First, you've got to get the positioning right. Fold that small but crammed mini-plate up into a delicious morsel and keep a hold of it. Firm, but not too firm. Then it's attack mode, as you cram it into your mouth and feel the inevitable trickle of sauce down your arm (just embrace it, you've got this). Eating a taco isn't the most elegant of ventures, but always worth the potential embarrassment. There's been an explosion in taco love in recent times, with Taco Tuesday a now-standard concept and authentic Mexican taquerias opening up all over the world. So imagine what you can find if you make the pilgrimage to Mexico itself, in search of the best tacos in the Yucatán. Well, that's what we did - and here's what we found.
Lesson number one, and it could be hard one to learn for some out there: proper tacos have soft shells. In the Yucatán, you'll commonly come across corn tortillas, rather than the flour variety, and they'll be roughly the size of your palm - which is great when ordering as you can try multiple flavours. When it comes to sauces, salsa in any form will be pico de gallo (freshly chopped tomato, onion, jalapeño and coriander) often accompanied by optional spicy habanero sauce or salsa verde.
Don't leave without trying cochinita pibil, a taco filled with pulled pork that's been slow-roasted for hours, or tacos de pescado tikinxik, a fish taco in achiote sauce. Lastly, leave room for tacos al pastor, which is filled with spit-roasted pork and pineapple.
In the Yucatán, tacos are mostly eaten for breakfast or lunch. Smaller places like street food stall can often be closed by 2pm and stay closed until the next morning – so plan accordingly! A general rule of thumb is that small stands will close early, while restaurants that offer tacos may not open until 7pm.
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Top image: Cochinita pibil tacos © lunamarina/Shutterstock