Pescado
![](https://dalileo.xyz/wp-content/uploads/2020/10/tc3a8sE08zoEtyKyF1OWMi04Ymk.jpg)
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
![](https://dalileo.xyz/wp-content/uploads/2020/10/f3zOHRlx5gKix1lXYefbgQiBeto.jpg)
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
![](https://dalileo.xyz/wp-content/uploads/2020/10/l9Jbw8RgElI8uiAI4H3EA4AHunk-1.jpg)
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
![](https://dalileo.xyz/wp-content/uploads/2020/10/l9Jbw8RgElI8uiAI4H3EA4AHunk.jpg)
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
![](https://dalileo.xyz/wp-content/uploads/2020/10/dmS97xFDkYeWVdeQDrVjmwtTbjL.jpg)
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
![](https://dalileo.xyz/wp-content/uploads/2020/10/eV57R2ApcFCkrlGBJK22T8REcwf.jpg)
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
![](https://dalileo.xyz/wp-content/uploads/2020/09/hJaz35wcoe4xYWNhDVVdADczsu2.jpg)
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
![](https://dalileo.xyz/wp-content/uploads/2020/09/75PIKY5DLGDSqtrfTGoTRswsXzY.jpg)
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
![](https://dalileo.xyz/wp-content/uploads/2019/07/yoG6BI9JxBdnzKQSXIyOGbHShQh.jpg)
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
![](https://dalileo.xyz/wp-content/uploads/2019/07/d5eqgjNYuCM9cTN6X6ZlkLgNlg6.jpg)
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.