Tacos in Mexico
When you think of Tacos you might think of a yellow u-shaped crunchy shell filled with mince or beans. But, in Mexico that is not a Taco, it does not even exist.
If you ever had a regular taco in Mexico it was probably a soft corn tortilla (flat bread that resembles a chapatti but made from corn that has been through a nixtamalization process) with a topping, usually consisting of some sort of meat or vegetable. If your visit to Mexico was limited to the northern states of the country, sometimes your tortilla was probably made from wheat flour instead of corn. Most tacos in Mexico are simply a soft corn tortilla with a dry to semidry topping, and a few bowls of different salsas and other condiments, like pickled onion, coriander, or even pineapple. Most tacos are rather mild (but there are many popular exemptions) and the spiciness comes from the salsa you put on yourself. Some tacos come with cheese, but then not in the form of shredded processed cheese or cheddar on top but rather melted on to the tortilla before the topping is added.
Our Traditional Mexican Tacos in Udaipur
There are many popular toppings in Mexico. As a first step, we have brought a few different traditional recipes that we love, and hope you will love as well.
The Fajita (pronounced fa-hee-ta) is a meat or vegetable cut in strips that resembles small belts. The name comes from the Spanish word faja, that literally means belt or strip. So fajita is a way to cut the ingredients and despite popular belief has nothing to do with a certain flavour or spicemix. In our case, like in many Mexican kitchens, we cook or chicken or paneer strips in different spices, herbs, lemon, beer and onions and add colourful bell peppers before serving them up on corn tortillas as tacos. Since this dish is mild you can always ask for a spicy salsa to put on top.
The chicken Tinga is shredded chicken chocked in a slightly spicy Chipotle and Tomato salsa with a lot of onions. Since the chicken already is cooked in a salsa (tell us your preferences of spicynes) you can adjust the flavours by adding cream or pickled onions on top.
Our Veg Tacos are for our veggie lovers who otherwise will miss out on the Tinga. We take the same salsa as in the chicken Tinga but load it with pieces of vegetables, beans and paneer.
Carne Adobada is for the pork lover. Slowly cooked pork in a tomato and Chipotle salsa. Yummy yummy served up in corn tortillas. Don’t ask us how we get so much flavours in this dish, it is a well kept family secret.
We don’t have to present the Taco Al Pastor again, we just did it in this blog post before. If you never tried it, now is the time! Read all about The Taco Al Pastor Here!
Tacos de Camarones. Juicy prawns grilled over charcoal and marinated in pineapple juice, tequila, Mexican spices and Chipotle. Tossed in a tortilla and topped with Pico de Gallo. Add salsa or our homemade Chipotle mayonnaise for your perfect flavour profile.
In our New Menu we introduced a few more Traditional Tacos
Fish Tacos from Baja California
Deep fried beer batter fish fried until golden and served in soft corn tortillas and topped with our special chipotle coleslaw salad. As authentic as it is yummy.
Cheese & Chorizo Tacos
Yep, you read that right. Gooey cheese and crumbly Chorizo. The recipe of our Chorizo might be secret and the spice mix only made by Chef Carlsson himself, but it is available for all lovers of pork to savour. This authentic and amazing chorizo was taught to us by our favourite cook and friend from Monterrey, Nuevo Leon, Mexico.
Cheese and Mushroom Tacos
Mushrooms cooked in our (veg) Chorizo Spice Mix on top of cheese baked tortillas. No other words are needed.
P.s. did you know, the most popular way to eat our Molcajetes is with corn tortillas, as tacos.
Still fantasizing of that crunchy taco? Read our post about Tacos Drados, Flautas and Taquitos here!
To know more about our upcoming menu, read more here.