The taco as a flavour system
/Tacos were born in in ancient Mesoamerica thousands of years before colonisation, restaurants or even the word “taco” itself. At the centre of everything was maize. Through nixtamalisation (an ancient process of soaking corn in alkaline lime water), indigenous cultures unlocked nutrition, flavour and pliability, creating masa and then tortillas.
A soft corn tortilla wrapped around beans, insects, herbs, chillies or leftover meat made food portable, warm and edible without utensils. That is the DNA of the taco and it hasn’t changed.
Before we talk fillings, the tortilla matters. It is the carrier, the envelope – warm, flexible, aromatic. It should never crack, dominate or taste stale.
Now let’s talk about individual taco styles and their application on your menu:
Lengua (beef tongue) Slow cooked until tender, it delivers richness and mouthfeel. It coats the palate, making acid and herbs essential.
Cachete (beef cheek) Gelatinous, deeply beefy and unapologetically rich. Cachete tacos need fresh ingredients like raw onion, coriander and lime.
Labio (beef lips) Push texture even further. Soft, sticky and intensely savoury.
Cabeza A mix of head meats like beef and pig, including cheek and all other bits of the head, each bringing different textures in one filling. Juicy, varied and complex.
Tripas (intestines) Crisp exterior, tender interior. Earthy, savoury and deeply satisfying.
Buche (pork stomach) Mild, slightly chewy and textural. Buche tacos rely on heavy seasoning and salsa.
Chicharrón (crisp pork crackling or fried belly) Delivers crunch or chew, fat or softness.
Carnitas Pork cooked slowly in its own fat, then crisped. Carnitas tacos are why people fall in love with tacos.
Al Pastor Marinated pork, smoke, char, pineapple sweetness. Sweet, savoury, tangy, smoky, all in one bite.
Asada Beef steak salt, fire, timing. Chopped and served hot. It relies on char and beef flavour.
Pollo Grilled or stewed chicken absorbs marinades beautifully. But they’re essential for balance on a menu and accessibility for a wider audience.
Suadero Thin cut of beef from between the belly and the leg, stewed and then seared.
The braised and sauced taco world
Birria Slow-cooked meat bathed in dried chillies and spice, often served with consommé for dipping.
Barbacoa (beef, lamb or goat) Traditionally pit-cooked, deeply savoury and falling apart.
Tinga (chicken, beef or pork cooked in chipotle) Tomato, onion, chipotle. Smoky, tangy, gently spicy. Shredded meats become flavour sponges.
The fresh and coastal side
Pescado (white fish) Whether battered and fried or grilled, they rely on contrast crunch against flake, richness against citrus. Slaw, crema, lime.
Camarón Prawn tacos are sweet and briny, with a clean snap. They work best with fresh salsas, citrus and herbs.
Nopales Cactus paddles are tart, green, slightly crisp. They bring freshness and a vegetal note that cuts through richer proteins.
Comparison table
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