The recent popularity of quesabirria tacos has resulted in taquerias and taco trunks upping their food game and getting creative. My default taco filling is pastor if its on the vertical spit, otherwise carnitas is the basic. However, if cochinita is on the menu, I'm trying it. Carne asada I avoid, too many places screw it up and dry up the meat.What's your go-to, 'if it's on the menu, I order it' taco meat filling?Carne AsadaPastorCarnitasCochinita PibilBirriaFishSuaderoBarbacoa

I screwed up on my voting, but Al Pastor is my favorite! I am spoiled because I have so many great Taqueria’s in my vicinity.

I put pastor but I would go with Lengua as mine with some cilantro, onions, salsa, and a squeeze of lime. A roasted pepper on the side if available.

Which one is ground beef?

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Originally posted by Nismo:
I put pastor but I would go with Lengua as mine with some cilantro, onions, salsa, and a squeeze of lime. A roasted pepper on the side if available.

Exactly this.

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Originally posted by Jester814:
Which one is ground beef?

+1 to this, Which one is some good, done ground beef like Taco Mayo?

Done right, I don't think there is a better taco than crispy fried tripas.

I'd probably take barbacoa or al pastor next, although I have a real soft spot for carnitas, too.

Baja-style fried fish or shrimp tacos with red cabbage and chipotle are great, too.

I grew up eating barbacoa and tripas on hunting trips in south Texas.

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Originally posted by OttoSig:

quote:

Originally posted by Nismo:
I put pastor but I would go with Lengua as mine with some cilantro, onions, salsa, and a squeeze of lime. A roasted pepper on the side if available.

Exactly this.

Can't say I've had lengua tacos, but have liked lengua the couple times I've had it. Would definitely try on tacos.

If your choices I voted carnitas, but I’m pretty partial to trompo tacos.

Maybe the crispy shell rolled chicken tacos with guacamole from Carmen’s, my favorite San Diego taco shop. Comes with rice+beans by default, but I order beans+beans instead. So good!

Brisket taco.

I just love it when I can get the tacos where the shell came right out of the fryer, the meat put in, and the shell squeezed around it. Where to add toppings you have to pull it apart.

Ok, I'm going out for tacos today.

Best taco I ever had was in Puerto Vallarta in a dive restaurant next to a bus stop. Al pastor, roasted on a rotating vertical spit over hardwood coals, carved fresh, with onions, cilantro, and a thin slice of pineapple on a double layer of soft corn tortillas.

In restaurants, my favorite is brisket tacos. At home, I always make skirt steak tacos, a staple in my house.

My youngest son was surfing the Baja years ago and stopped at a van beside the highway. Not a food truck; just a van. The vendor pointed to son's beer, made the batter with it, fried the fresh fish. Best fish taco ever. Of course, fish tacos are now ruined for him, as is surfing Jax Beach.

1. Cochinita (super slow roasted pork with great flavor)
2. Birria (slow roasted beef with dipping sauce) Mexican French Dip
3. Pastor (vertical roasted Mexican-Lebanese pork hybrid)

Bunch of amateurs around here...

Tripa and Buche are offal tasty.

Why no choices for Soft Taco Supreme or a Gordita?

I love a good fish taco with some fresh lemon or lime squeezed on. Provided it's done with a good fresh white fish that not named tilapia. Cod, grouper or haddock make a great taco. There are more expensive fish that would work such as sea bass, but that would defeat the idea of a taco being an inexpensive meal.

Fresh, catch of the day, fish tacos are hard to beat.

My favorite taco is the one on my plate