🌮 NATIONAL TACO DAY — OCTOBER 6, 2026 🇲🇽
Absolutely — here’s a social-media-ready version that connects National Taco Day to your Guadalajara/Jalisco family roots and highlights dishes from your father’s hometown area.
Today isn’t just about tacos — for me, it’s about roots, family, and the flavors of Jalisco.
My Mexican roots trace back to Zacoalco de Torres, Jalisco, near Guadalajara — my father’s hometown. The food of this region is a reminder that Mexican cuisine is much bigger than the tacos most of us know.
Jalisco is known for bold flavors, slow cooking, chiles, masa, fresh ingredients, and dishes deeply connected to family and tradition.
Today, I’m highlighting two authentic Jalisco dishes that deserve a place at the table:
🌮 Tacos de Birria
Jalisco-style braised beef tacos
Ingredients
3–4 lb beef chuck, short ribs or beef shank
4 dried guajillo chiles
2 dried ancho chiles
2–3 garlic cloves
1 small onion
2 tomatoes
2 tsp Mexican oregano
1 tsp cumin
2 cloves
1 cinnamon stick
2 bay leaves
2 tbsp apple cider vinegar
Salt
Beef stock or water
Corn tortillas
Method
Toast the dried chiles briefly, remove the stems and seeds, then soak until softened. Blend the chiles with garlic, onion, tomatoes, vinegar and spices.
Season the beef generously and coat with the chile mixture. Add stock, bay leaves and cinnamon, then cook covered at a low temperature until the beef is extremely tender.
Shred the beef and return it to the consommé.
Dip corn tortillas into the flavorful broth, sear them on a hot griddle, add beef and cheese if desired, then fold and crisp.
Serve with onion, cilantro, lime and consommé for dipping.
🥘 Pozole Rojo
A traditional Jalisco-style red chile hominy stew
Ingredients
2½–3 lb pork shoulder
2 large cans white hominy, drained
5 dried guajillo chiles
2 dried ancho chiles
4 garlic cloves
½ onion
2 tsp Mexican oregano
1 tsp cumin
2 bay leaves
Salt
8–10 cups water or pork stock
For serving
Shredded cabbage
Diced onion
Radishes
Lime
Avocado
Mexican oregano
Toasted chiles
Method
Simmer the pork with onion, garlic, bay leaves and salt until tender.
Meanwhile, remove the stems and seeds from the chiles. Toast lightly, soak in hot water, then blend with garlic and a little cooking liquid.
Strain the chile sauce into the pork broth.
Add the hominy and continue simmering until the flavors come together and the pork is tender enough to shred.
Serve hot with cabbage, onion, radishes, lime and oregano.
🔥 That's the beauty of Mexican food — every region, every family and every town has a story to tell through food.
From Jalisco to Minnesota, I carry those flavors forward while continuing to explore the food traditions that make our communities unique.
What Mexican dish reminds you of home? 🇲🇽🌮
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