If you’re looking for bold flavors and authentic Mexican street food vibes, this taco campechano recipe is for you. A classic in taquerías across Mexico, especially in Mexico City, taco campechano blends grilled beef, spicy chorizo, and crispy pork chicharrón into a handheld flavor bomb. In this article, I’ll walk you through the history behind it, what makes campechano meat special, how to recreate the perfect version at home, and tips for serving it up just right. We’ll also answer common questions like what “campechano” actually means and the most essential taco ingredient.
Taco Campechano (Carne Asada, Chorizo & Chicharrón)
Ingredients
Method
- Season and grill the flank steak until medium, rest and slice.
- Cook the chorizo until browned and crumbly.
- Crisp the chicharrón briefly in a hot skillet.
- Warm the corn tortillas.
- Assemble tacos: tortilla, steak, chorizo, chicharrón.
- Top with onion, cilantro, and lime.
- Serve with optional salsa.
Notes
The Story & Intro – taco campechano recipe
How I discovered taco campechano recipe
One summer evening during a trip to Mexico City, my husband and I followed the scent of sizzling meat to a bustling corner taquería. The line stretched down the block. Everyone was there for the same thing: the taco campechano. One bite in, and I got it. That layered combination of juicy carne asada, spicy chorizo, and crispy pork rinds—all tucked into a warm corn tortilla—was unlike any taco I’d ever had. The mix of textures and bold seasoning hit all the right notes.
That trip sparked my obsession with recreating that taco campechano recipe at home. I’ve since tested dozens of variations, adjusting spice levels and layering methods. What makes campechano tacos so addictive is that balance of savory meats and crunch. It’s more than just a taco—it’s a flavor experience. I always turn to this recipe when I want something exciting, hearty, and packed with character.
These tacos have become a go-to in my kitchen, especially when we host casual dinners or game-night hangouts. My husband, as usual, is my biggest fan (and taste tester). His only request? “Don’t ever stop making these.” You can imagine how fast they disappear around here!
If you’re new to this dish, the taco campechano recipe might just become your next favorite too. It’s easy to make with a few pantry staples, and once you try that meat blend—you’ll see why it’s a taquería favorite.
Why the mixed-meat blend matters
The word “campechano” loosely means “mixed” or “friendly” in Spanish, but when it comes to tacos, it’s all about that dynamic trio of meats. Typically, it includes carne asada (or grilled flank steak), spicy pork chorizo or longaniza, and fried pork rinds called chicharrón. It’s not just about combining meats—it’s about layering flavors and textures.
The steak brings juicy, smoky umami. The chorizo adds rich spice and color. The chicharrón finishes it with crunch. Each element plays a role in making this taco campechano recipe stand out. What I love is how flexible it is—you can adjust the meat ratios or even add other ingredients like queso fresco or refried beans for your own twist.
This combination traces back to working-class roots—street vendors making the most of available meats. And yet, it’s grown into something celebrated and unforgettable.
What Is Campechano Meat? – taco campechano recipe variation
What is a taco campechano?
At first glance, a taco campechano might just look like another street taco. But take one bite, and you’ll understand why it’s so beloved in Mexico City and beyond. A taco campechano is essentially a celebration of meat—a layered taco filled with two or more types of proteins. The classic blend features grilled beef (carne asada), spicy chorizo or longaniza, and fried pork rinds (chicharrón). All that goodness is wrapped in a fresh, soft corn tortilla and topped with simple garnishes like onions, cilantro, and a squeeze of lime.
This taco style doesn’t just deliver flavor—it delivers texture. The juicy steak, crumbly chorizo, and crackly chicharrón create a harmony that keeps you reaching for more. Some versions even include suadero or carnitas, depending on the vendor or region.
What sets the taco campechano recipe apart from others is its versatility. It’s a “best of all worlds” taco that makes use of leftover meats in the most delicious way. That’s part of its charm—resourceful, hearty, and always satisfying.
What is campechano meat in English?
The term “campechano” literally translates to “from Campeche,” a coastal Mexican state. But in culinary slang, campechano simply means “mixed” or “assorted.” When someone refers to campechano meat in English, they’re describing a blend of meats—usually beef and pork—served together in one taco.
Think of it like a “surf and turf” taco, minus the seafood. It’s all about layering meats with different flavors and textures. Most commonly, campechano meat includes:
- Carne asada: thin slices of grilled beef, often flank or skirt steak
- Chorizo: spicy, paprika-heavy pork sausage
- Chicharrón: crispy fried pork skin or cracklings
In some taquerías, you might find variations like suadero (braised beef) or even tripa (tripe). The taco campechano recipe has evolved to include regional preferences and personal flair.
If you’re prepping this at home, check out how to cook chorizo perfectly guide to make your taco base even more flavorful.
This mixed-meat approach is what makes campechano tacos rich and filling—perfect for lunch, dinner, or even late-night cravings. It’s comfort food that also feels exciting every time you make it.
