[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking


View post   

File: 95 KB, 700x450, Tacopedia-02.jpg [View same] [iqdb] [saucenao] [google]
14532479 No.14532479 [Reply] [Original]

What's the best taco and why is it Marlin

>> No.14533971

For me, it's tacos gobernador

>> No.14534002

Barbacoa of course. Surtida or costilla, never maciza like some American casual

>> No.14534006

>>14532479
barbacoa o cachete

>> No.14534022
File: 67 KB, 800x600, 410_61924896.jpg [View same] [iqdb] [saucenao] [google]
14534022

>>14532479
para mi son los tacos de perro

>> No.14534043

>2020
>not eating lobster burritos exclusively

>> No.14534053

>>14532479
>What's the best taco and why is it Marlin
Well, fish tacos are a beast all unto themselves. Nothing bad to say about them. Marlin is like a red meat version of fish, hence that long dark vein, and firm and steak like for eating with a knife and fork, and it's not studied enough and likely then not sustainable like all sailfish, so I avoid it :/ Stick to snapper or dolphin anon.

Me, I'll take a skirt steak taco, al carbon, literal smoke and char marks, those ribbons of fat that caramelize the meat around them, tender and omg. Simple. Cilantro, onion on top, squeeze of lime, soft corn tortillas. House salsa of some sort, from a pico, borracha, or salsa verde, it's all good. Fresh guac always encouraged, heavy handed on the serranos, is fine.
Outside of that, the BEST taco is going to be a tacos al pastor, but more lebanese style, the "gringas", that open-face grilled pita-like tortilla, that presses cheese into the grill right on the tortilla til golden. It takes on a haloumi crispness. Al pastor meat is fatty pork w/onions all marinated in pineapple juice enhanced pureed dried red chiles, bit of spice and onions blended in there. Spit roasted for char, though it doesn't have to be, it's the perfect tartness and tenderness. That raisiny goodness of ripe chilies. If you are ordering out, too bad, but the home cook will char the pineapple, not just slice it, and might even turned that into a fast salsa.

>> No.14534066

>>14534053
>Carne asada
>no flour tortilla
Fuck off

>> No.14534090
File: 1.77 MB, 400x295, 1571351003298.gif [View same] [iqdb] [saucenao] [google]
14534090

>>14532479
>What's the best taco and why is it Marlin

>What's the best taco

>Marlin


Best of the best and any taco worth its name is going to pair with pulque
As ez as that a taco needs to go well with pulque in order to be a true standard taco
Everyone knows this
Barbacoa is the #1 taco
Al pastor is a peoples favorite
And fish taco is fit for royalty
Mantaraya after cahuamanta are best of the fish tacos

>> No.14534096

>>14534066
You don't seem to know much about carne asada becuause it wasn't even mentioned in my post.

>> No.14534140
File: 51 KB, 440x299, 440px-Parrillada_Carne_asada.jpg [View same] [iqdb] [saucenao] [google]
14534140

>>14534096
>al carbon
>carbon
Stop being stupid

>> No.14534281
File: 34 KB, 640x556, 94990754_133305238277646_6587337611281432576_n.jpg [View same] [iqdb] [saucenao] [google]
14534281

>>14534022
>el taco grasoso es el mas sabroso

for me, the best taco must come in small tortillas
>the tortilla
it must be corn and of any color
>the meat
must be cow, goat or fish. A taco has gone wrong if you make it out of pork, and that includes tacos al pastor; which funnily, can be made with goat but pretty few mexicans know it
>the salsa
it can be any as long as it is made in a molcajete ( mortar from volcano rock )
>other ingredients
lime, cilantro and fined choped onions. You can add a good beer or alcohol to cleanse the grease from your tastebuds. That's what lime and salsa are used for as well

>> No.14534285

Al Pastor obv

>> No.14534289

>>14534140
skirt steak is a particular cut of meat, not a cooking method

>> No.14534319
File: 3.00 MB, 1920x1080, taco.webm [View same] [iqdb] [saucenao] [google]
14534319

>>14534090
Pulque is based.

