Taco with salsa. Salsa sauce can be said to be the soul of taco. A taco shop's main competitive advantage is how to prepare salsa. Unlike the American salsa that costs 3 dollars a jar in the supermarket, Mexican restaurants generally provide you with three types: pico de gallo, which is not very spicy, is mixed with chopped tomatoes, onions and jalapenos, which is more refreshing.

The bright red Salsa Roja adds a lot of chili pepper and chili powder; there is also the Salsa Verde made with green tomatoes - the latter two salsa sauces can be very spicy, and different ingredients are added according to the owner's recipe Chili peppers also have different flavors.

The components of Taco:

1. First of all, the Taco Shell (skin) under the meat is very important. The exquisite shops will make the skin freshly, and they still use yellow corn flour. The freshly made cornmeal (Corn) skin is not only soft and chewy, but also has the fragrance of roasted corn, and can absorb more gravy.

In order to cater to tastes or save costs, some restaurants will also use flour (Flour) to make taco skins. It cannot be killed just because it does not use corn flour.

2. Secondly, the meat on the taco must not be careless - real Mexican taco meat, in terms of quality and taste, quickly surpasses the American taco that only uses minced beef and stir-fried with seasonings.

The most important thing about a good taco is the texture of the meat itself and the various methods of stewing, roasting, and frying. There are even particularities in what spices should be used in which parts of the meat. Simply ground beef is definitely contrary to the spirit of authentic taco.