Taco Chronicles Season 2
Many of the most popular taco styles have long, rich, little-known histories. Explore some of them in this eye-opening, mouth-watering food adventure.
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Taco Chronicles
2019 / TV-MA
In this season, we embark in cross country trips both in Mexico and the USA, seeking to find out the origins and the culture around seven iconic tacos: Suadero, Cochinita, Cabrito, American Taco, Burrito, Birria and Fish Tacos.
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Taco Chronicles Season 2 Full Episode Guide
The best fish tacos come from the Mexican Pacific coast, with a nod to Japan for the crispy, tempura-like breading and emphasis on freshness.
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To dunk or not to dunk? To spoon or not to spoon? The crucial aspect of the birria taco is its broth, a sumptuous blend of goat meat juices and spices.
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The convenience of the burrito — a good-sized flour tortilla tucked in at both ends so nothing wrapped inside spills — is from Mexico's northern states.
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The American taco is, of course, an import — but much changed after assimilation! Distinguished by its hard or puffy shell, it's still delicious.
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The cabrito, or kid taco, springs from a goat herding tradition that can be traced to Iran and Lebanon. It's now become emblematic of northern Mexico.
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The cochinita pibil is a Mayan pit-roasted pork delicacy, passed down over the centuries and preserved, even after colonization, like a sacred ritual.
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Urban and nocturnal, the suadero taco is the perfect hangover cure. It's the Mexican cousin to American beef brisket, but with more spice and bite.
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