Mexico Has Amazing Tacos for Every State and Taste
Mexico is a country where food is not just sustenance; it’s also a culture. Nowhere is this more evident than in the humble yet infinitely versatile taco, a dish so beloved that it has become a global phenomenon.
Having had the opportunity to live in several countries, when I mention I am from Mexico, people often ask in a shy tone, “So, do you eat lots of tacos?” thinking perhaps that this is an outdated stereotype. But to the relief of my foreign friends, I answer, “Of course I do, all the time.”
After all, a taco is, at its core, anything you can put in a tortilla, just like you can make a sandwich out of anything by placing it between two pieces of bread.
Everyone has their favorites, and more often than not, they’re those they grew up with. I will do my best to keep my Yucatán bias at bay, but I make no promises. So, let’s get started with a gastronomic tour of Mexico through its tacos, featuring at least one iconic taco from each of Mexico’s 32 states, plus Mexico City.
The North: Bold and meaty flavors
In the northern states, where cattle ranching thrives, tacos often feature robust cuts of meat grilled over open flames. Chihuahua offers the taco de machaca, which is made with dried, shredded beef rehydrated and scrambled with eggs. Sonora is famous for its taco de carne asada, featuring thinly sliced grilled beef served on a flour tortilla—a staple of northern cuisine. Nuevo León contributes the taco de cabrito, tender roasted kid goat, while Coahuila’s taco de discada is a hearty mix of meats cooked on a plow disc.
The Bajío: Tradition meets innovation
The central Bajío region blends tradition with creativity. Guanajuato serves the taco de minero, a historic recipe with slow-cooked meats once favored by miners. Querétaro’s taco de barbacoa de hoyo features lamb steamed in maguey leaves, while Aguascalientes offers the taco de lechón, succulent suckling pig. In San Luis Potosí, the taco zacahuil stands out—a massive tamal wrapped in banana leaves, often served in taco form.
The Pacific Coast: Freshness from the sea
Along Mexico’s vast coastline, seafood tacos reign supreme—Baja California’s taco de pescado, battered and fried fish topped with crisp cabbage and creamy sauce. Baja is also known for its fried shrimp tacos. Sinaloa delights with the taco de marlín ahumado (smoked marlin), while Guerrero’s taco de cecina features salt-cured meat, often paired with fresh cheese. Oaxaca, known for its complex moles, also offers the taco de tasajo, thinly sliced grilled beef. If you are adventurous in Oaxaca, you can enjoy tacos stuffed with roasted chapulines, which are grasshoppers. I promise they are delicious!
The South: Ancient Flavors Reimagined
The southern states preserve profound indigenous influences. Chiapas serves the taco de cochito, slow-roasted pork marinated in spices. Tabasco’s taco de pejelagarto features garfish, which some consider a delicacy, though it’s probably my least favorite on this list. Yucatán’s taco de cochinita pibil—achiote-marinated pork cooked in banana leaves—is a masterpiece of Maya cuisine. In Yucatán, you can also find papadzules made by smothering soft corn tortillas in a creamy, nutty pumpkin seed sauce before filling them with hard-boiled eggs and topping them with a tangy tomato-habanero salsa. Also, don’t sleep on Yucatán’s tacos de relleno negro! Campeche offers the taco de pan de cazón, layers of dogfish shark and tortillas bathed in tomato sauce.
Central Mexico: The heart of taco culture
Mexico City, the nation’s capital, is a taco paradise where all regional styles converge. The taco al pastor, with its spit-grilled pork and pineapple, is a must-try, influenced by Lebanese immigrants. State of México’s taco de plátano (plantain taco) showcases sweet and savory contrasts, while Morelos’s taco de cecina con queso highlights salted meat and fresh cheese. Though named for its bread, Puebla’s taco de cemita often inspires taco fillings like Milanesa or chipotle chicken.
The Gulf: Rich and aromatic
With its Afro-Caribbean influences, Veracruz presents the taco de picadillo, a spiced ground beef mix with olives and raisins. Tamaulipas’s taco de carne seca (dried beef) reflects its ranching culture, while Hidalgo’s taco de pastes adapts Cornish pastry fillings into taco form.
To be or not to be a real taco
Now you may be asking yourself, are my tacos in the United States, Germany, or Taiwan real tacos? While there are course purists out there, a taco is a taco regardless of where it’s from. But what gets under Mexican’s skin is when restaurants abroad advertise “real” or “authentic tacos” and don’t deliver the goods. We also like this because it’s fun to complain about how other cultures butcher our food, says the man from a country that puts jalapeños in sushi and covers them in cream cheese.
So don’t fret and ¡buen provecho!
Senior Editor Carlos Rosado van der Gracht is a Mexican expedition/Canadian photographer, adventure leader, and PhD candidate. Born in Mérida, Carlos holds multimedia, philosophy, and translation degrees from universities in Mexico, Canada and Norway.
