With a double tortilla or with one? With vegetables or without vegetables? Green or red sauce? This is how the conversation with the unknown lord of the corner cleatsthat after constantly visiting him, he no longer needed instructions to serve you how you like them
The arabs are the traditional ones, the ones that our grandparents consumed in various taqueriasall with lebanese names.
The migration of people from middle east to Pueblabrought the concept of tI break meat who served, according to some historians, in the canteens that replaced the pulquerias from the Analco area.
Hence the tacos al pastor, whose origin is also attributed to the arab migration that when trying to recreate the saucer “Shawarma” mixed spices with guajillo chiles to marinate pork instead of lamb and served it over corn tortilla.
Pineapple, cilantro and onion supplements were part of the traditions and customs of the Mexicans. Other traditional tacos in Puebla are those of head of beef or pig, that in some neighborhoods and localities of the state are sold by cyclists who carry a wooden box where they carry meat, tortillas and sauce.
From a few years ago to date in Puebla, tacos de roasttraditional in the North of the countrywhose meat marinated and roasted over charcoal is accompanied with guacamole
those of carnitassolid, assorted and leathery, those with moronga, gut, nana, crop, tongue, eye, suadero and brains, are also a culinary tradition which is complemented by Golden tacos, which are regularly prepared with potato, cottage cheese and tinga.
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The famous ones cannot be missing from the list sweaty or basket tacos, So called because they are kept in a basket that is covered with cloth and rubber that makes them sweat when they are served. These are potato, beans, meat with tomato and pork rinds and are regularly accompanied with a sauce as spicy which are perfect for relieve a hangover
The delicious tacos They are another variety. These are prepared with rice, potatoes they can be in strips and fried or boiled and crushed as a puree and on top they are placed in addition to chili slices, alone or with egg, a milanesa, a pork leg or huazontle -ancient Mexican herb- weathered, a hard-boiled egg, stewed gizzards , pickled tongue or any variety of stewed meat or offal.
In Puebla we also have the taco municipality of Saint Nicholas Buenos Airesthat as part of the patron saint festivities of San Nicolás Tolentino, the Taco Fair of the September 1 to 11. This municipality is located almost an hour and a half from the capital and borders the State of Mexico, where the taqueros from Puebla have won fame and lots of money.
These taqueros poblano They have spread through the main cities of the country such as Monterrey, Guadalajara, Acapulco, Tampico, Veracruz, Cancun and Puerto Vallarta with creations such as “the stubborn mule“what do you see me”, “you are going”, “flavors”, “whale, wire”, among other.
These specialties are composed of meat pastor, steak, chop, cheese, vegetables, vegetables, depending on what you want to eat. A very peculiar specialty is the gringa, and the story goes that it was awarded that name because in a taqueria of the Countess in the Federal District, a foreigner arrived and always asked for meat from the pastor with flour tortilla, pineapple and cheese, then the waiters asked the grill man, prepare me the gringa.
And it is so that inside a corn or flour tortilla it fits all kinds of ingredients to form the tacos: egg with rice, guacamole with pork rinds, weathered fish, chicken with mole or pipian, cochinita pibil among others.
His cousins of the tacos are the flautas, the quesadillas and the traditional poblano molotes which are prepared with a huge variety of fillings.
In Mexico it is common to say: “Let’s have a taco!” in reference to the fact that it is time to eat and today, March 31, is a day to commemorate this Mexican dish which has been held since 2007.
The verb of taquear has no discrimination of time, or date on the calendar because it is eaten early for breakfast with the scrambled egg; in the afternoon wrapping the carnitas of the stew with rice; at night making tacos from what was eaten in the afternoon or having dinner at one of the thousands of taquerias that there is in the city or at dawn when going out partying, making a stop at some street tacos.
Let’s go for a taco!