(photo credit: http://rohu.co/1fKONhN)
1. Ground beef tacos
One would be hard-pressed to find a beef taco south of the border. More acceptable, authentic meats include: adobado, asada, al pastor, chorizo, tripas, lengua, or cesos. (I always recommend the al pastor!)
2. Tacos served on flour tortillas (or worse, in a crunchy shell)
Traditionally, tacos are served on two CORN tortillas. Save the crunch for drunken Taco Bell indulgences.
3. Tacos covered in shredded cheddar cheese, sour cream, tomatoes, and romaine lettuce
This might be your family’s go-to for Taco Tuesday dinners, but tacos are traditionally topped with a small amount of onion and cilantro. As for cheese, Cotija cheese is generally used as garnishing.
Say what?! That’s right, fajitas are actually an Americanized rendition of Mexican food that has evolved into a Mexican-American staple.
5. Fish tacos
Ok, fish tacos can be found in coastal states, like Jalisco and Baja California, but they are not conventionally eaten anywhere else in the country; fish tacos are very region-specific.
FUN FACT: WHEN EATING AT AN AUTHENTIC TACO TRUCK, EVER NOTICE THAT THERE AREN’T ANY LIMES? – RADISHES AND LEMON ARE PREFERRED TO HELP ‘CUT’ THE HEAT