Each taco tells a story, the first bite is always a surprise. The tortilla feels warm in your hand, soft and pliable, yet strong enough to hold what’s inside. Then comes the crunch of onions, the heat of chili, the brightness of cilantro — a rush of flavors that shouldn’t fit together, yet somehow do. They’re quick, casual, but never careless.

Tacos are built from what’s available — grilled meat, fresh vegetables, a squeeze of lime. But they carry stories in layers of culture and tradition in every fold. Whether it’s carnitas slowly simmered until tender, smoky grilled fish with cabbage and crema, or a simple taco of beans and cheese, each version delivers comfort and joy in just a few bites.

Suggested Ingredients to Build Great Tacos

Fresh tortillas (corn or flour, warm and pliant)
Protein: pork carnitas, grilled steak, shredded chicken, or fish
Vegetables: onions, peppers, cabbage, or roasted squash
Herbs & Aromatics: cilantro, garlic, lime
Condiments: salsas, crema, pickled vegetables

Suggested Equipment Needed

Cast-iron skillet or griddle for warming tortillas, you can also heat direct on a gas burner
Tongs for grabbing or flipping tortillas
Sharp chef’s knife for fine chopping
Citrus juicer for fresh lime
Mixing bowls for quick salsas

The best tacos are about balance, hot against cool, rich against fresh, soft against crunchy. They’re food for sharing, but also food for listening. Every bite carries a story from a place, a family, a cook who knew that sometimes the simplest meals are the ones that stay with you longest. These are the most beloved tacos fillings:

Tacos al Pastor

A swirl of Mexico City on your plate. Pork marinated with chili and pineapple, roasted on a vertical spit until crisp at the edges (or follow my recipe for creating a similar version in a loaf pan), then tucked into a warm corn tortilla. Sweet, smoky, and a little wild.

Carne Asada Tacos

Simple, honest, and bold. Grilled beef with a bit of char and crisp edges kissed with lime, a scatter of sweet onions, a handful of cilantro. Nothing more needed. It tastes like backyard smoke and celebration.

Carnitas Tacos

Pork simmered low and slow until it collapses, then fried just enough to catch a golden edge. A taco that feels like Sunday afternoon, rich and comforting.

Fish Tacos

Baja’s gift to the world: lightly battered fish, crisp on the outside, tender within, draped with cabbage slaw and crema. A bite of sun and sea.

Barbacoa Tacos

Meat cooked until it practically melts, often in underground pits or slow braises. (try our instapot version) Earthy, spiced, and soulful — the taco equivalent of a whispered secret.

Vegetarian Tacos

Grilled nopales, roasted squash, beans, or mushrooms — proof that tacos aren’t about the meat, but about the balance of flavors wrapped in something warm and handmade.

Chef’s Notes:

Heating Tortillas the Right Way

A taco is only as good as its tortilla, and nothing ruins the experience faster than a cold, stiff wrap. Heating tortillas is not optional — it’s essential.

Why heat them?
Warm tortillas become pliant, so they fold instead of cracking. Heat also wakes up the natural oils in the corn or flour, releasing aroma and flavor. A cold tortilla tastes flat; a hot one tastes alive.
How to heat them properly:
1. On a cast-iron skillet or comal: Dry-heat tortillas 20–30 seconds per side until they puff slightly.
2. Open flame (gas burner): Use tongs to kiss each side over the flame for a few seconds — smoky and dramatic.
3. Oven method: Wrap stacks of tortillas in foil and warm at 350°F for 10–15 minutes.
4. Never microwave uncovered: If you must microwave, wrap in a damp towel to avoid rubbery texture.

Keep them warm by tucking into a clean kitchen towel or a tortilla warmer. This preserves heat and moisture so each bite feels like it just came off the griddle.

F.A.Q.

Q: What’s the best tortilla for tacos — corn or flour?
Corn tortillas are traditional, especially for street tacos, with a deep, toasty flavor. Flour tortillas are softer and work well for heartier fillings like carne asada or breakfast tacos.

Q: Why do my tortillas break when I fold them?
They weren’t heated properly. Cold tortillas crack. Warm them on a skillet or flame until flexible.

Q: Can I make tortillas ahead of time?
Yes. Cooked tortillas keep for 2–3 days in an airtight bag. Reheat before serving for the best texture and flavor.

Q: Do store-bought tortillas work, or should I make my own?
Store-bought work fine if you warm them well, but homemade corn tortillas take tacos to another level. If you’ve got masa harina and 30 minutes, it’s worth it.

Q: How many tortillas should I plan per person?
Plan on 3–4 tacos per person for a meal. If serving alongside other dishes, 2–3 is usually enough.