25 Places I Ate the Best Tacos in Mexico City

Every time I visit Mexico City, tacos are on the agenda. I don’t know what it is, but this city knows how to do street food. And tacos are no exception.

I once heard a Mexican man describe it as a baptism into the world of tacos. And he’s right. Street tacos in CDMX pull from every region in the country: tacos al pastor, birria, mixiote, tacos de canasta, suadero, longaniza, and the list goes on.

But with over 18,000 taquerías scattered across the city (more on that later), where are the best tacos in Mexico City?

Start by working your way through this list. It’s grouped by area so that you can take yourself on a taco tour in Mexico City. And if some of these names are new to you, I’ve included a quick taco glossary near the end.

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Tips for Eating Mexico City Tacos

• Many taquerías offer a set order, like 5 tacos al pastor, for a slightly lower price. I prefer ordering individually so I can try a few different kinds.
• It’s common to keep ordering after the first round. Don’t be shy. Did you love the campechano taco? Order another one!
• Add more than one salsa. I default to roja, but often mix in verde too, especially when it’s avocado-based. Still spicy, just a touch milder.
• Mexico City tacos often include a buffet of garnishes you won’t find everywhere else. Grilled onions, nopal cactus, and french fries (or roasted or mashed, depending on the stand) are standard. Whole beans, sliced radishes, and sliced cucumber show up often too. It’s one more reason tacos in Mexico City are in a league of their own.
• Salsas should be spicy, but they shouldn’t burn your mouth off. The best ones balance the chili with the acidity of lime and other ingredients.
• Wondering why tacos have two tortillas? Some say it’s to make a second taco with the filling that falls out. Others say it’s to make the taco stronger.
• Listen to your gut. Or in reality your nose and your eyes. Every taco stand has off days. If it doesn’t look good, move on. There’s no shortage of street tacos in Mexico City.
  

Best Tacos in Narvarte (and Nearby)

I’ve always heard Narvarte is a neighborhood known for some of the best tacos in Mexico City. But I never knew which taquerías until I started asking around.

This mostly residential neighborhood likely isn’t one you’ll frequent unless you’re searching for tacos, so I wanted to start with it. While the first one is technically a taco stand in Roma Sur, it’s on the border with Narvarte and relatively close to the others after it.

1. Los Caramelos

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Los Caramelos gave me a crash course on northern-style tacos, and I’m hooked. My friend and I tried just about everything on the menu over several visits: asada, barbacoa de res, chicharrón norteño in salsa verde, and more. They’re all served on flour tortillas instead of the corn you’ll find almost everywhere else on this list.

As for the tacos, asada (grilled beef) was my favorite. A seasoned piece of grilled meat served on a flour tortilla with whole pinto beans, another northern touch. The menu also includes some playful names: cebollitas con veneno (onions with poison) and torta embarazada (pregnant sandwich).

If you’re hungry, order the torta: a piece of asada is tucked inside a mini telera roll with beans and then an entire beef barbacoa taco is added for good measure. A taco and a sandwich, all in one hand.

Los Caramelos has other locations around the city now, same deco lettering, same menu. But I’ll take the original taco cart on the edge of Roma Sur over a sit-down version any day. There’s something about eating street tacos that a restaurant setting can’t quite replicate.

2. Tacos “El Tigre”

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These are my favorite tacos in Narvarte, maybe in the entire city. Arrachera is the only thing I’ve ever ordered here because it’s so damn good. It’s juicy, well-seasoned, and piled on in a portion that borders on insane. The cook grills it on the flat top, chopping it into smaller pieces as it cooks.

Tacos el Tigre also offers bistec, longaniza, Argentinian chorizo, pechuga, and chistorra if you want to branch out. Whatever you choose, you can order with or without cheese, then load up on potatoes and salsa. The potatoes are boiled first, then seared on the grill, a nice break from the french fries you’ll find at most taco stands.

These are the tacos I dream about when I’m back in Oaxaca. Last time I went, I also ordered a juice from El Tigre’s stand next door and it was almost as good as the tacos.

3. La Taquiza al Carbón

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You’ve probably heard of El Vilisto, the taquería in Narvarte located in a former mechanic garage that was featured on Taco Chronicles. I was on my way there when I passed La Taquiza al Carbón and the color of the trompo stopped me in my tracks. Spoiler alert: The tacos al pastor at El Vilisto weren’t good which is why you won’t see it on this list.

