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The corn tortilla has been around long before the conquest of Mexico. Called a taco when filled and folded in two, it formed an important part of the daily diet of both kings and workers in Pre-Hispanic México. A visit to Los Cabos is not complete without sampling this delicious and affordable Mexican ‘fast’ food.
Each taco stand has its own particular schedule. Day stands usually open early in the morning and close around four p.m. Yes, we eat tacos for breakfast! Evening taco stands do not get going until six p.m. or so, and stay open late, some past midnight. Larger stands will usually offer more varieties of tacos and salsas but a most are known for one or two types of tacos and that is all they serve. You’ll generally be offered a choice of corn or flour tortillas and some stands make their own tortillas from scratch. There’s nothing better than a warm chewey tortilla made fresh right in front of you.
There are an endless variety of tacos with fillings as simple as fresh fish (pescado) to the more exotic huitlacoche (corn smut) and flor de calabaza (squash blossom). Depending on the taco stand, mornings and lunchtime until mid afternoon are when you are likeliest to get a good fish (pescado) or shrimp (camaron) taco. Machaca (reconstituted shredded dried beef) is also a midday offering. It sounds strange but is actually delicious, very filling, and cheaper than the fish and shrimp varieties. Tacos de pescado (fish) and tacos de camaron (shrimp) or callo (scallop) are usually served deep-fried in a light batter accompanied with shredded cabbage and a choice of salsas, with a squeeze of lime topped with cream. Salsas will range from raw salsa Mexicana with fresh tomatoes, onion, serrano peppers and cilantro (coriander leaves), to slow-cooked salsa de chile colorado and salsa con chile arbol y chile guajillo. At the taco stand I frequent, a succulent butterflied shrimp taco with all the trimmings is a deal at twenty pesos. They are absolutely superb, especially with guajillo chile salsa, slightly spicy with a smoky flavor.
In the evening, seafood and fish tacos are not offered, and stands serve beef, pork, and to some extent, chicken tacos. If you are adventurous, tacos de lengua (tongue) are a Mexican delicacy, so you should give them a try. The tongue is slow cooked with spices and served with a choice of salsa tomatillo (like small green tomatoes) with serranos, or the delicious chile arbol or guajillo. Some menus feature tacos de tripa (tripe) and tacos de cabeza (cow’s head), both acquired tastes.
One of the absolute best tacos to try if you eat pork is tacos de carnitas maciza (lean pork cooked in pork fat). Try them with chopped onion and cilantro and your choice of salsa, dressed however you like. Carnitas stands are generally open in the day and closed evenings. Some taco stands will have carnitas on the menu while specializing in beef tacos (tacos de carne asada). For carnitas, it usually pays to eat at a stand that specializes in preparing only pork. You may also order carnitas to go by the kilo. Make sure you ask for maciza, the leanest variety. They’ll come with all the trimmings, and lots of freshly made tortillas, hot off the comal.
Tacos de carne asada (grilled beef) are the most popular evening taco around. They are served at almost every taco stand. Some can be fatty or tough, so check the grill to see the quality of beef. And, ask around the tables how the food is. Tacos de carne adobada (grilled beef marinated with chile colorado) are also common.
Another style of tasty taco is called Al Pastor, which is pork meat marinated in chili, vinegar, achiote, and roasted with spices, accompanied by a small piece of pineapple. It is definitely an art form and a spectacle. The meat is layered onto a stake with a piece of pineapple in the middle then grilled like a Greek gyro. The Taquero, or taco chef, with a knife in one hand, and a plate of fresh tortillas in the other, cuts and flips pieces of meat onto the tortillas, adding a small piece of pineapple to each taco. Al pastor is traditionally served like carnitas with onion and cilantro, on a flour tortilla instead of corn.
Some of the bigger taco stands are not stands at all, but offer seating and serve beer along with sodas and bottled water. Several will come to you for private parties and events, a great option for a casual beach party or entertaining around the pool. When Brad Wheatley, director of golf at the Cabo del Sol, could no longer afford the time to make the drive to his favorite taco stand in San José, he brought the tacos to him. And golfers love the delicious complimentary tacos at the ninth hole of the Ocean Course!
Finding the best taco stands is easy if you know where to look. Your best bet is a location popular with locals, squeaky-clean and not on a dirt street, especially if it’s not enclosed. You’ll find the best tacos and have an authentic and very affordable Mexican dining experience. |
Copyright © 2008 - Joseph A. Tyson - Tyson Promotions Inc - All Rights Reserved
Los Cabos Magazine - Los Cabos Visitor's Guide - Promociones Tyson, S. A. de C. V.
Cabo San Lucas, Baja California Sur, Mexico - Last Revision - July 23, 2005 (March 19, 2008 - FAP)
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