Exploring Regional Taco Styles: A Taco Tour of Mexico

Mexico is a land of rich culinary traditions, with tacos as one of the country's most beloved foods. Each region has its own take on this versatile dish, reflecting local ingredients, traditions, and flavors. Let's embark on a taco tour of Mexico, highlighting some of the most famous regional styles.

Famous Regional Taco Styles in Mexico

1. Tacos al Pastor (Central Mexico)

Originating in Mexico City, Tacos al Pastor are heavily influenced by the Lebanese immigrants who brought shawarma to the region. Thin slices of pork are marinated in a mixture of dried chilies, spices, and pineapple, and then cooked on a vertical spit, much like shawarma. The meat is shaved off in thin, crispy layers and served on small corn tortillas. They're typically topped with pineapple, onions, cilantro, and a squeeze of lime.

Must-Try Region: Mexico City and the surrounding central region.

2. Baja Fish Tacos (Baja California)

Hailing from the coastal region of Baja California, Baja Fish Tacos are a delightful fusion of Mexican and coastal flavors. Typically made with lightly battered and fried white fish like cod or mahi-mahi, the tacos are served on soft corn tortillas and topped with a creamy cabbage slaw, pico de gallo, and a tangy white sauce, often made from mayonnaise, sour cream, and lime juice. This style highlights the region's abundance of fresh seafood.

Must-Try Region: Ensenada and Tijuana.

3. Tacos de Canasta (Central Mexico)

Also known as "basket tacos", Tacos de Canasta are a popular street food in Mexico City. These soft, steamed tacos are filled with simple ingredients like potatoes, refried beans, chicharrón (fried pork skin), or adobo, and are prepared in bulk. They're placed in a basket lined with cloth to keep them warm, then doused with oil or salsa to keep them moist. Vendors often carry the baskets around on bicycles, serving them to customers on the go.

Must-Try Region: Mexico City and surrounding areas.

4. Tacos de Barbacoa (Central Mexico)

Barbacoa refers to the slow-cooked, tender meat traditionally made from lamb or goat, but today can also include beef. The meat is slow-cooked in an underground pit covered with maguey leaves, resulting in a juicy, flavorful filling. These tacos are typically served with fresh cilantro, onions, and salsa, and are a weekend favorite, especially around breakfast time.

Must-Try Region: Hidalgo and Mexico State.

5. Tacos de Carnitas (Michoacán)

Carnitas are Mexico's version of slow-cooked pulled pork, originating from the state of Michoacán. The pork is slowly cooked in its own fat until tender, then crisped up before being shredded and served on warm tortillas. They are typically paired with fresh cilantro, onions, lime, and a variety of salsas.

Must-Try Region: Michoacán.

6. Tacos de Cochinita Pibil (Yucatán)

From the Yucatán Peninsula, Cochinita Pibil is a centuries-old dish made from pork marinated in achiote (annatto seed), citrus, and spices, then slow-roasted in banana leaves. The result is a deeply flavorful and tender meat that’s served on tortillas and garnished with pickled red onions, habanero salsa, and lime.

Must-Try Region: Mérida and the Yucatán Peninsula.

7. Tacos Gobernador (Sinaloa)

Tacos Gobernador are a relatively recent invention but have quickly become a favorite in Sinaloa. They are filled with a combination of shrimp sautéed with onions, peppers, and melted cheese, creating a creamy and savory taco. Legend has it that they were named after a governor who requested a shrimp taco from a local chef.

Must-Try Region: Mazatlán, Sinaloa.

8. Tacos de Asada (Northern Mexico)

In northern Mexico, where cattle ranching is a way of life, Tacos de Asada (grilled beef tacos) are a staple. Skirt steak or flank steak is marinated, grilled to perfection, and sliced thin. The tacos are served on flour tortillas (common in the north) and topped with simple ingredients like onions, cilantro, and salsa.

Must-Try Region: Monterrey, Chihuahua, Sonora.

9. Tacos Arabes (Puebla)

A fascinating blend of Middle Eastern and Mexican flavors, Tacos Arabes are thought to have been created by Lebanese immigrants who arrived in Puebla in the 20th century. The meat is typically spiced lamb or pork cooked on a vertical spit, similar to shawarma. Instead of corn tortillas, these tacos are served on thick, flour-based pita bread, giving them a unique texture.

Must-Try Region: Puebla.

10. Tacos de Birria (Jalisco)

Birria, a spicy stew typically made with goat or beef, is slow-cooked and marinated in a rich broth of chilies and spices. The meat is shredded and served in tacos, sometimes alongside a bowl of the stew for dipping. Recently, Birria de Res (beef birria) tacos have gained international fame, especially when served with melted cheese and dipped in consomé.

Must-Try Region: Guadalajara and Tijuana.

This taco tour of Mexico highlights how diverse and regionally specific tacos can be. Whether it’s the coastal freshness of a Baja fish taco or the deep, earthy flavors of cochinita pibil, each taco tells the story of its region and history. The next time you're in Mexico, don't miss the opportunity to explore these incredible regional taco styles!