FOOD

These simple yet flavorful chicken tacos are easy to make and filled with super juicy and delicious chicken! Perfect for weeknight meals and makes great leftovers! Mexican Tacos are originally are eaten with homemade corn tortilla.

The state of Sonora in northern Mexico is cattle-raising country, and carne asada tacos (grilled meat) have roots there. The meat—most often the beef short loin—is marinated and grilled over charcoal, then chopped and cooked further on a flattop before it’s served in a flour tortilla.

Michoacán lays claim to carnitas, or little meats, usually made from pork shoulder slowly simmered in its own fat, confit-style, until the meat is tender enough to pull apart into little shards. Spoon it into a fresh tortilla and dress it as you’d like it.

Along Mexico’s Pacific Coast, seafood is a natural choice for taco fillings. The Baja area is famed for its fried fish and/or shrimp tacos, often served with shredded cabbage, pico de gallo, and sour cream.