![]() Happily, if you don’t have the time (nor the inclination) to work your way through every variation yourself, our handy guide to the many types of Mexican tacos might help you make a more informed choice. Indeed, the marriage of a soft, warm (usually corn) tortilla with any number of meat, fish or vegetable fillings and topped off with a crunchy cabbage salad, creamy avocado, fragrant coriander leaf, fiery salsa and a squeeze of lime is one that must surely have been made in heaven. Suffice to say, we’d have to consider the humble taco as one of the world’s greatest culinary inventions. But, for us, munching our way through a tastebud-satisfying stuffed taco or two won hands down every time. And they were no doubt lovely in their own way. There were probably healthier food choices around, for sure. We had them griddled, fried, steamed and bathed in chile sauce. ![]() We ate them at taco restaurants ( taquerias) and at food stalls on the street. They became our comfort food of choice – whether for breakfast, lunch or dinner. Just work our way through each and every one. But suadero? Arrachero? Huitlacoche? Our solution was a simple one. And we could happily order a chorizo filling without a care in the world. ![]() Sure, we knew what al pastor looked like. We found ourselves in that exact position when we first arrived in the country. With so many different types of tacos to choose from, knowing what to look for on a trip to Mexico can be a daunting task for any first-timer.
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