As featured on NBC
EAT LIKE YOU KNOW THE CITY
The Mexico City Taco Glossary
The words on every taquería menu, what they actually mean, and where to taste them on tour.
01
The Meats
What goes on the tortilla, and what makes each one worth ordering.
- Al pastorahl pas-TOR
Pork marinated in chiles and spices, stacked on a vertical spit (trompo) with pineapple on top, and shaved to order. Mexico City’s signature taco and the one most people picture first.
WHERE TO FIND THE BEST AL PASTOR- Suaderoswa-DEH-ro
A thin cut of beef from between the belly and the leg, slow-cooked until tender and lightly crisped on the griddle. Rich, a little fatty, deeply savory.
READ THE TACO GUIDE- Carnitaskar-NEE-tas
Pork slowly confited in its own fat until it pulls apart, then chopped to mix crisp edges with soft centers. A weekend staple across the city.
READ THE TACO GUIDE- Barbacoabar-ba-KO-a
Lamb or mutton traditionally steamed in an underground pit lined with maguey leaves until it falls off the bone. Served with its own broth (consomé) on the side.
READ THE TACO GUIDE- Longanizalon-ga-NEE-sa
A seasoned, loosely packed pork sausage cooked on the griddle. Often ordered alongside another meat rather than on its own.
READ THE TACO GUIDE- Campechanokam-peh-CHA-no
Not a single meat but a mix — usually suadero plus longaniza or chicharrón on one tortilla. The move when you can’t decide.
READ THE TACO GUIDE- Alambreah-LAM-breh
A griddle pile of chopped meat cooked down with bacon, peppers, onions, and melted cheese, then scooped into tortillas. Rich, smoky, and made to share.
- Costillakos-TEE-ya
Beef or pork short rib grilled over the coals and chopped to order. Beefy and a little charred, it holds up to a heavy hand with the salsa.
02
The Styles
Ways of making and serving tacos that are their own category.
- Tacos de canastaTA-kos deh ka-NAS-ta
“Basket tacos” — pre-filled, folded tacos steamed and packed warm in a cloth-lined basket. Cheap, portable, and quietly engineered to stay hot for hours.
THE STORY BEHIND TACOS DE CANASTA- Guisadogee-SA-do
A home-style stew — think tinga, rajas, or chicharrón in salsa — spooned into a tortilla. Tacos de guisado stands are a midday institution.
WHERE TO EAT, BY NEIGHBORHOOD- Tlacoyotla-KO-yo
A thick, oval masa cake stuffed with beans, fava, or cheese, griddled and topped with nopales and salsa. Pre-Hispanic street food that predates the taco itself.
READ THE TACO GUIDE- SopesSO-pes
Thick, hand-formed masa rounds with pinched-up edges, griddled and topped with beans, meat, salsa, crema, and cheese. Sturdier than a tortilla and a meal in one.
03
Masa & Method
The foundation everything else is built on.
- MasaMA-sa
The corn dough tortillas are made from, produced by grinding nixtamalized corn. Fresh masa is the difference between a good tortilla and a forgettable one.
READ THE TACO GUIDE- Nixtamal / nixtamalizationnix-ta-MAL
The ancient process of soaking and cooking corn in an alkaline solution (cal) before grinding. It unlocks flavor, nutrition, and the aroma of a real tortilla.
WHY STREET FOOD IS INFRASTRUCTURE- Tortillator-TEE-ya
The corn flatbread that holds it all together. In Mexico City it’s made fresh daily; a taco is only as good as the tortilla under it.
READ THE TACO GUIDE- Salsa verdeSAL-sa VER-deh
Green salsa built on tomatillos and chiles, raw or roasted. The default table salsa — bright, sharp, and the fastest way to wake up a taco.
READ THE TACO GUIDE
04
The Drinks
What locals reach for alongside the food.
- Mezcalmes-KAL
An agave spirit, roasted in earthen pits for its signature smoke. Sipped slowly, never shot — the drink of choice once the sun goes down.
TRY IT ON CONDESA AFTER DARK- Agua frescaAH-gwa FRES-ka
A light, non-alcoholic drink of fruit, seeds, or flowers blended with water and a little sugar — jamaica, horchata, and tamarindo are the classics on any taquería counter.
- PulquePOOL-keh
A pre-Hispanic drink made from fermented agave sap — thick, tangy, and mildly alcoholic. Older than mezcal and enjoying a revival in the city’s traditional pulquerías.
- Atoleah-TO-leh
A warm, thick drink of masa simmered with water or milk and sweetened with cinnamon, vanilla, or fruit. Champurrado is the chocolate version — breakfast in a cup on a cold morning.
- Pozol con Cacaopo-SOL kon ka-KA-o
A cold, pre-Hispanic drink from southern Mexico — fermented nixtamal masa blended with ground cacao and water. Earthy, tangy, and lightly bitter, it has refreshed and fueled the region for centuries.
- Micheladamee-cheh-LA-da
The classic Mexico City version: beer poured over ice into a lime-and-salt-rimmed glass with a squeeze of fresh lime. Crisp, citrusy, and made to nurse alongside a plate of tacos. (Add clamato, hot sauce, and spices and you’ve got a michelada preparada.)
Now taste the difference.
Reading about tacos is one thing. Eating your way through the city with a local guide is another.