This is a casual, no-frills stand, but that trompo is worth stopping for. The marinade is a rich orange, coating the pork enough to keep it moist without drowning the flavor. One caveat: stick to the tacos al pastor. I also tried costilla on the waiter’s recommendation, and they’re forgettable.

4. Tacos Tony

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Some taco stands you walk to. This one you could practically pull your car right up to. Tacos Tony sits on a small island along one of the main thoroughfares in Narvarte.

Suadero is the move here, specifically suadero en trozo, chunks of the meat rather than the usual chopped version. It’s got more bite, more texture, and it’s a detail that tells you this stand knows exactly what it’s doing. The campechano (suadero and longaniza together) and the lengua tacos are both worth ordering too.

Tacos Tony became popular enough to open a full restaurant across the street. I still prefer the stand. Cars idling curbside for a to-go order with standing tables packed at night under bold lettering that’s lit up old-school. The whole scene feels more alive than any dining room could.

If you’re taking yourself on a taco tour in Mexico City, this and La Taquiza al Carbón are an easy pair.

Mexico City Taco Tours

I grouped these together by location so you can build your own taco crawl. That’s how I discovered a pocket of standout stands, all within a few blocks of each other.

But if ordering in Spanish makes you nervous, or you’re staring down a griddle of sizzling meats with zero idea what to point at, these Mexico City taco tours take the guesswork out of it. Plus, you’ll pick up stories and insider knowledge you’d never stumble into on your own.

Best Tacos in Roma Norte

This neighborhood is known as one of the best areas to stay in Mexico City. It’s turned into a hub for boutique shops and trendy cafes, so I was surprised to find so many great street tacos in Roma Norte. My top picks are a mix of traditional street tacos and a few that put their own spin on things.

5. Tacos Beto

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Tacos Beto was one of the first stands my mom and I visited on our Mexico City taco tour. The setup is simple: a round griddle with a domed center (aka comal de bola) is used to cook suadero in its own fat along the outer ring. Links of longaniza hang above, and a thick, round wooden board is used to chop the meat.

There are four options here: suadero, longaniza, campechano, and carne enchilada. The longaniza is rich and well-seasoned. The suadero is fatty and decadent which is exactly what you want from the cut. Add the homemade salsa if you like a kick, and don’t skip the grilled green onions on the side.

6. Taquería el Gato Volador

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When the stand my mom and I were looking for wasn’t open, we let our eyes and nose lead us to Taquería el Gato Volador. Of all the taco stands on this corner, this one looked the most interesting.

There were so many options I had to ask him to repeat himself and explain what chupa tacos are (essentially a mix of everything). Options include birria and consomé, bistek, campechano, alambre, and enchilada.

The taco toppings also standout: sauteed onions, nopal cactus, mashed potatoes, and slices of cucumber. Plus there’s pickled onions with habanero and both red and green salsas.

From what I saw, this whole corner is worth a look. Let your eyes and nose lead you too. And if hunger strikes at 2 am, Gato Volador has you covered. It’s open 24 hours.

7. Taco Mio

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I would come back to Taco Mio for the shoestring potatoes alone. The crispy bites are exactly what these meaty tacos need.

If you want to try a taco you don’t see everywhere, I recommend ordering the carnero mixiote. The meat is marinated in a red sauce of chiles and spices. It’s then wrapped in a film that is peeled off of maguey leaves before being cooked in the ground, a method similar to barbacoa.

Mixiote is traditionally from the area northeast of Mexico City, including the states of Hidalgo and Queretaro. The meat used varies: mutton, rabbit, lamb, or chicken. When I visited Taco Mio, they used ram (male sheep).

8. Cariñito

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Cariñito pushes the taco somewhere new. Think Cantonese pork belly, Thai and Laotian flavors, all reimagined as a taco.

The Cantonés is the one people come back for: crispy eight-spice pork belly, rich and nearly falling apart, balanced by pickled cucumber for crunch and a touch of hoisin sweetness.

The Issan is shredded pork belly topped with toasted rice powder and mint. It’s bright and herbaceous in a way that stands out from everything else on the menu. For something bolder, the Ssam pairs fried pork belly with gochujang and tamarind, finished with crispy chicharrón on top.

Don’t skip the ribs de elote. It’s corn, slow-roasted and glazed in Madras curry butter, each kernel smoky, sweet, and charred at the edges. It’s listed as a side, but it’s one of the best things on the menu.

