Tacos Across Mexico City

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.

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.

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!

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.

A lively place for tacos, cortes, hotdogs, snacks, and a proper cocktail list, with a team that welcomes you right away. Start with the choripan to open the appetite. Then share a round of tacos from the grill and add a classic hotdog. Service is quick and friendly, flavors are direct, and portions are generous. Cocktails are well balanced, so order one and take it slow. If you like games, they even have boules to try.

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.

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.

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.