Tacos are a beloved Mexican food enjoyed all over the world. They typically consist of a corn or flour tortilla filled with meat, cheese, lettuce, and other toppings. While there are countless variations of tacos found throughout Mexico, one distinction is between soft tacos and hard tacos.
What are hard tacos?
Hard tacos refer to those made with crunchy corn tortillas that have been fried or baked to achieve a crispy texture. They provide a sturdy foundation for hearty fillings and toppings. When you bite into a hard taco, you get a satisfying crunch from the shell.
In contrast, soft tacos are made with soft, pliable corn or flour tortillas. These tortillas are steamed or quickly grilled to warm them up and make them flexible enough to wrap around juicy meats, beans, cheese, etc. Soft tacos tend to be messier to eat since they lack the sturdy shell of a hard taco.
Common names for hard tacos in Mexico
In Mexico, hard tacos go by a few different common names:
- Tacos dorados – This name translates to “golden tacos” or “fried tacos” referring to the crispy, golden shell achieved through frying.
- Tacos fritos – Another name that translates to “fried tacos.”
- Tacos de canasta – Basket tacos. Called this because they are traditionally served in a basket.
- Tacos de harina dura – Hard flour tacos made with thick, sturdy wheat flour tortillas.
Origin and history
The origin of hard tacos is uncertain, but they likely developed as a variation of soft tacos – perhaps accidentally when someone tried frying a tortilla to make it more durable. Some accounts cite hard tacos originating in Baja California in the 19th century. Their popularity spread through other parts of Mexico and the American Southwest in the early 20th century.
In Mexico, hard tacos are traditionally made with corn tortillas. The corn dough is shaped into thin rounds, then fried in oil until crispy and golden brown. This frying technique firms up the tortilla into a “taco shell” shape that can be filled.
On the other hand, American-style hard tacos are largely associated with fast food chains and Tex-Mex cuisine. These typically use thicker wheat flour tortillas fried into taco shells. The crispy fried shells appeal to American tastes and allow for convenient street food service.
Traditional street vendors
In Mexico, hard tacos are very common as street food. Taquerias set up stands or carts in busy areas and marketplaces to sell fresh tacos throughout the day. Customers can enjoy quick, hot meals on the go.
At a traditional taqueria, the vendor starts with homemade corn tortillas. They’ll fry each tortilla in hot oil for 20-30 seconds on each side until crisped. Then the fried taco shells are filled per customer request with options like:
- Shredded beef
- Chopped pork
- Chopped or shredded chicken
- Chorizo sausage
- Beans
- Cheese
- Onions
- Cilantro
- Salsa
Customers can watch their tacos being freshly made and enjoy them right away. The taqueria setup allows for quick assembly and serving.
Regional variations
While the basic concept of a fried or baked tortilla taco shell is consistent, hard tacos around Mexico vary slightly by region and local tastes.
Northern Mexico
In northern states like Chihuahua, hard tacos tend to be made with fluffy, thick corn tortillas. They’re fried until crispy then filled with classic taco meats, onion, cilantro, and salsa.
Central Mexico
In Mexico City and the central highlands, hard tacos are made with smaller corn tortillas fried into delicate taco shells. They are filled with a variety of stewed meats, chorizo, cheese, beans, and creamy avocado.
Western Mexico
Along Mexico’s Pacific coast, shrimp is a popular hard taco filling. The fried tortilla shells might be accompanied by cabbage, avocado, and chipotle salsa for a distinctive coastal flair.
Southern Mexico
The south has an affinity for small, crisp corn tacos loaded with local slow-cooked meats like cochinita pibil (Yucatan-style pork). Onions, habanero salsa, and lime wedges complete the traditional presentation.
Hard taco fillings
While regional tastes vary, some all-time favorite hard taco fillings enjoyed around Mexico include:
| Filling | Description |
|---|---|
| Carne asada | Thinly grilled steak, often marinated. |
| Al pastor | Seasoned pork roasted on a spit, shaved off to order. |
| Chorizo con papas | Spicy chorizo sausage and cubed potatoes. |
| Carnitas | Slow-cooked, shredded pork. |
| Lengua | Tender beef tongue. |
| Picadillo | Ground beef with spices and vegetables. |
| Pescado | Seasoned, grilled fish fillets. |
| Camarones | Sauteed shrimp. |
| Rajas con crema | Roasted poblano pepper strips with cream. |
| Frijoles | Refried beans. |
| Queso | Melted cheese like Oaxaca. |
Traditional garnishes like cilantro, onion, salsa, and lime wedges complete the tacos’ vibrant flavor.
Regional salsas and sauces
Salsas and sauces add even more regional diversity to hard tacos around Mexico. Here are some classic examples:
- Salsa verde: Tomatillo-based green salsa common nationwide.
