Tacos From the South-- They say that the closer you get to the boarder down south the better the food tastes. I would agree, the ingredients carry more of a natural aspect about it that hasn't been manipulated. Most of the peppers as picked right from the backyard and put straight into the salsas. This will carry into the topic I want to discuss today which is the Mania of tacos from Mexico.
The Rule of Three-Just like the mariachi bands that usually come in three, when you order tacos in mexico you usually order them in 3's. For starters it makes the taqueros job easier and secondly you fight the temptation of eating more then you have to. Needless to say if you look at the taco belly's of many Mexicans its safe to say that 3 rule doesn't work. The primary reason that tacos in Mexico traditionally come in threes is because of the size of tacos. Unlike tacos you see in the states, Mexican streets tacos come in smaller size tortillas so it makes it tough to get a good fill off of just one taco or two. In addition to the just three tacos, each taco is doubled up on tortilla so your actually getti
The Corn Champ-Let's begin with the two main types of tortillas that are used in Mexico according to locations in Mexico. In the south of Mexico corn tortillas are the preferred choice because the production of corn is so high that its the more convenient option. Now the corn tortillas compliments taco that carry meat with less natural flavors like chicken. The corn tortilla carries it natural corn taste with it which adds some vegetables element to the chicken. It such a delicious type of carb that I wouldn't mind eating it by itself. Butter that baby up. The preferred method to cook these bad boys is to use the natural grease that comes from the meats when cooking them. For example carnitas let out these delicious oils that carry so much fat but coat the tortilla nicely and give it a rich taste to it. Mexican tacos are glamours so only require simple ingredients such as cilantro and onions, and if your feeling adventurous throw some guacamole on there. Make sure its runny but a good chunky guacamole is perfect. Another aspect of Mexican corn style tacos are the salsas you top your tacos off with. There should only be two options green or red because any other ones would just be insulting the born savoriness meats produced if marinated correctly.
The Flour Contender- In the Northern parts of Mexico we have a rise in flour tortilla due to the difficulty of cultivating corn tortillas in certain areas. This led to the abundance of wheat growth therefore substituting corn as the primary ingredient for making tortillas. So if anyone ever questions the authenticity of flour tortillas in Mexican food just tell them that they native to border states. Then follow it with stating that they are slightly healthier for you because of the wheat content. Flour tortillas are very soft and pliable with a neutral sweetish flavor. With this in mind the best meat to pair with flour tortillas is al pastor which is a huge slab of pork marinated with a combination of dried chillis, spices and pineapple. Furthermore it holds so much flavor that a corn tortilla would just get in the way of its purpose. Which is to doubt any other tacos you ever eaten in your life. 
So......Choose a side..
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