These Mexican Tacos NEED to Be On Your Memorial Day Weekend Menu

1. Tacos al Pastor

Funny enough, these tacos have Middle Eastern origins. When you see tacos al pastor meat cooking in Mexico, it is on what’s called a trompo.

This literally translates to “top,” as in a children’s top toy, and al pastor tacos are made on this Arabian-style vertical spit.

Tacos arabes meat is about the same as the tacos al pastor pork meat, but seasoned with different spices so it’s not red in color.

Like al pastor, these types of tacos are made on that same vertical spit that came by way of the Lebanese immigrants in Mexico.

Tacos arabes (Arabian tacos) traditionally come served on pan arabe (Arabian bread), a tortilla/pita bread hybrid, but you can order them with regular tortillas.

They are among the most popular types of street tacos in Mexico, and can be eaten on the go, like a gyro.

If taco al pastor are a Mexican-Middle Eastern hybrid, tacos arabes more closely resemble a true Middle Eastern gyro or shawarma.

Like pastor tacos, they are topped with diced white onions and cilantro, and each diner adds a squeeze of fresh lime and salsa to their taste.

3. Carne Asada Tacos

Carne asada in English literally means “roasted meat” or “grilled meat.”

Tacos carne asada are made with cow meat, which is why this type of taco is much more common in northern Mexico — where cow is eaten more than pork. 

Unlike other types of beef tacos, carne asada is cooked over charcoal, which imparts a delicious, smoky flavor into the meat.

As asada is common in the north part of the country, you’ll find both carne asada burritos and tacos — as burritos are also a North Mexico specialty.

The word cochinita means “little pig,” and to make cochinita pibil, you’ll need a whole suckling pig.

It is traditionally slow cooked in an underground oven called a pib — hence the name cochinita pibil contains the word “pib.”

If pastor is the king of meats in Central Mexico, in the Yucatan Peninsula, it’s all about cochinita pibil.

In fact, many say it’s hard to get good cochinita pibil (pronounced co-chee-nee-tah pee-bill) outside of the Yucatan, as the ingredients only grow there locally.

This Yucatan food delicacy is both marinated and cooked in a mixture of naranja agria citrus juices, and a spice called achiote (known as annatto outside of Mexico).

Both achiote (pronounced ahh-she-oh-tay) and naranja agria (also called sour orange, bitter orange or Seville orange) are two flavors unique to the Yucatan Peninsula.

As with all slow-cooked meats, cochinita pibil comes out tender and juicy, and you can shred it easily for tacos.

Try your cochinita on a taco, or the more traditional panucho, a tortilla stuffed with refried black beans, or salbute (puffy, fried tortilla).

Cochinita pibil tacos, panuchos and salbutes are traditionally eaten topped with pickled red onions and (at least a little bit of) habanero salsa.

Want to try other tacos in Yucatan Mexico? Don’t miss tzic de venado tacos (shredded venison or deer leg meat), and poc chuc tacos (grilled pork fillet).

5. Tacos Dorados (Fried Tacos)

Tacos dorados refer to any kind of Mexican fried tacos that are rolled, and they are found all over Mexico.

They are prepared, then rolled up like a cigar, and ultimately, deep fried. They are then topped with sour cream, shredded lettuce and cheese before being served. 

Depending on where you’re eating them, you might see other names of tacos dorados used, like taquitos, golden tacos, fritanga tacos, and flautas.

Tacos dorados vs Flautas: What’s the difference?

If you’re now wondering, OK then what are flautas?, since they’re both deep fried tacos — let’s try to clear up the confusion.

The word flauta means flute, as these use long or large tortillas that get rolled like a flute. Using a large tortilla, flautas are often bigger than tacos dorados.

Suadero meat can be from both a pig or cow, depending on where you are in Mexico.

It is essentially flank steak or beef brisket, and comes from the area between the leg and belly of the animal.

Tacos al suadero meat is cooked in plenty of lard for a yummy, greasy taco. They rank among the best Mexican street taco meats after a long night of drinking 🍻

In fact, Señor Anthony Bourdain (RIP) filmed an episode of his No Reservations show in Mexico City, and enjoyed some suadero tacos from Taquería Los Cocuyos in Centro Historico.

Tacos suaderos are a beloved Mexico City street food, especially as a late night taco (or a long night of drinking).

7. Chicken Tinga Tacos

Mexican tinga is made with torn or shredded chicken cooked in a tomato, onion and chipotle peppers sauce. It is similar to American BBQ sauce in flavor.

The most common Mexican tinga recipe is tinga de pollo tacos (chicken tinga tacos).

Tinga in English means “torn,” which is how this beloved shredded meat recipe got its name.

Chicken is one of the lesser-used Mexican meats for tacos, so for those who don’t eat red meat, be on the lookout for chicken tinga tacos.

When it comes to getting tacos de pollo in Mexico (authentic chicken tacos), tinga is your best bet.

There’s even a delicious vegan tinga version you can find made with shredded carrots and cooked in the same sauce. I’m not vegan, and I really loved these.

8. Barbacoa Tacos

Depending on where you are in Mexico, barbacoa can be made with sheep, goat, lamb or beef.

No matter the meat used, these are among the most beloved and best meat tacos from Mexico.

9. Chicharrón Tacos

There’s also chicharron preparado, which is basically nachos made with chicharron instead of tortilla chips.

10. Baja Shrimp Tacos

11. Tacos Campechanos (Mixed Meat Tacos)

Originating in the Mexico state of Campeche — hence the name, campechano — the original tacos campechanos were a mixture of beef and chorizo sausage.

Nowadays, these tacos can be a combination of any two different meats combined, not just beef and sausage or beef and pork.