The achiote street tacos created by executive chefs at Borracha Mexican Cantina give the perfect mix of sauces, spices, and flavor to taste buds. This if not your ordinary taco.


  • 2 oz diced chicken
  • 2 corn tortillas
  • 1 oz cabbage mix (onions, tomatoes, cabbage, cilantro, oregano)
  • squeeze lime juice
  • 1 tsp white vinegar
  • salt and pepper to taste
  • 1/4 cup freshly squeezed orange juice
  • 1 Tbsp achiote paste
  • 1 pinch salt
  • 1 garlic clove - peeled
  • 3 Roma tomatoes
  • 2 arbol chilies
  • 1/4 onion
  • 1 garlic clove - peeled
  • 5 stems of cilantro
  • 1/2 tsp oregano
  • pinch cumin


  1. To make achiote marinade, combine orange juice, achiote paste, garlic, and salt in a blender or food processor. Puree until garlic is completely crushed. Marinate chicken in achiote for at least 30 min.
  2. Bring tomatoes and arbol chilies to boil till soft.
  3. Blend boiled tomatoes, arbol chilies, onions, garlic, cilantro, oregano, and cumin to make the salsa, and set aside when complete.
  4. Grill chicken in a flat top, and add more achiote, onion, cilantro, and lime juice. Add salt and pepper to taste.
  5. In a bowl mix cabbage, onions, tomatoes, cilantro, and oregano.
  6. Warm up tortillas, and add grilled chicken and cabbage mix, top with salsa and wrap in foil.
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