- Salsa roja: Red salsa from fresh red chili peppers.
- Pico de gallo: Fresh chopped tomato, onion, chili, cilantro salsa.
- Guacamole: Thick avocado salsa.
- Salsa habanera: Fiery habanero chili salsa popular in Yucatan.
- Chimichurri: Thick parsley-based salsa in central and western Mexico.
- Creamy chipotle sauce: Often topping Baja fish tacos.
These salsas provide acid, spice, and extra flavor to complement the meat, seafood, or vegetable fillings. They take the tacos to the next level.
Popular side dishes
While the tacos themselves are the star of the show, certain side dishes and extras help make a complete hard taco experience. Some popular additions include:
- Onions: Diced raw white onion adds freshness and crunch.
- Lime wedges: A squeeze of lime juice enhances tacos’ bright flavors.
- Radishes: Crunchy sliced radishes refresh the palate.
- Cilantro: Fresh, chopped cilantro leaves tie everything together.
- Jalapeños: Fresh or pickled jalapeños bring heat and acidity.
- Frijoles: Side of refried or whole beans.
- Rice: Plain white rice or flavorful cilantro-lime rice.
- Grilled vegetables: Like peppers, onions, mushrooms.
- Guacamole: Avocado salsa makes a creamy, rich dip.
- Churros: Fried dough pastry sprinkled with cinnamon-sugar.
These additions allow you to customize your tacos and meal to suit your tastes – mild or spicy, meaty or veggie, simple or loaded.
Beverage pairings
To wash down these flavor-packed tacos, classic Mexican drinks make excellent pairings. Some refreshing beverages to accompany hard tacos include:
- Horchata: Sweet cinnamon rice milk drink.
- Jamaica: Tart hibiscus flower iced tea.
- Tamarindo: Sweet-tart tamarind juice.
- Mexican Coke: Coca-Cola made with real cane sugar.
- Aguas frescas: Fresh fruit juices like watermelon, lime, or strawberry.
- Micheladas: Spicy beer cocktail with lime and chili sauce.
- Margaritas: Classic lime tequila cocktail.
- Mexican hot chocolate: Rich chocolate with cinnamon and chili pepper.
The interplay of spicy and cooling, sweet and tart makes these drinks ideal tacos accompaniments to cleanse and refresh the palate.
Where to find excellent hard tacos in Mexico
Every taqueria, street vendor, and family kitchen puts their unique twist on hard tacos using local flavors and ingredients. But some legendary spots around Mexico are pilgrimage-worthy for taco enthusiasts. These include:
- El Vilsito, Mexico City: Famous for their classic al pastor tacos.
- Los Panchos, Mexico City: A traditional taqueria slinging outstanding carnitas and buche (pork stomach) tacos.
- Tacos Tuetano, Cabo San Lucas: Specializing in tacos filled with tender bone marrow.
- Tacos Fitos, Guadalajara: Renowned for their massive tacos de carnitas.
- Tacos Gordo, Ensenada: Offers bold Baja fish tacos and killer shrimp tacos.
- Tacos de cochinita pibil, Yucatan Peninsula: Get incredible cochinita pibil tacos from any smokehouse.
Part of the joy of traveling in Mexico is discovering both these legendary taco stands and humble street carts dishing out mind-blowing tacos everywhere you go.
How to make hard tacos at home
Thankfully, with just a few simple ingredients, you can recreate delicious hard tacos in your own kitchen:
Ingredients:
- Corn or flour tortillas
- Oil for frying (vegetable, canola, etc.)
- Meat, shrimp, fish, veggie fillings
- Onions, cilantro
- Salsa
- Lime wedges
- Shredded cheese like Oaxaca or cotija (optional)
Steps:
- In a skillet, heat 1⁄2 inch of oil over medium heat.
- Fry each tortilla for 15-30 seconds per side until crisped and taco-shaped.
- Drain fried taco shells on a paper towel-lined plate.
- Fill shells with hot, cooked fillings of choice.
- Top with salsa, onions, cilantro, cheese, etc.
- Squeeze lime juice over tacos before serving.
- Enjoy right away while the shells are still nice and crispy!
With the right toppings, you can create all sorts of delicious tacos from carne asada to carnitas to fish tacos. Now you can bring a taste of Mexico to taco night any time!
Conclusion
Hard-shell tacos hold a special place in Mexican street food culture. Their trademark crunch comes from frying corn or flour tortillas to create durable, crispy vessels for flavorful fillings. While recipes vary regionally, classic meats, salsas, and garnishes abound. Tacos dorados or tacos fritos offer a satisfying on-the-go meal with layers of textures and flavors. So next time you bite into a crispy hard taco, appreciate the delicious history and tradition packed inside.