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Carnitas, Al Pastor, Or Barbacoa? Here's How To Order Tacos Like A Pro

There's nothing like a delicious taco to turn your day around. But ordering traditional Mexican food can get a little tricky if you're not up on your taco fillings. With a menagerie of options from carnitas and carne asada to cochinita pibil, taco-meat terminology is vast. And you don't want to end up ordering lengua when you meant to ask for tinga. Both are tasty, by the way — but mixing up braised chicken (tinga) for tongue (lengua) can be a confusing experience for your taste buds.

The truth is, despite appearing relatively simple, the taco — and more particularly, how the meat is prepared — can be quite complex. Each filling may be spiced, seasoned, cooked, dried, and even sliced differently. That's part of what makes them so delicious. To help you out next Taco Tuesday, we've put together a list of some of the most common taco fillings out there — and don't be afraid to step outside your comfort zone the next time you order. Ahead, find a list of all the different Mexican meats to try in your tacos, from al pastor to cochinita pibil and everything in between.

Al Pastor

Al pastor is crisp-thin shavings of vertical spit-roasted pork, marinated with pineapple, guajillo chiles, and achiote, then served on tortillas. Pastor means "shepherd," the name given to Lebanese merchants who immigrated to Mexico City in the early 1900s, bringing the concept of shawarma with them. Get a recipe for spicy pork al pastor quesadillas here.

Barbacoa

Traditionally, barbacoa is beef cheek and head that's covered in leaves from the maguey plant, then slow cooked over a wood fire in a pit in the ground. In America today, it also refers to spicy, shredded, slow-braised beef that's been made tender, then pulled apart. Get a recipe for slow-cooker barbacoa beef tacos here.

Carne Asada

Carne asada translates to grilled meat. It is essentially grilled, marinated pieces of beef (typically skirt or flank steak) served inside burritos and tacos. Get a recipe for carne asada tacos here.

Carnitas

Carnitas is shoulder of pork that's been seasoned, braised until tender with lard and herbs (oregano, marjoram, bay leaves, garlic), pulled apart, and then oven-roasted until slightly crisp. It's eaten alone or used as a filling for tacos, tamales, tortas, and burritos. Get a slow-cooker carnitas recipe here.

Cochinita Pibil

Cochinita pibil is whole suckling pig or pork shoulder that's marinated in citrus with achiote, then wrapped in banana leaves and roasted. Historically, it's buried in a pit with a fire at the bottom. Get a recipe for cochinita pibil tacos here.

Lengua

Lengua means tongue in Spanish, so when referring to a taco, it's usually beef tongue that has been slow-cooked for hours, braised with garlic and onions, finely chopped, and served with salsa verde. Get a recipe for lengua tacos here.

Tinga

Tinga, or braised chicken thigh, is typically made in a smoky and slightly spicy tomato-based sauce. If you're not into beef and pork tacos, this chicken option is absolutely delicious. Get a recipe for tinga tacos here.

— Additional reporting by Tara Block and Alexis Jones

THE MEX FACTOR: Carne Asada — And Maybe A Beer

The recent (and officially first) visit of California Governor Gavin Newsom to the region turned into a veritable party attended by most local politicians. In the event, to which the reporters were summoned a mere day before, there was not a single hint of criticism or negativity. Pretty much it was all nice words for the visitor from Sacramento.

The most common phrase of those who participated in the public event to hear the news of the multi-million dollar Lithium Valley project was "Thank you."

Participants did not even by mistake dare to publicly expose Salton Sea neighbor concerns, who for years have demanded that the State and the federal governments solve the environmental and socioeconomic issues. It wasn't until authorities learned of the enormous potential of mining the first mineral and third element on the periodic table in the Imperial Valley that politicians began to look at the county.

It was after the 2010 earthquake that the then governor, Arnold Schwarzenegger, visited the Imperial Valley to see the situation up close. Before then, many years passed before the Valley became host to a state president. Since the visit of the so-called "Governator," the Imperial Valley had not received any state politician of that level.

During Monday's event – attended by many local elected officials (mainly from the Democratic Party) – Chairman of the Board of Supervisors Ryan Kelley even said he'd treat Governor Newsom to carne asada, and maybe even a beer.

Perhaps the one who had the audacity to express a lukewarm expression about the community's concerns was the Torres-Martínez Tribe representative, who recalled that the land where the lithium reserves are located lies within the indigenous nation territory – a fact he asked not to forget.

According to the authorities, everyone is working so that the development of this industry will improve the situation of local underserved, disadvantaged communities.

