Tacos across the 956: Authentic flavors from the border to the Valley

RIO GRANDE VALLEY, Texas (ValleyCentral) — Here in the Rio Grande Valley an array of cultures can be seen from Cameron all the way to Starr County.

Various Mexican cuisine can be seen just a few miles apart, including a simple dish such as tacos. In the Valley, there are at least three different ways to make tacos: Tacos Matamoros, Lonches and Tacos Reynosa.

Depending on the region there are different ingredients used in the tacos such as tortillas,
bolillos or birote, and various ways to cook the taco.

Tacos Matamoros

On the border, by the sea, Calacas Tacos & Beer is one of the most popular and fast-growing taquerias that originated in Brownsville. Calacas now has five locations across the Rio Grande Valley in: Brownsville, South Padre Island, San Benito, Harlingen and Pharr.

Oscar Valli, owner of Calacas Tacos & Beer and a Matamoros native, told ValleyCentral he learned how to cook from his mom and her restaurants. He also gave a little history lesson on where the Matamoros-style taco originated from.

Valli said, this style of taco originally came from a taqueria in Matamoros called Ultimo Taco, where they began adding cheese and avocado.

"It didn't pick up at first, but then all of the other taquerias started making their tacos like that, and it became a big hit," Valli said. "People started doing their own twist and making it their own, but originally it was a single small, street style tortilla, with onion, cilantro, bistec, queso fresco and avocado."

He said when he opened Calacas it was important to him to have his food as close to the original as possible by cooking it "street style."

"When it comes to food there's really no borders," Valli said. "We want to stick to our Valley and our Mexico roots and that's what we want to showcase in our food."

He added it is important to have a piece of this in the Valley so people may see their culture, their food, and their taste.

Tacos Reynosa

Unlike Tacos Matamoros, Tacos estilo Reynosa has simple ingredients, but, is still burst with flavor. Suerte Bar & Grill, is wildly known for their loteria-themed restaurants and tasty food.

With locations in Weslaco, Mission and McAllen, an authentic Reynosa taco is never too far from home.

Benjamin Peña, owner of Suerte Bar & Grill, told ValleyCentral they are especially culturally driven and are proud of being "Hecho en el 956."

Tacos Reynosa are made with a street-style tortilla, bistec, cilantro, onion and a side of cebolla asada.

Typically, many enjoy these tacos with a little kick on the side. Maybe even a little lime? Whether you are a salsa verde or salsa roja type of person, there is no wrong choice.

Lonches and Tacos estilo Reynosa con Queso Fresco (Courtesy of: Suerte Bar & Grill)

Tacos estilo Reynosa (Courtesy of: Suerte Bar & Grill)

Peña's business was founded 11 years ago. Taco sales started booming when his restaurant began selling up to 2,500 tacos on his 50-cent Taco Tuesdays.

He said he was inspired by the tacos his mom made him when he was growing up. He added they were a simple and quick meal to make.

"Growing up everyone in our neighborhood would come together and eat tacos, it's a tradition," he said.

Peña added having food such as tacos Reynosa is a tradition that is brought down and is something that he would want his grandkids to eat and enjoy.

Lonches

Lonches may not be your typical taco, but they are very much tasty and bursting with flavor. They originated in Nuevo Progreso, Mexico, and are commonly sold by street vendors and, of course, taquerias.

Lonches are typically made with a small bolillo or birote, bistec or ground beef, cabbage, tomato, crema, avocado, cilantro and queso fresco.

Lonches (Courtesy of: Suerte Bar & Grill)

Lonches and Tacos estilo Reynosa con Queso Fresco (Courtesy of: Suerte Bar & Grill)

Suerte Bar and Grill takes pride in creating an authentic lonche in the Valley.

"Not to toot our own horn, but I've heard people say we don't have to go to Progreso anymore, we found some good lonches and hearing that honestly feels great as an owner," Peña said.

Peña said when it comes to the flavor of their food it's all in the spices and making it their own.

The Rio Grande Valley has a variety of foods and flavors just miles apart. Regardless of what part of the 956 you frequent, you are can be sure you will enjoy a good and authentic taco.