Al pastor (meaning shepherd-style) is pork marinated in dried chili peppers, spices, and pineapple juice, then cooked on a vertical rotating spit (trompo) similar to shawarma. The meat is shaved off in thin slices and served in a small corn tortilla, usually with a sliver of pineapple, diced white onion, and cilantro. The flavor is smoky, slightly sweet from the pineapple, and mildly spicy. Al pastor is one of the most popular taco meats in Mexico City and central Mexico.

Suadero is a cut of beef taken from the area between the skin and muscle of the flank (the intermediate layer between the belly and leg). It is slow-cooked in its own fat until tender, then typically crisped slightly on a comal (griddle). The result is a soft, fatty, richly flavored taco filling. Suadero is a Mexico City specialty and less commonly found outside of central Mexico. It has a melt-in-the-mouth quality when well-prepared.

Tripa refers to beef small intestines (tripe), cleaned and cooked until crispy on a comal (griddle) or in a deep fryer. When done well, the texture is crispy on the outside and slightly chewy inside. The flavor is rich and funky. Tripa is a common and popular taco meat at Mexican taquerias, though it is an acquired taste for those not familiar with offal. It is not to be confused with menudo, which uses beef stomach in a broth.

Campechano is a mixed taco — a combination of two meats, typically beef (res) and chicharrón (fried pork rind) or beef and longaniza (pork sausage). The name campechano means mixed or varied. It is not from the state of Campeche; the word is used colloquially to mean a mixture. Ordering campechano means you get a bit of each rather than committing to one filling.

← Guides · By Ray Lei · Published 2026-11-14

What do taco names mean in Mexico (al pastor, suadero, tripa, campechano)?

Q: How do you order at a taqueria in Mexico?

At a traditional Mexican taqueria, you typically order at the counter or directly with the taquero (taco maker). Say the name of the meat, then the quantity — for example, dos de pastor (two al pastor) or tres de suadero (three suadero). Tacos come with two small corn tortillas per taco by default at most places. Garnishes (guarnición) — diced onion, cilantro, salsa — are usually at a condiment bar you serve yourself. Pay at the end when you are done eating, or ask: ¿Cuánto es? (How much is it?)

A taqueria menu is primarily a list of meats. Al pastor is marinated pork cooked on a vertical spit. Suadero is slow-braised beef. Tripa is crisped beef tripe. Campechano is a mix of meats. Each name refers to a specific cut, preparation, or region. This guide decodes 12 of the most common ones.

Mexican taqueria menus vary significantly by region. A taqueria in Mexico City will specialize in different meats than one in Oaxaca, Tijuana, or the Yucatán. This guide focuses on the tacos most commonly found across central and northern Mexico — the types you are most likely to encounter at a taqueria, whether in Mexico or at an authentic Mexican restaurant abroad.

At most traditional taquerias, the menu is not explained. The list of meats is posted on a board or handed to you on a card, and knowing what each name refers to is the prerequisite for making sense of your order. The taco itself — small corn tortilla (or two stacked for stability), meat filling, diced white onion, cilantro — is consistent across most preparations. What changes is what the filling actually is.

