The Essential Mexico Taco Map (Part II)
All illustrations by Alejandra Espino.

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Food

The Essential Mexico Taco Map (Part II)

The taco universe in Mexico is so infinite and diverse that to name every taco from the country would be impossible—but we'll try.

This article was originally published in Spanish on MUNCHIES MX.

Tacos al pastor, canasta tacos, mariscos tacos, maciza tacos, panela tacos, tacos de asada, barbacoa tacos: the taco universe in Mexico is so infinite and diverse that to name every taco from each small town, big city, street corner, and hidden road of the country would be impossible.

This is why in part two of our essential Mexico taco map, we are going to continue to explore one of the most iconic dishes of this country little by little, and we hope in this way to fully cover the Mexican taco universe.

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In this section, we'll go to the north of the country, to a land that—if we don't take into account the states of Michoacan, Nayarit and Zacatecas—we are completely disconnected from here in the south and center or Mexico. That doesn't take away from the importance of its gastronomical contribution though, since it's the place of origin for many of the delicious staple Mexican dishes that we love.

The north of the country is the land of meat and barbecue, where the cornmeal tortilla was born. It is in the north that the genius behind the seafood and bean combo is from, and where you can find the masterminds who add chorizo and butter to everything. So, yeah, Viva el norte!

READ MORE: Five of the Best Tacos in Mexico

Nuevo León - Tacos de cabrito

Ilustración de Alejandra Espino.

Cooking baby goat meat in Mexico is a tradition inherited from the converted Serphadic Jews that settled in the northeast of the country. To make this staple dish of Monterrey (although some would argue that it was first created in Matehuala, San Luis Potosí) you must tie a baby goat—about 45 days old—to a pole and roast it from both sides. The meat has a strong flavor since it's very young and tender. People from the area usually eat it with corn tortillas, beans, melted cheese, guacamole, braised onions, green chilies, spicy salsas, and lemon. And of course, it needs to be served alongside an extremely cold beer.

Zacatecas - Taco lagunero

Ilustración de Alejandra Espino.

Lagunero tacos are made with poblano strips pan-fried in a tomato salsa, as well as sour cream and cheese. But the real secret is that they are prepared with fried tortillas, as if they were enchiladas, and broiled with cheese. We could easily question whether these are even tacos; they look like a taco-enchilada hybrid, but we know better than to judge a book by its cover. Besides, we've already reached the conclusion that all tacos are indefinable.

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Chihuahua - Taco de asado de puerco

Ilustración de Alejandra Espino.

People in Chihuahua are obsessed with their roasted pork tacos. They eat them for breakfast, lunch, and dinner, and even as a snack between meals. The great thing about these tacos is that you can take a freshly made, buttered tortilla in one hand and fill it with roasted pork meat in red chili salsa, pasado chili, and spices with the other. If you want to take it to the next level, you need to add Chihuahua cheese and take a bite just when it starts to melt.

Sonora - Chimichangas

Ilustración de Alejandra Espino.

Meat, meat, and more meat: that's the first thing to come to mind when someone mentions Sonora, and for good reason—it has the best meat in the country. People from Sonora are professional carnivores. It's been largely demonstrated with their famous hot dogs, disecadas, and burritos. A chimichanga is a fried burrito filled with shredded and seasoned meat (beef or chicken.) Next they add what the very definition gluttony: mayo, sour cream, cheese, tomatoes, onions, and lettuce (to make it healthy), as well as refried beans as an optional side.

Baja California Sur - Taco de langosta con frijoles

Ilustración de Alejandra Espino.

In Baja California, chefs have been experimenting with different ingredients for years, and coming out with some of the most original combinations in Mexico. In addition to its incredible wealth of seafood, this place has a mix of many different cuisines, such as Chinese, Mexican, and Californian—along with the wine countries of Valle de Guadalupe and Ensenada. So it's no surprise it's one of the best gastronomical regions in the country. The lobster and bean taco has its origins in Puerto Nuevo, a municipality of Rosarito, and combines a delicious fried lobster with refried beans, red rice, salsa and butter all wrapped in the thinnest, most delicious flour tortilla you will ever find.

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READ MORE: Why Some Mexican Wine Smells Like Raw Meat

San Luis Potosí - Taco envenenado

Ilustración de Alejandra Espino.

In the diverse state of San Luis Potosí, you can find a desert, a jungle, and mountains that go from Xilitla to Huasteca. And of course, you can also find plenty of tacos. Their most famous ones are the envenenado, or poisoned tacos, which consist of a spread of refried beans and seasoned potatoes with onions and chorizo over a corn tortilla. Add your favorite salsa and you're all set.

Nayarit - Taco de pescado zarandeado

Ilustración de Alejandra Espino.

A pacific coast beach afternoon in Nayarita includes burning coals in a fire and a freshly caught fish seasoned with salt, garlic, lemon juice, and butter, smoking on a grill. In San Blas, they have a special way to start the fire: using mangrove wood to get that unique smoky flavor of their zarandeado fish. It results in a subtle sea flavor where the white meat stays juicy. The most succulent pieces are wrapped inside a corn tortilla and returned once again to the grill for a final touch.

Michoacán - Taco de carnitas

Ilustración de Alejandra Espino.

One of the most respected tacos in Mexico is also one of the most imitated in this country and around the world. This recipe was invented in Quiroga, a northern municipality in Michoacán, but it varies from family to family. Some of its versions involve Coca-Cola, fatty pork meat, a copper casserole, a fire pit, and salt. Every big city in Mexico has its own carniteria and chefs have copied and even reinvented this dish in their restaurants, so we have seen every version of it under the sun.

There is no description that would come close to explaining the deliciousness of the soft, pinkish, juicy, fatty meat with a golden well-cooked exterior. We can certainly say that your entire face (and clothes) will be covered in fat after eating this, but it will be well worth it.