Eating tacos in the city felt lively, fast-paced and vibrant, just like the streets around me. By contrast, eating fish tacos in Puerto Escondido felt calm and refreshing. The tender fish and tangy sauce, combined with the ocean breeze and sound of waves, made every bite feel light and relaxing. I loved noticing how the atmosphere of each place influenced the way the tacos tasted. The food felt connected to the city or the coast, and each meal felt like comfort food, memorable and satisfying.
Tacos al pastor have a long history rooted in cultural exchange. When Lebanese immigrants arrived in Mexico in the 1960s, they brought the tradition of shawarma, a method of roasting meat on a vertical spit. Local cooks adapted the recipe to use pork instead of lamb, incorporating achiote, chili, pineapple and other spices. This method of stacking and slowly roasting the meat on a trompo allows the flavors to meld while creating slightly crisp edges, which is a signature feature of al pastor tacos.
Fish tacos in coastal towns such as Puerto Escondido evolved from the abundance of fresh seafood in the region. Fishermen would bring in their catch daily, and lightly frying the fish preserved its delicate texture while adding flavor. Served on simple corn tortillas with a squeeze of lime and creamy sauce, these tacos highlight local ingredients and allow the freshness of the fish to shine.
Tacos were originally practical, street-side meals made with readily available ingredients, but today they are celebrated as a cultural icon.
