Start here · Essential guide
The History of Tacos: From Street Food to Global Phenomenon
How the taco developed from tortilla-wrapped meals to a worldwide dish, with careful dates, the disputed origin of the word, and regional and global forms.
Streets and Regions
Tacos, Meats and Street Food
Tacos, grilled and braised meats, and street cooking.
Barbacoa: Pit Cooked Meat Explained
How traditional barbacoa is cooked in an underground pit, from maguey leaves and hot stones to the consome served beside it, with notes on regional variations.
From Street Food to Restaurant: The Evolution of Mexican Cuisine
How market stalls, street vendors and fondas relate to restaurant cooking in Mexico, and how dishes and cooks have moved between them over time.
Tacos al Pastor and the Lebanese Connection
How Lebanese immigrants and the shawarma spit shaped tacos al pastor in Mexico, how the pork, chile marinade and pineapple came together, and what is still debated.
The Role of Meat in Mexican Cuisine: Carne Asada and Beyond
Grilled beef culture in northern Mexico: common cuts, marinades, fire and sides, and the weekend gathering around the grill that gives carne asada its meaning.
The Role of Meat in Mexican Cuisine: Carnitas and Beyond
Pork in Mexican cooking, led by Michoacan carnitas: how lard cooking works, which cuts are used, and the other pork dishes that sit alongside it.
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