Tacos

Name: Tacos al Pastor (Mexican Street Tacos)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 tacos (serves 4)
Cuisine: Mexico
Ingredients: 500 g (1.1 lb) pork shoulder (boneless); 3 whole dried guajillo chiles; 1 whole dried ancho chile; 60 ml (¼ cup) pineapple juice; 30 ml (2 tbsp) white vinegar; 2 cloves garlic; 1 g (¼ tsp) ground cumin; 1 g (¼ tsp) dried oregano; 5 g (1 tsp) salt; 1 g (½ tsp) black pepper; 3 slices canned pineapple rings; 16 g (½ oz) white onion; 15 g (½ cup) fresh cilantro; 8 whole corn tortillas; 30 ml (2 tbsp) vegetable oil; 1 whole lime; 60 g (¼ cup) salsa verde or salsa roja

Also known as taco, tacos de calle (street tacos)

📍 Nationwide (regional styles) ★ 4.5

Last updated Aug 24, 2026 · Reviewed by the WhatWhereVacay editorial team

Tacos are Mexico's iconic corn (or wheat) tortillas folded around a savoury filling, from al pastor and carnitas to Baja fish tacos, finished with salsa, lime and coriander.

About Tacos

Tacos are one of Mexico's most iconic foods: a folded or rolled tortilla, usually soft corn or sometimes wheat, filled with a savoury ingredient and eaten by hand. The tortilla is the defining element, and it may be small and doubled, or served as a single larger one, with the filling placed in the centre and the taco folded around it. Beyond the tortilla, tacos can hold almost anything, from pork, beef, chicken and fish to beans, cheese and vegetables, often finished with onion, coriander, lime and a salsa.

There is tremendous regional variety. Al pastor, with spit-roasted, chilli-marinated pork, is a favourite of central Mexico, especially Mexico City and Puebla. Tacos de carnitas use slow-cooked pork, particularly in Michoacán, while fish tacos are a staple of Baja California, and barbacoa and birria bring slow-cooked meat traditions. Whatever the filling, the taco is a social and everyday food, sold from street stalls, taquerías and markets, and eaten quickly with one hand.

The taco is a cornerstone of Mexican street food culture, appreciated for its simplicity, freshness and the freedom to combine any filling with a good tortilla. Its global popularity has made it one of the most recognised Mexican dishes in the world.

🏛️ History & Culture

Tacos have deep roots in Mexican culinary history, with origins tracing back to pre-Hispanic times when indigenous peoples used corn tortillas as a versatile edible vessel for fillings like beans, chili, and meat. The modern taco as a portable street food gained prominence in the 19th century, particularly in Mexico City, where vendors began selling them from carts to workers and travelers. While the exact moment of its invention is not documented, the taco’s evolution is closely tied to the arrival of Spanish livestock, which introduced beef, pork, and lamb to the region.

Regional variations across Mexico are vast, reflecting local ingredients and traditions. In the north, tacos de carne asada feature grilled beef, while the Yucatán offers cochinita pibil—slow-roasted pork with achiote—and Baja California is famous for fish tacos with battered seafood and cabbage. Tacos hold deep cultural significance as a unifying national dish, celebrated daily as street food and elevated in festivals like “Día del Taco.” Their adaptability and communal, hands-on eating style have made them a global icon of Mexican cuisine, yet their authentic forms remain distinctly tied to local customs and family recipes.

🍳 How to make Tacos

AI-assisted, not kitchen-tested

Tacos al Pastor (Mexican Street Tacos)

A classic Mexican street food featuring marinated pork grilled with pineapple, served on warm corn tortillas with onion, cilantro, and salsa. This recipe uses a baking sheet and broiler instead of a traditional trompo (vertical spit).

Prep: 30 min
Cook: 25 min
Total: 55 min
Serves: 8 tacos (serves 4)
Difficulty: Medium

Recipe ingredients

500 g (1.1 lb) pork shoulder (boneless), trimmed and cut into 1 cm (½ in) slices
3 whole dried guajillo chiles, stems and seeds removed
1 whole dried ancho chile, stem and seeds removed
60 ml (¼ cup) pineapple juice, from the canned pineapple
30 ml (2 tbsp) white vinegar
2 cloves garlic, minced
1 g (¼ tsp) ground cumin
1 g (¼ tsp) dried oregano, preferably Mexican
5 g (1 tsp) salt
1 g (½ tsp) black pepper
3 slices canned pineapple rings, drained, reserve juice; substitute fresh if needed
16 g (½ oz) white onion, finely diced, divided
15 g (½ cup) fresh cilantro, chopped, divided
8 whole corn tortillas, small (12 cm / 5 in), street-taco size
30 ml (2 tbsp) vegetable oil, for brushing
1 whole lime, cut into 4 wedges
60 g (¼ cup) salsa verde or salsa roja, store-bought or homemade, to serve

Steps

1 Toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant and slightly puffed. Transfer to a bowl and cover with hot water. Soak for 15 minutes until soft, then drain.
2 In a blender, combine the soaked chiles, 60 ml (¼ cup) pineapple juice, vinegar, garlic, cumin, oregano, salt, and pepper. Blend until smooth to make the marinade.
3 Place the pork slices in a large bowl or zip-top bag and pour the marinade over. Massage to coat, then refrigerate for at least 1 hour, ideally 4–24 hours, turning occasionally.
4 When ready to cook, preheat the broiler to high (230 °C / 450 °F) and position a rack about 15 cm (6 in) from the heat. Line a rimmed baking sheet with foil and brush lightly with oil.
5 Layer the marinated pork slices on the baking sheet, slightly overlapping. Top with the pineapple rings, tucking them between the pork so the edges char.
6 Broil for 5 minutes, watching closely to prevent burning. Flip the pork (and pineapple) with tongs and broil another 5 minutes. Continue flipping every 3–4 minutes until edges are deeply charred and the pork reaches an internal temperature of 71 °C (160 °F) on an instant-read thermometer, about 18–22 minutes total.
7 Transfer the baking sheet to a cutting board. Coarsely chop the pork and pineapple together and transfer to a serving bowl.
8 Heat the tortillas one at a time directly over a gas flame for about 10–15 seconds per side until lightly charred and pliable, or warm them in a dry skillet. Stack and keep wrapped in a clean kitchen towel.
9 To assemble each taco, place a warm tortilla on a plate and top with about 40 g (2 heaping tbsp) of the pork-pineapple mixture. Sprinkle with diced onion and cilantro, and serve immediately with lime wedges and salsa on the side.

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🧺 Key ingredients

corn tortillas
meat (pork, beef, chicken or fish)
onion
coriander
lime
salsa
chillies

🍴 Where to eat it

Tacos are Mexico's defining street food, sold from taquerías, street stalls and markets in nearly every town, and at their best in the country's food capitals. Mexico City is famous for its al pastor tacos, often carved from a vertical spit; the Yucatán is known for cochinita pibil; Baja California for grilled fish and shrimp tacos; and Michoacán for carnitas. They are eaten warm, folded up and topped with onion, coriander, lime and a choice of salsas. Well-regarded taquerías across Mexico serve tacos in the traditional doubled tortilla with minimal, focused toppings.

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