Al Pastor is a classic Mexican street food with origins in Puebla, Mexico, influenced by Lebanese shawarma-style cooking. Traditionally, authentic tacos al pastor are made by stacking thinly sliced, marinated pork onto a trompo (vertical spit grill) and slowly roasting it to perfection. This cooking method creates tender, juicy meat with crispy, caramelized edges, making it a top choice for taco lovers.

The bold, smoky flavor of al pastor seasoning comes from mild guajillo chiles, earthy achiote paste (which gives it its signature red hue), sweet pineapple, and warming spices like cinnamon, clove, and cumin. Recipes vary by region, but the best taquerías in Mexico City are known for their expert taqueros, who slice falling shreds of al pastor directly onto warm corn tortillas, finishing each taco al pastor with grilled pineapple, diced onion, chopped cilantro, and a drizzle of salsa—we recommend salsa de aguacate for the perfect balance of flavor and heat.

Carnitas is a beloved Mexican dish from Michoacán, Mexico, known for its rich, tender, and crispy slow-cooked pork. Traditionally, authentic carnitas are made by simmering pork in lard inside a large copper cazo (pot) for hours, creating its signature juicy interior and crispy golden edges. This Mexican street food favorite is served in tacos, tortas, burritos, and quesadillas, offering a bold, savory flavor with hints of tangy citrus, aromatic oregano, marjoram, and peppercorns—some recipes even add cola or citrus soda for extra caramelization.

At Mexican taquerías, skilled taqueros chop and shred crispy carnitas on well-worn wooden blocks, piling the meat high onto warm corn tortillas. Each carnitas taco is traditionally topped with fresh diced onions, chopped cilantro, and salsa of choice—we recommend spicy salsa roja for the perfect balance of flavor, heat, and texture.

Tinga is a classic Mexican dish from Puebla, Mexico, known for its bold, smoky, and savory flavors. Traditionally, Tinga de Pollo (chicken tinga) is made by slow-simmering shredded chicken in a rich, flavorful sauce of fire-roasted tomatoes, garlic, onions, and smoky chipotle peppers. This dish's signature smoky, tangy, and slightly spicy profile comes from ingredients like chipotle morita, chipotle meco, and chipotles in adobo, which vary by region and family tradition.

Often served on crispy tostadas, Tinga tacos, or as a filling for burritos and quesadillas, this dish is a staple of Mexican street food. In Mexico City’s bustling mercados, you’ll find tostadas de tinga topped with refried beans, shredded lettuce, Mexican crema, and crumbled queso fresco, creating the perfect balance of crunch, heat, and savory depth.