This is not the place you go when you want Mexican street tacos. This is the place you go when you want something different and don’t mind the slightly elevated price tag.

9. Tacos Roma

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What I didn’t expect walking up to Tacos Roma was a chef dressed head to toe in black, apron included, working the grill like he’s plating for a dining room instead of a street corner. And it shows.

The tacos al pastor here come with a twist: pastor negro skips the usual guajillo-achiote marinade for chile ancho (dried poblano pepper), trading the traditional bright, tangy-sweet flavor for something darker, smokier, and less acidic.

They’re served on blue corn tortillas in a small woven basket instead of the usual plastic wrapped plate, another small detail that sets this stand apart.

They come topped with pickled nopales and some of the better fries I’ve had for street tacos in CDMX. They’re also known for a specialty sesame sauce that takes it over the top.

I’d call Tacos Roma slightly gourmet street tacos. The ingredients and technique earn that label, but fortunately the price doesn’t. You’re still paying average street taco prices.

10. Birria Estilo Jalisco

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Papá José has been serving Jalisco-style birria since 1992, and everything about this stand reflects that experience. The consomé comes in a clay bowl. It’s rich and deeply flavorful, packed with tender meat that falls apart on its own.

The tacos are just as good: birria piled into a tortilla, tender and rich. For some heat, look for a clay bowl piled with whole roasted chiles, something you won’t find at most taco stands. Consider yourself warned, they’re no joke.

11. Los Tacos de Homero

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Cochinita pibil, the slow-cooked pork from the Yucatán, is the reason to come to Los Tacos de Homero. The pork is marinated and cooked in achiote, the earthy, slightly peppery seed commonly used in Yucatecan food. It’s bathed in extra sauce before it hits the tortilla, keeping it from drying out.

The tacos are served on a clay plate topped with pickled red onion and the option to add a green habanero salsa, the preferred chili in the Yucatán and one that really elevates these tacos. For something more decadent, order the costra: cheese melted on the flat top until crisp, then topped with the same pork and wrapped in a tortilla.

Wash it down with an agua fresca. Both the jamaica and horchata are delicious. Homero also serves cochinita tortas, panuchos, and tostadas. If you love chips and salsa for breakfast, check out my favorite spots for chilaquiles in Mexico City.

12. Tizne Tacomotoro

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Tizne specializes in smoked meat tacos: brisket, ribs, pulled pork, pork belly, barbacoa. What sets it apart is how deliberate the pairings are, each taco comes with its own curated salsa, built to match that specific cut.

A favorite: the kalbi taco, thinly sliced brisket marinated in miso, garlic, and sesame oil, topped with green onion and pickled ginger. I also loved the baby back rib taco, glazed in chile morita (one of my favorite Mexican chiles) and topped with verdolagas (purslane), a hearty green in the succulent family.

Save room for the ice cream taco: a flour tortilla baked with sugar and cinnamon, stuffed with the ice cream flavor of your choice, and topped with toasted marshmallows and homemade caramel.

13. El Wauchi

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Guisado means stew, and tacos de guisado are a staple for a quick breakfast in Mexico. The stews are precooked and kept warm, then stuffed into a tortilla with a layer of rice.

El Wauchi’s options include chile relleno, chicharrón prensado, papas con chorizo, nopales con crema, and more. Guisado isn’t usually my first choice for tacos, but these were good. Costilla and bistec en salsa verde con papa both come recommended too.

When I arrived, there was already a row of people working through their tacos, with a second row spilling onto the sidewalk behind them. Orders kept coming, seconds and thirds, the whole time I was there.

15. Tacos La Soledad

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I found Tacos La Soledad by accident. While walking past one afternoon, I noticed they were pretty busy. I wasn’t particularly hungry but a crowd is usually a good sign, so I stopped.

It seems to be popular with businessmen ducking out of the office, and it stays just as busy into the night. The options include bistek, longaniza, campechano (a mix of the two), arrachera, chistorra, and more.

The tacos are topped with nopales, grilled onions, and french fries. You can also add cheese if you want. Most stands simply say “con queso,” but here you can choose between quesillo and provolone, a nice touch.

The salsas also standout: flavorful, with real heat behind them. I think I added both red and green, something I learned from my Oaxacan friend.

