A recipe from Mexico City

After staying in Mexico City for four weeks, I have been able to experience many delicious, traditional Mexican dishes including those that my host mum Maria was kind enough to share with me.

One of my favourite dishes though was a fried taco stuffed with potato. Unlike back home where tacos are folded over and open at the top, these were rolled and shaped like a cigar.

Tacos De papas

Cooking time: 30 minutes

Servings: 4


  •  12 corn tortillas
  • 3 medium potatoes
  • ½ a brown onion diced
  • 1 Tbs of cream
  • 1/3 C of oil (for frying the tacos)
  • Toothpicks
  • Diced bacon/ chorizo (optional)
  • 1 lime, juiced


  • Bunch of lettuce thinly sliced
  • Salsa verde
  • Avocado
  • Queso fresco or panela cheese crumbled
  • Cream


  1.  Peel and boil the potatoes until soft enough to mash.
  2. Coarsely mash the potatoes. Add the cream and lime and mix until combined.
  3. Lightly sauté the brown and add bacon/ chorizo if desired. Add the mash potato mix to the pan of onion and stir for another minute, and then remove from heat.
  4. Warm corn tortillas in a microwave or in a pan with no oil so the tortilla doesn’t crack when it is rolled.
  5. To assemble the tacos: Lay one tortilla flat on the bench. Add around a tablespoon or more of the potato filling to the center. Fold one side over and carefully roll the taco into a cigar like shape, secure with a toothpick for frying. Repeat with remaining tortillas and filling.
  6. Heat the oil in a large skillet pan over medium heat. Test the oil with a piece of tortilla. When the oil sizzles, it is ready for the tacos.
  7. Place tacos in the oil, three to four at a time depending on the size of the pan. Fry on both sides until the tortilla starts to brown, around 1-2 minutes.
  8. Remove tacos and drain of extra grease with paper towel.
  9. Serve the tacos with desired toppings; salsa verde, lettuce, avocado, crumbled queso fresco/ panela cheese and cream.