By Alicia Flores

Mexico’s national dish is so versatile it can be eaten at any time of the day, in any part of the country. But not all tacos are alike, and each type comes with its own history, flavor, and best moment to enjoy. Here are five essential styles of tacos and when to savor them.

1. Tacos de Guisado
These “stew tacos” are filled with home-style dishes like tinga de pollo (shredded chicken in chipotle sauce), rajas con crema (poblano peppers in cream), or chicharrón in salsa verde. Because they’re hearty and comforting, tacos de guisado are a favorite midday meal, especially around lunchtime when you want something filling.

2. Tacos de Canasta
Also called “basket tacos,” these are pre-made, wrapped in cloth, and steamed in a basket to keep warm. Typically filled with beans, potatoes, or adobo-style meats, tacos de canasta are cheap, portable, and sold by vendors on bicycles or street corners. They’re a classic choice for breakfast or a quick snack on the go—perfect for commuters rushing to work or students between classes.

3. Fish Tacos
Born in Baja California and now beloved across Mexico, fish tacos are typically made with battered, fried fish topped with shredded cabbage, salsa, and a drizzle of creamy sauce. These light yet flavorful tacos shine at lunchtime, especially by the beach with a cold beer. They embody Mexico’s coastal bounty and are a must for seafood lovers.

4. Tacos al Pastor
Perhaps the most famous taco of all, al pastor traces its roots to Lebanese immigrants who introduced the vertical spit-roasted method to Mexico. Marinated pork is shaved from the trompo, tucked into a tortilla, and topped with onion, cilantro, and pineapple. These tacos are best enjoyed late at night, when taco stands fire up after dark and the streets fill with hungry crowds looking for a midnight bite.

5. Barbacoa Tacos
Traditionally cooked underground with maguey leaves, barbacoa is slow-roasted lamb or beef that becomes tender, smoky, and juicy. Served on weekends, barbacoa tacos are a beloved Sunday breakfast, often paired with a warm consommé made from the drippings of the meat. It’s the ultimate comfort food for family gatherings or to recover after a late Saturday night.