Taco Glossary
The taco universe is vast and continues to expand. This little corner of the internet is here to set the record straight, debunk some truly wild myths, and get you on the path to taco enlightenment. While this is an excellent field guide, it does't pretend to be the final word. The taco universe is vast and delicious! We encourage you to use the concepts below as a launchpad for your own delicious journey into authentic cuisine.
Nixtamalization
This is the ancient process of soaking and cooking corn in an alkaline solution, usually limewater. This process softens the corn, makes it easier to grind, and unlocks its full nutritional value, including niacin. A tortilla made from nixtamalized corn (masa) has a superior flavor and texture that is essential for an authentic taco.
Tomatillo
Often mistaken for a small green tomato, the tomatillo is a different fruit entirely, wrapped in a papery husk. It has a tart, bright, and slightly citrusy flavor that is fundamental to many Mexican salsas, especially 'salsa verde'. When boiled or roasted, its acidity mellows, and it becomes the perfect base for a vibrant green salsa that cuts through the richness of taco meats.
Cheese in Tacos
While the shredded "Mexican cheese blend" is an American invention, cheese is not entirely foreign to tacos. Some popular choices of cheese are the queso Oaxaca, or queso Asadero, queso Chihuahua. Queso dip? Yellow cheese sauce? Quesadilla blend? Definitely not part of the selected group.
Adobos
An adobo is a rich, flavorful paste or marinade made from a base of rehydrated dried chiles, herbs, and spices. It's used to marinate meat before cooking, infusing it with deep, complex flavor. The famous 'al pastor' meat is marinated in an adobo that gives it its characteristic red color and taste.
Cantinas
A cantina is a traditional type of bar in Mexico. While they serve food (often as free 'botanas' or snacks with your drinks), "Cantina Style" is not a recognized style of Mexican cuisine. It's a marketing term often used outside of Mexico to evoke a sense of rustic authenticity, but it doesn't have a specific culinary meaning. A real cantina is about the atmosphere, the drinks, and the community.
Salsa and Lime
Listen up, because this is important. In the sacred temple of a real taquería, salsa and lime are not 'optional extras' or a 'premium add-on'. They are a fundamental right! If a place tries to charge you for a tiny plastic cup of salsa or a single lime wedge, they're not just breaking the taco code, they're committing a crime against flavor. This is peak capitalism trying to sell you the air you breathe. Run, don't walk, to an establishment that understands that generosity is the best spice.
Chiles
Mexican cuisine uses a vast array of chiles, both fresh and dried, each with a unique flavor profile. Fresh chiles like Jalapeño and Serrano bring bright, grassy heat. Dried chiles, which are often ripened and then dried, offer deeper, smokier, and more complex flavors. Think of the nutty heat of a Chile de Árbol, the fruity notes of a Guajillo, or the intense, floral fire of a Habanero. They are the building blocks of flavor in countless sauces and marinades.