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Taco garnishes

From WikiTacos, the taco encyclopedia · Salsa
Also known as: Taco toppings, Condimentos

Taco garnishes are the raw, pickled and sauced toppings added to a taco at the counter, most commonly chopped white onion and cilantro, lime and the taquería's salsas, with pickles, grilled onions or fruit in some regional styles.

Contents
  1. Onion, cilantro and lime
  2. Salsas
  3. Pickles and regional garnishes
  4. Recipe
  5. Reviews
  6. See also
  7. References

Onion, cilantro and lime

Larousse notes that white onion is the most used onion in Mexico and that cilantro is chopped into countless raw and cooked sauces and scattered over antojitos. The combination of chopped onion, cilantro, salsa and lime is the standard finish for tacos of carnitas in Michoacán, and the same toppings go on Tijuana birria and its consomé. Suadero tacos are offered with salsa, lime, chopped onion and cilantro, or grilled cebollitas.

Salsas

Larousse's definition of the taco notes that it is eaten alone or with a salsa, and most taquerías offer at least a red and a green. Guacamole, or a thin taquería avocado salsa, is offered with almost every type of taco.

Pickles and regional garnishes

In Yucatán, pickled red onion and habanero salsa accompany cochinita pibil. Stands selling tacos de canasta serve serranos or jalapeños pickled in vinegar with carrot. Al pastor in Mexico City is topped with pineapple shaved from the trompo, while Monterrey's tacos de trompo come without it. Barbacoa is paired with salsa borracha and consomé.

Recipe

Makes Garnish for about 24 tacos · Time: 15 minutes

Ingredients

  • 1 large white onion, finely chopped
  • 1 bunch cilantro, finely chopped
  • 4 limes, cut into wedges
  • 6 radishes, thinly sliced
  • 1 cucumber, sliced (optional)
  • Red and green table salsas

Steps

  1. Rinse the chopped onion briefly in cold water and drain well to soften its bite.
  2. Mix the onion and cilantro, or keep them separate for diners to choose.
  3. Arrange the lime wedges, radishes and cucumber on a plate.
  4. Set out the garnishes with the salsas beside the tacos.

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. "Taco". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
  2. "Cebolla". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
  3. "Cilantro". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
  4. "State by Plate: Michoacán and carnitas". Mexico News Daily. Retrieved 2026-10-10.
  5. "What Is Birria?". Food Network. Retrieved 2026-10-10.
  6. "Tacos: qué es el suadero y de qué parte del animal sale". N+. Retrieved 2026-10-10.
  7. "Los tacos (primera parte)". México Desconocido. Retrieved 2026-10-10.
  8. "Trompo Tacos Are So Much More Than Tacos al Pastor". Texas Monthly. Retrieved 2026-10-10.
  9. "Cochinita pibil". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
Categories: Salsas Salsas and garnishes Taco garnishes Taquería condiments