As most of my time in Mexico has been spent eating, drinking and sleeping, I thought it was only fair to share one of the most important Mexican foods- tacos. Despite the fact that burritos and fajitas are advertised as being the most “Mexican” meals in the rest of the world, Mexico actually has a much richer and varied cuisine. Tacos come in loads of different shapes, sizing and filings and Mexicans eat them with just about everything. The tortilla itself can be made from flour or maize and in some states you can even get black tortillas made from blue maize. Fillings also vary depending on the time of day- during the day you normally eat “guisado” which is what they call the more juicy, saucy fillings made from different types of meat and vegetables (such as potatoes, cactus and beans), and in the evening its the “asado” which is a barbeque or kebaby type of filling from different meats usually accompanied by avocado. You can also get tacos that are filled with just about any fish/seafood filling you can find. Tacos are also often made at home as demonstrated below 🙂
NB. The taco must be held with two fingers only- more than two is for amateur non mexicans!
Tacos are always accompanied by limón (lime) and spicy salsa
Natives in their natural habitat 😉
Una campechana (steak and pork taco yummy)
A feast with my favourite Arias Hernandez boys (Isaac is taking the photo)
Street tacos are the most delicious...dribble dribble
Gorditas are slightly fatter tacos and the filling goes in the middle (the green one is cactus :))
Grabbing a posh taco at the work lunch break (not me I woke up an hour before lunchtime :))
Shopping for beans for our homemade tacos 🙂
It is very important to flick the taco before filling it (although I am yet to find out why!)
The most delicious tacos are made in good company (here I am with my expert from Tabasco- Moises)