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Tacos campechanos

From WikiTacos, the taco encyclopedia · Taco type
Also known as: Campechano, Taco campechano

A taco campechano is a taco filled with a mixture of two or more meats, most classically suadero and longaniza from a Mexico City street stand. The word campechano in Mexican cooking simply means mixed or combined.

Contents
  1. Name
  2. Combinations
  3. Serving
  4. Recipe
  5. Where to try it
  6. Reviews
  7. See also
  8. References

Name

Larousse Cocina defines campechano as a term for any preparation that is combined or mixed, citing the coctel campechano, a mixed seafood cocktail, the cerveza campechana, the cuba campechana and tacos campechanos as examples. The Mexico City magazine Chilango traces the sense to an older use of the word for a mixed drink and notes that the Royal Spanish Academy also records it as meaning a mixture. The same logic gives the coctel campechano, a seafood cocktail mixing several kinds of shellfish, and mixed drinks such as the cerveza campechana.

Combinations

There is no fixed recipe. A taquero builds a campechano from whatever meats are on the griddle, and each stand has its preferred pairings. The best-known version in Mexico City combines suadero and longaniza, the two staples of the choricera. Chilango's guide to the city's campechanos lists other common combinations: cecina with longaniza and chicharrón at a taquería that has served campechanos since 1961; bistec with chicharrón prensado at Taquería El Jarocho in Roma Norte; carnitas with chicharrón at Los Panchos in Anzures; and tripa with suadero at El Torito in the historic center. Chorizo specialists such as Ricos Tacos Toluca also feature a campechano alongside their chorizo, longaniza and cecina tacos.

Chilango notes that the taquería known for its cecina, longaniza and chicharrón mix also offers a spicier taco costeño with green chile and onion, that Tacos del Paisa in Paseos de Churubusco serves cabeza, tripa and lengua alongside its suadero and longaniza, and that Los Panchos finishes its carnitas-and-chicharrón campechano with cilantro, onion and red salsa. The variety shows that a campechano is defined by the act of mixing rather than by any particular meat.

Serving

The meats are chopped together, crisped briefly and served on small corn tortillas with chopped onion, cilantro, salsa and lime. Some stands sell an expanded version; Chilango notes that El Jarocho's súper campechano adds guacamole and cheese.

Recipe

Makes About 12 tacos · Time: About 2 hours (suadero), or 20 minutes with cooked meats

Ingredients

  • 300 g cooked suadero or beef brisket confited in lard (see the suadero article)
  • 300 g Mexican longaniza
  • 2 tbsp lard
  • 24 small corn tortillas
  • Chopped white onion and cilantro
  • Salsa verde or roja and lime wedges

Steps

  1. Heat the lard in a large heavy skillet. Cook the longaniza until browned and cooked through, about 10 minutes, then chop it.
  2. Chop the suadero into small pieces.
  3. Combine both meats in the hot fat and cook, stirring, until the edges crisp, 2 to 3 minutes.
  4. Warm the tortillas in the fat on the side of the pan and stack them in pairs.
  5. Fill each doubled tortilla with the mixed meats and top with onion, cilantro, salsa and lime.

Where to try it

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "Campechano". Larousse Cocina. Retrieved 2026-10-10.
  2. "Dónde comer tacos campechanos". Chilango. Retrieved 2026-10-10.
  3. "Ricos Tacos Toluca, la meca de los taquitos de chorizo". Chilango. Retrieved 2026-10-10.
Categories: Mexico City cuisine Mixed meat tacos Street food Taco types