Taco fillings: meats, beans, vegetables and salsa

What goes in a taco: the short answer

A taco is a tortilla folded or rolled around a filling, and that filling can be almost anything. The most widely recognized fillings come from Mexican tradition and are usually named for the meat or how it is cooked: al pastor, carne asada, carnitas, barbacoa, birria, chorizo, lengua, cabeza and pescado. Beans, vegetables and salsa round out the picture, as fillings in their own right or as toppings layered over meat.

Many of these names describe a cooking method or a specific cut rather than a single ingredient. That is why the same animal can appear under several names. Pork, for example, shows up as al pastor, carnitas and chorizo, and each tastes very different.

Taco fillings list: traditional meat styles

Name | What it is | In plain English

Al pastor | Marinated pork cooked on a vertical spit and sliced off as it roasts | Spit-roasted seasoned pork

Carne asada | Grilled beef, usually sliced or chopped for serving | Grilled steak

Carnitas | Pork cooked slowly in fat until tender, often crisped before serving | Slow-cooked, crisp-edged pulled pork

Barbacoa | Meat slow-cooked until very tender, traditionally in a covered pit | Slow-cooked, shreddable meat

Birria | Meat stewed in a seasoned, chile-based broth, traditionally goat | Rich stewed meat

Chorizo | Spiced sausage, typically crumbled and fried for tacos | Seasoned sausage crumbles

Lengua | Beef tongue, cooked until tender and then chopped | Slow-cooked beef tongue

Cabeza | Meat from the head of the animal, usually beef, cooked until soft | Tender head meat

Pescado | Fish, commonly battered and fried or grilled | Fish taco

Notes on each style

Al pastor

Al pastor means "shepherd style." Its upright spit cooking is commonly attributed to the influence of shawarma brought to Mexico by Lebanese immigrants. The pork is marinated before roasting and shaved off in thin pieces.

Carne asada

Carne asada simply means "grilled meat," and for tacos it almost always refers to beef. It is one of the most familiar fillings at taquerias in the United States.

Carnitas

Carnitas translates loosely as "little meats." Pork is cooked slowly in fat until it falls apart, then often given crisp edges. The dish is frequently associated with the state of Michoacán.

Barbacoa

Barbacoa refers to a slow-cooking method more than a single meat, and the meat used varies by region. Beef, lamb and goat versions all exist. Traditional preparation involves cooking in a covered pit.

Birria

Birria is a stew traditionally associated with the state of Jalisco and classically made with goat, though beef versions are common. In taco form, the meat may be served with some of its cooking broth on the side for dipping.

Chorizo

The chorizo used in Mexican-style tacos is usually a fresh, heavily spiced pork sausage. It is removed from its casing, crumbled and fried. Spanish chorizo is different: it is cured and sliced.

Lengua and cabeza

Both use less familiar cuts. Lengua is beef tongue and cabeza is meat from the head. Each is cooked long and slowly until very tender, which is why both are prized for texture rather than chew.

Pescado

Pescado means "fish." Fish tacos are widely associated with Baja California, where battered and fried fish is a well-known style.

Beans, vegetables and salsa

Beans and vegetables are a common basis for vegetarian tacos, and salsa is a near-universal finishing element. The source material available for this guide documents the meat styles above in detail but does not describe specific bean, vegetable or salsa preparations. For that reason, this guide does not name or define particular vegetarian fillings or salsas.

Which fillings are best?

There is no single best taco filling. The answer depends on taste and occasion. If you want a starting point, carne asada, al pastor and carnitas are among the most familiar styles for US diners. Birria, lengua and cabeza suit those who want richer, slow-cooked textures, and pescado offers a lighter option.