Tacos are more than food…they’re a gathering, a language, a hug you can eat. And here in Leipzig, far away from where tacos were born, they have become a symbol of my chosen family. My best friends, another set of sisters life gifted me, have woven their culture into my everyday through laughter, spice, storytelling, & the kind of love that feels like home. When we make tacos together, it’s not just dinner. It’s identity, community, & comfort rolled into a warm tortilla. This post is for them, for our sisterhood, for the flavors they brought into my life, & for every moment around the table that made Leipzig feel like a little piece of our homes back home.

Tacos are a versatile dish, and there are many variations depending on the region or type of filling used. All you need is tortillas & any of these fillings to make the following:

• Tacos al Pastor: marinated pork cooked on a vertical spit with pineapple, chili, & achiote.
• Tacos de Carne Asada: grilled beef (usually flank or skirt steak) seasoned simply & sliced thin.
• Tacos de Barbacoa: slow-cooked, tender beef or goat infused with chilies, spices, & steam.
• Tacos de Birria: rich, spiced stew (usually beef or goat) served with consomé for dipping.
• Tacos de Carnitas: pork simmered until tender & then lightly crisped, juicy & golden.
• Tacos de Chorizo: spicy, crumbly Mexican chorizo sautéed with a little onion & lime.
• Tacos de Pollo: shredded or grilled chicken, seasoned with citrus, garlic, or achiote.
• Tacos de Pescado (Fish Tacos): crispy or grilled fish topped with slaw, lime, & creamy salsa.
• Tacos de Camarón (Shrimp Tacos): juicy shrimp sautéed with garlic, butter, chili, and lime.
• Tacos de Cochinita Pibil: slow-roasted pork marinated in achiote & sour orange, from Yucatán.
• Tacos de Tinga: shredded chicken in a smoky tomato-chipotle sauce.
• Tacos de Nopales: cactus paddles sautéed with tomato, onion, & spices.
• Tacos de Rajas con Crema: strips of roasted poblano peppers with onion & Mexican crema.
• Tacos de Frijoles: simple and soulful, mashed beans, queso fresco, & salsa.
• Tacos Dorados / Flautas: crispy rolled tacos, usually chicken or potato, fried until golden.
• Tacos de Papa: mashed potato filling seasoned & griddled, soft & comforting.
• Tacos Gobernador: cheesy shrimp tacos with pepper, onion, & a buttery kick.
• Tacos de Suadero: tender, lightly crispy beef cooked on a flat top (a Mexico City favorite).
• Tacos de Lengua: slow-braised beef tongue, incredibly tender & rich.
• Tacos de Tripa: crispy tripe, adventurous, bold, & beloved in many regions.
• Tacos de Canasta (Basket Tacos): soft, steamed tacos filled with potato, beans, or chicharrón.

Tacos have been around far longer than any recipe book. Long before the Spanish arrived, Indigenous communities in central Mexico were already using tortillas as edible spoons, filling them with fish, beans, squash, insects, or whatever the land offered. The word taco itself likely comes from the Nahuatl “tlahco,” meaning “half” or “in the middle,” which makes sense… a taco is literally food held tenderly in the middle of a tortilla.

When Mexico’s regions developed their own cuisines (shaped by geography, climate, migration, & tradition) tacos became the perfect canvas. Coastal towns turned to fish & shrimp. Mountain villages relied on slow-cooked meats. Central Mexico developed the iconic street taco culture, with taquerías tucked into every corner of daily life. And then Lebanese & Syrian immigrants brought their vertical spit cooking method… giving birth to tacos al pastor, one of the country’s most beloved creations. Every region holds its tacos with pride. Every family has their favorite spot.

And the beauty is… they’re all right. Mexico didn’t end up with hundreds of taco variations by accident. Each one carries a little history. Tacos became the national love language: cheap, portable, customizable, communal, joyful. And somehow, this entire universe of tacos made its way to Leipzig, right into my life.

My chosen family here has turned tacos into a ritual of love, laughter, & belonging. We all came into our world slowly, then suddenly, & now we are all simply part of the fabric of our days. Through them, tacos became more than a dish. They became a gathering place, a shared language, a form of care. When we cook together, it feels like Mexico finds us…in a German kitchen, in a city far from their homes but close to their hearts. The stories they tell, the way they season, the way we laugh at our tortilla-making attempts… all of it is family. Real family. The kind you choose, the kind that chooses you back.

With them, I’ve learned that tacos are memory, migration, history, & community folded into something warm you can hold in your hands. They’ve shown me how each filling carries a piece of Mexico, & how every taco night is a small celebration of culture & connection. These women, mi familia mexicana, have taught me that tacos bring us together after long weeks, they make ordinary evenings feel festive, & they remind me that love often arrives wrapped in tortillas, shared over laughter & stories that carry whole worlds.