Editing Taco (section)

==Traditional variations==
[[File:01 Tacos al Pastor.jpg|thumb|right|[[Tacos al pastor]] made with [[adobada]] meat]]
* '''Tacos [[al pastor]]''' ("shepherd style"), '''tacos de adobada''', or '''tacos árabes''' ("arab tacos") are made of thin pork steaks seasoned with [[adobo]] seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins like [[shawarma]].<ref name="MexStreetTaco-Origin"/><ref name="MexStreetTaco-Types"/> This variation has roots in Mexico's Lebanese immigrant population.<ref name="katyWatsonBBC">{{Cite web |last=Watson |first=Katy |date=2 September 2015 |title=Sharwarma: Taco al pastor's culinary ancestor |url=https://www.bbc.com/news/magazine-33993719 |access-date=4 August 2022 |website=[[BBC]]}}</ref><ref>{{cite book |first=David |last=Sterling |title= Yucatán: Recipes from a Culinary Expedition |year= 2014| isbn=978-0292735811 |pages= 333, 358–363|publisher=University of Texas Press }}</ref><ref>{{cite web |first=David |last=Sterling |title= The Lebanese Connection, Yucatan: A Culinary Expedition |url= http://los-dos.com/culinary-expedition/verarticulo.php?IdArticulo=258 |archive-url= https://web.archive.org/web/20160426091335/http://los-dos.com/culinary-expedition/verarticulo.php?IdArticulo=258 |archive-date=26 April 2016 |date=26 April 2016|access-date=12 July 2022 }}</ref>
* '''Tacos de asador''' ("spit" or "grill" tacos) may be composed of any of the following: ''[[carne asada]] tacos''; '''''tacos de tripita''''' ("[[tripe]] tacos"), grilled until crisp; and, ''[[chorizo]] asado'' (traditional Spanish-style sausage). Each type is served on two overlapped small [[tortillas]] and sometimes garnished with [[guacamole]], [[salsa (sauce)|salsa]], onions, and cilantro (coriander leaf). Also, prepared on the grill is a sandwiched taco called ''mulita'' ("little mule") made with meat served between two tortillas and garnished with [[Oaxaca cheese|Oaxaca]] style cheese. ''Mulita'' is used to describe these types of sandwiched tacos in the Northern States of Mexico while they are known as ''[[gringas]]'' in the Mexican south and are prepared using [[wheat]] flour tortillas. Tacos may also be served with salsa.<ref name="MexStreetTaco-Origin">{{cite web |url=http://www.mexconnect.com/mex_/recipes/puebla/kgtacos1.html |title=Wrap It Up: A Guide to Mexican Street Tacos (Part One of Two) |access-date=2008-07-07 |first=Karen Hursh |last=Graber |publisher=Mexico Connect |archive-date=2009-02-20 |archive-url=https://web.archive.org/web/20090220121536/http://www.mexconnect.com/mex_/recipes/puebla/kgtacos1.html |url-status=live }}</ref><ref name="MexStreetTaco-Types">{{cite web |url=http://www.mexconnect.com/mex_/recipes/puebla/kgtacos2.html |title=Wrap It Up: A Guide to Mexican Street Tacos Part II: Nighttime Tacos |access-date=2008-07-07 |first=Karen Hursh |last=Graber |publisher=Mexico Connect |archive-date=2009-03-01 |archive-url=https://web.archive.org/web/20090301035818/http://www.mexconnect.com/mex_/recipes/puebla/kgtacos2.html |url-status=live }}</ref>
* '''Tacos de [[cabeza]]''' ("head tacos"), in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow. These include: ''[[Cabeza]]'', a serving of the muscles of the head; ''[[Sesos]]'' ("brains"); ''[[Beef tongue|Lengua]]'' ("tongue"); ''Cachete'' ("cheeks"); ''Trompa'' ("lips"); and, ''Ojo'' ("eye"). Tortillas for these tacos are warmed on the same steaming plate for a different consistency. These tacos are typically served in pairs, and also include salsa, onion, and cilantro (coriander leaf) with occasional use of guacamole.<ref name="MexStreetTaco-Origin"/><ref name="MexStreetTaco-Types"/>
* '''Tacos de camarones''' ("shrimp tacos") also originated in [[Baja California]] in Mexico. Grilled or fried [[Shrimp and prawn as food|shrimp]] are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, [[pico de gallo]], avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.<ref name="MexStreetTaco-Origin"/><ref name="MexStreetTaco-Types"/><ref name="Shrimp Tacos">{{cite web |url=http://www.mexconnect.com/articles/3447-shrimp-and-nopal-tacos-tacos-de-camaron-y-nopalitos |title=Tacos de camaron y nopalitos |access-date=2009-08-14 |first=Karen Hursh |last=Graber |publisher=Mexico Connect |archive-date=2009-08-09 |archive-url=https://web.archive.org/web/20090809133534/http://www.mexconnect.com/articles/3447-shrimp-and-nopal-tacos-tacos-de-camaron-y-nopalitos |url-status=live }}</ref>
* '''Tacos de cazo''' (literally "bucket tacos") for which a metal bowl filled with lard is typically used as a deep-fryer. Meats for these types of tacos typically include ''[[Tripe|Tripa]]'' ("tripe", usually from a pig instead of a cow, and can also refer to the intestines); ''[[Suadero]]'' (tender beef cuts), ''[[Carnitas]]'' and ''Buche'' (literally, ''"[[Crop (anatomy)|crop]]"'', as in ''bird's crop''; or the esophagus of any animal<ref name="Buche">{{cite web |url=http://www.burritoblog.com/2006/04/buche_yummy_pig.html |title=The Burrito Blog&nbsp;— Buche |access-date=2008-07-26 |first=Jonah |last=Feld |year=2006 |archive-date=2008-05-26 |archive-url=https://web.archive.org/web/20080526045244/http://www.burritoblog.com/2006/04/buche_yummy_pig.html |url-status=live }}</ref>).<ref name="MexStreetTaco-Origin"/><ref name="MexStreetTaco-Types"/>
