1. Cow Tongue - Mexico City Tacos made with cow tongue, known as tacos de lengua de res, are a staple in Mexico City. Despite initial reservations, beef tongue is a nutritious organ meat packed with iron, zinc, and vitamin B-12.
2. Cochinita Pibil - Yucatan A beloved taco filling in the Yucatan, cochinita pibil, or "little pig" in Spanish, is traditionally cooked underground. Made from young pig leg and thigh, slow-cooked until tender.
3. Scorpions - Durango Surprisingly tasty, scorpion tacos are popular in Durango. Before frying, scorpions are soaked in alcohol and have their stingers removed for safety.
4. Huitlacoche - Mexico State Also known as corn smut or Mexican truffles, huitlacoche is an edible fungus found on corn. With an earthy umami flavor.
5. Maguey Worms - Jalisco Found in agave plants, maguey worms are a traditional taco filling in Jalisco. These caterpillars, often red or white, are eaten fried and offer a salty, crunchy texture.
6. Nopales - Morelos Derived from cactus paddles, nopales offer a mild taste and can be prepared in various ways. Boiled to remove mucosal insides and then fried with onions and jalapeños.
7. Cecina - Oaxaca Cecina, thinly sliced and salted meat typically made from beef or pork, is dried and sometimes smoked. With an intense flavor, it's a popular filling in Oaxacan tlayudas, large handmade corn tortillas.