16. El Turuleto

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The Galán taco is the reason to visit El Turuleto: creamy shrimp with beans in a lightly crisped flour tortilla, finished with smoky chipotle. Pulpo fans should try the Vallarta: pan-fried octopus over a smear of beans, topped with crunchy chicharrónes.

El Turuleto started as a street food stand and has kept that same bold, unpretentious flavor even after moving into an actual restaurant. They do have sidewalk seating, which is always my preference. This is also one of the best places for seafood in Mexico City.

17. Porcino

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Pork is king at Porcino, a taco spot that specializes in house smoked meats. While the cooking style leans closer to US barbecue than Mexican tradition, I loved how they bring it back with local chiles, salsas, and verdolagas (purslane).

To top it off, it was clear to me that the chef really respected the woman making tortillas fresh to order next to his grill. Porcino also serves a variety of craft beers to wash it down.

Keep in mind, the location is a bit further north in a beautiful neighborhood, but worth it if slow-cooked pork is your thing, or you’re looking for Mexico City tacos that are a bit different.

Best Tacos in Centro

You would think you’d find the best tacos in Centro Histórico, but this is where I struggled. When I first started visiting the city, most of what I found felt like average taquerías. Fine, but with no real passion behind them. That was until I thought to ask a friend about some of his favorite places to eat tacos in Centro.

21. Tacos Los Paisas

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My Oaxacan friend insisted we try Tacos Los Paisas, one of his favorite places to eat tacos in Mexico City when he was enrolled at the National University here 10+ years ago.

He recommended the bistek which was being laid on the grill when we arrived. The optional toppings to add include mashed potatoes, pinto beans, nopal cactus, and cucumber slices. They were served buffet style, in trays deep enough that I realized this stand does serious volume throughout the day.

Tacos Los Paisas is a one-stop shop. Not only were they pressing tortillas on the spot, but there’s a fresh fruit juice bar that looks as though it could be a whole separate business. And they were also preparing the spit with layers of heavily seasoned pork for tacos al pastor that I imagined would be ready in a couple of hours.

Tip – Order and pay at the cashier to the right of the grill. Then give your token to the person working the grill and they will prepare your tacos.

22. Taquería el Torito

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Taquería el Torito has been serving tacos since 1957. The menu comes down to three options: suadero, tripa (intestines), and campechano, a mix of the two.

Everyone loves a campechano taco. Two flavors in one bite, what’s better than that? But this is a unique take on the combo.

Most taquerías in Mexico City pair suadero with longaniza, El Torito pairs suadero with tripa instead. If you’re into it, ask for the tripa crujiente (crispy). That’s how regulars swear by it.

23. Best Tacos in México City

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When I came across a stand called Best Tacos in Mexico City, I first wondered: is it true, or just talk? And then, why did they name their business that?

What I learned is, it’s run by a mother and daughter whose street tacos earned the name by accident. A foreigner ordered a few tacos, declared them the best tacos in the city, and added them to the map. And the name stuck.

The original name is Tacos de Guisado Doña Mary (guisado meaning stew). There are two things I love here. You can mix two fillings per taco. And even the campechano comes stewed with vegetables. Because you already know how I feel about keeping the gut healthy.

Doña Mary’s friendly daughter often runs the front of the stand. She’s friendly and speaks English well enough that it’s easy to see why this place draws in so many foreign visitors.

She’s also the one who pointed me towards the next, very local taco stand on this list, which is conveniently located just across the way.

24. Tacos de Cabeza Los Gueros

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Tacos de cabeza pull meat from the head of the cow: lengua (tongue), trompa (snout), sesos (brains), oreja (ear), an entire menu built from parts most people throw in the trash. If you’re into exploring the weird foods of Mexico, you don’t need an explanation. Just come hungry.

I love tacos de lengua, but Los Gueros caught me off guard. I was surprised to be handed a tortilla with a slab of beef tongue (see pic below). It was tender and absolutely delicious, but I later realized most locals asked for it chopped up.

25. Ricos Tacos Toluca

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Toluca is the chorizo capital of Mexico, and its most famous export is green chorizo. Chorizo verde was created in the 1940s when the price of dried red chiles spiked and Toluca’s sausage makers started substituting fresh green chiles and herbs instead. Today it’s a point of pride and is just as celebrated as the traditional red.

Ricos Tacos Toluca brings the full range straight from Toluca: chorizo verde, chorizo rojo, chorizo tamarindo, and chorizo de habanero. Beyond chorizo, they serve cecina, arrachera, chicken breast, and a few other cuts of pork, all topped with sautéed onions and french fries.

