It’s rich with beef flavor and usually a little bit greasy from the meat fat.īe sure to top it with a spicy salsa to cut through the fat and top it with some onion, lime, and cilantro. It bubbes away all day long until it’s tender.īy the time it’s ready to eat, it is as soft as room-temperature butter. At most taco stands, the meat is slowly cooked in animal fat along with all of the other cuts of meat. The suadero meat comes from the part of the cow between the leg and the belly. However, if you order 2 tacos de suadero, this is the style of taco that you’ll get. It’s actually the name of the cut of beef that is used to make this type of taco rather than the specific type of taco. Suadero is almost always made from beef in an authentic Mexican taco with this name. This is one of my all-time favorite types of tacos. If you see this at a taco stand, you’ve found a pastor taco spot! 2. The most common way to have it is with cilantro, onion, and pineapple on top. The best ones are cooked “al carbon” or by coal. It’s made by placing thin slices of marinated pork onto a skewer. You know you’ve found a place with pastor tacos when you see a huge orange “trompo” or schwarma-like meat being cooked outside the restaurant or taco stand. I recommend checking out all of the episodes, but the pastor episode is particularly fun. If you haven’t watched the pastor taco episode of Taco Chronicles on Netflix, then I highly recommend checking it out. While in the US you may find it made with chicken or beef, unless it is specified otherwise, know that pastor tacos are made with pork meat in this traditional Mexican taco. Pastor is always made with pork here in Mexico. This Lebanese-fusion food started here in Mexico City, but you can find it all over the country now. I may be totally biased because I live in Mexico City, but there is nothing better than a good pastor taco. These are all of the best types of tacos that you’ll see in most parts of Mexico. There is truly nothing more magical than a freshly made tortilla, piping hot off the comal and filled with a meat of your choice. No matter what they’re made of though, try to find places that are making the tortillas fresh to order. Of course, you can still find flour tortillas in Central Mexico and I’ve had some seriously delicious tacos in Tijuana made with corn tortillas. The rule of thumb is basically that the Northern states of Mexico tend to use flour tortillas and from the Central region south, you’ll be filling corn tortillas for your traditional Mexican tacos. Both are found in different parts of the country, both are filled with amazing things, and both are authentic Mexican tacos. One is not “more Mexican” than the other. Head to Mexico City, Oaxaca, or Puebla, and corn tortillas are king. If you visit Ensenada or Chihuahua or Todos Santos for a fish taco, you’ll likely find all of your tacos wrapped in a soft flour tortilla. Mexico’s big debate (not really, but sort of). Pescado (and all the mariscos) Types of Tacos: Corn Vs Flour Tortillas

Tacos de pastor meat