taquería

Taquería is a type of Mexican eatery that specializes in tacos, small tortillas folded around various fillings such as meat, seafood, or vegetables. The word taquería derives from taco and the Spanish suffix -ería, indicating a place where tacos are made or sold. Taquerías range from street stalls to casual indoor restaurants and are a common feature in Mexican cities and towns.

Menu and dishes: Tacos are typically made with corn tortillas and may be filled with carne asada, al pastor, carnitas, barbacoa, cabeza, pollo, or pescado, with regional variations. Many taquerías offer vegetarian or vegan options using nopales, mushrooms, or other fillings. Common toppings include chopped onion, cilantro, salsa, and a squeeze of lime.

Preparation and service: Meats are often cooked in large quantities, with al pastor traditionally prepared on a vertical spit (trompo). Toppings and salsas are prepared fresh, and customers usually order at a counter and either take the food to-go or eat at casual seating. Prices are generally affordable and portions are small to moderate.

Cultural and historical context: Taquerías are central to Mexican street food culture and have spread internationally, especially to the United States, where taquerías operate in urban and suburban areas. The development of taquería culture in Mexico accelerated in the 20th century, with regional styles influencing the menu; the al pastor tradition is associated with Lebanese immigrant influence on Mexican cuisine.