At NIZUC, we’re passionate about tacos. That’s why we’ve perfected the process to make some of the best fish, shrimp, and beef tacos in the region. They’re all served Baja California style, batter and fried, with coleslaw and either a sriracha-inspired sauce or an avocado and green tomato sauce.

Tortillas are what hold the masterpieces together, so it’s important to know them well. Let’s look at the basics: flour and corn. Flour tortillas are made of wheat flour and are soft with a neutral flavor that is slightly sweet. They are almost always used for delicious dishes like burritos, soft tacos, and enchiladas.

Corn tortillas, on the other hand, are made out of corn flour, so they’re also quite pliable but with a firm and chewy texture. They can be used for soft tacos when they’re fresh, but are also fantastic fried to a crisp and used for hard-shell tacos, taquitos, or corn chips. Some of our favorite toppings are chili habanero sauce, red onion, cilantro, lemon, and avocado.

And while tacos are delicious, they’re known to get a bit messy. When eating one, support the taco between your thumb and index finger on the side closest to you. Your middle and ring finger should rest on top, and your pinky finger can support the end underneath to keep bits of deliciousness from falling out!

A cold beer pairs perfectly with a taco. You can make it even more of a Mexican experience and try a Michelada. These are Mexican beers mixed with lime juice, assorted sauces, spices, and peppers. Buen provecho!