For example, in tacos al pastor, the meat is cooked on a rotating rotisserie-like spit and seasoned with adobo (a spice blend). When the meat is ready, it is shaved off onto a tortilla and a piece of pineapple is added for a sweet and tangy flavor. Suadero tacos use a different cut of meat, which is more tender and slow-cooked. Most tacos come topped with onion and cilantro, with limes and different salsas for the eater to add.
Corn is an agricultural staple in Mexico, so it's very common for corn tortillas to be used instead of flour, another difference between U.S. and Mexican tacos. Cilantro and onion are used to add crunch and brightness.