>> No.14534334

>>14534289
>skirt steak is a particular cut of meat, not a cooking method
No shit. I'm not talking about skirt steak, I'm talking about al carbon. It's literally the same shit

>> No.14534411
File: 959 KB, 400x228, 1563334612717.gif [View same] [iqdb] [saucenao] [google]
14534411

>>14534319
now pick it up and show me you eating it without getting it everywhere but your mouth

>> No.14534412
File: 2.91 MB, 480x270, tacos de tuetano.webm [View same] [iqdb] [saucenao] [google]
14534412

since I have nothing to do.
I'm gonna be posting some taco webms for the /ck/ bros

vid related are bone marrow tacos... I love them but bone marrow is hard to find these days since is getting trendier worldwide. I remember when butchers gave it to me for free back in the 90s because it was food for the beggars

>> No.14534419

>>14534285
only based post in the entire thread

>> No.14534420

>>14534412
You can find them all over Mexico City and Tijuana

>> No.14534426

>>14534420
yes, in pretty specific restaurants... not on your corner stand

>> No.14534444
File: 104 KB, 820x544, p1070001x.jpg [View same] [iqdb] [saucenao] [google]
14534444

No love for tacos placeros?

>> No.14534456
File: 2.95 MB, 480x270, goat bbq tacos.webm [View same] [iqdb] [saucenao] [google]
14534456

>>14534444
check and based... I'l get there... give me a few minutes PueblaAnon

webm related are goat bbq tacos. Goes well with a good mezcal

>> No.14534469

>>14534444
>tacos placeros
Looks like starch+starch+starch inside a starch to me. How is that good? It's like a burrito when they were trying to cheat you. Is that literally one sliver of onion in there with fries and rice. I'm confused. Were they not done filling it?

>> No.14534482

>>14534469
It's one of the first pics I found but those types of tacos can literally be filled with anything. Mainly cactus, pork skin, chile relleno and rice. They're bigger than your average taco so they can be very filling

>> No.14534500
File: 2.91 MB, 480x270, taco placero.webm [View same] [iqdb] [saucenao] [google]
14534500

>>14534444
>>14534469
here I show you the taco placero, paquita la del barrio's favorite.
This is pretty famous in Puebla and can get pretty yuge depending on your belly size. Like the other anon it could have anything inside but it must be different dishes inside, not just one to be considered a taco placero.

>> No.14534522

>>14534469
>>14534469
it's a lot of starch but pretty good for a cheap filler taco.

BTW no one has mentioned tacos de canasta AKA sudados AKA al vapor the greatest price/taste taco imho. You can get them for like 5 pesos even in rich places

>> No.14534527

why does the south suck at making tacos? The only place that has decent tacos over there is yucatan

>> No.14534544

>>14534527
The south has the best corn tortillas and salsas which are basic elements for a truly great taco, they also have good fish and vegetables, so if you want a seafood or a veggie based taco southern tacos can be really really good, however the south (south here being anything below Mexico City) doesn't have good meat sources, so meat based tacos will usually not be good.

>> No.14534563
File: 2.96 MB, 480x270, tacos de canasta.webm [View same] [iqdb] [saucenao] [google]
14534563

In webm related are tacos de canasta.
Also, they are coming in Puebla and having arriving to GDL. They mostly filled with refried pinto beans, chicharron ( pork skin fried ) and mashed potatoes. They are cooked inside the canasta since taqueros wrap it so tightly. You add your salsa and lemons according to your tastebuds. They are mostly $5 pesos each ( one quarter in U.S dollars ).

>> No.14534602
File: 2.94 MB, 480x270, taco de langosta.webm [View same] [iqdb] [saucenao] [google]
14534602

Taco de langosta used to be a common thing in the bajas ( Baja California Norte and Baja California Sur ) until it got gentrified and is really difficult for locals now to buy lobsters. Rurals still eat their lobster tacos with beans and flour tortillas.

>> No.14534671
File: 2.93 MB, 480x270, tacos de tripa.webm [View same] [iqdb] [saucenao] [google]
14534671

now we have also, tacos de tripa a.k.a tripe tacos.
They are made of the cow's long intestine. Has to be cleaned and removed some of the lart by hand. You can choose between deep fried or soft fried versions. Please use lime and a hard alcohol to remove the aftertaste if you are not used to them

>> No.14535232

>>14534671
How do you like your tripe