By Jorge Fitz
Join National Taco Day with Mexican Street Tacos Pairing with Altos Tequila Cocktails
The Tahona Society Editorial Team & Jorge Fitz @jorgefitzo
Sep 22, 2022
Nixtamalized corn, that is, using ripened corn mixed with water and lime until a dough is obtained.
Eaten hot because it cools down quickly.
On a charcoal grill
On a griddle
On a vertical grill
In an oven or in a pit
In a barbeque oven
In a copper pot
In ceramic pot
On a comal
In a convex-concave comal
In a tamale pot
In a skillet
Red salsa with arbol chile
Green salsa with piquin chiles
Green salsa with green serrano chiles
Guajillo chile salsa
Drunken salsa with ancho and pasilla chiles
Black salsa with arbol, chipotle and guajillo chiles
Jalapeño chiles in vinegar
Wedges of juicy Mexican lime
Pineapple *Tacos al pastor
At the bar of the acclaimed restaurant Pujol—listed fifth on the list of the world’s best restaurants—they serve a tasting menu of 8 to 10 tacos. The experience is inspired by the Japanese concept of omakase, where the guest lets the chef guide his tasting, the dishes change every day and, as in any taco bar, corn is always present. The experience is limited to 12 people per seating and beverages are à la carte.
Lobster tacos with beans: fried, boiled or grilled lobster meat over rice and refried beans; served with flour tortillas and red salsa or chipotle mayonnaise.
Chilorio tacos: coarsely diced pork meat fried with ancho and guajillo chilis, garlic, parsley, dried oregano, apple cider vinegar and cumin; served with flour tortillas and salsa.
Birria tacos: Goat and/or lamb cut into chunks and marinated in and cooked with roasted chili ancho, garlic, cloves, sesame seeds, cinnamon, beer, bay leaves, dried oregano, thyme and apple cider vinegar; served with its broth, tortillas and salsa
Tasajo tacos: thinly sliced cured beef, grilled and cut into small strips, served with black refried beans, Oaxaca cheese, lettuce or cabbage, onion, sour cream and homemade tlayuda (a large, crispy handmade corn tortilla which ranges from 10 to 16 inches)
Cochinita pibil tacos: pork leg and rib meat marinated and cooked in banana leaves with achiote or red adobo, orange juice, apple cider vinegar; served with pickled red onions, refried beans and Yucatecan habanero chili salsa.
Papadzules: corn tortillas filled with hard-boiled eggs and bathed in a pumpkin seed salsa; served with habanero chili red salsa.
Arab tacos: any kind of meat cooked on a charcoal grill or griddle, seasoned with garlic, pepper, onion, dried chilis and spices; served in wheat flour pita bread.
Tacos al pastor: pork meat, first marinated in annatto sauce (dried sweet guajillo chili, onion, garlic, achiote paste, sugar, peppercorns, dried oregano, cloves, cumin, cinnamon, allspice, orange juice and apple cider vinegar), then spit-roasted and sliced; served with corn tortillas, roasted pineapple chunks, chopped onion and cilantro, lime wedges and green salsa.
By Jorge Fitz @jorgefitzo for the Tahona Society
Who said you need meat to make a delicious taco? Below are three ideas for vegan tacos with something in common: they all rely on the useful strategy of eating every last green stem and every withering vegetable in the crisper drawer.
I remember as a kid enjoying tacos filled with rice or beans (or both), that I would then smother with salsa. I have the best memories of their flavors and textures!
Today, I like to think a taco can be anything yummy wrapped in a tortilla, which, by the way, can be made of corn or wheat flour.
I love veggies and enjoy them most when they’re crunchy and nutritious, and I like adding them to everything for their texture and for extra flavor. So, when the Tahona Society requested some recipes for vegan tacos, I jumped in!
I hope you make these recipes and enjoy their flavors—even more so knowing that you saved perfectly good food from going to waste.
Just remember: always add salsa or chile to your tacos, amigos!
Click here to find recipes for delicious fresh salsa: Easy, Delicious and Spicy: 5 Homemade Taco Sauce Recipes
Makes 1 taco
Drizzle a bit of olive oil in a heated pan, add the spring onion and cook for about a minute, then add the bell pepper slices and sauté until slightly tender. Remove from the pan before they change color! Warm a tortilla using the same pan and then add the sautéed veggies. Then add a few slices of sun-dried tomato. Add flaky sea salt and a small pinch of pepper. Garnish with cilantro leaves and lime wedges. If you wish, you can add a few drops of olive oil to the finished taco, then some lime juice and the hot salsa of your preference.
Makes 1 taco
Drizzle a bit of olive oil in a heated pan. Add the onion and garlic and sauté for about a minute. Add the mushrooms and the serrano pepper and toss for about two minutes, then sprinkle some sea salt and a few drops of lime. Continue to cook for another minute or until you start smelling the mushrooms’ beautiful umami-rich aroma. Warm a tortilla in a pan, arrange your cooked ingredients in the taco, garnish with arugula and the onion greens, add a few drops of lime and the salsa of your choosing.
Drizzle a bit of olive oil in a pan, add your chopped greens and cook over medium heat. Toss to cover in the oil and then stop, allowing them to continue cooking and caramelize—getting a slight browning on the edges.
Remove from the pan and set aside. Add a few more drops of olive oil to the pan and sauté your green beans until they’re starting to brown, stopping before they lose their crunch.
Warm a tortilla in the same pan. Spread a generous amount of hummus on the tortilla, add your caramelized greens, then the green beans and the roasted nuts. Sprinkle it with flaky salt and black pepper to taste. Add a few drops of lime and garnish with the salsa of your choosing.