Tacos are one of the most emblematic dishes of Mexican cuisine. Their versatility has allowed for countless variations to exist throughout the country, from the traditional tacos al pastor to exotic grasshopper tacos. Each region has its own version, adapting the ingredients to local products and indigenous culinary traditions, therefore, we will address the types of Mexican tacos that we can find in these places.
Despite its apparent simplicity, the history of tacos is fascinating and dates back to pre-Hispanic times, when indigenous peoples already used tortilla as the basis of their diet. Over time, the arrival of the Spanish introduced new ingredients and cooking techniques, giving rise to a wide range of tacos that today are an essential part of the culture. Mexican gastronomy.
The origin of tacos
The consumption of corn tortillas dates back to pre-Columbian times, when Mesoamerican civilizations already used it as the basis of their diet. The technique of nixtamalization, in which corn is cooked with lime to improve its nutritional value, is still in use today. It is not clear when exactly the taco was born, but it is known that Moctezuma, the Mexica tlatoani, used tortillas as a kind of spoon to hold food.
With the arrival of the Spanish, new ones were introduced ingredients such as pork, beef and European spices, which further diversified the fillings of tacos. Later, in the 19th century, tacos became popular in Mexico City thanks to the miners, who used them as a snack. practical and easy to transport food. It is also interesting to know the importance of typical foods in Mexican culture.
The importance of tortillas in tacos
The essence of a good taco lies in its tortillaAlthough most tacos are made with corn tortillas, there are some variations that use flour tortillas, especially in northern Mexico. There are also tacos wrapped in lettuce or cactus leaves for lighter versions.
La texture The thickness of the tortilla is crucial. It must be flexible enough to wrap the ingredients but strong enough not to break. In some cases, double tortillas are used for tacos with heavier fillings, such as those made with suadero or beef head.
Types of tacos you must try
tacos al pastor
One of the most tacos iconic from Mexico, inspired by the Arab shawarma. They are made with pork marinated with achiote, dried chili peppers and spices, cooked on a vertical spit and served with pineapple, cilantro and onion.
Meat tacos
Originating in Michoacán, these tacos are made with pork slowly cooked in its own fat until golden brown and crispy. They are often accompanied with lime, green salsa, and pickled chiles. To make the perfect green salsa, you can use green tomato and serrano chile, which are quite common in Mexican cuisine, as well as in the Otomi diet.
barbecue tacos
Originating in Hidalgo and the State of Mexico, barbacoa is made with lamb cooked in a pit covered with maguey leaves. It's served with broth and freshly made tortillas. This ancient cooking technique has been part of the Mexican culture for centuries, which highlights its relevance in Mexican culture.
Cochinita pibil tacos
A typical Yucatan dish, cochinita pibil is marinated with achiote and sour orange juice, then wrapped in banana leaves and baked. It is accompanied with pickled red onion and habanero chili.
Fish tacos
Very popular in Baja California, fish tacos are made with steaks Breaded and fried, served with shredded cabbage, sour cream, and hot sauce. For a great accompaniment, guacamole is a delicious option that perfectly complements these tacos.
Canasta tacos
Also known as “tacos sudados”, they are filled with basic stews such as beans, pork rinds or potatoes and are stored in a basket with a blue plastic to keep their heat y moisture.
Governor Tacos
Originally from Sinaloa, these tacos are prepared with sautéed shrimp, melted cheese and flour tortillas, cooked on the grill until they are crispy. crunchy texture.
Suadero Tacos
A classic of Mexico City street stalls, suadero is a cut of beef with a texture soft and juicy, cooked in its own fat and served with onion and cilantro.
Salsas: the soul of the taco
There is no taco without salsaIn Mexico, salsa is essential and varies depending on the type of taco. The most common are:
- Red sauce: Made with tomatoes and dried chili peppers, perfect for tacos al pastor and carnitas.
- Salsa Verde: Made with green tomato and serrano chili, ideal for barbacoa or cochinita tacos.
- Guacamole: A blend of avocado, chili and cilantro, excellent for fish or shrimp tacos.
- Pico de gallo: Tomato, onion and chopped green chili, used in grilled beef and suadero tacos.
Tacos have become a symbol of Mexican gastronomy worldwide. worldwide. From street tacos to gourmet versions At the best restaurants, there is always an option for every taste. It is such a versatile dish that allows you to enjoy endless combinations of flavors and textures. Whether with meat, seafood, vegetables or even insects, tacos are always a feast for the palate.
