Mexican tacos

I wanted to share my newfound taco knowledge with those who think that a cheesy gordita crunch could be found anywhere south of the border... First of all, hard tacos don't really exist here unless specially requested. Most of them are actually made with soft corn tortillas... so a soft version of our hard taco. Haven't come by any flour soft tacos here either besides in the grocery store. The next thing you must know is that they are muy pequeno compared to your typical American taco. When out to eat tacos in Mexico, order at least 4. Here's why:

They are usually about the size of a saucer or so. Typical Mexican taco joints give you a pad of paper and pencil, much like a la cart sushi in the states. You choose your main ingredient: carne, pollo, res, etc., whether or not you want cheese, and they bring it out for you right off the grill...

And the final difference: toppings. Never have  I seen a Mexican put lettuce, tomato, OR sour cream on their delicious treat. Instead, most taquerias provide a plethora of hot sauces, onions, and pico de gallo. Also required on every real taco is a splash of lime. Well, that can be said for almost all Mexican foods, but tacos especially. At this point, mine feel naked without lime juice. Almost as bad as french fries with no salt. Yuck. 

So there you go. A lesson on Mexican tacos from yours truly. 

BUEN PROVECHO!