Cleveland Taco Guide: 7 Taco Terms To Know

Billions of tacos are eaten every year, and for good reason — the crunch of a corn tortilla paired with juicy, tender meat and an assortment of flavorful toppings creates one of the most savory and delicious foods out there. Before your taste buds have the luxury of trying some of these savory tacos on our list, here are some terms to know to enhance your taco-eating experience. 

Al Pastor
Traditionally, slices of marinated pork are piled on top of each other and placed on a trompo, which spins the meat in front of an open fire until it begins to cook.

Barbacoa
The term barbecue comes from this Caribbean Indian word. Traditionally sheep or goat is steam-cooked in an underground oven, but today most barbacoa includes beef and is cooked on a stovetop or in a slow cooker. 

Birria
This meat stew is traditionally made from goat meat, but also made from beef or mutton, originating in Jalisco, Mexico. Birria is often served at weddings and baptisms and holidays such as Christmas.

Carne Asada
A Mexican dish in which steaks are marinated in lime juice or orange juice and seasonings before it’s grilled.

Carnitas
Literally meaning “little meats” in Spanish, this popular filling is made by braising or simmering pork in
oil or lard. 

Huitlacoche
This term is Nahuatl, which is the language of the Aztecs, and is a plant disease that grows around kernels of corn. Smoky and earthy, it’s used in tamales, stews, soups and more. 

Lengua
Cow tongue that is traditionally used in tacos and can be boiled, pickled, roasted or braised in sauce. 

Click here to order up 30 of Cleveland’s best tacos. Plus, meet the Northeast Ohio restauranteurs mastering Cleveland’s new favorite dish.