Food Trend 2017: How to Cook an Authentic Mexican Taco

Every year, different kinds of trends emerge to elevate simple things such as hair, makeup, fashion, etc. But, the most delicious one of all? Food, of course. However, I’m going to talk about what’s going to be popular this year, not some recipe that’s never been tasted before. I’m sure most of us already ate at least one of this Mexican staple food – taco.

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Why Taco Is Back in the Game

BBC Good Food consulted some experts in the food industry about trends this year. One of the noted food trends in 2017 is the so-called “taco fever.” The reason? Regional tastes and authentic flavors will be saleable all year round. The trend is also noticeable on Instagram because of popular taco restaurants such as Taqueria, Temper and Breddo’s Tacos.

The Authentic Mexican Taco Recipe

Every Mexican taco recipe nowadays that aims to sell its authenticity always falls short in one specific area. That’s why, as much to my dismay, I couldn’t find the perfect authentic recipe. I wanted to make my own set of tacos at home so bad that I browsed too many websites for the right recipe.

Thankfully, I found something that was closest to the real deal. Despite a few negative comments, Allrecipe’s take on the Mexican taqueria style carne asada tacos, in my opinion, is the best out of the many emerging recipes. Total time for this dish, including prep, is 1 hour and 35 minutes.

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Ingredients (Serves: 6)

  • 1-1/4 pounds of flank steak
  • 2 tbsp. white vinegar
  • 3 tbsp. soy sauce
  • 1-1/2 garlic cloves (minced)
  • 3/4 limes (juiced)
  • 3 tbsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper (ground)
  • 1/2 tsp. white pepper (ground)
  • 1/4 tsp. garlic powder
  • 1/4 tsp. chili powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. ground cumin
  • 1/4 tsp. paprika
  • 3/8 white onion (chopped)
  • 3 tbsp. cilantro (chopped)
  • 3/8 limes (juiced)
  • 3/4 big tomatoes (chopped)
  • 3/4 jalapeno peppers (chopped)
  • 3/8 white onion (quartered)
  • 1-1/2 garlic cloves (peeled)
  • 1-1/2 New Mexico chile pods (dried)
  • 3/8 pinch of salt and pepper to taste
  • 32 ounce corn tortillas (package)
  • 3/4 cup of grated cotija cheese (any cheese will do)
  • 3/4 limes (wedge cut)


Marinate: First, place the steak on a glass baking dish. Using a medium-sized bowl, mix olive oil, lime juice, 4 garlic cloves, soy sauce and vinegar. Add paprika, cumin, oregano, chili powder, garlic powder, white pepper, black pepper and salt. Whisk all ingredients together. Pour the marinating sauce on the steak. Make sure to coat the meat with sauce on both sides. Cover steak with plastic wrap. Marinate it at least 1 hour. Maximum time for marinating is 8 hours.

Relish: Using a small bowl, mix 1 lime juice, cilantro and 1 chopped white onion. Set aside.

Chile Pods: In medium-high heat, start heating the skillet. For a few minutes, toast chile pods on the skillet. Move toasted chile pods to a bowl of water. Soak for 30 minutes. Preheat oven to 450oF (230oC).

Salsa: Lay 4 garlic cloves, jalapenos, 1 onion and tomatoes on a baking sheet. Roast them for 20 minutes in the oven until toasted. In a food processor or a blender, put all of them there together with the chile pods. Add pepper and salt. Turn on food processor/blender until everything is smoothly pureed.

Cook Meat: In medium-high heat, start heating the vegetable oil on a skillet. Slice the marinated steak into strips or cubes. Cook the meat well. Most of the liquid must be evaporated.

Serve: Warm the tortillas in an oven or a skillet for a minute. Lay the tortillas on a plate and put meat over them. Top it with relish, salsa and cheese. Use lime wedges as garnish.

Be part of 2017’s taco fever by trying this recipe out. Enjoy!