Thursday’s Side Dish: Different types of tacos

What’s inside really counts

The U-shaped hard taco is an American invention or adaptation of the Mexican taco. Mexicans have made their tacos for generations, so it’s no surprise that they’ve developed different varieties. Also, the fillings, toppings, and meat ingredients may vary from one region of Mexico to another. By the way, some of these authentic versions are popping up in restaurants everywhere. Here is a short primer:

Tacos De Asador - (grilled tacos) may be one or a combination of carne asada(beef steak) tacos, chaizo asado (Spanish-style sausage) tacos, or beef tripe tacos, which are grilled until crisp.

Tacos Al Pastor - (shepherd style) are made of thin slices of pork seasoned with adobo seasoning and pineapple. The meat is then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins.

Tacos De Pescado - (fish tacos) are made of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. Sometimes served with coleslaw and salad dressing.

Mutila Tacos - (Little Mules aka Gringos) made with beef or pork between two tortillas and garnished with Oaxaca cheese. Wheat flour tortillas are prepared for these tacos.