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But as a taco filling, they take on a whole new quality. The Spanish ruled over Mexico for centuries, bringing their language, Catholicism, cattle, and disease. They also brought chorizo, which in Spain is usually cured and smoked. To cook it, the ground meat is removed from its casing. The state of Toluca is considered the capital of chorizo and is available in bright-red or green. In the south of Mexico from the Yucatan Peninsula, cochinita pibil reigns supreme.
The pig is usually seasoned with annatto seed, giving it a burnt orange hue, then wrapped in a banana leaf and slow roasted. The result of the slow cooking is an incredibly tender meat.
Instead of deep frying, these thin strips of skin are pickled in vinegar and seasoned with chilis, peppers, oregano, and other spices.
While DF vendors fill them with all kinds of ingredients like tinga or cochinita pibil, the ones filled with potato which is mashed to a puree consistency or refried beans tend to hold up the best. Most of the meat fillings can be traced to Spanish colonialism, with the introduction of livestock to the Americas. And with corn comes huitlacoche. Known by several other names, including Mexican truffle, corn smut, or corn mushroom, huitlacoche is a fungus that grows on organic corn and is extremely rare.
But if you do come across huitlacoche on the menu of a Mexican eatery, devour it. Slow cooked for several hours, then chopped into small, uniform chunks, the texture is smoother and more buttery than other cuts of beef.
While fish tacos can be found on menus everywhere, the birthplace of the original is Baja California, which sits along the Pacific Ocean directly south of California. Many Baja-area fish taco vendors also make tacos with camarones shrimp that are dressed in the same manner.
This is one of my all-time favorite types of tacos. Suadero is almost always made from beef. The suadero meat comes from the part of the cow between the leg and the belly. At most taco stands, the meat is slowly cooked in animal fat along with all of the other cuts of meat.
Be sure to top it with a spicy salsa to cut through the fat and top it with some onion, lime, and cilantro. Carnitas or little meats, are a type of taco filling made from pork. You can opt to just ask for maciza which is all of the sort of white meat parts of the pig.
This is the cleanest type of carnitas taco and should definitely be topped with some spicy salsa. The other option that you will be asked about is surtido. Surtido is like a mixture of all of the bits of the pig. There will be pieces of sticky and delicious fat and skin as well as pieces of white meat. They usually throw a few chunks of chicharron on the top fried pork skin like pork crackling.
This is a slightly heavier and greasier carnitas taco. It definitely needs onion, cilantro, lime, and spicy salsa to cut through, but it is utterly delectable. Barbacoa is actually a style of cooking where meat is slow roasted in a pit or open fire. Now, however, it mostly refers to a specific type of taco, the barbacoa taco.
Barbacoa tacos are made differently all over the country. These slow roasted meat is a popular meal for big parties or celebrations.
Except in Mexico City of course, where barbacoa tends to be a Sunday tradition. You can find it at restaurants and markets all over the city on weekends. The most popular spot being El Hidalguense. Birria originates from Guadalajara and if you get the chance to have it there, be sure to head to Birria las 9 Esquinas.
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