5 tacos to celebrate Father's Day

Sometimes a taco feast can mean more than a fervent love, as Chava Flores points out. So if you love dad and want to pamper him big time, don’t miss the chance to celebrate him with the kings of Mexican food: tacos. Love can also fit in a tortilla, so if you want to impress him this Father's Day, prepare a taco feast with his favorite tacos and salsas; you can even cook or do the shopping together to enjoy the experience from start to finish. Here we share Kiwilimón's favorite tacos to pamper dad on his day: Cecina Tacos Who doesn’t love cecina tacos? They are easy to prepare and have an unmatched flavor. This salted and sun-dried or smoked beef is a classic from different parts of Mexico. We recommend cooking it on a grill and preparing it in the Morelos style with cream and a generous portion of avocado. Now, if you really want to shine in the kitchen, make these cecina tacos with blue tortillas made by you. Everyone will love them! Mixiote Tacos This recipe will take you more time but will turn out just like your favorite tacos from the market. Mixiote, or maguey leaf wrap, is a traditional dish from Hidalgo, the State of Mexico, and Tlaxcala. Although each state has its particular variants, even in the type of meat used (chicken, rabbit, goat, or lamb), the rule is that mixiotes are marinated with a mix of chiles and spices that make each bite memorable. Here we share the step-by-step to prepare lamb mixiote tacos for dad. You won’t regret it!Al Pastor Tacos If your dad is one of those who always starts with two and ends with six or eight al pastor tacos with everything, you can’t miss preparing this incredible al pastor taco crown, great for sharing with the whole family. It’s a simple recipe where we tell you how to marinate the al pastor meat, based on chiles, achiote, pineapple juice, and some spices. A fun fact about al pastor tacos is that the vertical grill used to prepare them is an Asian-origin instrument, where they cook lamb meat seasoned with various condiments. This grill arrived in Mexico, specifically Puebla, in the 1930s, where it became a resounding success and variations of the original recipe began to emerge. Barbacoa Tacos For fans of this dish, you must prepare a homemade beef barbacoa. The art of cooking in a pit or oven with maguey leaves is a ritual that takes time, but there are methods using a pressure cooker or steamer that will allow you to prepare it more easily and quickly, without sacrificing flavor. Barbacoa is a traditional stew from Hidalgo, Puebla, Querétaro, Guanajuato, the State of Mexico, Michoacán, Morelos, and other places where pulque prevailed, which is prepared using an ancestral method of underground ovens. Cochinita Pibil TacosAnother dish that is cooked underground and is part of the ancient Mayan tradition is cochinita pibil. It is prepared with pork or suckling pig seasoned in recado rojo and other ingredients, originally baked in a pib, which is where it gets its name and is still used in the Yucatan Peninsula, where it is one of the most representative typical dishes. Here we tell you how to make cochinita pibil in the oven.This Father's Day, dare to pamper dad, as the great Chava advises: with three very cold beers and six tacos to finish…