How to Order at a Taqueria: A Plain Guide

To order at a taqueria, read the board, say the filling and the tortilla together, and start with three tacos for a light lunch, four or five for a full meal. Learning how to order at a taqueria takes about five minutes, and it changes the way you eat in a neighborhood.

Most taquerias work at a counter where you read the board, say what you want and pay, then take a number. Ask for a taste of the salsa, and add a lime and radishes from the bar.

How to order at a taqueria from the counter

Most taquerias work in one of two ways. At a counter, you read the board, say what you want to the person at the register and pay before you sit. At a truck or stand, you order from the window and wait to hear your number or name. In a sit-down taqueria, a server takes the order.

Decide what you want before you reach the front. A taco order has three parts: the filling, the number of tacos and any extras, such as cheese, a drink or a side of rice and beans. Say it in that order, for example "three al pastor and one lengua."

What are the common taco fillings, explained?

Taco fillings explained in plain terms: al pastor is marinated pork cooked on a vertical spit with pineapple. Carnitas is pork slow cooked until tender and crisp at the edges. Carne asada is grilled steak. Pollo is chicken. Barbacoa is slow cooked beef, goat or lamb, often steamed, and tastes rich and mild. Chorizo is a spiced sausage. Lengua is beef tongue, tender and mild. Cabeza is meat from the head, soft and savory. Tripas are fried intestines, crisp and chewy. Nopales are cactus paddles, and many places offer them for vegetarians.

You do not need to try everything. Start with the dish the stand is known for, and add one adventurous filling per visit.

What is the difference between al pastor and carnitas?

Al pastor vs carnitas is the question most newcomers ask. Al pastor is red from its chile and achiote marinade, shaved from a spinning cone and served with a sliver of pineapple. It tastes sweet, smoky and slightly tangy. Carnitas is pork simmered in its own fat, then pulled apart and crisped. It tastes savory, rich and plain, and it is often served with onion and cilantro.

If you want spice and sweetness, choose al pastor. If you want pork at its simplest, choose carnitas. Order one of each and compare.

How do you use a taqueria salsa guide?

A good taqueria salsa guide starts with color. Green salsas are usually made from tomatillos and chiles and taste bright. Red salsas range from mild tomato to smoky dried chile. Orange or creamy salsas often include avocado or a roasted pepper and taste mellow. Pico de gallo is a fresh mix of tomato, onion and cilantro.

Taste each salsa on a chip or a spoon before you put it on a taco. Heat varies more than color suggests, and a salsa that looks harmless can be very hot. Add a little at a time. Sliced radishes, limes and pickled onions on the bar are meant to be used freely.

How many tacos should you order?

Corn tortillas at a taqueria are small, usually about the size of a palm. For a light lunch, order three. For a full meal, order four or five. If you are very hungry, start with three and add more when they arrive. Tacos are best fresh, so it is better to go back for a second round than to order ten at once.

Add a drink, such as agua fresca or a Mexican soda, and a side if you want rice, beans or grilled onions. The barbecue joint guide uses a similar by-weight and by-piece logic, and the dim sum guide covers another small-plate meal.

How should you eat a taco?

Pick it up with your hands, add a squeeze of lime and a spoon of salsa, and eat it in two or three bites. Fold the tortilla around the filling and lean forward so juices fall on the plate. Do not use a fork unless you need to.

Eat tacos soon after they arrive, since the tortillas lose heat quickly. If you are sharing, put the plate in the center of the table and take turns.

What should you know about etiquette and extras?

Tipping at a counter is optional but appreciated, and a small amount in a jar is common. Keep the line moving by deciding before you reach the front. If you have a food allergy or do not eat pork, ask what is in each filling; cooks will tell you.

Many taquerias are cash friendly, though cards are common. Look for daily specials written on a chalkboard, such as birria on weekends or menudo on Sundays. These are often what regulars come for.

For more pages about how to eat well in a new place, the US guides hub is a good place to start, and the guide to finding good food in a new city explains where to look.

When the plates are empty, get the Mosey app, rate the fillings you tried and build a list of your favorite taquerias for the next friend who asks.