This story was originally published in Spanish on MUNCHIES MX.Tacos: al pastor, de canasta, seafood, beans, guacamole, carnitas, cheese, or just plain tortillas with salt. The taco universe in Mexico is so great and diverse—you could say infinite, even—that to name every taco from every town, city, corner, or road of this magnificent country would just be too complicated.That's why we'll start by just exploring the most iconic tacos from a few states, while we try to, little by little, cover Mexico's whole taco universe.
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The key element of any taco is either a corn or flour tortilla. Arguments about what kind of tortilla goes better with a quesadilla have been known to tear families apart. So without starting any arguments, we'll stick to talking about tacos—delicious tacos.The birria taco is one of Jalisco's staple dishes made with sheep or goat meat in a broth flavored with spices and chilies. A good birria is cooked in a hole in the ground. Some say that the Zapotlanejo version of this taco is the best, but others argue it's the version made in the highlands. Guadalajara is home to some birria masters such as Javier Torres Ruíz, aka "El Chololo", who passed away earlier this year. In his restaurants they serve a clay bowl filled with shredded meat along with a bowl of broth, onions and arbol-chili salsa, accompanied with a tortilla filled with refried beans, lamb meat, onions, cilantro, chilies, and some lime. That's how you eat one of the best Jalisquillos tacos.
READ MORE: This Is the Difference Between Real Tortillas and Industrial Tortillas
Jalisco: Taco de birria
Hidalgo: Taco de barbacoa
READ MORE: The Enigma of Pulque
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Estado de México: Taco de chorizo verde
READ MORE: The MUNCHIES Guide to Carnitas
Yucatán: Taco de cochinita pibil
Baja California norte - Taco EnsenadaNorth and south Ensenada, in Baja California has been offering its delicious dishes for years, and the tacos there are among the best in the country. Made with fried fish with green or purple cabbage, onions, tomatoes, serrano chilies and a spicy salsa made with a base of mayo and Sriracha, they're simply delicious. There are many variations of this taco, but what is consistent is fish battered with a bit of beer, which gives it that lightness (another constant is the mayo and cabbage). However, the salsas can either be spicy or not; some add grated carrots and cucumbers; some people eat them with corn tortilla, while others eat them with flour tortillas. No matter which version we eat, it's always one of our favorites.
Baja Califonia norte: Ensenada taco
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