions.

Chile-braised meat taco; traditionally goat (chivo), now often beef (res). From Jalisco, now nationwide phenomenon.

Beef birria taco; braised in guajillo-ancho chile adobo.

Goat birria taco; traditional Jalisco preparation.

Pit-roasted meat taco; traditionally lamb or beef cheeks wrapped in maguey leaves, steamed. Sunday morning specialty.

Beef barbacoa taco; beef cheeks or head meat.

Lamb barbacoa taco; traditional Hidalgo style.

Grilled meat taco; Northern style, often on flour tortilla.

Skirt steak taco; prized cut, marinated and grilled.

Grilled meat with peppers, onions, cheese, bacon taco; 'alambre' means wire (referencing skewers originally).

Aguachile taco; shrimp 'cooked' in lime and serrano chile, very spicy.

Baja California's version of al pastor; similar marinade but often grilled rather than spit-roasted.

Alternative name for cheese crust taco.