A favorite Mexican taco. The pork meat is marinated in mexican spices, chiles and pineapple juice and then roasted in a spit-grilled. This dish was developed in Central Mexico, likely as a result of the adoption of the shawarma meat brought by the Lebanese immigrants to Mexico.

The taco árabe, or “Arab-style taco,” is perhaps the most popular fast food in Puebla. Introduced in 1933, the Middle Eastern take on the tortilla-as-delivery system features sliced, spit-roasted pork wrapped in pita-style flatbread. Diners then typically add salt, lime juice, and salsa to taste.

Taco made with Mexican chorizo

Based on the uncooked Spanish chorizo fresco, the Mexican versions of chorizo are made from fatty pork (however, beef, venison, chicken, kosher, and even tofu and vegan versions are known). The meat is usually ground (minced) rather than chopped, and different seasonings are used. This type is better known in Mexico and other parts of the Americas, including the border areas of the United States, and is not frequently found in Europe. Chorizo and longaniza …

Taco made with Cochinita Pibil "slow-roasted seasoned pork"

fried rolled up corn tortillas filled with meat or chicken

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Black Pudding Tacos or Moronga Is a Central America and Mexican cuisine. Spices, moronga or black pudding, garlic, tortillas, lard, salt , pepper, onion, tomatoes, green chilies, peppermint for casing for several hours. It is served in a sauce, either chile rojo or chile verd. It is also served in central Mexico as a filling in gorditas and tacos after it has been pan-fried with fresh onions and jalapeño peppers. This sausage is called morcill in the Yucatan Peninsula, and …

Taco de Suadero is a tortilla with suadero meat filling

Fish taco is a taco where the protein is a beep fried breaded white fish.

Taco de Carnitas is a famous taco where the filling is carnitas "braised pork".

Barbacoa Tacos are tacos filled with tender chuck roast that has been slow cooked in a spicy flavor packed sauce

Birria tacos are made from tender lamb or beef in a rich adobo sauce.

Tacos de Canasta are made of fried tortilla that’s filled with ingredients that have the ability to sit out for several hours at a time. Once assembled, they’re steamed and are later sold from a basket by street vendors, particularly in Mexico City (they can also be found in many chilango restaurants stateside). While DF vendors fill them with all kinds of ingredients like tinga or cochinita pibil, the ones filled with potato (which is mashed to a puree consistency) …

Tacos de Lengua are tacos made with beef tongue that has been slow cooked for several hours, then chopped into small, uniform chunks, the texture is smoother and more buttery than other cuts of beef.