Tacos (three types)

Tacos are a traditional Mexican dish consisting of a corn or wheat tortilla folded around a filling. The three most common types are al pastor, carnitas, and fish tacos, each with distinct origins and preparation methods. Al pastor features spit-roasted pork marinated in achiote and pineapple, a technique brought by Lebanese immigrants to Puebla. Carnitas, from Michoacán, are braised or roasted pork until tender, then fried. Fish tacos, popularized in Baja California, use battered and fried white fish or grilled fillets.

Key ingredients always include fresh tortillas, typically corn, and the filling. A great taco is distinguished by high-quality, well-seasoned meat, a warm handmade tortilla, and a balance of textures—crisp onions, fresh cilantro, mild salsa, and a squeeze of lime. The components should meld without overwhelming the filling.

Regional variations abound: in Mexico City, tacos de canasta (“basket tacos”) are steamed and sold on streets; in northern Mexico, grilled beef tacos (tacos de carne asada) prevail. At an unnamed Taqueria near Sequoia National Park in Stockton, California—praised by creator Giovanni Fois—the menu features these three types, highlighting the adaptability of tacos to local tastes. The venue’s versions of al pastor, carnitas, and fish tacos exemplify the dish’s core principles: simplicity, bold flavor, and cultural heritage.