Tacos are one of the most popular Mexican foods around the world. With their simple yet customizable construction of meat, cheese, lettuce, and salsa wrapped in a soft corn or flour tortilla, they make for a perfect quick meal or snack. While tacos have become ubiquitous global fare, not all tacos are created equal. There are key elements that make a taco truly authentic Mexican street-style food.
What is an authentic Mexican taco?
An authentic Mexican taco starts with a soft corn tortilla. The corn gives it a sweet, grainy flavor and sturdy yet pliable texture perfect for holding hefty fillings. Corn tortillas are made from masa, dried corn that has been cooked in limewater, then ground into a dough. This process, called nixtamalization, dates back to the Aztecs and Mayans, making masa tortillas an integral part of traditional Mexican cuisine for centuries. Machines press the masa into thin rounds, which are then cooked on a hot surface like a griddle or comal. This gives them a soft, pillowy texture and charred spots that add smoky undertones. Fresh masa tortillas have an earthy aroma and sweetness that sets them apart from the mass-produced yellow corn tortillas found in most grocery stores.
Beyond the tortilla itself, authentic Mexican taco fillings rely on traditional ingredients and flavors. Options like carne asada, al pastor, carnitas, chorizo, lengua, and a wide variety of stewed or grilled meats and vegetables reflect local culinary influences. However, the most common and beloved are carne asada, fatty cuts of grilled beef, and al pastor, thin slices of marinated pork that are roasted on a vertical rotisserie called a trompo. Onions, cilantro, salsa, guacamole, and lime wedges round out an authentic taco, adding layers of bright flavor and texture to balance the rich meats.
Where did tacos originate?
Tacos originated in Mexico, though their exact birthplace is unclear. Some historians believe tacos were first created in the central Mexico mining regions, where residents would wrap grilled meat in tortillas for an efficient meal. Others cite the proliferation of taco stands in Mexico City in the late 19th and early 20th centuries as the true popularization of this food. Traditional records point to various regions across Mexico that each claim to be the home of the taco.
While the origins are uncertain, we do know several aspects of history that shaped the evolution of tacos:
- The nixtamalization of maize dates back at least a few thousand years to early Mesoamerican civilizations like the Aztecs and Mayans. This technique made corn more nutritious and was an early form of masa.
- The Spanish introduced cattle, lamb, pork, and wheat to the New World post-colonization, bringing the meats and wheat flour tortillas we associate with tacos today.
- The 18th century marked the invention of the trompo vertical spit, facilitating the al pastor style of layered spit-roasted pork.
- In the late 19th century, a wave of Mexican migration to the US introduced tacos stateside, with early mentions of Mexican-style tacos appearing in the 1890s.
- Taco vendors and restaurants proliferated across Mexico in the early 20th century. They became a popular, inexpensive food source for urban workers.
While its origins may be ambiguous, the taco’s appeal proved universal. From Mexican street fare to global cuisine, its versatility has allowed it to adapt while retaining the core components – the soft tortilla, traditional meats, salsas, and garnishes – that make it distinctly Mexican.
Key elements that make tacos authentically Mexican
The tortilla
A true Mexican taco begins with a soft corn tortilla. These tortillas have a sweet, grainy corn flavor and flexible texture that contrast with the hearty taco fillings. Here’s why corn reigns supreme:
- Flavor – Corn imparts a sweet, earthy flavor lacking in bland white flour tortillas. When cooked on a hot griddle, the sugars caramelize for added depth.
- History – Corn has been a staple crop of Mexico dating back millennia to the indigenous Aztecs, Mayans, and other groups.
- Texture – The softness allows it to be folded without cracking, while still being sturdy enough to hold fillings. Tortillas are lightly cooked to retain this pliability.
Fresh masa tortillas are the gold standard, made from soaked, cooked, ground corn dough. However, high quality store-bought corn tortillas still make an excellent vessel for authentic Mexican tacos.
The trompo
While Mexico boasts endless types of taco fillings, al pastor remains one of the most beloved. Its method of preparation is intrinsically linked to authentic Mexican tacos:
- The vertical trompo spit originated in the 18th century in Central Mexico. Pork is stacked on a vertical rotisserie, where it’s slow roasted while slathered in a chile-based marinade.
- The trompo is the ideal vehicle for thinly slicing the juicy, flavorsome meat once cooked. It also allows for easy carving as tacos are assembled.
- When sliced fresh from the trompo assembly-line style directly into a warm tortilla, the tacos are an artisan Mexican food experience.
While restaurants worldwide have adopted cooking meat on a vertical spit, in Mexican taco culture it is intrinsically tied to the classic al pastor preparation.
Steamed onions and pineapple
Two garnishes take al pastor to the next level – onions and pineapple. They bring additional layers of sweetness and texture:
- Thinly sliced raw onions are a crunchy, pungent contrast to the rich meat.
- Pineapple adds both visual appeal and tart sweetness. It’s placed on top of the trompo roast as it cooks, imparting flavor.
- Onions and pineapple marry in the juices of the vertically cooked meat, so they’re well seasoned once added to your taco.
This fresh mélange of flavors and textures embodies the Mexican taco experience.
Cilantro and lime
No taco is complete without its fresh garnishes. Specifically:
- Cilantro – The herbaceous, citrusy flavor cuts through the meat’s fattiness.
- Lime – Fresh lime juice adds acidity to brighten each bite, and cuts the richness.
A squeeze of lime and sprinkle of chopped cilantro add the final authentic touches. Other garnishes like diced onions, salsa, and guacamole are popular too, but cilantro and lime are essential.
