If you had told me ten years ago that my two little monsters—Emilio and Valentina—would go wild for tacos de chicharrón, I would’ve laughed. Back then, chicharrón was something I associated with lazy Sunday mornings at my abuelita’s house,
Tacos de Camarón, or shrimp tacos, are a beloved staple in Mexican coastal cuisine, especially popular in regions like Sinaloa and Baja California. This dish showcases succulent shrimp, typically seasoned with a blend of spices, sautéed or lightly battered, and served in warm corn tortillas
Tacos de Pescado, or fish tacos, are a coastal Mexican classic, particularly associated with Baja California. This dish features crispy, lightly battered fish fillets (often cod or tilapia) nestled in warm corn tortillas, topped with a creamy, tangy white sauce, fresh cabbage, and a squeeze of lime.
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.