How to Make the Taco Campechano – taco campechano recipe guide
Recipe ingredients and key steps
The beauty of a taco campechano recipe is that it transforms a few humble ingredients into a flavor-packed taco experience. Here’s what you’ll need to get started:
- 1 lb flank steak or skirt steak (for carne asada)
- ½ lb Mexican chorizo or longaniza
- 1 cup chicharrón (fried pork skin), chopped into small pieces
- 12 small corn tortillas (nixtamalized preferred)
- ½ white onion, finely diced
- 1 bunch fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
- Optional: salsa roja or verde for topping
Step-by-step method:
- Cook the steak: Season the flank steak with salt and pepper. Sear it over medium-high heat on a grill or skillet for 3–4 minutes per side until medium. Let it rest, then slice into bite-size pieces.
- Cook the chorizo: In the same skillet or a separate pan, cook chorizo over medium heat until browned and crumbly. No oil needed—it releases its own fat.
- Crisp the chicharrón: You can add chicharrón directly, but for more crunch, heat it briefly in a dry skillet until it starts to puff.
- Warm the tortillas: Heat tortillas on a comal or dry skillet until soft and pliable. Keep them warm in a clean towel.
To assemble, layer each tortilla with carne asada, a spoonful of chorizo, and a bit of chicharrón. Top with onion, cilantro, and a squeeze of lime.
Want to see how to master homemade tortillas? Visit my Pinterest Board.
Tips for best results and variations
Getting the most out of your taco campechano recipe means focusing on balance and timing. Here are a few tips that make a big difference:
- Marinate the steak overnight with lime juice, garlic, and cumin for deeper flavor.
- Drain the chorizo slightly if it’s too greasy—this keeps the taco from getting soggy.
- Mix in diced jalapeños or pickled onions if you like a little kick.
- Add queso fresco or refried beans as a creamy counterpoint.
With these steps and tweaks, your campechano tacos will taste like they came straight from a Mexico City taquería.
Serving and Enjoyment – taco campechano recipe ideas
How to assemble and serve your tacos
Once your meats are cooked and tortillas are warm, it’s time for the fun part—assembly. Place a warm tortilla on a plate (double up if they’re thin), then layer a small handful of carne asada, followed by chorizo and a sprinkle of crispy chicharrón.
Top it all with a generous spoon of chopped onion and fresh cilantro. Squeeze lime juice over the top and finish with a spoonful of your favorite salsa. I recommend salsa verde for tang, or salsa roja for smoky depth.
Authentic taco campechano recipes often mimic the iconic El Jarocho style from Mexico City—stacked tall with meat, folded in a thick corn tortilla that holds everything without tearing. The key is balance: each bite should have some of each component.
When to serve and pairing ideas
These tacos are perfect for casual gatherings, weeknight dinners, or taco Tuesdays that call for something a little heartier. Because of their protein-packed nature, they also make a great late-night or post-party snack.
Here are some pairing ideas that make the meal even better:
- Drinks: Try agua fresca (like tamarind or hibiscus), cold Mexican lager, or a citrusy paloma.
- Sides: Serve with refried black beans, esquites (street corn salad), or a crisp cabbage slaw.
- Dessert: Finish with a light treat like cinnamon sugar buñuelos or a scoop of lime sorbet.
Whether you’re hosting friends or treating yourself to a taco night, this taco campechano recipe always delivers big flavor with simple, satisfying prep.
FAQs
What is a taco campechano?
A taco campechano is a Mexican street taco filled with a combination of meats—typically grilled steak, spicy pork chorizo, and crispy pork rinds (chicharrón). The name “campechano” means “mixed,” and that’s exactly what these tacos deliver: a hearty, flavorful blend in every bite. It’s a popular choice in Mexico City taquerías and now a fan-favorite far beyond.
What is campechano meat in English?
In English, campechano meat translates to “mixed meat,” usually referring to a taco filling that combines beef and pork. While the literal Spanish word “campechano” can refer to someone from Campeche, in food, it means an assorted mix—especially a mix of meats in a taco.
What is campechano in English food?
In food terms, “campechano” doesn’t have a direct one-word equivalent in English. It simply describes a taco that uses more than one type of meat, often beef and pork. The term highlights the dish’s mix-and-match style, making it feel generous, rustic, and approachable—much like comfort food staples found in other cultures.
What is the most important ingredient in tacos?
While the filling gets most of the glory, the tortilla is arguably the most important ingredient in any taco. A good-quality, freshly made corn tortilla (especially one made with nixtamalized masa) holds everything together and adds earthy depth to each bite. After that, well-seasoned meat and fresh garnishes complete the perfect taco.
Conclusion
This taco campechano recipe is more than just a mashup of meats—it’s a true reflection of Mexican street food at its best: hearty, flavorful, and unfussy. Whether you’re craving something bold or want to impress your guests with authentic tacos, this recipe brings the taquería experience straight to your kitchen.
