Taco restaurant menus can range from simple roadside stands to elaborate multi-page documents in sit-down establishments. While the variety of options is one of the best parts of Mexican cuisine, the terminology can sometimes be confusing for newcomers. Understanding the basic components of a taco menu ensures you get exactly what you want every time you order.
Most taco menus are organized by protein type, followed by the style of the taco and any additional sides or beverages. This article provides a comprehensive breakdown of what you will typically find on a taco restaurant menu, from traditional meats to modern toppings and authentic drinks.
Common Protein Options
The protein is the heart of the taco and is usually the first choice you need to make. Most menus list these using their traditional Spanish names, which describe how the meat is prepared.
Carne Asada (Beef)
Carne asada is one of the most popular choices on any taco menu. It consists of thinly sliced beef, typically skirt or flank steak, that has been marinated and grilled to achieve a smoky flavor. It is a reliable option for those who prefer a savory, familiar beef taste.
Al Pastor (Pork)
Al pastor is a staple of Central Mexican cuisine. It features pork marinated in a blend of dried chilies, spices, and pineapple, then cooked on a vertical rotisserie called a trompo. The meat is thinly sliced off the spit, often accompanied by a small piece of pineapple for a sweet and savory balance.
Carnitas (Pork)
Carnitas, which translates to “little meats,” is pork that has been braised or simmered in oil or lard until tender. The process results in meat that is juicy on the inside and slightly crispy on the outside. It is known for its rich, melt-in-your-mouth texture.
Pollo (Chicken)
Chicken, or pollo, is usually offered in two ways: grilled (asado) or shredded (tinga). Pollo asado is typically marinated in citrus and spices before hitting the grill, while tinga is shredded chicken simmered in a sauce made of tomatoes, onions, and chipotle peppers.
Barbacoa and Birria
Barbacoa is meat, often beef, lamb, or goat, that has been slow-cooked until it is tender enough to be shredded. Birria is a specific type of spicy stew, traditionally made from goat but now commonly made with beef, often served with a side of consommé (broth) for dipping.
Pescado and Camarón (Seafood)
Seafood tacos are common in coastal regions. Pescado (fish) and camarón (shrimp) can be served grilled or battered and fried. These are often topped with cabbage slaw and creamy sauces rather than the standard onions and cilantro.
Choosing Your Shell and Style
Once you have selected your protein, the menu may ask you to choose the type of shell and the “style” of the toppings. This choice significantly changes the texture and flavor profile of your meal.
Corn vs. Flour Tortillas
Corn tortillas are the traditional choice for most Mexican tacos. They have a distinct earthy flavor and a firm texture that holds up well to juicy meats. Flour tortillas are softer and more common in Northern Mexico and Tex-Mex cuisine.
Street Style vs. American Style
On many menus, you will see an option for “Street Style.” This traditionally includes two small corn tortillas topped only with chopped white onions, fresh cilantro, and a wedge of lime. This simple preparation allows the flavor of the meat to be the main focus.
“American Style” or “Tex-Mex Style” tacos usually feature a larger flour tortilla or a hard corn shell. These are typically topped with shredded lettuce, diced tomatoes, shredded cheese (like cheddar or Monterey Jack), and sour cream.
Standard Toppings and Salsas
Most taco restaurants provide a variety of toppings and salsas to customize your meal. While some come pre-applied, many places offer a salsa bar or small containers on the side.
- Pico de Gallo: A fresh mix of chopped tomatoes, onions, jalapeños, cilantro, and lime juice.
- Salsa Verde: A green sauce made from roasted or boiled tomatillos and green chilies. It is usually tangy and mildly spicy.
- Salsa Roja: A red sauce made from tomatoes and dried red chilies. Depending on the peppers used, this can range from mild to very hot.
- Guacamole: A creamy dip made from mashed avocados, often mixed with lime, salt, and aromatics.
- Radishes and Limes: Sliced radishes provide a crunchy contrast, while lime juice adds necessary acidity to cut through the richness of the meat.
Sides and Appetizers
A taco restaurant menu is rarely complete without a selection of side dishes. These items help round out the meal and are often shared among a group.
Chips and Salsa: This is the most common appetizer. Some restaurants also offer “Queso Fundido,” which is melted cheese often mixed with chorizo, served with warm tortillas or chips.
Rice and Beans: Spanish rice (arroz) and beans (frijoles) are the classic side pairings. Beans may be served “refritos” (mashed and fried) or “de la olla” (whole and simmered in a pot).
Esquites and Elote: Elote is grilled corn on the cob slathered in mayonnaise, chili powder, lime, and cotija cheese. Esquites is the same preparation but served as kernels in a cup for easier eating.
Beverages to Look For
To complement the spices in the food, taco menus often feature specific traditional beverages. These drinks are designed to be refreshing and to balance the heat of the salsas.
Aguas Frescas: These are light, non-alcoholic drinks made from fruits, seeds, or flowers blended with sugar and water. Popular flavors include Jamaica (hibiscus), Tamarindo (tamarind), and Horchata (a creamy rice-based drink with cinnamon).
Jarritos: This is a popular brand of Mexican soda known for its fruit flavors and use of natural sugar. Common flavors include mandarin, lime, fruit punch, and pineapple.
Mexican Coke: Many taco shops sell Coca-Cola imported from Mexico. It is favored by many because it is sweetened with cane sugar rather than high-fructose corn syrup, and it is usually served in glass bottles.
Navigating Dietary Restrictions
Taco menus are often surprisingly friendly to various dietary needs. If you have specific requirements, look for these common menu indicators.
Gluten-Free Options: Tacos made with 100% corn tortillas are naturally gluten-free. However, always ask if the meat marinades or the fryers for the chips contain flour.
Vegetarian and Vegan Choices: Many menus now offer grilled vegetables (vegetales asados), mushrooms (hongos), or hibiscus flowers (jamaica) as protein substitutes. Beans and rice are also staples, but vegetarians should check if the beans are cooked with lard or if the rice is made with chicken stock.
Tips for Ordering Like a Pro
To get the best experience from a taco restaurant menu, keep these simple tips in mind. First, don’t be afraid to mix and match. Tacos are usually small, so ordering three different types of meat is a great way to explore the menu.
Second, pay attention to the “Daily Specials.” Many authentic taco shops have specific meats available only on certain days, such as Barbacoa on weekends or fish specials on Fridays. These are often the freshest and most traditional offerings on the menu.
Finally, if the menu offers “Consommé” with your tacos, it is meant for dipping or sipping. This is especially common with Birria tacos. Dipping the taco into the broth adds an extra layer of moisture and flavor that defines the dish.
By understanding the proteins, styles, and sides found on a taco restaurant menu, you can order with confidence and discover new favorite flavors. Whether you prefer the simplicity of a street taco or the complexity of a slow-cooked barbacoa, there is something for everyone on a well-crafted menu.
For more tips on dining out and understanding different cuisines, explore our other guides on international food culture and restaurant navigation.