* '''Tacos de lengua''' (beef tongue tacos),<ref>{{cite book|last=Bourdain|first=Anthony|author-link=Anthony Bourdain|title=Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook|url=https://books.google.com/books?id=gcGggJOrmDAC&pg=PA85|date=7 June 2010|publisher=A&C Black|isbn=978-1-4088-0914-3|page=85}}</ref> which are cooked in water with onions, garlic, and bay leaves for several hours until tender and soft, then sliced and sautéed in a small amount of oil. "It is said that unless a [[taquería]] offers tacos de lengua, it is not a real taquería."<ref>{{cite book|last=Herrera-Sobek|first=Maria|title=Celebrating Latino Folklore: An Encyclopedia of Cultural Traditions &#91;3 volumes&#93;|url=https://books.google.com/books?id=lY-tY62V1FIC&pg=PA697|date=16 July 2012|publisher=ABC-CLIO|isbn=978-0-313-34340-7|pages=697}}</ref>
[[File:Tacos de Pescado.jpg|thumb|Two fish tacos in [[Bonita, California]]]]
* '''Tacos de pescado''' ("fish tacos") originated in [[Baja California]] in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, [[pico de gallo]], and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they were first popularized by the [[Rubio's]] fast-food chain, and remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.<ref name="MexStreetTaco-Origin"/><ref name="MexStreetTaco-Types"/>
* '''Tacos dorados''' (fried tacos; literally, "golden tacos") called '''''flauta''s''' ("[[flute]]", because of the shape), or [[taquito]]s, for which the tortillas are filled with pre-cooked shredded chicken, beef or ''[[barbacoa]]'', rolled into an elongated cylinder and deep-fried until crisp. They are sometimes cooked in a [[microwave oven]] or [[broiled]].<ref name="MexStreetTaco-Origin"/><ref name="MexStreetTaco-Types"/>
* '''Tacos sudados''' ("sweaty tacos") are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth. The covering keeps the tacos warm and traps steam ("sweat") which softens them.<ref name="MexStreetTaco-Origin"/><ref name="TacosSudadosRecipe">{{cite web |url=http://cocina-mexico.com/ingles/menu/typical_food/20.html |title=Tacos Sudados (Mexican recipe) |access-date=2008-07-09 |publisher=Mexican Cuisine |archive-date=2011-07-08 |archive-url=https://web.archive.org/web/20110708172018/http://cocina-mexico.com/ingles/menu/typical_food/20.html |url-status=live }}</ref>
*'''Tacos de birria''' (stewed meat tacos) are made with goat or beef roasted or stewed with spices and typically served with the broth from cooking the meat as a dipping sauce. Originating in the Mexican state of Jalisco, birria was mentioned in a 1925 Article in the ''El Paso Herald''. The taqueria, ''El Remedio'' in San Antonio, began offering birria de res tacos in their current form in Texas in 2018. Offerings by taco stands in California and across the Southwest United States began occurring at about the same time.<ref>{{Citation | author = José R. Ralat | title = Birria Is the Greatest Threat to Taco Culture—and Its Savior| newspaper = Texas Monthly | page =   |  date = 8 July 2022 | url = https://www.texasmonthly.com/food/birria-tacos-tex-mexplainer/ |archiveurl = https://web.archive.org/web/20220710193438/https://www.texasmonthly.com/food/birria-tacos-tex-mexplainer/ |archivedate = 10 July 2022 |accessdate = 5 December 2023}}</ref><ref>{{Citation | author = Luke Tsai| title = The Bay Area's Hottest Taco Trend Comes Courtesy of LA, Tijuana, and Instagram | newspaper = Eater San Francisco | page =   |  date = 21 November 2019 | url = https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram | archiveurl = https://web.archive.org/web/20200710183652/https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram | archivedate = 10 July 2020 |accessdate = 7 December 2023}}</ref>

As an accompaniment to tacos, many [[taco stand]]s will serve whole or sliced red [[radishes]], [[Lime (fruit)|lime]] slices, salt, pickled or grilled chilis (hot peppers), and occasionally [[cucumber]] slices, or grilled cambray onions.

<gallery class="center" widths="220" heights="180">
File:Carnitas.jpg|Tacos made with a [[carnitas]] filling
File:Tacos.jpg|Grilled [[Shrimp and prawn as food|shrimp]] taco
File:Tacos de suadero.jpg|Tacos de suadero (grey) and chorizo (red) being prepared at a [[taco stand]]
File:Barbacoa taco.jpg|[[Barbacoa]] tacos
File:Taco al pastor-1.jpg|Taco al pastor with guacamole
File:A variety of tacos from Chilangos Mexican Grill in Plantation, Florida.jpg|A variety of tacos, including quesabirria, suadero, chorizo and carnitas.
</gallery>