> wrote in message
oups.com...

<snip>

> At Mexican (not Tex-Mex) restaurants here in Chiacgo, the only meat I
> commonly see ground/minced in tacos is beef. Pork is usually sliced
> from a vertical rotisserie [one brand name is Autodonair :-)]. Chicken
> is usually shredded. Tongue is usually chopped into small pieces (still
> larger than a coarse grind). So are brains (but they are no longer
> available. Picture the girl taking my ordcer telling me "we dont have
> any brains.") Cheese is not commonly put on tacos. Neither is lettuce.
> Chopped white onions and cilantro are. Soft corn tortillas are used for
> the wrapper.
>
> -bwg


Like the United States Mexico is a fairly large country. And like most there are
a variety of cuisines and climates. The Tacos in the industrial north like
Monterrey will differ greatly from the Yucatan. Fajitas for example is not
Mexican it's Tex Mex as are Nachos (created in a boarder town for Gringos). Oh
yes and in some parts of the country a "dusting"
of queso seco (dry cheese) is used as a flavoring.


The following site will give some easy examples;

http://mexico.udg.mx/cocina/ingles/menu/frame.html

enjoy,

Dimitri