What Goes on Mexican Tacos? Traditional Toppings, Salsas & More

If you ask 10 people what a real Mexican taco would have, you will get 10 different answers. Question 10 different cities in Mexico, and you may get 20. It's sort of the appeal of the whole thing: tacos aren't an exact science; they are a habit passed down and modified from taco stand to taco stand.

There are, however, a few ingredients you'll encounter again and again: diced white onion, fresh cilantro, lime, and salsa. From that point it's up to the region, the contents of the taco and, inevitably, the family that grew up eating it. Here, the toppings and salsas you'll actually encounter are discussed, as well as why they differ in various regions, and how they all relate to the Tex-Mex tacos you know and love in the U.S.

What Goes on Mexican Tacos?

At their simplest, most Mexican tacos can be divided into three components:

1. The tortilla. Typically a small, soft corn tortilla. But head into Northern Mexico and you'll find flour tortillas just as traditional as corn.
2. The filling. Well, the grilled or slow-cooked meat (carne asada, al pastor, carnitas, barbacoa, suadero) is just as popular, as is fish, shrimp, and various other items, including nopales or mushrooms, particularly close to the coast.
3. The toppings and salsa. A small amount of fresh toppings and salsa completes the taco.

That's the skeleton. All else is regional, and that's where the interesting part of this story is.

Traditional Mexican Taco Toppings

Here's what you'll commonly see on Mexican street tacos and at taco stands, although toppings vary considerably by taco style and region:

Cheese absolutely has a place in Mexican taco tradition — it just depends on the style and region rather than being a universal topping on every taco.

Tacos Change Depending on Where You Are in Mexico

This is the part that trips a lot of people up — there isn't one "authentic" taco. There are several, and they all come from somewhere specific:

• Flour tortillas are as important to northern Mexico as corn, and carne asada and machaca are staples eaten daily, often with onion, cilantro, and salsa.
• The work in central Mexico is being done by al pastor, tacos dorados and tacos de canasta, which are flavored with cotija, cream or lettuce, depending on the style.
• The Baja has its own recipe, too — fried fish and shrimp tacos with shredded cabbage, crema and lime.
• The Yucatán is home to cochinita pibil, which is almost always served with a pickled red onion and a habanero salsa for the serious kind of business.
• Seafood is a popular choice for fillings in general and is more popular in coastal areas when served with lighter, more acidic toppings.

When someone asks you “what is the real way to fill a taco,” the answer is, well, it depends what you mean by real.

What Salsa Goes on Mexican Tacos?

A taco stand's personality can be expressed in the toppings, but salsa is where it really shines. Many taco stands offer more than one salsa, often including red and green varieties, with recipes and heat levels varying from stand to stand. Recipes vary from stand to stand, but here are some of the most common salsa styles you'll encounter:

• Salsa Roja — Made with tomatoes and/or dried red chiles (guajillo or árbol) and garlic and onion. Raw or cooked, depending on who is cooking, and mild to downright spicy.
• Salsa Verde — based on tomatillo, typically with serrano or jalapeño, onion, garlic, and cilantro. Lacks smoke and is a bit tangier than salsa roja, although again "heat" is relative to how it's made.
• Pico de Gallo — Raw and chopped: tomato, onion, chile. Sometimes called salsa Mexicana depending on where you are. Chunkier and fresher than the blended salsas.
• Salsa Taquera — Classic taqueria salsa, typically made with tomatillos or tomatoes and with árbol chile added on, meant to accompany grilled meat.
• Salsa de Chile de Árbol — not afraid of the heat, salsa de Chile de Árbol. There are thin table sauces and thicker, oil-based sauces.
  

Mexican Tacos vs. Tex-Mex Tacos

A lot of the confusion around "authentic" tacos comes from how different the Tex-Mex version looks:

Feature	Traditional Mexican Tacos	Tex-Mex Tacos
Tortilla	Soft corn tortillas are common; flour tortillas are especially common in northern Mexico.	Hard shells and flour tortillas are common.
Filling	Grilled, braised, or slow-cooked meats, along with fish and vegetarian fillings.	Ground beef is a common filling.
Toppings	Onion, cilantro, lime, salsa, and other toppings that vary by region and taco style.	Lettuce, shredded cheese, sour cream, and tomato are common.
Salsa	Fresh or house-made salsas that vary by region, recipe, and level of heat.	Jarred or bottled salsa is commonly used.

Neither version is "wrong" — they're just different culinary traditions that developed on either side of the border.

If You Want to Actually Make These

Everything has been written out here on how to do it, so we will not try to do the same here. Follow the entire process — tortilla technique and marinades for filling — in our Authentic Mexican Tacos Recipe. If you're here for quesabirria, our post about the crispy birria taco is dedicated to the frying and dipping portion of the recipe.

In the two recipes, the ingredients are fairly similar: masa or corn flour for fresh tortillas, hot sauces for the marinades and salsas, and dried chiles and Mexican seasoning mixes for the table. You can find many of these ingredients at MexMax, including masa or corn flour, dried chiles, Mexican seasonings, hot sauces, and salsas.

FAQs

What goes on Mexican tacos?

The most common Mexican taco toppings are diced white onion, fresh cilantro, lime, and salsa. Depending on the region and taco style, you may also find avocado, radishes, pickled onions, cabbage, crema, or cheese.

What is the most common topping on Mexican tacos?

Diced onion and fresh cilantro are among the most common toppings for traditional Mexican tacos, often served with lime and salsa.

What toppings are traditionally served on Mexican tacos?

Onion, cilantro, and lime are among the most common accompaniments. Beyond that: cabbage and crema on Baja-style fish tacos, pickled onion on cochinita pibil, and cotija or queso fresco on tacos dorados and other central Mexican styles.

Do Mexican tacos have cheese?

Sometimes, sometimes not — it comes down to the style. Tacos dorados and a few regional versions lean on cotija or queso fresco. Classic street tacos like al pastor or carne asada usually skip it and stick with onion, cilantro, and salsa.

What's the difference between salsa roja and salsa verde?

Salsa roja is generally red tomatoes and/or dried red chiles; salsa verde is tomatillo-based. Both come in raw and cooked versions, and heat level really depends on whoever's making it — there's no single fixed recipe for either.

Are Mexican tacos the same everywhere in Mexico?

Not even close. Tortilla type, toppings, even the whole approach shifts by region — flour tortillas up north, cabbage-and-crema fish tacos in Baja, pickled onion and habanero salsa in the Yucatán.