In America today, it also refers to spicy, shredded, slow-braised beef that's been made tender, then pulled apart.
Traditionally, barbacoa is beef cheek and head that's covered in leaves from the maguey plant, then slow cooked over a wood fire in a pit in the ground. Get a recipe for spicy pork al pastor quesadillas here. Pastor means "shepherd," the name given to Lebanese merchants who immigrated to Mexico City in the early 1900s, bringing the concept of shawarma with them. Al PastorĪl pastor is crisp-thin shavings of vertical spit-roasted pork, marinated with pineapple, guajillo chiles, and achiote, then served on tortillas. Ahead, find a list of all the different Mexican meats to try in your tacos, from al pastor to cochinita pibil and everything in between. To help you out next Taco Tuesday, we've put together a list of some of the most common taco fillings out there - and don't be afraid to step outside your comfort zone the next time you order. That's part of what makes them so delicious. Each filling may be spiced, seasoned, cooked, dried, and even sliced differently. The truth is, despite appearing relatively simple, the taco - and more particularly, how the meat is prepared - can be quite complex. Both are tasty, by the way - but mixing up braised chicken (tinga) for tongue (lengua) can be a confusing experience for your taste buds. And you don't want to end up ordering lengua when you meant to ask for tinga. With a menagerie of options from carnitas and carne asada to cochinita pibil, taco-meat terminology is vast. But ordering traditional Mexican food can get a little tricky if you're not up on your taco fillings. There's nothing like a delicious taco to turn your day around.
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