This is inspired by Baja California, where lobster is a common menu item. Steamed lobster with a spicy pico de gallo on corn tortillas.
Invented in the Mexican state of Sinaloa, tacos gobernador, “governor’s tacos,” are popular all over the Pacific coast of Mexico.
A grilled tongue tacos recipe where you braise the tongues first, peel them, then grill them and chop before serving on tortillas.
Tacos de cabeza is made with a pig’s head in some parts of Mexico. In this recipe, you barbecue the head, shred it and serve the meat on tacos.
A Tex-Mex classic made with elk flank steak, lots of peppers and onions, and homemade flour tortillas.
A classic taco filling inspired by a green chile stew from Durango, Mexico.
How to cook goose breast hot and fast to make goose tacos. My trick is to butterfly the goose breast and sear it quickly, then chop against the grain.
These are the ultimate pheasant tacos: seared pheasant breast, pickled green chiles, a little cheese, and crispy fried pheasant skin.