A Guide to Authentic Mexican Street Tacos

The street taco is perhaps Mexico's most perfect food. Simple, portable, endlessly varied, and absolutely delicious when made right. But what separates an authentic street taco from an imitation? Let's break it down.

The Tortilla

A real street taco starts with a small corn tortilla — usually about 4 to 5 inches across. Not flour (that's for burritos and quesadillas), not a hard shell (that's a different tradition entirely). Corn tortillas have a distinct, earthy flavor that's essential to the experience.

The best taquerias double up the tortillas, giving you two thin layers that hold together even when loaded with salsa.

The Proteins

Street tacos come in an amazing variety of proteins. Here are the classics:

• Al Pastor — Marinated pork cooked on a vertical spit, shaved to order. The crown jewel of street tacos.
• Carne Asada — Grilled beef, usually flank or skirt steak, chopped fine.
• Carnitas — Slow-braised pork, pulled and crisped on the griddle.
• Barbacoa — Slow-cooked beef cheeks or head meat, incredibly tender.
• Lengua — Beef tongue, braised until meltingly soft. Don't knock it until you try it.
• Chorizo — Spiced pork sausage, crumbled and cooked on the flat top.

The Toppings

This is where many places go wrong. An authentic street taco is topped simply: diced white onion, fresh cilantro, and a squeeze of lime. That's it. No lettuce, no tomato, no sour cream, no shredded cheese.

The salsa comes on the side — usually a salsa verde (tomatillo-based) and a salsa roja (dried chile-based). You add as much or as little as you want.

At El Gallo De Oro

Our tacos follow this tradition. We use fresh corn tortillas, quality proteins prepared with authentic techniques, and simple, honest toppings. When you order tacos al pastor from us, you're getting the real thing — marinated pork with cilantro, onion, and a wedge of lime.

Come taste the difference that authenticity makes.