Pescado
The best fish tacos come from the Mexican Pacific coast, with a nod to Japan for the crispy, tempura-like breading and emphasis on freshness.
Birria
To dunk or not to dunk? To spoon or not to spoon? The crucial aspect of the birria taco is its broth, a sumptuous blend of goat meat juices and spices.
Burrito
The convenience of the burrito — a good-sized flour tortilla tucked in at both ends so nothing wrapped inside spills — is from Mexico's northern states.
Burrito
The convenience of the burrito — a good-sized flour tortilla tucked in at both ends so nothing wrapped inside spills — is from Mexico's northern states.
American Taco
The American taco is, of course, an import — but much changed after assimilation! Distinguished by its hard or puffy shell, it's still delicious.
Cabrito
The cabrito, or kid taco, springs from a goat herding tradition that can be traced to Iran and Lebanon. It's now become emblematic of northern Mexico.
Cochinita
The cochinita pibil is a Mayan pit-roasted pork delicacy, passed down over the centuries and preserved, even after colonization, like a sacred ritual.
Suadero
Urban and nocturnal, the suadero taco is the perfect hangover cure. It's the Mexican cousin to American beef brisket, but with more spice and bite.
Guisado
With guisados tacos, it’s not just the meat — it’s the stew. We visit with some of the most notable "stew taco" cooks in both Mexico and Los Angeles.
Barbacoa
Every time barbacoa is prepared, it starts in the same place: a big hole in the ground. It doesn’t get much more humble — or delicious — than that.