Want to cook it yourself? See our how to make tacos.
What makes a taco
A taco is a small tortilla, usually corn, folded around a filling and eaten by hand. In Mexico, street tacos are small, often served on two stacked tortillas so they hold together, and finished simply with onion, coriander, salsa and a squeeze of lime. The filling is the star, and there are hundreds of regional styles. Here are the ones you’re most likely to see.
Al pastor
Thin slices of pork marinated in dried chillies, spices and achiote, stacked on a vertical spit and shaved off as it cooks, often with a slice of pineapple. Al pastor is strongly associated with Mexico City and is generally linked to the spit-roasted meat brought by Lebanese immigrants in the 20th century. See our al pastor recipe for a home version without a spit.
Carnitas
Pork slowly cooked in its own fat until tender, then crisped at the edges. Carnitas are most closely associated with the state of Michoacán. The flavour is rich and porky rather than spicy, so they’re a good choice for guests who don’t like heat. Try our carnitas recipe.
Birria
A rich stew from Jalisco, traditionally made with goat and now often with beef, cooked in a sauce of dried chillies and spices. Birria tacos are often dipped in the cooking broth, called consommé. Read more in what is birria?
Tinga
Shredded chicken cooked in a sauce of tomato, onion and smoky chipotle chillies. Tinga is associated with Puebla, and is often served on a crisp tostada as well as in tacos. Our chicken tinga recipe shows how it’s done.
Barbacoa
Meat slow-cooked until it falls apart, traditionally wrapped in maguey leaves and cooked in a pit in the ground. Depending on the region it might be lamb, goat or beef. Barbacoa is a weekend favourite in central Mexico.
Carne asada
Grilled beef, often marinated with lime and garlic, chopped and served hot off the grill. Carne asada is especially popular in northern Mexico, where cattle ranching is common.
Fish and seafood tacos
Baja-style fish tacos, from Mexico’s north-west Pacific coast, are made with battered and fried white fish, cabbage, a creamy sauce and salsa. Prawn tacos are popular too. Seafood tacos involve allergens such as fish and crustaceans, so they need careful labelling at events.
Vegetable and vegan tacos
Mexico has a long tradition of vegetable fillings: potatoes with chorizo or chilli, mushrooms, courgette flowers, nopales (cactus paddles), beans and rajas (strips of roasted poblano pepper). At events, fillings such as spiced mushrooms or black beans make a vegan option everyone will enjoy. See our vegan tacos recipe.
Other styles you might meet
- Tacos dorados: tacos rolled or folded and fried until crisp.
- Tacos de canasta: “basket tacos”, filled, steamed and kept warm in a cloth-lined basket.
- Tacos de guisado: tacos filled with home-style stews, served from big pots.
- Hard-shell tacos: the crisp U-shaped shell is mostly a US Tex-Mex invention.
Tacos at your event
A taco menu works best with a few contrasting fillings: something rich, something smoky, something fresh, and a vegan option. Every menu is agreed with each client, and fillings such as carnitas, chicken tinga, beef birria, al pastor-style pork and spiced mushrooms are examples. See our taco bar guide and Mexican catering, then contact us for a quote.
Planning an event? Tell us about it and we’ll suggest a menu and send a quote for your event.