The 5 Best Taco Spots in Mexico City
Mexico City is a world-class destination, especially for foodies. It has some of the best taco spots, whether you’re craving perfectly spiced al pastor at a bustling street stand or enjoying a taco de canasta from a local vendor.
When it comes to food, tacos are supreme. Now, choosing a taco spot in Mexico City is a challenge. It’s like trying to pick a show on Netflix. There are too many options, and they all seem amazing.
But don’t worry! To save you from endless scrolling, I’ve rounded up the five best taquerías where every bite is worth it.
Get your appetite ready, this list is not for those who “eat light.”
El Gran Abanico
📍 Location: Gutiérrez Nájera s/n, Tránsito, Cuauhtémoc, 06820 CDMX (Open Map)
If you’re craving some of the best carnitas tacos in Mexico City, El Gran Abanico is the place to go.
With years of experience, this taquería has perfected the art of tender, flavorful pork cooked to perfection and served with homemade salsas.
Carnitas Tacos
Carnitas are made by slow-cooking pork in its own fat until it becomes incredibly tender and juicy. The meat is then crisped up on the griddle, creating a delicious contrast of textures.
At El Gran Abanico, you can choose from different cuts like maciza (lean meat), costilla (rib meat), and cueritos (pork skin). Served with freshly chopped onions, cilantro, and your choice of salsa, these tacos are an explosion of flavor.
Grilled Meat Tacos
In addition to carnitas, El Gran Abanico offers a variety of grilled meats, including cecina (salted beef), longaniza (spiced sausage), and chuleta (pork chop).
Each option is grilled to perfection, bringing out its natural flavors and making for a satisfying taco experience.
Weekend Specials
If you visit on the weekend, don’t miss out on their delicious soups, like sopa poblana or tortilla soup. These warm, comforting dishes are the perfect complement to your taco feast.
El Gran Abanico offers fast service and a family-friendly atmosphere. The consistently delicious food makes it a must-visit for taco lovers in CDMX. Just be sure to arrive early, especially on weekends, as the place tends to get busy!
El Huequito
📍 Location: Multiple locations in CDMX (Open Map)
When it comes to al pastor tacos, El Huequito is legendary. Their secret marinade, packed with spices and slow-cooked to perfection, results in tacos that are simply irresistible.
Their signature flour tortilla al pastor taco is a unique twist you have to try.
Al pastor tacos are one of the most iconic and beloved tacos in Mexico!
What is it?
Al pastor means “shepherd-style”, and these tacos are made with thinly sliced pork marinated in a mix of dried chilies, spices, and pineapple juice.
The meat is stacked on a vertical spit (similar to shawarma or gyro meat) and slow-roasted. As it cooks, the outer layer is shaved off, creating tender, flavorful, and slightly crispy pieces.
How is it served?
Al pastor tacos are typically served on small corn tortillas and topped with:
- Chopped onions
- Fresh cilantro
- Spicy salsa
Álvaro Obregón
📍 Location: Av. Álvaro Obregón, Roma Norte, CDMX (Open Map)
Located in the renowned Álvaro Obregón Avenue, this taquería is known for its wide variety of tacos, from classic suadero to specialties like tongue and carnitas.
A great option for those who love traditional flavors.
Tongue (Lengua) Tacos
Lengua means beef tongue, and it’s a popular taco filling in Mexico. The tongue is slow-cooked for hours until it becomes incredibly tender, then sliced or chopped into small pieces.
It has a rich, buttery texture and a mild beefy flavor. It’s usually served on a corn tortilla with onions, cilantro, and salsa. If you’ve never tried it, don’t be intimidated—it’s one of the most flavorful and tender taco meats!
Carnitas Tacos
Carnitas means “little meats” and refers to slow-cooked pork that is braised or simmered in its own fat. The result? Juicy, tender meat with crispy, golden-brown edges.
Carnitas are typically made from pork shoulder and seasoned with garlic, citrus, and spices. They’re served on a warm tortilla with onions, cilantro, and sometimes pickled jalapeños or radish for extra crunch.
Taquería Orinoco – Roma Norte
📍 Location: Av. Insurgentes Sur 253, Roma Norte, CDMX (Open Map)
Trompo Tacos
Originally from Monterrey, Orinoco has taken Mexico City by storm with its northern-style tacos. Their trompo, chicharrón, and beef tacos are a must-try, served on thick, homemade tortillas. And don’t even get me started on their amazing sauces.
Trompo means “spinning top” in Spanish, referring to the vertical spit used to cook the meat.
These tacos are very similar to al pastor, but in northern Mexico, they’re often made with a different marinade, sometimes spicier and less sweet than traditional al pastor.
The meat (usually pork) is shaved off the rotating spit, giving it a mix of crispy and juicy textures.
Chicharrón Tacos
Chicharrón refers to fried pork skin (pork rinds), but there are different types:
- Crispy chicharrón: Crunchy and airy, often crumbled on top of tacos for extra texture.
- Chicharrón in salsa: Soft and stewed in a spicy tomato or green sauce, making it juicy and flavorful. This version is often used as a taco filling.
Los Cocuyos
📍 Location: Bolívar 56, Centro Histórico, CDMX (Open Map)
If you want an authentic street taco experience, Los Cocuyos is the place to go.
This tiny taco stand is a late-night favorite in the Historic Center, famous for its head, suadero, and longaniza tacos, all packed with bold flavors and high-quality meat.
Head (Cabeza) Tacos
Cabeza means “head” in Spanish, and these tacos are made from slow-cooked beef head meat. The meat is incredibly tender and juicy because it’s steamed or braised until it falls apart.
Different parts of the head can be used, including cachete (cheek), Sesos (brains), Lengua (tongue), Ojo (eye), and Maciza (general head meat).
These tacos are served with onions, cilantro, and salsa, making them a must-try for adventurous taco lovers!
Longaniza Tacos
Is similar to chorizo, but there are key differences:
- Is a long, thin spiced pork sausage that is usually coarser and smokier than chorizo.
- It’s often spicier and has a more intense flavor due to the extra seasonings.
- While chorizo is usually cured or fermented, longaniza is often grilled or fried fresh before being used in tacos.
Longaniza tacos are rich, packed with flavor, and typically paired with fresh lime, onions, and salsa verde or roja.
Which of the best taco spots in Mexico City should I pick?
Mexico City is a taco lover’s dream, and from my experience, these are the absolute best taco spots.
From the legendary al pastor at El Huequito to the late-night delight of Los Cocuyos, each taquería on this list will deepen your love for authentic Mexican cuisine.
I recommend you try as many as possible, you won’t regret it! Whether you stick with this list or explore more, the options are endless. Just remember to enjoy it with a spicy salsa and a refreshing agua fresca!
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