Urban and nocturnal, the suadero taco is the perfect hangover cure. It's the Mexican cousin to American beef brisket, but with more spice and bite.
The cochinita pibil is a Mayan pit-roasted pork delicacy, passed down over the centuries and preserved, even after colonization, like a sacred ritual.
The cabrito, or kid taco, springs from a goat herding tradition that can be traced to Iran and Lebanon. It's now become emblematic of northern Mexico.
The American taco is, of course, an import — but much changed after assimilation! Distinguished by its hard or puffy shell, it's still delicious.
The convenience of the burrito — a good-sized flour tortilla tucked in at both ends so nothing wrapped inside spills — is from Mexico's northern states.
To dunk or not to dunk? To spoon or not to spoon? The crucial aspect of the birria taco is its broth, a sumptuous blend of goat meat juices and spices.
The best fish tacos come from the Mexican Pacific coast, with a nod to Japan for the crispy, tempura-like breading and emphasis on freshness.
Savory, pork-based al pastor tacos are a street-food staple of Mexico City. But they actually have origins that stem back to ancient Asia Minor.
If you like tacos, you likely know carnitas. But did you know its roots go back to the Aztecs? Take a trip to Michoacán, the world’s carnitas capital.
No matter the filling, canasta tacos are truly beloved. Get to know this street-food favorite and one of its most dynamic purveyors: Lady Basket Tacos.
From Tijuana to Hermosillo to Sonora to Downtown LA, carne asada reigns supreme. But the most flavorful meat is nothing without the perfect tortilla.
Every time barbacoa is prepared, it starts in the same place: a big hole in the ground. It doesn’t get much more humble -- or delicious -- than that.
With guisados tacos, it’s not just the meat -- it’s the stew. We visit with some of the most notable "stew taco" cooks in both Mexico and Los Angeles.