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Mexican cuisine features a wide array of delicious dishes, but there isn’t a single option that sums up its essence more than tacos. That particular offering can come in many forms, but there are some options that tend to stick out when it comes to the fillings that serve as their foundation.
These are the best fillings you can opt for when you’re in the mood for tacos
As is the case with many Americans, my initial introduction to tacos came in the form of the ones that featured ground beef tucked into a hard shell that were a staple of my childhood.
However, I was eventually introduced to what is commonly referred to as a “street taco,” the objectively superior option where a soft tortilla (preferably made with corn but occasionally flour-based) is filled with meat and topped with various fixings, including (but not limited to) onion, cilantro, and avocado.
New York City may get a bad rap when it comes to Mexican food, but I was lucky enough to live in a neighborhood that was overflowing with some fantastic taco joints when I was living there while becoming very well-acquainted with the various meats you can pick from.
Taste is subjective, and while the quality of these options can vary from place to place, I’ve eaten enough tacos to feel comfortable attempting to rank the best and worst options when it comes to fillings.
13. Ground Beef
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There may be some places that offer ground beef in a soft tortilla, but if you’re going this route, it’s almost always going to end up in the hard-shell variety, which can trace its origins back to Mexico but is really only popular in America as a staple of Tex-Mex cuisine.
There’s only so much you can do to spice up ground beef (both literally and figuratively), and while one or seven of these may hit the spot at 1 A.M. on a Saturday, they have a hard time holding their own against the rest of the field.
12. Chicken
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There are a number of different approaches you can harness when it comes to using chicken in tacos. That includes chicken tinga, which is slow-cooked in a chipotle sauce before being shredded, and pollo asada, which is usually grilled before being cut into bite-sized pieces.
As is the case with every entry here, the final product can be fantastic if it’s done right, but in my experience, the best chicken has trouble measuring up against fairly average versions of other options on the menu.
11. Lengua
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Many people are inherently turned off by lengua due to the fact that you’re signing up to eat beef tongue (“I don’t want to taste something tasting me” is a common sentiment among the haters).
If you can get over that mental barrier, you may be surprised to find you enjoy the meat that is usually slow-cooked for a few hours to get it tender before it’s sliced up. However, I’ve found it can be a bit hit or miss depending on the preparation, which contributes to it ending up near the bottom.
10. Birria
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This one might come off as a bit of a Hot Take, as birria tacos recently Had A Moment after many people in America discovered the dish that has its roots in Jalisco (where the name is used to refer to the pit-based style of cooking that’s known as “barbacoa” in other parts of Mexico).
The specific style I’m referring to is the “quesabirria,” which is essentially a mini quesadilla that’s usually served with a chili-based consommé for dipping. Is it tasty? Yes, but the fact that it’s more of a taco hybrid makes me hesitant to put it at the top of a list devoted to more traditional takes.
9. Carne asada
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Carne asada involves marinating a flank or skirt steak in a citrus-based marinade that helps tenderize the meat before it’s grilled. sliced against the grain, and (if it’s going into a taco) chopped up.
I’m usually a big steak guy, but I’ve found myself underwhelmed when I order these more often than not.
8. Chorizo
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I’m an absolute sucker for a breakfast taco made with chorizo, but I have to be in a certain mood to order one where it’s the main attraction. I’ve found the spicy, fatty sausage can be almost too rich at times, and if I’m going to have one, it’s usually only going to be just one.
7. Fish
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I know there are some people reading this who were outraged to see fish sitting in the middle of the pack. However, unlike chicken, I feel like I needed to make a distinction between two distinct styles.
The fish I’m referring to here is of the grilled or blackened variety that many people opt for when they’re trying to tell themselves they’re being healthy. They can definitely hit the spot when done right, but they also pale in comparison to the objectively superior approach I promise I’ll be mentioning later on.
6. Barbacoa
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Barbacoa is a bit of an umbrella term that refers to the age-old method of slow-cooking meat in a pit in the ground, and this particular entry is devoted to the beef variety. The fact that the meat frequently comes from the heads of cattle may turn some people off, but if loving it is wrong, I don’t want to be right.
5. Cochinita Pibil
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I don’t know if it would be entirely accurate to refer to cochinita pibil as a “deep cut,” but in my experience, it is definitely less common than some of the other options on this list.
Cochinita pibil is a twist on barbacoa that revolves around pork, which is treated to a marinade that incorporates citrus and the annatto seeds that impart its signature orange hue. The meat is commonly wrapped in banana leaves before being cooked, and if you haven’t had the chance to try it, you’re missing out.
4. Shrimp
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One of my biggest gripes with grilled fish tacos is the lack of textural contrast that is frequently mitigated with the addition of cabbage or lettuce. However, that’s much less of an issue with the shrimp that boast a firmer texture and bigger flavor, and these tacos can absolutely slap when they’re done right.
3. Carnitas
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In my opinion, a carnitas taco is the equivalent of ordering a slice of cheese at a pizza place or an Old Fashioned at a cocktail bar; an item that will give you an idea of whether or not they know what they’re doing before you really commit.
Carnitas tacos (which, for the uninitiated, feature shredded pork) are perfect in their simplicity and prove that you don’t need a ton of ingredients to make a delicious dish.
2. Fried Fish
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Deep-frying is obviously a bit of a cheat code when it comes to making something tastier, and while “Baja-style” fish tacos can be hit or miss, they are up there with some of the best things I’ve ever eaten when it comes to the places that managed to stick the landing.
1. Al Pastor
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I did a fair amount of agonizing when it came to the position of the top two tacos on this list, but I ultimately had to give the gold medal to al pastor.
We can credit the Lebanese immigrants who introduced the people of Puebla to the shwarma spits that are essential for al pastor, which features carved pork marinated in a red chile sauce that usually incorporates the pineapple that takes things to the next level.
It may come from a pig, but as far as I’m concerned, al pastor is the taco G.O.A.T.