Love Tacos? You NEED To Try These Types (#4 Is My Favourite)

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

Here’s a fun fact about these particular tacos from Mexico: From about 1880 to 1935, the country had many Middle Eastern (mostly Lebanese) immigrants.

Mexican Adaptations to the Gyro

Essentially, Mexican cooks took a gyro or shawarma and made these adaptations to create the taco al pastor, the most popular of all taco meats:

When discussing traditional tacos in Mexico, these are the hands-down favorite for so many. On any trip to Mexico, you have to eat tacos al pastor at least once!

Sometimes called tacos de adobada, tacos pastor are one of the most common street foods — but check these tips on how to pick the best street food in Mexico.

2. Tacos Arabes (Arab Tacos)

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

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

They are among Mexico’s most popular street tacos 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.

Though different taqueros (taco chefs) prepare them differently, the vast majority of tacos arabes do not have pineapple like tacos al pastor do.

As they originated in the Puebla State, some call these the most authentic Puebla tacos.

🌮 The place to try the best tacos arabes in Mexico is in Mexico City and Puebla City, Mexico.

3. Tacos de Cochinita (Cochinita Pibil Tacos)

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.

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 salutes are traditionally 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).

4. Longaniza Tacos and Chorizo Tacos

It is commonly made in the Yucatan Peninsula, especially Valladoild, Mexico, where the longaniza de valladolid is a local specialty.

As chorizo is a common sausage eaten in many Latin American countries and the United States, let’s focus on longaniza specifically in this best Mexico tacos article.

A machine grinds the meat for standard chorizo and tacos de chorizo, whereas longaniza meat is minced (chopped by hand).

While they’re both a form of pork sausage, longaniza is a longer, thinner shaped-sausage, and typically spicier than chorizo.

Besides tacos de longaniza, this Mexican sausage is also a popular breakfast food.

It is often served with scrambled eggs, and you’ll get tortillas on the side to make your own tacos.

If you love a good Mexican breakfast taco, be on the lookout for longaniza con huevo, or chorizo con huevo.

5. Tacos de Suadero (Suadero Tacos)

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).

Some call suadero tacos the best tacos in Mexico City, and for foodies, they are a must-try when visiting Mexico City.

🌮 The place to try the best suadero tacos in Mexico is in Mexico City. I’ve tried them all over the country, and can confirm Mexico City suadero tacos are the best.

6. Tacos de Carnitas (Carnitas Tacos)

Some call this the traditional Mexican food equivalent of pulled pork, as the meat is cooked in large chunks and then shredded.

Pork shoulder is the most used cut, prized for its higher fat content.

As mentioned, this preparation of fried pork is most associated with Mexico City’s neighboring state of Michoacan.

The best way to cook carnitas is in these large cazo de cobre copper pots over an open flame. Many say the hand-crafted pots from Michoacan enhance the flavor.

🌮 The place to try the best carnitas tacos is in Mexico is in Michoacan State, which includes the UNESCO World Heritage City of Morelia, Mexico.

7. Tacos de Chicharrón (Chicharron Tacos)

If you can’t get a real taco, you can always eat some pork rinds to sneak in some Mexican taco flavors and textures.

There are several ways to serve tacos de chicharron, including drowned in salsa so it gets soft (ie. chicharron en salsa verde), and as fried skin with some meat attached, keeping the delicious crispy texture.

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

🌮 You can find chicharrón in Mexico all over the country, though there’s different preparations in different parts of Mexico.

8. Tacos de Tasajo (Tasajo Tacos)

It is similar to cecina, which comes from a cow, though tasajo is pork. Tacos de tasajo are mostly eaten in Oaxaca City and the rest of the state. 

🌮 The place to try the best tasajo in Mexico is in Oaxaca State.

9. Tacos de Lechon (Lechon Tacos)

Many love lechon because you get both the crispy skin on the outside, and the soft meat on the inside.

