The Top 19 Taquerías in Mexico City

A shining example on the northern side of Mexico City, La Bici embodies the dreams of many taqueros who aspire to create a taco legacy. Starting from humble beginnings selling tacos from a bicycle—hence the taquería's name—they’ve evolved into a bustling storefront on a corner in Satélite. The costilla and guisado tacos are standout choices, but no matter what you choose, make sure to explore La Bici’s impressive salsa bar, featuring over a dozen varieties: pico de gallo, guacamole, tomatillo, roja, guajillo, habanero, and more. For locals who evaluate taquerías by the quality and selection of salsas, La Bici’s success is easy to understand.

La Pingüica’s pastor taco has remained unchanged through the ages. This small taco is packed with morita salsa, the meat is beautifully charred from the intense fire cooking the trompo, and it’s topped with sweet caramelized onions. The entire creation is so generous it practically falls apart, compelling you to devour it quickly. For over 40 years, this taquería has been a cherished spot, primarily attracting locals and well-informed visitors. Don’t hesitate to order, as each taco is often gone after just two bites.

Stroll through the San Rafael neighborhood and you’ll likely catch a whiff of El Paisa’s simmering taco pot from half a block away. Their suadero en trozo taco makes a bold impression: generous chunks of slow-cooked brisket served in tortillas that are perfectly crisped in oil, all topped with a vibrant red tomato salsa. Order your taco “con todo,” as the locals do, and be sure to enjoy the complimentary confit onion—it’s sweet, soft, salty, and embodies everything wonderful about onions.

Though the upscale Polanco neighborhood isn't typically seen as a taco hotspot in Mexico City, the cochinita taco at El Turix makes it worth the trip. The secret to its enduring appeal lies in the succulent, well-seasoned pork marinated in Yucatan-style achiote. You can order a cochinita taco, opt for a larger torta, or indulge in the specialty panucho: a deep-fried tortilla filled with bean paste, topped with cochinita and pickled red onions.

As the most renowned taquería in downtown, Los Cocuyos operates around the clock, drawing crowds of diners who gather on short plastic stools outside at all hours. This shop specializes in suadero (brisket) and tripe, cooked in a bubbling cauldron, as well as tacos de cabeza (steamed cow's head). The technique is straightforward; tacos are prepared in lard confit with just salt for seasoning. Master taqueros diligently stir the pot, chop fresh ingredients, and serve until the pot is emptied, usually around 3 or 4 a.m. Their tripe is considered some of the best in the city—soft yet crispy, savory, and never chewy—making Los Cocuyos a must-visit for taco lovers. Expect long lines during the evening rush.

Nestled in the financial district, Taquería Gabriel specializes in tacos al carbon (charcoal-grilled tacos) and volcanes (served on a fried tortilla with upturned edges), featuring grilled options like beef, adobada, suckling pig, and shrimp. The volcanes are particularly noteworthy: their charred, nearly ashy tortillas provide a unique texture, topped with a generous mound of meat and melted cheese. As part of a new wave of taquerías, Gabriel offers a more customizable experience, letting you choose between flour or corn tortillas or volcanes, and even the option to skip cheese.

Despite being far from the coast, Mexico City excels in seafood offerings. Con Vista al Mar showcases the rich culinary traditions of Mexico’s coastline, reimagining beloved regional seafood tacos from Sinaloa, Sonora, Guerrero, and Baja California while blending them with inland influences. For instance, the Acapulco taco features the famous fish a la talla (grilled fish with a chile-mayo marinade) from Guerrero, served with fried beans and red cabbage slaw in a tortilla. Alternatively, try the Zicatela, which highlights Oaxacan flavors with a deep-fried taco and black chichilo (Oaxacan mole) for dipping. When unsure, opt for the coveted Chilango: a nod to CDMX’s iconic campechano taco, packed with house-made shrimp chorizo, chicharron, and spicy tomato sauce. Con Vista al Mar frequently hosts taco showdowns between local chefs, establishing itself as a go-to spot in the culinary community.

Tizne was a pioneer in transforming the taco into a multicultural canvas, inspiring a fresh wave of innovative taco shops. Their menu draws from diverse culinary traditions, featuring ingredients and flavors from China, Lebanon, Japan, and the United States. Despite this eclectic mix, the offerings are unified by a distinct smoky flavor, nixtamalized blue-corn tortillas, and vibrant, chile-laden salsas. This taquería is nestled in a cozy space in Roma, with tables set for dining, while maintaining a relaxed atmosphere.

At Cariñito Tacos in Colonia Roma, the flavors of Mexico and Asia collide in delightful corn tortillas. Often labeled a hipster taquería by locals, it features smaller portions, trendy toppings like microgreens, and a unique wine selection. However, don’t let the presentation fool you; the taqueros create bold flavors with combinations such as soy-sauced pork belly and pork confit paired with tamarind and basil sauce, the menu’s crowd favorites. This place straddles the line between a street vendor and a micro-restaurant, and it definitely lives up to the hype.

