Tacos — The Soul of Mexico
A taco is not what you know from German Tex-Mex restaurants. No hard shell, no cheddar, no sour cream. A real Mexican taco consists of a small, soft corn tortilla (12–15 cm), topped with a filling and garnished with onions, cilantro, and salsa. That's it.
The Most Important Types of Tacos
- Tacos al Pastor: THE taco of Mexico City. Pork from a spit (like döner — Lebanese immigrants brought the idea!), marinated in achiote and chilies, with pineapple. Best enjoyed at night at street stands.
- Tacos de Bistec: Thinly sliced beef, grilled. Simple and perfect.
- Tacos de Carnitas: Confit pork from Michoacán — cooked for hours in its own fat, crispy-tender. A dream.
- Tacos de Barbacoa: Lamb or beef, cooked for hours in maguey leaves underground. A Sunday morning tradition.
- Tacos de Canasta: "Basket tacos" — steamed and sold in bicycle baskets. Breakfast tacos. 10–15 MXN.
- Tacos de Suadero: From the lower part of the beef — buttery soft and fatty. Addictive potential.
- Tacos de Cochinita Pibil: Yucatán's specialty: pork marinated in achiote, cooked in banana leaves.
Price: A taco costs 15–30 MXN (0.80–1.60€) at a street stand. You order 3–5 pieces. The best meal in Mexico costs under 5€.
💡 Tipp
Golden Taco Rule No. 1: The more inconspicuous the stand and the longer the line, the better the tacos. Rule No. 2: If the taquero eats at his own stand, it's a good sign.
