No trip to Mexico City is complete without downing a few tacos. According to the creator of Twitter’s Taco Universe Map, most Mexicans have a taco stand within 1,300 feet of their home. With stats like that, you’d be forgiven for finding the choice of which taqueria to try a little overwhelming.
Never fear — after asking six of the city’s best chefs about their favorite taco joints, we finally have some direction to the deliciousness.
Fernando Sánchez of The St. Regis Mexico City
When he’s not preparing high-end Mexican food at this Forbes Travel Guide Four-Star hotel’s signature restaurant Diana, Sánchez can probably be found in the crowd outside his favorite taco stand.
Where: Taquería el Abanico, Gutiérrez Nájera, Tránsito, Mexico City
Why: “The principal and spectacular thing is the tortillas and the selection [of tacos] that they have. The carnitas are a specialty of this taqueria — they are served perfectly cooked and separated. The pastor taco in unmissable — they make the salsa with chipotle. The taco doesn’t need anything more than just the pineapple. If you have time, you can eat inside the restaurant. If you have little time and are less formal, you can order the tacos straight from the taquero [the person making the tacos].”
Jorge Vallejo of Quintonil
If you’ve ever wondered where a chef whose restaurant consistently makes critics’ year-end restaurant lists gets tacos on his day off, we’ve found the answer.
Where: Los Cocuyos, Calle de Bolívar 57, Centro Historico, Mexico City
Why: “For me, their great skill is that they know how to deal with the extended cooking times of the meat, a knowledge that you only get in a historic street stall in this city. My favorite tacos are el campechano [a mixture of meats, usually sausage, beef and pig skin] and la tripa [tripe].”
Mariana Blanco of Los Loosers
The chef behind one of Mexico City’s first vegan restaurants gives us the skinny on where to find great plant-based tacos, outside of her signature dining room, of course.
Where: Tacos Doña Alicia, Avenida Durango, on the corner with Calle Cozumel, Colonia Roma, Mexico City
Why: “I’ve been loyal to Alicia for about 12 years. The taco she prepares especially for me has beans, two different roasted mushrooms, epazote [an herb native to Southern Mexico], fresh lettuce, onion and raw cilantro and, as a final touch, nopales [cactus]. The tortillas are made in the moment, normally with yellow corn, and the plus is that they have two sauces: red and green. They are quite spicy and have an impressive flavor. They are addictive. I recommend using both sauces without fear and then adding a squeeze of lime. It’s delicious.”
Carlos Cedillo of La Gruta
When a chef owns a restaurant in a cave next to the ancient pyramids of Teotihuacan that serves plates inspired by pre-Hispanic culinary influences, you know you want to ask for his taco recommendations.
Where: El Rey del Suadero, Horacio 206, Polanco, Mexico City
Why: “The suadero [a brisket-like cut of beef] tacos are the bomb, and the really crispy tripe tacos are otherworldly. Eat them standing up; it’s the only way. The salsas are the best, both the red and the green one.”
Alam Méndez Florian of Pasillo de Humo
This Oaxacan chef slings his hometown plates at his recently opened restaurant by day, but searches for Southern Mexican flavors in savory street tacos after hours.
Where: El Rey del Suadero, Horacio 206, Polanco, Mexico City
Why: “When I first came to live in this city, I lived in Polanco and I honestly thought I had no hope of finding good night street food in the area. However, on the first night, walking from the subway, I passed by [El Rey del Suadero] and decided to try them. They made me feel better and really made my first months in the city easier, with the comfort of heading home and getting some good tacos on the way. Personally, I think the pastor is very good — it has no added coloring, is well seasoned and a good level of fat. The suadero taco with longaniza [a type of sausage] and the tripe taco are also good. Though I no longer live in the area, if I am passing, be it day or night, I will stop there.”
Ana Dolores of Expendio de Maiz
This culinary director prioritizes corn as staple of her menu, so you know there will be good tortillas at her favorite taco stand.
Where: Birria Ramon, Calle Republica del Salvador, Centro Histórico, Mexico City (in front of the Circunvalación metrobus station)
Why: “I am a fan of birria [a spicy goat stew] and this one is really delicious. It’s so good that you have to get there early because it runs out quickly. On Thursdays, they sell mixiote [steamed meat — usually mutton — marinated in chili], but the most delicious is the cola de res [oxtail]. It is truly a delicacy.”
