Tacos Across Mexico City

Inside Jamaica´s market, very well known because of the huge sale of flowers, they have this carnitas taco chop. Carnitas are made with pork confited with lard for a period of 4 hours until it gets tender and sweet. You can pick the part of the pig, it´s from nose to tail!

Don Juventino's cecina tacos (curated meat and sun-dry), where he greets you with a board covered in natural and enchilada-style cecina, green and red chorizo, as well as moronga. The highlight of this taco shop is the Campechano taco, featuring dried beef and green chorizo. The tacos come with two tortillas. Take your time to enjoy it while seated and explore the salsas, which range from green with guacamole and red salsa to pickled onions with manzano chili and pico de gallo. You can also order to go if you're in a hurry.

I recommend coming at night for the suadero tacos. Although they have steak and pastor tacos, the suadero is my favorite, paired with a glass of tepache, the pineapple fermented drink! If you don´t know what it´s suadero, I´m going to tell you that the Sort Flank Steak you have to cook it first in water and salt, and after that goes directly into a big pot with lard to be confit.

At the oldest market of Mexico City, you can find barbacoa tacos, soft or deep fried with cream, fresh cheese and chile pasilla salsa. I love to pair them with refresco rojo, a soda with a hint of currant.

This bar has amazing menu of Mexican antojitos. My favorite on the taco section are diezmillo (beef) tacos with cheese and avocado.

Modern sirloin house where meat takes the lead. The Caramelo is a cheese crust with meat that cracks then melts. They even do a double sirloin smash burger with a touch of trompo. Pork belly is also a delicacy here.

This humble taco shop is mentioned in the MICHELIN guide. A city center favorite that treats corn and meat with care. Short menus, precise technique, tortillas made with attention. People come for that clean, elemental bite that made it famous. Lines happen, but the food is worth the wait.

Small Centro Histórico taquería on Simón Bolívar, famous for suadero en cazo and featured on Netflix’s Taco Chronicles. Visited by Anthony Bourdain. Start with suadero, then try lengua, tripa, cabeza, cachete or molleja. They seem to be known for their more exotic/offal meat cuts, and have several salsas you can access at the counter.

An authentic spot serving Northern Mexican home cooking since 1946. Chilorio is rich and fragrant, machaca comes tender and salty, and tacos de cabrito feel like a Sunday visit up north. Burritos and gorditas arrive hot from the comal with soft tortillas and plenty of filling. It is warm, familiar, and steady every day.

You don´t have to go to Yucatan to have a bite of Mayan cuisine, in this place you can find cochinita pibil tacos. If it´s your first time reading that name, let me tell you that these tacos are marinated with a paste made with a citric called lima, annato seeds, bay leaf, and black pepper. The pork is cooked, covered with a banana leaf, and shredded. You have five options of salsa with habanero chilli and pickled onions to give an extra acidity.

The Taco Tasting Room is a gourmet taco shop in the Historic Center. It is a high-concept bar, intentionally avoiding the traditional street style to showcase an elevated approach to taco culinary art. A 13-course taco omakase with the experience more focused on gourmet tacos and signature cuisine.

A humble San Rafael stop for everyday Mexican food. Simple tortillas, generous meat, and salsas that taste like home. Breakfast and early lunch are the sweet spot when the comal is busy and fresh. It is the type of place neighbors recommend.

More than seventy years of doing four tacos and doing them right. Gaonera is the icon, thin fillet seared fast and laid gently on a warm tortilla. Bistec, costilla, and chuleta complete a tight set with no extras needed. Few options but worth the wait in this Michelin star rated restaurant.

Lively counter energy with al pastor that turns heads and a lineup of classics. Sirloin and suadero come juicy with a light char, and there is always a good stew if you want a spoon and tortilla moment. Avocado shows up often for that creamy finish. It stays busy because the flavor is big and consistent. Night bites are especially fun.

Northern style tacos in the center. Asada, chuleta, and costilla kiss the coals and hit the table with that clean smoke. Flour or corn tortillas, your choice, both warm and soft. Busy because people return.

A casual Centro spot that balances quick tacos with giant, hot-off-the-plancha tortas. Al pastor is sweet and savory with a touch of pineapple, while suadero and tripa bring the deeper flavor. The Cubana torta is a small show, layered and messy in the best way. Soft tortillas arrive warm. Simple, generous, and very local.

Smoke, sear, and slow cooking meet in San Rafael. Cochinita pibil is soft and fragrant, pork belly comes glazed and rich, and tatemado notes add depth. You can build tacos from cuts or go straight into stews like entomatada. The room is cozy, lights warm, music low.

Inspired by the tacos we find in Tijuana, they are cooked over charcoal. The meat is marinated for hours to give it extra flavor, as is the salsa. Their menu includes: asada (beef), ribs, and ribs, to which you can add cheese and choose between a flour or corn tortilla.

If you like chicharron, you are in the best place to grab a taco of pork grinds. The only thing I have to clarify is that this chicharron is prepared in the northern way: deep-fried bites of skin and pork meat, which in Spain are called torreznos. It´s pretty sure that if you go there after 5 pm you´ll wait in line for 10 minutes to get your table, but it's worth it!

An excellent family-friendly spot located in the Historic Center. It’s known for great-tasting Mexican food and beer with a rustic, family style vibe. Suadero, cochinita, and flank steak, all so good. Staff is friendly.