A trio of tacos at Taqueria & Tamaleria Nuevo Leoni in Richardson, Texas, Monday, Oct. 5, 2026.
Anja Schlein/The Dallas Morning News
Steak is grilled in the kitchen at Taqueria & Tamaleria Nuevo Leoni in Richardson, Texas, Monday, Oct. 5, 2026.
Anja Schlein/The Dallas Morning News
Ordering a taco seems simple: choose the meat and tortilla, add toppings, pick a salsa and eat. But if you’ve ever stood at a taco counter wondering what an empalme, a taco campechano or a gringa is, this guide is for you.
Whether you’re ordering at a taqueria, a taco truck or a late-night taco stand, knowing a few basic terms can make the experience easier and more enjoyable, and help you discover different kinds of tacos and extras to try.
To put together this quick guide to ordering tacos, The News visited Taqueria & Tamaleria Nuevo Leon in Richardson, where most of the tacos described here are served.
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Pork is shaved in the kitchen at Taqueria & Tamaleria Nuevo Leoni in Richardson, Texas, Monday, Oct. 5, 2026.
Anja Schlein/The Dallas Morning News
Here are several taco terms to know the next time you visit a taqueria with a long menu.
Pastor and trompo tacos
It’s easy to confuse tacos al pastor with tacos de trompo, especially because both are cooked on a rotating vertical spit beside a heat source.
But they’re different tacos. Al pastor originated in Mexico City, while trompo is associated with Monterrey. Both are made with pork, but the main difference is the spices used to season the meat. They’re usually served on small tortillas with chopped onion, cilantro and salsa. Tacos al pastor may also come with a piece of pineapple. These are the most classic tacos in Mexico.
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Trompo taco at Taqueria & Tamaleria Nuevo Leoni in Richardson, Texas, Monday, Oct. 5, 2026.
Anja Schlein/The Dallas Morning News
Carne asada taco
When you see asada or carne asada on a menu, it means grilled meat. It may sound straightforward — beef cut into small pieces — but the flavor can vary from one restaurant to another depending on the seasonings and whether the meat is grilled over charcoal or cooked on a flat-top griddle.
It’s served with chopped onion, cilantro and salsa, and sometimes grilled onions, which add another layer of flavor. If you’re new to tacos, this can be a good place to start.
Carne Asada taco at Taqueria & Tamaleria Nuevo Leoni in Richardson, Texas, Monday, Oct. 5, 2026.
Anja Schlein/The Dallas Morning News
Suadero taco
This taco is especially popular in Mexico City. It’s made with beef that is typically slow-cooked in its own juices until tender and juicy, then cut into small pieces.
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The cooking method gives suadero a different flavor from carne asada. The meat is softer, with a more concentrated beef flavor.
Campechano taco
If you’re ready to try something new, a campechano is a good option. It combines two or more meats. One popular version mixes beef with chorizo, though the combination varies by taqueria.
The mix gives the taco a range of textures and flavors, a good next step if you want to branch out.
Campechano taco at Taqueria & Tamaleria Nuevo Leoni in Richardson, Texas, Monday, Oct. 5, 2026.
Anja Schlein/The Dallas Morning News
Cabeza or lengua taco
Cabeza refers to the cow’s head, while lengua means beef tongue. Both can be used in tacos. At some restaurants, the meat is slow-cooked with spices, similar to barbacoa.
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These tacos have a pronounced beef flavor and are often served with cilantro and onion.
Taco sudado or taco al vapor
These terms refer to steamed tacos. They’re filled with ingredients such as potatoes, beans or meat, then placed in a container and covered with a red chile sauce mixed with oil and allowed to steep. They are then steamed prior to serving. The result is a soft, red-colored taco, often served with cabbage or simply with salsa.
Tacos Sudados at Taqueria & Tamaleria Nuevo Leoni in Richardson, Texas, Monday, Oct. 5, 2026.
Anja Schlein/The Dallas Morning News
Volcán
The name means “volcano.” A volcán is made with a crispy tortilla topped with carne asada and cheese, like a mountain covered in snow. It’s usually small, and the crispy tortilla sets it apart from a regular carne asada taco. It’s typically served with salsa.
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Volcan taco at Taqueria & Tamaleria Nuevo Leoni in Richardson, Texas, Monday, Oct. 5, 2026.
Anja Schlein/The Dallas Morning News
Empalme
An empalme, eaten mainly in northern Mexico, is made by stacking two corn tortillas with a layer of filling between them, often beans, cheese and meat, and grilling them together. The tortillas crisp around the edges while the inside stays soft and cheesy. Think of it as a loaded taco.
Empalme at Taqueria & Tamaleria Nuevo Leoni in Richardson, Texas, Monday, Oct. 5, 2026.
Anja Schlein/The Dallas Morning News
Gringa
A gringa is made with flour tortillas filled with marinated pork and cheese, then grilled until the tortilla is lightly crisp and the cheese melts. The result is like a quesadilla filled with al pastor, though the way the meat is prepared makes the difference.
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It’s usually served with onion and cilantro, though those toppings are optional. If you like al pastor and cheese, this may be the order for you.
Gringa at Taqueria & Tamaleria Nuevo Leoni in Richardson, Texas, Monday, Oct. 5, 2026.
Anja Schlein/The Dallas Morning News
Flautas or tacos dorados
These are rolled tacos filled with meat, chicken, potatoes or another filling, then fried until crisp. The name flauta comes from the taco’s flutelike shape. They’re commonly topped with lettuce, crema, cheese and salsa.
Quesabirrias
Birria tacos and quesabirrias are among the most popular tacos in Mexico. They’re filled with birria, a stew made with beef and more than 15 ingredients that cooks for several hours to develop a savory flavor.
The tortillas are often red because cooks dip part of the tortilla into the red birria broth while preparing the tacos. The best way to eat them is to dip them in the broth served on the side.
Quesabirria tacos at Taqueria & Tamaleria Nuevo Leoni in Richardson, Texas, Monday, Oct. 5, 2026.
Anja Schlein/The Dallas Morning News
Taqueria & Tamaleria Nuevo Leon is located at 2069 N. Central Expressway, #100, in Richardson, but the restaurant has several locations in D-FW. taquerianuevoleon.com.
Dining and Cooking