Tacos de Escamoles is a traditional dish from Tlaxcala, Mexico, featuring escamoles—ant larvae and pupae harvested from the nests of the Liometopum apiculatum ant. Often called “Mexican caviar,” escamoles have been a delicacy since pre-Hispanic times
Tacos de Lengua, a cherished Mexican dish, feature tender beef tongue (lengua) that’s slow-cooked until succulent and then seared or chopped for tacos. Often misunderstood due to its main ingredient, lengua is a delicacy in Mexican cuisine, celebrated for its rich, melt-in-your-mouth texture…
Tacos de Barbacoa from Hidalgo are a quintessential Mexican dish that showcases the region’s deep-rooted tradition of slow-cooking meat to perfection. In Hidalgo, barbacoa is typically made with lamb or goat, wrapped in maguey (agave) leaves, and cooked in an underground pit lined…
Tacos de Carnitas from Michoacán are a beloved Mexican dish featuring tender, slow-cooked pork that’s crispy on the outside and juicy inside. Traditionally cooked in a copper pot with lard, the pork is seasoned with simple yet flavorful ingredients, giving it a rich, savory taste.
If you grew up in Mexico City like I did, the scent of roasting pork spinning on a vertical spit—wafting through late-night air—triggers a flood of memories. It’s the end of a long workday, the city lights casting shadows on the pavement, and the only decision left is: ¿cuántos tacos al pastor vas a querer?
If you’ve never had a Philly cheesesteak, let me paint you a picture: imagine biting into a long, crusty hoagie roll, still warm and just soft enough to cradle the salty, sizzling strips of thinly sliced ribeye beef. The meat is cooked on a flat-top until it’s juicy and browned, often with diced onions grilled to caramelized perfection.