real taco = grilled sliced steak, on tortilla (4-5 inches in diameter) topped with taquilleria (sp?) sauce, cilantro, and onions.
must make from scratch in nyc.
#15 | Posted by Yodar013
New York City?
Right... Spoken like a true gringo. Better yet, Yanqui.
Go here:
www.mexconnect.com
Learn about what a taco really is.
Some choice choices:
TACOS DE CABEZA , literally meaning "head tacos", are just that. A traditional breakfast in Sonora and the Bajo, they are also popular in Mexico City. Traditionally, the head of a steer was steamed all night, the bones and gristle removed in the morning, and the meat shredded and stirred with its broth.
TACOS DE BARBACOA , another morning treat, are most commonly found in the central part of the country, especially in the states of Mexico, Tlaxcala and Hidalgo. The filling for these tacos is traditionally prepared by wrapping sheep, lamb or goat meat in maguey leaf linings, called pencas, placing it over a pan to catch the juices which help steam the meat, and burying it in a fire pit in the ground, something like an underground oven.
TACOS DE CARNITAS, Originally a specialty of Michoacan and Jalisco, now found in nearly every part of Mexico, these tacos are made from pork that has been cut up and cooked in lard with orange rind, which gives the carnitas a lovely deep golden brown color. The different "porky parts" are displayed in a glass case resembling an aquarium and kept warm by a heat lamp. The customer tells the taquero his choice or simply points to the desired part, which is removed, placed on the chopping block, and cut into bite-size pieces.
