---
title: "Taco 101 - Let's talk about tacos"
date: 2021-01-19T15:30:00+01:00
author: Salama
canonical_url: "https://choco.com/us/stories/taco-dictionary"
section: Story
---
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# Taco 101 - Let's talk about tacos

## A guide to the different types of tacos

 01/19/2021 

 

 ![ - ](/assets/images/blog/_1xAUTO_crop_center-center_none/taco1.jpg) 

 

 

 

How many different **types of tacos** have you tried? The variants of this widely loved recipe are mainly defined by the type of meat, cuts, and cooking method involved.

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 Our 101 guide to the main versions of the delicious staple of **Mexican cuisine** is here to guide you through the differences among many possible menu options and inspire your restaurant with new recipe hints. Let's talk that taco!

 

 

 

 - **Tacos al pastor**: shepherd-style pork tacos; the meat is first marinated in a blend of chilies and spices, then slow-cooked using a trompo(a vertical rotisserie) on an open flame; it is usually garnished with pineapple.

 

 

 

 - **Tacos árabes**: filled with slices of pork marinated with herbs and spices and slow-cooked from a trompo or spit; the tortilla resembles a pita bread, which comes from the Arab influences in Mexican cuisine.

 

 

 

 - **Tacos de barbacoa**: made with slow-cooked beef head, beef cheeks, or goat, traditionally made over an open flame or in a hole dug into the ground.

 

 

 

 - **Tacos campechanos**: made with a combination of leftover meats to create a new, complex medley of flavors and textures; usually, it’s a combination of beef, spicy pork sausage, and chorizo.

 

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 - **Tacos de birria**: made with spicy meat stew, usually prepared with goat that is marinated in a spicy guajillo chili-based broth.

 

 

 

 - **Tacos de buche**: made with pig stomach that is stewed with a variety of spices and chiles.

 

 

 

 - **Tacos de cabeza**: made with meat from the head of a cow (a particularly savory part, typically only requiring salt), that can either be braised or steamed.

 

 

 

 - **Tacos de carne asada**: made with ranchera or flap steak from the short loin of a cow that is marinated citrus juices, cumin, and other spices and then grilled and chopped into very small bits.

 

 

 

 - **Tacos de carnitas**: made with shredded pork shoulder that is slowly braised or simmered for some hours in its own fat until tender so that the meat easily comes apart and presents a slightly crispy texture.

 

 

 

 - **Tacos de cecina**: beef or pork tacos made with sliced and salted meat partially that is dried in sheets or strips in the air, sun, or smoke; the meat is usually marinated in a coating of chili pepper and served in small bits.

 

 

 

 - **Tacos de chapulín**: made with grasshoppers that are dried and toasted, and flavored with garlic, lime juice, and chili.

 

 

 

 - **Tacos de chicharrón**: made with fried pork skins that are simmered in salsa verde and with a spicy note, as well as with a chewy texture.

 

 

 

 - **Tacos de pollo**: made with chicken that is usually grilled and either cut into chunks or shredded.

 

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 - **Tacos de chorizo**: made with a blend of minced meat (usually pork, although it is possible to find other variants), that is seasoned with chili peppers.

 

 

 

 - **Tacos de cochinita pibil**: made with pork that is marinated with citrus juices (bitter orange, lemon, or lime) or vinegar, as well as annatto seed, and then wrapped in a banana leaf and slow roasted.

 

 

 

 - **Tacos de cueritos**: made with pork skin that is pickled in vinegar and seasoned with chilis, peppers, oregano, and various spices.

 

 

 

 - **Tacos de lengua**: made with beef tongue that is slow-cooked for several hours and chopped into tiny chunks.

 

 

 

 - **Tacos de pescado**: fish tacos made with fried or grilled white fish filet that is topped with lettuce or cabbage, pico de gallo salsa, and sour cream; alternatively, this taco version can be made with shrimps.

 

 

 

 - **Tacos de sesos**: made with cow brain that is boiled, seasoned, and then either braised or grilled.

 

 

 

 - **Tacos de suadero**: made with meat that is stewed in lard for several hours and then fried.

 

 

 

 - **Tacos de tripas**: made with cow stomach or intestines that are boiled and then cooked, traditionally in a “disco” made with two tiling discs, that are stacked on top of each other and have a pole welded in the middle.