For a hearty meal enveloped in a tortilla, Hola El Güero in Condesa is the place to be. Known for its selection of guisados (stews), the taqueros serve generous portions from a lineup of clay cazuelas onto double-stacked tortillas, accompanied by rice or beans. Be sure to try the steak in pasilla sauce, chicharrón with green salsa, or the chile relleno featuring either green poblano or red ancho pepper. This spot is particularly bustling during lunchtime.

Tacos árabes can be seen as the elder siblings of pastor tacos. These culinary delights were introduced to Puebla by Middle Eastern immigrants, likely from Lebanon, who brought the concept of cooking on a vertical spit, blending unique meats and flavors with flatbreads. At El Greco, you’ll find a time-honored version of tacos árabes that has been a staple since the mid-’70s. Make sure to try their doneraky taco, served in pita. Both locals and tourists flock to this spot in Condesa, often running into friends or making new ones, all drawn by the nostalgic charm of an old-school taquería that's becoming rare in the area.

Carnitas Paty has been a beloved destination deep within the Jamaica Market for over three decades, and judging by the consistent crowd, they continue to excel in their craft. Any taco enthusiast will likely order a mixed taco, which typically features a blend of rib or lean pork alongside cuerito (confit pork skin), ear, or buche (stomach). Carnitas Paty is also celebrated for their cold and refreshing tepache, a fermented pineapple beverage sweetened with piloncillo. There's ample seating in the market to savor your delicious finds, though you might have to wait for a spot as the stools tend to be in high demand; just be patient and seize a seat when you can.

The best meals at Los Parados come directly from the charcoal grill, where a variety of meats are cooked: arrachera (skirt steak), chorizo, pastor, chicken, pork chops, or any combination seasoned with onions, bacon, or cheese. This taquería is a favorite late-night afterparty spot, known for its speedy service. Order your tacos, wait by the grill for your food, and enjoy your meal at any open counter. The name 'Los Parados' reflects the tradition of eating tacos on your feet, a practice that taco enthusiasts argue enhances the experience of indulging in this culinary art.

Tacos Ruben’s is a legendary name throughout Mexico City. This small, family-operated taco cart attracts patrons from all over for its renowned taco especial, which features a hearty mix of suadero, longaniza, and tripe. The tacos are generously portioned and served on standard-sized tortillas, unlike the smaller ones typically found in taquerías. The service is exceptionally warm, but it’s wise to arrive early, as these tacos sell out quickly.

While tourists often overlook the serene Narvarte neighborhood, El Vilsito is a destination in itself, celebrated for its outstanding pastor tacos favored by locals. The skilled taqueros expertly shave meat from the trompo, tossing pineapple slices from the spit in a mesmerizing display. Don’t miss the gringa, featuring two flour tortillas packed with pastor and melted cheese, or the bistocino, which combines grilled steak and bacon topped with onion. Massive molcajetes brimming with salsas and the lively late-night atmosphere enhance the El Vilsito experience.

For those craving tacos at 3 a.m., Tacos Tony is your go-to spot. This bustling taco stand has been a fixture for over 15 years at a busy intersection in Narvarte. Chilangos praise the fiery guacamole and salsas, all with a habanero kick. The campechano taco is highly regarded, alongside excellent choices like lengua (tongue) and suadero, featuring a thick piece of perfectly cooked brisket on a crisp tortilla.

For freshly baked lamb barbacoa, visit Los Tres Reyes in Mixcoac, a venerable establishment with over seventy years of tradition, open every Saturday and Sunday. This taquería is like a sanctuary, providing morning relief for those recovering from a lively night out, accompanied by the sounds of live Norteño music. The barbacoa is sold by the pound as it emerges from the brick ovens, and it's essential to enjoy these tacos with a cup of the shop's richly seasoned broth, arguably the best in Mexico City.

Canasta tacos are a beloved local favorite, though this style often eludes tourists. These tacos are always on the go, stacked in baskets draped with cloth and plastic, transported by bicycle or mobile carts. Crafting canasta tacos requires skill: taqueros fill tortillas with a variety of stews—commonly chicharron with green salsa, fried beans, or shredded meat with potato—then stack them in a cloth-covered basket, pour hot, seasoned oil infused with chile, and seal it to allow the flavors to meld. The resulting tacos are delightfully soggy yet sturdy enough to eat without falling apart. Tacos El Beto is a well-known spot in the Coyoacán neighborhood; be sure to try the chicharron taco paired with guacamole and habanero salsa.

For over two decades, Los Milanesos has been serving one of the most substantial offerings in the taco scene: two tortillas filled with a dollop of refried beans and generous strips of beef or chicken milanesa (breaded steak) slathered with a fiery guacamole salsa. Their reputation soared with the ham and cheese milanesa, an indulgent delight featuring gooey cheese and thick slices of ham, all perfectly crispy from the deep fryer. This street stand can be found on the bustling sidewalk of a busy avenue; just follow the crowd.