Essential Taco Terms You Should Know
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Growing up in Texas and having a lot of friends of Mexican descent, I’ve grown to have quite a large culinary vocabulary, especially when it comes to one of my favorite foods – tacos.
If you live in the Lone Star State, becoming familiar with taco-based terms is important. No matter whether you’re a born Texas native or have come to adopt the Texas way of life, navigating various taco trucks, stands and joints mean stumbling upon a number of specific Tex-Mex terms.
We all want to make sure our taco order is tip-top, which is why it’s important to get familiar with certain lingo. As a result, we’ve drawn up a list of some of the most common words you may encounter on your next taco adventure.
Barbacoa – Don’t confuse this term for “barbecue”. The word “barbacoa” describes braised lamb, goat, or beef, and often refers to cuts taken from the head and/or cheeks. This might sound a bit strange at first, but this soft, succulent meat is something you won’t regret trying.
Lengua – A rather exotic dish, and one that many refrain from trying, is lengua (or cow’s tongue). Trust me when I say that a well-grilled cut of lengua tastes like heaven on earth when properly seasoned and cooked until tender.
Cilantro y cebolla – Ordering this cilantro and onion dish will probably mean you end up with a bad case of onion breath, but who cares! If you’re at a taco joint and asked if you fancy some “cilantro y cebolla” added to your meal, then immediately say yes.
Mollejas – Mollejas, or sweetbreads, are pancreas or thymus glands that are either eaten on their own or used as a taco filling. My friends swear that these are delicious. I, on the other hand, have yet to muster the courage to try this snack.
Tortillas de harina – These soft flour tortillas are usually best used in fajitas and breakfast tacos.
Tortillas de maiz – Corn tortillas (how long do corn tortillas last?) are my favorite kinds of tortillas. You can find them at most taco joints in Texas.
Nopales – Often served as part of a vegetarian dish in taco joints, Nopales (or cactus pads) are served satueéd with onions, pickled in brine, or in a fresh salad.
Aguas frescas – These refreshing non-alcoholic beverages are made from fruit blended with water. Fruits used for these colorful drinks include mangoes, oranges, guava, cantaloupe (how long does cantaloupe last?), strawberries, or a mix of different fruits. Usually served in big styrofoam cups, these drinks are often further sweetened with sugar.
Para qui – This translates to “for here”, and is a useful phrase when dining at your local taco joint.
Para illevar – In English, this means “to go”. You would say then when ordering some dishes for take out.
Trompo – Translating to “spinning top”, this term is used to describe a style of cooking in which seasoned layers of pork are skewered vertically and spun around, with a heat source cooking it from one side.
And of course…
Por favor / gracias – Don’t forget to say please (“por favor”) and thank you (“gracias”) when ordering authentic Mexican tacos. Courtesy goes a long way!
So, next time you’re planning to feast at a local taco spot, make sure to brush up on your vocabulary! You never know – having some taco lingo up your sleeve might just win you some brownie (or churro!) points.
Want to learn more about Tex-Mex? Read here.
