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.

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.

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.

This humble taco shopis 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.

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 restaurant is located in the Historic Center, near the Cathedral and Constitution Plaza. It offers a rustic/family style experience and is focused on using carbón y comal for authentic Mexican food with great taste. Gorditas with sirloin, sopes with esquites, and a ribeye aguachile that is super tasty. Portions are generous and meant to share.