This taquitos (also known as tacos dorados) recipe is adapted from the Lil’ Luna website (www.lilluna.com). 

Perfectly marinated skirt or flank steak, grilled to juicy perfection, serves as the star of this dish. The recipe features traditional ingredients and uses an outdoor grill for that authentic taqueria-style experience. It calls for a 2-hour marination period, ensuring the steak absorbs the rich flavors of garlic, lime, and Mexican spices. Complemented by a creamy avocado salsa, the tacos are a delightful mix of textures and tastes. The meat is served on small corn tortillas and garnished with fresh onion, cilantro, radish slices, and lime wedges. 

The following recipe shows the authentic preparation of gringas, consisting of flour tortillas filled with al pastor meat, pineapple, and cheese. However, in this variant, the preparation of al pastor meat is simplified for easier at-home preparation. The recipe is courtesy of Rick Bayless, the US chef, restauranter, author, and TV host, who is the preeminent authority on Mexican cuisine and has won numerous awards for his work on the subject. 

The following recipe honors the tradition of tacos al pastor by focusing on traditional ingredients yet making the preparation suitable for home cooks. The meat is marinated in a rich adobo that blends guajillo peppers, achiote paste, and pineapple juice, and the recipe offers various options for cooking the marinated pork, whether you prefer frying, grilling, broiling, or using a vertical rotisserie, ensuring a delicious outcome no matter your kitchen setup. The recipe is courtesy of Mely Martinez, a blogger behind the popular MexicoInMyKitchen.com website, cook, and the author of the award-winning cookbook The Mexican Home Kitchen. 

The following recipe for tacos de canasta is adapted from the Pati Jinich website (www.patijinich.com). Serve with some salsa, avocado, or pickled jalapeños.

A specialty of Baja California, this recipe shows how to prepare fish tacos the classic way. Firm, white fish is cut into chunks, dipped in beer batter, and fried until crispy and golden. The battered chunks are arranged on corn tortillas and topped with shredded cabbage, a sour cream and mayonnaise sauce, avocado, and cilantro leaves. The prepared tacos should be served with lime wedges on the side.

The following is the original tacos gobernador recipe, as prepared in the Los Arcos restaurant, its birthplace. The ingredients needed are only shrimp, onion, garlic, poblano chile, and Chihuahua cheese, seasoned only with salt. 

The following recipe shows the classic, present-day, and typical preparation of tacos gobernador, which also has tomatoes in the filling, along with the traditional shrimp, poblano pepper, onion, and garlic. The recipe allows choosing between corn and flour tortillas, as flour tortillas are also often used for making these tacos in Sinaloa. For more flavor, you have the option of adding serrano or jalepeño chiles, Worcestershire, and tomato paste. The recipe is courtesy of Rick Bayless, the US chef, restauranter, author, and TV host, who is the preeminent authority on Mexican cuisine and has won numerous awards for his work on the subject. 

This recipe gives instructions on how to prepare mulitas with carne asada from start to finish — instructions on how to make the tortillas and carne assada, plus the accompanying fillings and condiments, namely guacamole and sautéed vegetables.

This recipe gives instructions on how to prepare mulitas with carnitas. The preparation is lengthy because you will need to make carnitas from scratch, but the other ingredients you can buy premade. Apart from carnitas, you will also need refried beans, Monterey Jack, cotija or queso fresco, onion, avocado, sour cream, and cilantro for the filling. The recipe also gives the option of using either flour or corn tortillas.