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Glossary

Tacos de arrachera con salsa verde, roja y oven roasted

Al Pastor

A Lebanese influenced dish, Al pastor is pork meat seasoned with adobo and cooked on a vertical spit. 

Al vapor

Steamed Items.

Arrachera

Thin sliced beef coming from the skirt area of the cow, lightly seasoned and grilled. 

Carnitas

Different cuts of pork boiled in manteca. Every piece has a distinctive flavor and texture: maciza is leaner, while tripa is usually crunchier.

Chorizo

Mexican spiced sausage. Originating from Spain, there are several variations: it can be verde, rojo, more or less spiced, etc. Can be used in a variety of dishes, usually fried or in salsa. 

Cotija cheese

This traditional Mexican grated cheese, named after a city in the state of Michoacán, has a distinctive salty flavor.

Elote

Corn on the cob and seasoned with a variety of toppings.

Esquite

Corn kernels seasoned with chili peppers and other spices, usually presented in a cup. 

Tomatillo, chile, cebolla y otros ingredientes para salsa verde

Lengua

Braised beef tongue. 

Manteca

Rendered Pork fat.

Oaxaca cheese

Traditional white cheese made in the Mexican state of Oaxaca. Is presented stretched out and wound into a ball. Lightly salty.

Salchicha

Mexican hotdog with traditional toppings. 

Suadero

Traditional Mexican cut of beef that lies near the brisket cut. 

Taquería

Traditional taco joint. Usually very casual, can range from street carts to the fanciest establishments. 

Tocino

Mexican bacon.

Tripa

Offal. the small intestine of pork or beef, cleaned and then boiled in Manteca or oil. 

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