Mexican Food: Top 5 Taco Varieties You Have to Try in Mexico

When we talk about Mexican food, the first thing that often comes to mind is always tacos. Simply put, tacos are iconic and synonymous with Mexico itself.

A Taco Tuesday event is even being celebrated in the United States and other parts of the world. However, the world's idea of what a taco is may be a bastardized version made popular by Taco Bell, which many in Mexico do not even consider Mexican food.

Simply put, there is more to tacos than what you see in faux Mexican food joints. If you go south of the U.S.-Mexico border, you will surely be in for a unique taco experience.

Top 5 Tacos to Try While in Mexico

There are plenty of taco varieties in Mexico, so it's not just ground beef on hard corn tortilla shells topped with cheese and lettuce. We will explore five varieties of tacos in Mexico that are actually better and delicious.

Tacos de Pescado or Fish Tacos

Fish tacos are iconic, especially around California in the U.S. and Baja California in Mexico. It is usually made with white fish, but others contain other fish types, including smoked marlin.

In Mexico, the dish can be found in beach towns like Cabo, La Paz, Ensenada, and Puerto Vallarta, according to Eternal Expat.

Birria

Birria is a taco filled with stewed meat, such as goat, lamb, or beef. The stew cooks for hours, even days, resulting in meat that melts in your mouth.

They are then served along with the broth of the cooked meat. The broth is spicy and flavorful, making you want even more.

Barbacoa

Barbacoa is a type of taco slowly gaining popularity but making one is a bit complicated. According to The Pioneer Woman, the term "barbacoa" refers to the way the meat is prepared, and that is slowly cooking the goat or lamb meat into a pit dug into the earth. It will result in a tender, juicy taco with a unique flavor.

Al Pastor

While many dishes in Mexican cuisine take influences from Spain and mix them with Aztec, Mayan, or Tlaxcala traditions, tacos al pastor takes its influences from the Middle East, particularly Turkey and Lebanon.

According to Taste Atlas, tacos al pastor borrowed from Lebanese culinary traditions that arrived in Mexico in the late 19th century.

It uses pork that is cooked similarly to shawarma, with the meat being shaved as it rotates from a spit. Onions, coriander, and pineapple chunks are then added, along with some salsa.

Carnitas

If you are a bit adventurous, then Carnitas might be for you. Usually, this type of taco is almost all meat, but it uses various kinds of pork parts, from snout to tail.

But less adventurous eaters can still just opt for some loin or shank meat, and if the eater is indeed adventurous, it's a free-for-all, as intestines and other parts can also be used in this undoubtedly meaty dish.

This article is owned by Latin Post.

Written by: Rick Martin

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