There is no single “taco.” Mexico alone has dozens of regional traditions, each shaped by local ingredients, history and the people who cook them, and the taco has kept evolving as it crossed the border. This section explores some of the most beloved styles.
Pick a region below to dive in. Each page covers the history, the flavors and the signature tacos you should look for.
Latest from Regional Styles
Cochinita Pibil and the Tacos of Yucatán
Achiote, sour orange, banana leaves, and an underground pit. Here is how the Yucatán peninsula makes one of Mexico’s great slow-cooked tacos.
Tacos de Canasta: Mexico City’s Sweaty Basket Tacos
Steamed in a cloth-lined basket and sold from bicycles across Mexico City, tacos de canasta are soft, cheap, and gloriously greasy.
Continue Reading Tacos de Canasta: Mexico City’s Sweaty Basket Tacos
Crispy Baja Fish Tacos with Chipotle Crema
Beer-battered white fish, crunchy cabbage and a smoky chipotle crema: the Ensenada classic, made in your kitchen.
15 Tacos to Eat Before You Die
From trompo-carved al pastor to a humble taco de sal, here are fifteen tacos that belong on every bucket list.
Slow-Cooked Birria de Res Tacos with Consommé
Chile-braised beef, a rich red consommé for dipping, and tortillas fried in the fat that rises to the top. Plus the cheesy quesabirria variation everyone asks for.
Continue Reading Slow-Cooked Birria de Res Tacos with Consommé
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