taquerias

Taquerias are informal Mexican eateries that specialize in tacos, a handheld tortilla filled with meat, vegetables, and salsa. The taquería is the place where these dishes are prepared and sold, typically in quick-service or casual dining formats. They are a cornerstone of Mexican street food and can range from open-air stalls to modest storefronts.

Typical fillings include al pastor (spit-roasted pork), carne asada (grilled beef), carnitas, barbacoa, lengua (tongue), and chorizo. Toppings commonly feature cilantro, onions, lime, and a variety of salsas (red, green). Tacos are usually made with corn tortillas, though some establishments offer flour tortillas. Many taquerias also serve other items such as quesadillas, tacos de cabeza, or birria.

Preparation emphasizes speed and traditional techniques: meats are seasoned and cooked, tortillas warmed, and tacos assembled to order. In some places a vertical spit for al pastor is a signature feature, while other taquerias focus on grilled or stewed fillings.

Regional variations exist within Mexico—Mexico City’s taquerias are known for broad fillings and toppings; in the north, carne asada is common; coastal areas emphasize fish or shrimp.

In the United States and other countries, taquerias reflect local tastes and diaspora histories, often offering bilingual menus and fusion choices.

Economically, taquerias are usually affordable and rely on high turnover. Culturally, they serve as social spaces for meals at any time of day, especially in the evenings.