Tacos Placeros served open-faced on a rustic clay plate with chicharrón, guacamole, pico de gallo and salsa

Tacos Placeros: A Taste of the Mexican Market at Home

Crispy chicharrón, rustic guacamole, and fresh pico de gallo on warm double corn tortillas — straight from the market stalls of Guerrero to your table. 🌮

If you've ever wandered through a Mexican market — el mercado — you know that smell: warm tortillas on the comal, salsa simmering, and the unmistakable crunch of fresh chicharrón. Tacos placeros (literally "market tacos") are the snack vendors hand you between errands, loaded so generously they need two tortillas to hold it all together.

They're rustic, messy, and absolutely delicious — the kind of taco that brings everyone to the table. And with the Mundial and Día del Padre upon us, there's no better excuse to gather the family, put the game on, and let Papá build his own taco just the way he likes it.

🍽️ Servings	4 people
⏱️ Prep Time	15 minutes
🔥 Cook Time	5 minutes (plus assembly)

Ingredients

🥓 500g chicharrón de cerdo — pressed or crispy, depending on your preference
🌽 12–16 corn tortillas (tortillas de maíz) — freshly made if possible
🥑 2–3 avocados — for the guacamole
🍅 Pico de gallo: 3 tomatoes, ½ white onion, 1 serrano pepper, and a handful of fresh cilantro, all diced
🌶️ Salsa: a salsa verde or salsa de chile de árbol — the acidity cuts through the richness of the chicharrón
🧀 Optional: queso fresco or cotija cheese, and pickled jalapeños

Preparation

Step 1 · Make the Pico de Gallo

Diced tomatoes, onion, serrano and cilantro mixed in a bowl for pico de gallo

In a medium bowl, combine the diced tomatoes, onion, serrano pepper, and cilantro. Season with salt and a squeeze of lime juice. Mix well and set aside.

Step 2 · Mash the Guacamole

Avocados being mashed with a fork into rustic guacamole

In a separate bowl, mash the avocados with a fork. Season with salt, lime juice, and a bit of finely chopped onion. Keep it rustic for that authentic market texture.

Step 3 · Prepare the Chicharrón

Crispy chicharrón broken into bite-sized pieces on a wooden board

If your chicharrón de cerdo is in large sheets, break it into bite-sized pieces that fit perfectly inside your tortillas.

Step 4 · Warm the Tortillas

Corn tortillas warming on a hot comal with light char marks

Warm your tortillas on a hot comal or skillet. Use two tortillas per taco for extra strength — a classic taco placero technique, since these tacos are usually quite loaded.

Step 5 · Assemble the Tacos

Building a taco placero with chicharrón, guacamole and pico de gallo on double tortillas

Place a generous portion of chicharrón on the doubled tortillas. Top with a big scoop of your rustic guacamole, then add a generous heap of pico de gallo.

Step 6 · Serve Open-Faced

Finished tacos placeros served open-faced with salsa drizzle, crumbled cheese and lime wedges

Finish with a drizzle of your preferred salsa and a sprinkle of crumbled cheese, if desired.

Chef's Tip 🌿
To elevate the experience, serve these "open-faced" on a plate, letting everyone at the table add their own salsa or lime wedges — just like at a traditional market stall in Guerrero, Mexico.

Shop the Recipe 🛒

Get everything you need to build the perfect tacos placeros — delivered to your door.

	La Banderita La Casera Corn Tortillas, 30 ct $3.49 Add to Cart →
	La Villana Crispy Jalapeño Peppers, 5 oz $11.49 Add to Cart →
	Salsa Bien Macha la Comandanta, 15.5 oz $39.49 Add to Cart →