Along the Pacific coast in Puerto Escondido, Oaxaca, fresh fish tacos dominate, reflecting the area’s history as a fishing community and its abundance of seafood. Exploring tacos across regions is a delicious way to see how local ingredients, history and traditions shape what people eat.
In Mexico City, I have tried tacos al pastor at Tacos San Burgos and tacos trompo rojo de pork belly at Tacos del Valle. Each offered a slightly different take on pork roasted on a trompo, layered with spices, pineapple and fresh corn tortillas. The pork was juicy with slightly crispy edges, and the sweet pineapple added a bright, caramelized flavor. I topped them with onions, cilantro, and a dash of salsa, savoring each bite as I watched the cooks work quickly behind the counter.
On a weekend trip to Puerto Escondido, Oaxaca, I tried tacos al pescado (fish tacos) at a small seaside taquería. The fish was fresh, lightly fried and served on a warm corn tortilla with a creamy sauce and a squeeze of lime. The tender fish, paired with the tangy sauce, made each bite fresh and vibrant. Eating tacos by the ocean, with the sound of waves, the smell of salt in the air and the warm breeze on my face, gave the meal a relaxed, coastal vibe.
Each taco was an explosion of flavors. In Mexico City, the smoky, spiced pork and sweet pineapple of the al pastor tacos made my taste buds come alive. The tortillas were warm and soft, perfectly holding the savory meat and fresh toppings.
