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Everything good, piled onto a toasty corn tortilla.
The slow-cooked, crisply charred effect, no rotisserie required.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
The undisputed king of the taco cart.
Crazy-tender barbacoa made with oxtails and a blend of fruity chilies.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
These special tacos are sold by bicycle vendors in Mexico, and they get better as they sit.
There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
These tacos are a textural achievement.
These chicken tacos are anything but boring.
Perfect for Taco Night or Meatless Monday. (Or both.)
Tongue slowly stews in its own juices when cooked sous vide.
A Pueblan specialty with Middle Eastern influence.
Browning is key to great tongue tacos.
Crispy taco shells made out of parmesan cheese, perfect for hors d'oeuvres and appetizers.
First you smoke, then you braise.
Extra-crispy, extra-browned, extra-cheesy, and delicious.
Light fish tacos with chipotle crema and salsa fresca.
Better tacos come from whole grilled fish.
Cheese fused to a tortilla makes for an epic taco.
A one-skillet taco feast with charred, spice-rubbed skirt steak and corn.
Sautéed shrimp with garlic and oil.
Hearts of palm take on a deep nutty-sweet flavor when grilled over high heat.
Crisp fried avocados with cabbage and chipotle cream in warm flour tortillas.
For cheese lovers only.
Sweet and smoky charred corn gets zesty with a sprinkle of Cotija cheese.
Grilled asparagus, well garnished.
Sweet caramelized pineapple wrapped in smoky bacon makes for a great reverse al pastor taco.
Eggs, garlicky spinach, and crispy bacon tucked into a tortilla.
Not a gimmick: grits and tortillas actually are a corny match made in heaven.
Start your day with tacos.
Breakfast is better with an all-cheese taco shell.
Charred corn with salsa verde in a crisp all-cheese taco shell.