Salsa
Salsa acts as a flavorful binder, adding moisture and a flavor punch. Traditional options include:
- Pico de gallo – Fresh tomato, onion, chili, cilantro, and lime salsa.
- Salsa verde – Tomatillo and chile-based salsa.
- Salsa roja – Red chili and tomato salsa.
- Guacamole – Avocado, tomato, onion, lime, and cilantro.
They all provide freshness, spice, and vitamin richness. Bursting with flavor, salsas take the taco to new levels.
Small, street-style format
Mexican taco culture is built around small, handheld street food. Components include:
- A single soft tortilla, just large enough to hold a few bites of filling.
- A few tablespoons of meat, chopped or sliced thinly for quick eating.
- Toppings are added by the taco assembler for customization.
- Two or three bites and the taco is gone!
This modest size makes Mexican tacos the fast food of choice south of the border.
Variations on authentic Mexican taco themes
While the above ingredients make a traditional Mexican taco, there are endless regional and local variations. Some highlights include:
Fillings
From north to south, there’s no shortage of iconic Mexican taco fillings. Here are a few:
- Carne asada – Literally “grilled beef,” thinly sliced marinated steak.
- Carnitas – Slow braised then crisped pork, with subtle spice.
- Chorizo – Spicy sausage.
- Lengua – Braised beef tongue.
- Barbacoa – Shredded beef brisket.
- Pescado – Grilled or fried white fish.
- Rajas – Roasted chili strips with onions.
- Picadillo – Ground beef with tomatoes, onions, spices.
- Huitlacoche – Prized corn mushrooms.
- Tinga – Shredded chicken in tomato chipotle sauce.
Tortillas
While corn tortillas are preferred, flour tortillas are common in northern regions. These large wheat tortillas are well suited to grilled meats and burrito-style tacos.
Salsas
Mexico boasts seemingly infinite salsa varieties. Regional gems include:
- Salsa macha – Dried chilies, peanuts, sesame seeds, spices.
- Salsa ranchera – Roasted tomato and chili sauce.
- Salsa negra – Chili, garlic, and herbs.
- Salsa tatemada – Charred tomatoes, garlic, jalapeños.
- Mole – Chile, herbs, spices, chocolate, seeds, nuts.
Garnishes
Customize to your liking with garnishes like:
- Pickled veggies – cabbage, onions, carrots.
- Queso fresco – fresh Mexican cheese.
- Avocado slices.
- Crema – Mexican sour cream.
Key differences from Tex-Mex and Americanized tacos
Tacos have exploded in popularity worldwide, but many restaurants have strayed from traditional preparations. Here are some key differences between authentic Mexican tacos and Americanized versions:
| Authentic Mexican | American/Tex-Mex |
|---|---|
| Small 4-6 inch soft corn tortillas | Large 10-12 inch flour tortillas |
| Simplistic – just meat, onion/cilantro, salsa | Loaded with cheese, lettuce, rice, sauce |
| Salsas are fresh pico de gallo, salsa verde, guacamole | Jarred salsas like bottled tomato salsa |
| Minimal ingredients to let flavors shine | More focus on volume of ingredients |
| Bright, natural flavors | Often more heavy, salty flavors |
| Accompaniments of lime wedges, chopped onions, cilantro | Side dishes like rice, beans, chips and dip |
With Americanized tacos, you gain creativity but lose the simplicity and balance of authentic street-style tacos.
Where to find authentic Mexican tacos
For the truly authentic taco experience, your best bet is local taquerias in Mexican neighborhoods or cities. However, some restaurant concepts stay true to tradition. Here are some places to taste legit Mexican tacos:
- Taquerias in Mexico City, Guadalajara, Oaxaca, Baja California.
- La Taqueria in San Francisco.
- Guisados in Los Angeles.
- Tacos Tequila Whiskey in Louisville, KY.
- Mi Tradicion in Chicago.
- Carnitas El Momo in Brooklyn.
- Masked Gorilla Taco Co. in Dallas.
Key signs of authenticity: trompo spits for al pastor, handmade corn tortillas, and traditional fillings and salsas.
Tips for making great homemade Mexican tacos
You can channel the flavors of Mexico with homemade tacos. Follow these tips:
Tortillas
- Seek out the best quality corn tortillas you can find. Local Latin markets are a good source.
- Warm tortillas before serving, like heating on a griddle for 10-15 seconds per side.
- Wrap tortillas in a clean towel as you assemble tacos to keep moist and pliable.
Fillings
- Marinate meats like chicken, steak, pork shoulder in chili powders, lime, garlic, cumin.
- Slow cook meats like carnitas pork shoulder or brisket until tender.
- Chop/slice meats thinly for quick assembly.
- Season grilled meats and seafood boldly.
Toppings
- Make fresh salsas with chopped tomatoes, onions, jalapeños, cilantro, lime.
- Use juicy citrus-marinated onions.
- Add heat with sliced radish, grilled jalapeños, or a Mexican hot sauce.
- Finish with shredded lettuce, queso fresco, sliced avocado.
With authentic ingredients as your building blocks, you can create amazing tacos at home.
Conclusion
Tacos seem simple – meat and cheese in a tortilla. But authentic Mexican street tacos are carefully crafted to highlight specific textures, flavors, and techniques. From the masa-based corn tortillas to trompo-carved al pastor, they celebrate the culinary tradition of Mexico in every bite. While tacos have gone global, true Mexican tacos adhere to their roots. Seek out taquerias that honor this authentic regional food to taste these perennial classics the way they were meant to be enjoyed.