Tacos Placeros are the quick option for a quick (and tasty) meal. Like, it's Sunday and you don't want to cook nor wash dishes, so you go to the local market to buy crunchy pork rind, panela or double cream cheese, guacamole and nopal salad and tortillas.
Go home, chill out, watch a movie and eat like a champ, Primo 😄
In my family, taco placero is a super simple and humble meal. You have your tortilla, to which you put a piece of chicharrón, you crumble it a bit, then add a couple slices of avocado, tomato and raw white onion. Then you top with some lime juice and whichever (spicy) salsa is available. Traditionally, it also has a few pápalo leaves on top. So simple, so good. Hits the spot every time.
Ay Elliot, what did you get yourself into😅 Now that’s the biggest Taco Placero I’ve ever seen🤤 You should crush the chicharron down on the tortilla first, it helps🫶🏻
Nerdy facts from your chilanga anthropologist for anyone that cares about the background: People make the mistake of thinking that Taco Placero translates to pleasure taco, when it actually is Taco de Plaza, Park Taco. They are thought to have been born outside the La Plaza Monumental de Toros in CDMX (the largest in the world). But Bernal Díaz del Castillo (served under Hernán Cortés) mentions in his chronicles that in Plaza Tlaltelolco the most popular food was a corn flat bread (corn tortilla) with pork. These tacos are now sold in all sorts of parks all over Mexico and have become what we call garnachas (gahr-nach-ass). The taco placero typically has several ingredients, and is served on 2 large corn tortillas, and usually includes cured cactus (rather than cooked), though people do sell a cooked version. i.e. We cure cactus to reduce slime and maintain color, preserve flavor and nutrition. Since it is Lent, we use a lot of cured cactus in our dishes and avoid red meat and pork. To cure 4 cactus pads chopped/1 cup of salt, cure for 10 minutes or until it releases the slime, then rinse thoroughly leaving no slime or salt. Cook or eat cured.) Many places add sausages and ham on top of all of that, but they are more moderate with their serving size😅🫰🏻🌵
in my book these are meant to be… more humble? and when i eat them they only have chicharron, guac, cheese and maybe nopales. but it is looking good with the milanesa and fries 😂
Bruh don't adapt to Korean taste most Korean people have only tried Korean Mexican food if they tried real Mexican food like u did they would love it dont adapt and do what everyone else is doing bring real Mexican food to Korea be the first
The chicharrón is done in carnicerías not everyone knows how to do it. But the taco placero is a CDMX thing. It’s basically all the guisados from a regular tacos de guiado spot.
i went to a taco shop in seoul and it was just decent but they only gave me a single tiny wedge of lime and a single tortilla. so i hope finding the ingredients there is not so difficult. i think you should try to import a large amount of dried mexican chillies when you move since they might be harder to find there.
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Make “Chiles en Nogada” Old recipes from the book and movie Like Water for Chocolate” mmmm
Send some to me 😂
amazing!
thats a scooby-doo type meal
Yo the hype is BUILDING dawg
Tacos Placeros are the quick option for a quick (and tasty) meal. Like, it's Sunday and you don't want to cook nor wash dishes, so you go to the local market to buy crunchy pork rind, panela or double cream cheese, guacamole and nopal salad and tortillas.
Go home, chill out, watch a movie and eat like a champ, Primo 😄
Day 72 of asking you to make chiles en nogada or pescado zarandeado
Easy: you split it into two tacos 😊 one for each tortilla, cut the ingredients in half as well. It's a street meal that almost passes as home cooking!
People ruin it with too many toppings I swear
*tacos acorazados
You should try Duros preparados, con cueritos! Thats the pickled pork skins on top
Make Morisqueta michoacana next!!
In my family, taco placero is a super simple and humble meal. You have your tortilla, to which you put a piece of chicharrón, you crumble it a bit, then add a couple slices of avocado, tomato and raw white onion. Then you top with some lime juice and whichever (spicy) salsa is available. Traditionally, it also has a few pápalo leaves on top. So simple, so good. Hits the spot every time.
Make some tacos de cueritos bro
Ay Elliot, what did you get yourself into😅 Now that’s the biggest Taco Placero I’ve ever seen🤤 You should crush the chicharron down on the tortilla first, it helps🫶🏻
Nerdy facts from your chilanga anthropologist for anyone that cares about the background: People make the mistake of thinking that Taco Placero translates to pleasure taco, when it actually is Taco de Plaza, Park Taco. They are thought to have been born outside the La Plaza Monumental de Toros in CDMX (the largest in the world). But Bernal Díaz del Castillo (served under Hernán Cortés) mentions in his chronicles that in Plaza Tlaltelolco the most popular food was a corn flat bread (corn tortilla) with pork. These tacos are now sold in all sorts of parks all over Mexico and have become what we call garnachas (gahr-nach-ass).
The taco placero typically has several ingredients, and is served on 2 large corn tortillas, and usually includes cured cactus (rather than cooked), though people do sell a cooked version. i.e. We cure cactus to reduce slime and maintain color, preserve flavor and nutrition. Since it is Lent, we use a lot of cured cactus in our dishes and avoid red meat and pork. To cure 4 cactus pads chopped/1 cup of salt, cure for 10 minutes or until it releases the slime, then rinse thoroughly leaving no slime or salt. Cook or eat cured.) Many places add sausages and ham on top of all of that, but they are more moderate with their serving size😅🫰🏻🌵
Where do I sign as a mexican for giving this coreanooooo the mexican citizenship!!!!!
At first, I thought he was making a chicharrones preparados🤤 this looks just as good, a lil awkward to eat, but DAMN✊😮💨
in my book these are meant to be… more humble? and when i eat them they only have chicharron, guac, cheese and maybe nopales. but it is looking good with the milanesa and fries 😂
Bruh don't adapt to Korean taste most Korean people have only tried Korean Mexican food if they tried real Mexican food like u did they would love it dont adapt and do what everyone else is doing bring real Mexican food to Korea be the first
The chicharrón is done in carnicerías not everyone knows how to do it. But the taco placero is a CDMX thing. It’s basically all the guisados from a regular tacos de guiado spot.
I swear…. you better have an apron for me to buy before you get back to KOREA. And please sign it for me! Buen probecho
I swear…. you better have an apron for me to buy before you get back to KOREA. And please sign it for me! Buen probecho!
I swear…. you better have an apron for me to buy before you get back to KOREA. And please sign it for me! Buen probecho
Why didnt he just cut the toppings so he coild actually eat it 😂
La tortilla inflandose!!! El respeto! ❤
Never even heard of this looks gas pls cook for me
i went to a taco shop in seoul and it was just decent but they only gave me a single tiny wedge of lime and a single tortilla. so i hope finding the ingredients there is not so difficult. i think you should try to import a large amount of dried mexican chillies when you move since they might be harder to find there.