This taquería has Michelin recognition, and sits just a block from Mercado San Juan, one of the best markets in Mexico City and a favorite among chefs hunting down unusual ingredients.

26. Tacos de Canasta Don Kaly

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These tacos de canasta in Centro come with the usual fillings: chicharrón, carne adobada, papa, and frijol, but Don Kaly also makes a mole verde version, which isn’t something you see often.

The tacos here are hearty and best topped with the bright, fresh green salsa. There’s also a bowl of pickled jalapeños and carrots if you want more heat.

This is literally a hole in the wall, and you’d probably walk right past if you weren’t looking for it. Inside, there’s barely enough room for the vendor to work around the metal stand that’s topped with a large basket lined in red-checkered cloth and packed with tacos.

Best Tacos in Condesa Mexico City

I love walking around the tree-lined Condesa neighborhood, and I was surprised to find just as many great street tacos here as Roma Norte. Most of what’s on this list is classic stand-and-eat taquerías, low-key and unfussy.

18. Tacos de Canasta “El Don”

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In the mornings, you’ll see vendors selling tacos de canasta (basket tacos) around Mexico City. The name refers to how they’re transported, not what’s inside. They’re steamed and soft from sitting stacked on top of each other in their namesake basket. Typical fillings include beans, potato, chicharrón, and adobo beef.

Don Antonio has held down the corner of Aguascalientes and Chilpancingo since 1986, and the owner says he’ll be there for as long as he’s able.

Top yours with the flavorful green salsa or pickled jalapeño with onion. If you’re looking for a cheap breakfast in Mexico City, tacos de canasta are a great option. Plus they’re small enough to order a few different fillings to try.

19. Barbacoa Dani

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My friend and I spent a weekend bouncing between stands looking for the best barbacoa in Mexico City. At the first stop, my Oaxacan friend requested costilla (ribs).

Wait, you can request a particular cut of the lamb? Then I remembered: the waiter at Barbacoa Dani had asked me my preference.

He suggested espalda (back) and I went with it. They chopped it on a thick piece of wood with a butcher’s knife and loaded it into corn tortillas. I ordered two, plus a bowl of consomé, which I dressed with lime and salsa.

20. Tacos Hola el Güero

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With about 20 stews to choose from, Tacos Hola el Güero has the most variety I’ve ever seen for tacos de guisado. But what sets it apart is how many are built around vegetables, which can be hard to come by while you’re devouring all these Mexico City tacos.

Order the tinga de pollo or bistek en pasilla for something familiar. The swiss chard, squash, and quelites (wild greens) are just as good, sautéed with onion and packed into a tortilla.

The veggie guisados aren’t much to look at and the tortilla doesn’t always hold up under the weight, but they taste good and your gut will thank you. Note: I asked him to mix a couple of fillings, meat and vegetable, and he was happy to do it.

Quick Guide to Mexico City Tacos

Want the full breakdown of every taco style in Mexico? Check out my complete guide to different types of tacos in Mexico. Here’s a quick glossary of a few terms that weren’t explained above.

• Tacos al Pastor – The most popular tacos in Mexico. Pork is marinated in a red sauce of chiles and spices, then stacked on a rotating spit in front of a flame. Thin slices are shaved off, along with a small piece of pineapple from the top of the spit.
• Suadero – A smooth cut of beef cooked in oil, confit style.
• Longaniza – A long pork sausage seasoned with spices.
• Campechano – Two fillings. One taco. In Mexico City, it’s most commonly suadero and longaniza.
• Cecina – Thin, salt-cured pork or beef, sometimes seasoned with chiles (cecina enchilada).
• Carnitas – Pork slow cooked in its own fat, originally from Michoacán. Not my personal favorite because I find it too greasy. But it’s one of the most popular tacos in the country, so it earns a spot here.

FAQ About Tacos in Mexico City

Final Thoughts on Mexico City Tacos

Mexico City tacos are something you keep discovering. New spots open all the time, and even after years of eating my way through this city, I continue to find taquerías that surprise me.

This list is where I’d start, but not where you should stop. Trust your own eyes and nose as you’re wandering around. The best tacos in Mexico City for you might not even be on this list yet. And remember my tip: it’s common to continue ordering, so don’t be shy. ¡Buen Provecho!