The truth is there is no guarantee that the health and financial issues of the families directly affected by Lithium Valley will improve. According to the official narrative, the authorities have sought to collect taxes that will mostly go to those potentially affected. In addition, they will convene community meetings to analyze the best strategies to invest said resources.

And one must have to look at the situation of farm workers, no longer local, but those from the neighboring Coachella Valley, whose working and living conditions are not the best (as has been for many years), despite the profits of the agricultural industry.

Meanwhile, our own local people maintain their sincere and honest concern about the possibility of gentrification, damage to the environment, damage to their health, worsening of their economic situation, and even acts of discrimination and official racism that could occur with the opening of lithium extraction companies.

And it is that, as far as I understand, the companies interested in settling in the Salton Sea area to extract lithium and take advantage of geothermal resources (some of which even report billions of dollars in net profits) have received an enormous amount of resources for pilot projects. These same subsidies could well have improved conditions for residents around the Salton Sea right now.

In his speech, the Governor affirmed that Lithium Valley will be an inclusive and egalitarian project for the community, which he promised to protect. Newsom also assured the Lithium Valley represents one of the greatest economic opportunities in the state. I imagine he is referring to the enormous amounts of cash that will reach the state accounts once companies extracting the mineral begin generating money, that surely part of it will end up in the accounts of some politicians in the future through contributions to political campaigns.

In the final message from him, the governor vowed to return to Imperial Valley many more times. Surely the next time local authorities will even have the sweets, cake, and a piñata ready.

Adelante Valle Editor Arturo Bojórquez can be reached at abojorquez@ivpressonline.Com or (760) 335-4646.

Dodger Stadium Adds Sweet And Savory Dishes To Its 2023 Menu

Along with the Los Angeles Dodgers' 2023 season kicking off with a four game series against the Arizona Diamondbacks this week (March 30) comes new delicious food items added to the menu at the iconic stadium.

Dodgers fans can still get their classic Dodger Dogs and Carne Asada Helmet Nachos as they watch the boys in blue play at home and fight for that much-deserved World Series title. But there are a few rookie dishes making their debut this season created by team chef Ryan Evans.

Here are some of the new items coming to Dodger Stadium this year.

The LA Cheesesteak, stand 208 on the field level

Move over Philly, this Philly Cheesesteak sandwich is made with sautéed beef and Cheese Whiz and served on an Amoroso roll. Other new Philly sandwiches include the Wild Mushroom, made with a mushroom blend and provolone cheese on an Amoroso roll. There's also a Philly Chicken Sandwich that comes with sautéed chicken, Kraft mayo and provolone cheese on an Amoroso roll.

Fried Cheesecake on a stick, available at the Dunkin' Stand on the field level and Trolley Treats on the reserve level

This New York-style cheesecake is dipped in a tempura batter and topped with powdered sugar and raspberry sauce. No, you're not at a carnival, this is really being made at Dodger Stadium.

Flamin' Hot Corner, stand 247 field level

This stand is where the brave can try the Hotlink Corn Dog. It's made with Chipotle sausage and hand-dipped in corn batter, then cheese sauce and Flamin' Hot Cheeto dust is added.

LA Grille, stand 245 at the field level

Chef Evans is taking Dodger fans on a trip to the Mediterranean with new items like the Mediterranean Chicken Bowl, which is made with marinated chicken, basmati rice, diced tomatoes, cucumber salad, hummus and other goodies. Or try the Mediterranean Falafel Bowl or Greek Fries, which are which are pretty much steak fries, but with gyro meat, feta cream sauce, feta cheese and Kalamata olives.

Think Blue BBQ, stand 251 field level

Loosen the belt buckle and get your hands on the new BBQ platter, which comes with a half-rack of smoked pork ribs, smoked half chicken, smoked brisket, mac and cheese, cornbread, corn and baked beans.

Taqueria at the Center Field Plaza

New this year at this spot are the Potato Taquitos made with mashed potatoes, lettuce, tomatoes, queso fresco and charred jalapeño aioli rolled in a six-inch tortilla.

Dodger Deli, stand 437 loge level

The chicken sandwich is taken up a notch here with the Chicken Pesto Panini. Slices of sourdough bread hold a sliced marinated chicken, herb aioli, sliced tomatoes and Swiss cheese in this simple, but delicious new dish.

Fan Fare, stand 731 reserve level

There's nothing wrong with a straight up Chicken Sandwich. This one is grilled and topped with lettuce, tomatoes, Swiss cheese, garlic aioli and elevated a bit with a fluffy potato bun.

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