The restaurant serves mole, a traditional Mexican sauce that has its origins in Puebla and Oaxaca, along with carnitas that are popular in Michoacán. Dishes from seaside states like Nayarit and Jalisco inspire the shrimp tacos and ceviche on the menu, while lengua (cow tongue) tacos are popular in Mexico City and Hidalgo. Among regular clientele, the Taco Show has also become known for a line of salsas that combine fruits like orange, tangerine, lime and mango with scorching hot peppers like habañero or bhut jolokia (ghost pepper), which is among the world’s hottest.