Season 2
September 15, 2020
In this season, we embark in cross country trips both in Mexico and the USA, seeking to find out the origins and the culture around seven iconic tacos: Suadero, Cochinita, Cabrito, American Taco, Burrito, Birria and Fish Tacos.
7 Episodes
Episodes
Suadero
September 15, 2020
Urban and nocturnal, the suadero taco is the perfect hangover cure. It's the Mexican cousin to American beef brisket, but with more spice and bite.
Cochinita
September 15, 2020
The cochinita pibil is a Mayan pit-roasted pork delicacy, passed down over the centuries and preserved, even after colonization, like a sacred ritual.
Cabrito
September 15, 2020
The cabrito, or kid taco, springs from a goat herding tradition that can be traced to Iran and Lebanon. It's now become emblematic of northern Mexico.
American Taco
September 15, 2020
The American taco is, of course, an import — but much changed after assimilation! Distinguished by its hard or puffy shell, it's still delicious.
Burrito
September 15, 2020
The convenience of the burrito — a good-sized flour tortilla tucked in at both ends so nothing wrapped inside spills — is from Mexico's northern states.
Birria
September 15, 2020
To dunk or not to dunk? To spoon or not to spoon? The crucial aspect of the birria taco is its broth, a sumptuous blend of goat meat juices and spices.
Pescado
September 15, 2020
The best fish tacos come from the Mexican Pacific coast, with a nod to Japan for the crispy, tempura-like breading and emphasis on freshness.
