15 Types of Tacos in Mexico and How to Order Them

Thin layers of pork are marinated with dried chiles, spices and often achiote before being stacked on a rotating vertical spit called a trompo. The cooked outer layer is shaved into small tortillas. Pineapple, chopped onion and cilantro are common accompaniments, although stalls differ.

Carnitas are made by slowly cooking pork in its own fat or lard until tender; different cuts contribute different textures. Some diners ask for leaner meat while others want crisp pieces or a mixture. A taquería may offer maciza, surtida or cuerito depending on the stall.

Carne asada tacos focus on beef cooked over a grill, then chopped or sliced and wrapped in a tortilla. Northern Mexican versions commonly use flour tortillas, while corn is available elsewhere. Salsa, guacamole, onion and cilantro are typical additions.

Barbacoa refers to several slow-cooking traditions rather than one universal recipe. In Hidalgo, sheep or lamb is traditionally cooked in a covered pit, sometimes with maguey leaves. Elsewhere, beef or goat may be used. Rich broth or consomé may accompany the tacos.

Birria is associated with Jalisco and traditionally uses goat or other meats cooked with chiles and spices. Beef versions are also widespread. Tacos may be served soft, or the tortillas may be dipped in fat from the stew and griddled until crisp, with consomé on the side for dipping.

Suadero is a beef cut typically cooked slowly in fat on a broad taquería griddle. The texture is tender with browned bits, and the meat is chopped into small corn tortillas. It is a classic order at many Mexico City nighttime taco stands.

Also called tacos sudados, these are filled ahead of time, arranged in an insulated basket and kept warm so the tortillas soften. Typical fillings include potato, beans, chicharrón and adobo. Their appeal is simplicity, portability and an affordable snack on the move.

Guisado tacos are a flexible category made with cooked dishes rather than a single cut of meat. The counter might offer chicken in sauce, mushrooms, potatoes, nopales, beef picadillo or other home-style preparations. Menus change from stand to stand.

Cochinita pibil is a Yucatecan pork preparation traditionally seasoned with achiote and sour orange, wrapped and slow-cooked. In tacos, the tender meat is often finished with bright pickled red onion and a spicy chile salsa served separately.

Baja-style fish tacos frequently feature battered fried fish on a tortilla, topped with cabbage, crema, lime and salsa. Grilled variations are common too. The contrast of crunchy fish, cool cabbage and bright citrus is the main appeal.

Typically associated with Sinaloa, gobernador tacos combine shrimp with sautéed vegetables and melted cheese. The folded tortilla is usually heated on a griddle until the cheese melts and the edges become lightly toasted.

Cabeza tacos are made from slow-cooked head meat, commonly beef. Depending on the taquería, customers may choose a particular part or request a mixture. The texture varies and the flavor is usually rich and delicate rather than heavily marinated.

Lengua is typically simmered or steamed until tender, then chopped and served with simple garnishes. Properly cooked lengua has a soft texture and mild beef flavor. It is especially good when the tortilla and salsa allow the meat to stand out.

Campechano usually means a mixture, but there is no one fixed combination across Mexico. A stand might mix suadero with longaniza, steak with chorizo, or other meats already cooking on the griddle. Ask what campechano means at that particular taquería.

Puebla’s tacos árabes reflect the influence of Middle Eastern migration on local food. Seasoned pork cooks on a vertical spit and is commonly served in a soft, pita-like flour bread called pan árabe. The seasoning and accompaniments are distinct from Mexico City’s al pastor.