Answers to the questions we get asked most often, from tortilla etiquette to party math. Click a question to expand it.
Corn or flour tortillas: which is correct?
Both! Corn tortillas are traditional across most of Mexico, while flour tortillas dominate in northern Mexico (Sonora especially) and in Tex-Mex cooking. Use whichever suits the filling: corn for al pastor and carnitas, flour for machaca or breakfast tacos.
Why do taquerias serve tacos on two tortillas?
Doubling up gives structural support when the filling is juicy, and a backup if the first tortilla tears. It is common at street stands, especially for guisados and carnitas.
What is the difference between birria and barbacoa?
Birria is a chile-rich stew from Jalisco, traditionally made with goat and served with its broth (consom茅). Barbacoa refers to meat slow-cooked in a pit, often wrapped in maguey leaves; in central Mexico it is usually lamb, while in northern Mexico and Texas it is commonly beef head.
How do I reheat tortillas?
Heat them on a dry comal or skillet over medium-high heat for 20 to 40 seconds per side until soft and lightly spotted. Stack them in a towel or tortilla warmer to keep them steamy. The microwave works in a pinch: wrap a stack in a damp towel and heat in short bursts.
What is al pastor, exactly?
Pork marinated in dried chiles, spices and achiote, stacked on a vertical spit called a trompo and shaved to order. It descends from the shawarma brought to Mexico by Lebanese immigrants. See our glossary for more.
How many tacos should I plan per person?
For a party with sides, figure about three tacos per adult; for a taco-only meal, plan four to five. Our Party Taco Calculator does the math for you.
What is the mildest chile for salsa?
Anaheim and poblano chiles are very mild (a few thousand Scoville heat units at most). For a little warmth, try jalape帽o. Check the Salsa & Chile Heat Guide for a full comparison.
Can I make tacos vegetarian?
Absolutely. Rajas con crema, papas con chorizo de soya, hongos, calabacitas, nopales and huitlacoche are all traditional or near-traditional fillings. Browse the Vegetarian Recipes category.
What is nixtamalization and why does it matter?
Nixtamalization is cooking and soaking dried corn in an alkaline solution (usually food-grade calcium hydroxide, called cal). It loosens the hulls, improves flavor and aroma, lets the dough hold together, and makes niacin available nutritionally. No nixtamal, no real masa.
Is a hard-shell taco authentic?
Fried, crispy tacos (tacos dorados) are very much a Mexican tradition. The pre-formed U-shaped shell is a U.S. invention popularized in the mid-20th century. Both can be delicious; we refuse to referee.
Can I submit a recipe?
Yes! Email recipes@example.com with your recipe and a short story about it. See the Contact page for details.
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