Common taco meats and what they mean

Spanish name	English	What it is	Main protein	Spice level	Allergen notes
Al pastor	Shepherd-style pork	Pork marinated in dried chilies and pineapple, cooked on a vertical spit; shaved to order	Pork	Mild to medium	No major allergens; pineapple topping
Suadero	Slow-braised beef	Beef from the flank area, slow-cooked in fat until tender, then crisped on a comal	Beef	Mild (no chili in the meat itself)	No major allergens beyond beef
Tripa	Beef tripe	Beef small intestines, cleaned and cooked until crispy	Beef (offal)	Mild (the salsa adds heat)	No major allergens; offal — may not suit all diners
Campechano	Mixed meat taco	Combination of two meats, typically beef and chicharrón or beef and longaniza	Beef and pork	Mild	Pork; ask what is in the specific combination
Carnitas	Braised pork	Pork braised in lard until tender and slightly crispy; Michoacán specialty	Pork	Mild	Pork cooked in lard
Barbacoa	Slow-cooked beef or lamb	Traditionally wrapped in agave leaves and slow-cooked underground; moist, shredded	Beef or lamb	Mild	No major allergens beyond meat
Chorizo	Spiced pork sausage	Mexican chorizo is a fresh (not cured) spiced pork sausage, cooked crumbled — different from Spanish chorizo	Pork	Medium (paprika-chili spiced)	Pork; no major allergens
Cochinita pibil	Yucatan achiote pork	Pork marinated in achiote paste (annatto) and sour orange, slow-cooked wrapped in banana leaf; Yucatan origin	Pork	Mild, slightly tangy	Pork; achiote may cause allergy in rare cases
Tinga	Shredded chicken in chipotle	Shredded chicken cooked in a chipotle-tomato sauce; smoky and mildly spicy	Chicken	Mild to medium	No major allergens beyond chicken
Lengua	Beef tongue	Beef tongue slow-cooked until very tender, then sliced or diced	Beef (offal)	Mild	No major allergens; offal
Cabeza	Head meat	Slow-steamed beef head; can include cheek (cachete), eyes, or mixed — ask which is served	Beef	Mild	Offal; clarify which parts are included
Rajas	Roasted poblano strips	Roasted and peeled poblano chili strips, often with crema and corn	Vegetarian	Mild to medium (poblano is mild)	Dairy if crema added; vegetarian

How to order at a taqueria

Mexican taquerias are counter-service by nature. The process:

Approach the counter. Tacos are ordered directly with the taquero (the person manning the grill or spit). There is usually no formal queuing — you approach when ready.
Say the meat and quantity. "Dos de pastor" (two al pastor), "tres de suadero" (three suadero). The default is corn tortillas. If you want flour tortillas (less traditional at a taqueria), you would need to ask.
Tacos come with two tortillas stacked. This is to prevent the tortilla from tearing under the weight of the filling. Both are eaten together.
Use the condiment bar. Most taquerias have a salsa bar or condiment area with various salsas, pickled jalapeños, limes, radishes, diced onion, and cilantro. You serve yourself. The salsas vary in heat level — often a mild green (salsa verde) and a hotter red (salsa roja) are both available.
Pay at the end. Tell the taquero when you are done: "Ya es todo" (that's all), and pay at the counter. Ask "¿Cuánto es?" if you are unsure of the amount.

Practical notes

Corn tortillas are traditional at a taqueria. Flour tortillas are more common in northern Mexico (burritos, quesadillas) but less common at a Mexico City-style taqueria. If you have a corn allergy, verify — most taqueria tortillas are masa-based.
Salsas are where the heat lives. The taco meat itself is usually mild or mildly seasoned. The heat in a taco comes from the salsa you add from the condiment bar. Test a small amount first to gauge the spice level.
Rajas is the vegetarian option. At many taquerias, rajas con crema (roasted poblano strips with cream) is the only vegetarian filling available. Confirm this with the taquero.
Al pastor and carnitas are the most widely available options. If you are at an unfamiliar taqueria and not sure what to order, al pastor (vertically cooked marinated pork) is reliable, widely loved, and found at most taquerias in central Mexico.
To scan a Mexican restaurant menu and understand what each dish contains, ChefBear can translate Spanish menus and explain each dish.

Frequently asked questions

What is al pastor?

Al pastor is pork marinated in dried chili peppers, spices, and pineapple juice, cooked on a vertical rotating spit. The meat is shaved off in thin slices and served in small corn tortillas with pineapple, diced onion, and cilantro. The flavor is smoky, slightly sweet, and mildly spicy.

What is suadero?

Suadero is beef from the flank area between the belly and leg, slow-cooked in fat until tender and slightly crisped on a comal. The result is soft, fatty, and richly flavored. It is a Mexico City specialty and one of the most popular taco meats in the city.

What is tripa?

Tripa is beef small intestines (tripe), cleaned and cooked until crispy on a comal or in a fryer. The texture is crispy on the outside and slightly chewy inside. It has a rich, intense flavor.

What is campechano?

Campechano is a mixed taco — a combination of two meats, typically beef and chicharrón (fried pork rind) or beef and longaniza (pork sausage). The name colloquially means mixed.

How do you order at a taqueria in Mexico?

Approach the counter, tell the taquero the meat and quantity — "dos de pastor" (two al pastor). Garnishes (onion, cilantro, salsa) are at a self-service condiment bar. Pay at the end: "¿Cuánto es?" (How much is it?)