Taco Chronicles

• Volume 1
• Volume 2
• Cross the Border

In this season, we embark in cross country trips both in Mexico and the USA, seeking to find out the origins and the culture around seven iconic tacos: Suadero, Cochinita, Cabrito, American Taco, Burrito, Birria and Fish Tacos.

Documentary

1Tue, Sep 15, 2020

Suadero

Urban and nocturnal, the suadero taco is the perfect hangover cure. It's the Mexican cousin to American beef brisket, but with more spice and bite.

2Tue, Sep 15, 2020

Cochinita

The cochinita pibil is a Mayan pit-roasted pork delicacy, passed down over the centuries and preserved, even after colonization, like a sacred ritual.

3Tue, Sep 15, 2020

Cabrito

The cabrito, or kid taco, springs from a goat herding tradition that can be traced to Iran and Lebanon. It's now become emblematic of northern Mexico.

4Tue, Sep 15, 2020

American Taco

The American taco is, of course, an import — but much changed after assimilation! Distinguished by its hard or puffy shell, it's still delicious.

5Tue, Sep 15, 2020

Burrito

The convenience of the burrito — a good-sized flour tortilla tucked in at both ends so nothing wrapped inside spills — is from Mexico's northern states.

6Tue, Sep 15, 2020

Birria

To dunk or not to dunk? To spoon or not to spoon? The crucial aspect of the birria taco is its broth, a sumptuous blend of goat meat juices and spices.

7Tue, Sep 15, 2020

Pescado

The best fish tacos come from the Mexican Pacific coast, with a nod to Japan for the crispy, tempura-like breading and emphasis on freshness.