Tacos are a beloved Mexican dish that have become popular all over the world. At their most basic, tacos feature a tortilla that is filled with a protein and various toppings. But what exactly makes up a traditional taco? Here we’ll explore the key components that go into an authentic Mexican taco.
The Tortilla
The foundation of any taco is the tortilla. Traditional Mexican tacos use soft corn tortillas rather than hard taco shells. Corn tortillas have been used in Mexican cuisine for centuries and originally date back to pre-Hispanic times. Here are some key facts about corn tortillas:
- Made from masa harina – ground dried corn that has been treated with limewater, giving it a distinctive flavor
- Hand-pressed or machine-pressed into thin, flat rounds and cooked
- Soft and pliable texture when warmed
- Smaller size – around 6 inches across
Authentic corn tortillas have a sweet, nutty corn taste and soft texture that contrasts with the taco fillings. You can find them at any Mexican market or grocery store. When making tacos at home, heat them on a hot skillet or griddle for a minute to soften and lightly char them.
The Protein
The filling in a taco is typically a protein. Here are some of the most common proteins used in traditional Mexican tacos:
- Carne Asada – Thinly sliced grilled steak, usually skirt or flank steak
- Al Pastor – Spiced pork that is marinated, thinly sliced, and grilled
- Carnitas – Braised, shredded pork
- Pollo – Shredded or grilled chicken
- Chorizo – Spicy Mexican sausage
- Lengua – Slow-cooked beef tongue
- Cabeza – Stewed beef head meat
The protein is the star of the show in a taco. It is usually sliced or chopped into small pieces that can be easily picked up with the tortilla. The meat is lightly seasoned, allowing its natural flavors to shine.
Toppings and Garnishes
While the tortilla and protein are the foundation, various toppings and garnishes add flavor, texture, and color to traditional tacos. Here are some typical taco toppings:
- Onions – Thinly sliced raw white, red, or green onions
- Cilantro – Chopped fresh cilantro
- Salsa – Tomato-based red or green salsa
- Lime wedges – Fresh lime juice squeezes over the tacos
- Radishes – Thinly sliced radishes add crunchy spice
- Queso fresco – Crumbled soft fresh Mexican cheese
Onions and cilantro are the most typical taco garnishes. Salsa adds a flavorful, spicy punch. Radishes and lime wedges provide bright, acidic flavors to balance the rich meat. And queso fresco lends a creamy, salty finish.
Constructing the Perfect Taco
When constructing a traditional taco, some key tips will help you achieve the ideal ratio of fillings in each bite:
- Warm the tortillas before filling them so they are soft and pliable
- Add the protein first, layering it up the center of the tortilla
- Use a modest amount of the meat – 1-2 tablespoons
- Top with salsa, onions, cilantro, and any other desired toppings
- Squeeze fresh lime juice over the taco
- Roll up the bottom of the tortilla to enclose fillings or fold in half
- Take small bites, letting the tortilla, meat, and toppings come together in each bite
Following these steps results in a well-balanced taco with the perfect amount of each component in every bite. The tortilla should be warm and soft, the protein front and center, and toppings complementing but not overpowering the meat and tortilla.
Traditional Taco Recipes
Here are some beloved authentic taco recipes that showcase traditional Mexican proteins and toppings:
Carne Asada Tacos
These tacos feature thinly sliced grilled steak, balancing the rich meat with fresh onions, cilantro, salsa, and a squeeze of lime.
Al Pastor Tacos
The sweet and spicy marinated pork is the star here. Onions, cilantro, and pineapple add complementary flavors.
Carnitas Tacos
Tender, braised and shredded pork is paired with onions, cilantro, salsa verde, and lime wedges.
Chicken Tacos
Shredded roasted chicken mixed with onions, cilantro, and salsa makes a simple, satisfying taco.
Regional Taco Variations
While the basic components stay the same, tacos around Mexico pick up the flavors and ingredients native to each region. Here are some regional highlights:
| Region | Specialty Ingredients |
|---|---|
| Baja California | Shrimp, manta ray, clams, fish |
| Northern Mexico | Goat or lamb meat, soft cheese, peppers |
| Jalisco | Spicy sauces, tequila, fruits |
| Oaxaca | Mole sauces, chapulines (grasshoppers) |
While non-traditional proteins like fish or goat meat are used in these areas, the tacos still adhere to the classic formula of a soft tortilla, protein, salsas, onions, cilantro, and lime.
Taco Side Dishes
Tacos are often served with typical Mexican side dishes that complement their flavors beautifully:
- Frijoles – Slow-cooked pinto or black beans, often refried
- Arroz – Mexican rice, seasoned with tomatoes and spices
- Esquites – Grilled corn with mayonnaise, lime, chili powder, and queso fresco
- Elotes – Fire-roasted corn on the cob, slathered in mayo, cheese, and chili powder
The beans and rice provide soft textures that balance the tacos’ crunchy toppings. The grilled corn highlights summer sweetness and echoes the corn tortillas. Together, these sides round out the meal into a comforting, hearty feast.
Putting It All Together
A traditional Mexican taco takes just a few base ingredients – a soft corn tortilla, slow-cooked meat, onions, cilantro, salsa, and lime. But combine them in the right ratios and you have a perfect harmonious bite. The tortilla provides the canvas, the protein delivers rich flavor, and bright, fresh toppings give contrast. While regional tacos may use local ingredients, they stay true to this original formula. With some frijoles, rice, and esquites on the side, you have an authentic and delicious taco meal.