It is essentially the same slow-cooked pig dish you’d find at a luau in Hawaii or in popular Filipino dishes like lechon kawali.

Though lechon isn’t a Mexican food preparation per se, it is only found in taco form as tacos de lechon. You may also see lechon called “cogito” in Mexico.

This type of taco is very popular in the Yucatan Peninsula, which borders the Caribbean Sea. Lechon is also made on Caribbean Islands like Cuba, the Dominican Republic, and Puerto Rico.

You can find it throughout the Yucatan in tortas de lechon (lechon sandwiches). These are often eaten as a grab and go breakfast food from a street food vendor.

Tacos de lechoncito are also eaten for lunch, though you likely won’t find them as a dinner item everywhere you go.

🌮 The place to try the best lechon in Mexico is in the Yucatan Peninsula, but make sure you also try the similar tacos de castacán (pork belly tacos).

10. Tacos de Barbacoa (Barbacoa Tacos)

While barbacoa in Mexico differs from American BBQ, it is taken just as seriously as the BBQ in places like Texas and Kansas City.

Tacos from Mexico are incredibly regional, and vary from state to state. Hidalgo State, located next to Mexico City, is most associated with barbacoa.

However, different variations are made nationwide, including the beef barbacoa in Chiapas State and barbacoa de chivo (goat barbacoa) in Oaxaca State.

The type of meat used differs from region to region, but Hidalgo-style barbacoa is made from Borrego (sheep).

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 Mexico’s most beloved and best meat tacos.

🌮 The place to try the best barbacoa in Mexico is in Mexico City and Hidalgo State — where you’ll find the famous Las Grutas Tolantongo Mexico hot springs.

This doesn’t just mean something eaten on the weekends, but also that it’s often only available on weekends, as barbacoa takes nearly all week to prepare and cook.

Barbacoa tacos are traditionally eaten with a side of consome (consommé, or soup broth).

It is also more of a morning food or lunch food, and most barbacoa sellers usually close up shop around 2pm.

In fact, many eat barbacoa tacos and consome for breakfast, as it’s a known hangover cure.

11. Tacos de Birria (Birria Tacos)

In fact, these are among the most comforting of all tacos in Mexico, and some of the best tacos in Puerto Vallarta, Guadalajara and other places in Jalisco State.

Birria stew is traditionally made with goat, though the birria meat type can vary, and it’s sometimes beef.

It often comes served in a bowl with corn tortillas on the side to make your own taco de birria — but make sure to get consommé (soup broth) to dip it in.

The birria is slow-cooked in adobo, a popular Mexican spice, as well as other spices, onion and garlic.

They can also come served as an actual taco, with meat, diced white onion and cilantro.

If so, the tortilla is first dipped in the red-colored stew liquid, then heated before serving. This turns the tortilla red, and is why birria tacos are sometimes called “red tacos.”

Tacos de birria have long been a Central Mexican favorite. In recent years, the quesabirria has become popular in the U.S., thanks to Teddy’s Red Tacos in LA.

Their Instagram worthy quesabirria is a birria taco with melted cheese and a side of consome (broth) for dipping.

🌮 The place to try the best birria tacos in Mexico is in Jalisco State, which includes the cities of Puerto Vallarta, Guadalajara and Tequila, Mexico.

If you visit Mexico, you won’t be disappointed by any of the different kinds of tacos you try.

While different places have special tacos, true taco fanatics can’t go wrong with a trip to Mexico City, where you’ll find the most variety among all these best Mexico City tacos.

After your visit, you’ll want to buy this types of tacos poster so you remember every yummy bite, or learn to cook an authentic Mexican street tacos recipe.

Ready to Book Your Mexico Vacation? Here Are Some Resources To Look At:

Mexico is a large country — the 14th largest country on Earth by size — and it’s also the 6th most biodiverse diverse country in the world.

Though it’s mostly known for beaches, there’s a lot more to Mexico than that. Check out these Mexico articles to discover parts of the country you never knew existed.

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