If you’ve read my columns over the years, you know I love traditional tacos. The simplicity of tender corn tortillas holding delicious morsels of perfectly seasoned foods cannot be improved. They are also remarkable simply to make at home, especially if you keep tortillas, cilantro and hot sauce on hand.

What to drink with tacos: For beer, try a Bohemia Lager. For nonalcoholic, agua fresca or Hibiscus iced tea.

Corn tortillas can be heated on a grill, shown here, on a griddle or over a gas burner but only until they are soft and velvety, not crisp.

UPDATE: Love tacos? Check out my taco template here, where you’ll find an easy technique for traditional tacos plus many filling options, including potato-chorizo, mushrooms, shrimp and more.

In today’s Seasonal Pantry, I sing the praises–and not for the first time–of traditional tacos. You can read that column, which includes recipes for Tacos al Carbon (meat) and Tacos Hongos (mushrooms), here. In the column, I promise to post links to other recipes for tacos and that call for tortillas from the Seasonal Pantry archives, so here they are.

Do you make tacos at home? What is your favorite method and favorite filling? Please share in the comment section below.

Chorizo Verde, Potato & Zucchini Tacos

Chorizo & Eggs with Salsa Verde & Tortillas


A taco is typically made using two machine-made corn tortillas, shown here, or a single handmade corn tortilla

Snapper Ceviche with Corn Tortillas

Shrimp & Avocado Tacos with Avocado-Lime Sauce

Wild Gulf Shrimp Tacos with Cabbage Salsa

Watercress Tacos

Corn and Poblano Tacos

Enchiladas Suizas

Skirt Steak Fajitas with Caramelized Onions and Flour Tortillas

My Favorite Chile Verde  When I first wrote this, in 2005, I suggest either corn or flour tortillas. Today, I say corn.

My thoughts on taco trucks and other food trucks, from the summer of 2011

Tortilla Tips from 2005, plus Cheese Enchiladas Verde from Rosie’s Cantina



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